CRISPY SMASHED POTATOES WITH INSURANCE CHEESE

• 份量: A side for 4
• 总时间: 45 minutes

配料

About 1½ pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes

About 5 teaspoons Diamond Crystal kosher salt

1/2 teaspoon baking soda

1/2 cup extra virgin olive oil

1 cup freshly grated or Microplaned Parmesan cheese

步骤

1. Line a sheet pan with parchment paper.

4. Heat the oven to 450°f

2. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half lengthwise. If using russet potatoes, quarter them.

3. Place the potatoes in a pot and cover with about 2 quarts of water. Set over high heat. Add 4 teaspoons of the salt and the baking soda to the water. Cover and bring to a rolling boil. Cook until you can easly pierce the largest potato all the way through with a butter knife-you're looking for ir to feel like a super-ripe pear, not a firm apple, about 10 minutes after the water comes to boil. Drain. Pat with a kitchen towel to remove any excess moisture from the exterior of the potatoes. Place them in a large bowl.

5. Add the oil and the remaining 1 teaspoon salt to the potatoes and roughly toss and mix until the potatoes are coated in a downy layer of potato guts.

6. Transfer to the parchment-lined sheet pan. Separate the potatoes so no two overlap, with the cut sides facing down (if sliced). Use the flat bottom ot a bowl or molcajete to swiftly, harshly smash each potato to about 1/3 in flat (If you have trouble with potato bits sticking to your smashing device, you can place another sheet of parchment over the potatoes before smashing,) The flatter the potato, the crispier its edges will ge.

7. Roast for about 20 minutes, until the edges of the potatoes are turning golden. (If you really wanted gorgeous, cover-girl crispy potatoes, you would at this point-before the next instruction with the cheese-flip each one over so its browned flesh is facing upward.) Sprinkle a few pinches of Parmesan over each potato, then roast for another 10 minutes, or until the Parmesan browned and the edges of the potatoes are supremely crispy.