A smashed and roasted potato kind of day

It’s a gray rainy day here in Connecticut.  I was just about to put my finishing touches on my autumnal decor story, when I decided to switch gears to something just a bit more comforting for a day like today – Smashed and oven roasted potatoes.  Why the change in plans?  Maybe all this rain is making me feel chilled to the bone.  Maybe I’m thinking of what we should make for din-din tonight.  Maybe I’m just plain hungry.

Whatever it is, I’m thinking that you may be feeling the same way too.

Smashed and Oven Roasted Potatoes

6 medium to large red or yellow potatoes, or 12 small red or yellow potatoes

1/2 cup olive oil

Paprika

Kosher salt

Freshly ground black pepper

*Optional: Garlic, thyme, rosemary, Herbes de Provence

Preheat oven to 450 degrees F.

If you’re using larger potatoes, cut them so they are about 2 -3 inch chunks. If you’re using small ones, keep them whole. Simmer them in salted water for about 20-30 minutes – or until fork tender.  Drain, and place on dishcloth to dry off a little bit.  Meanwhile line cookie sheet with foil, and coat well with olive oil. Place chunks of potatoes about 2 inches apart and with a potato masher, or your hand wrapped in a dishcloth, gently press down on each chunk until they halfway smash apart. Finish off each smashed potato with a drizzle of olive oil, a sprinkling of salt, black pepper, and paprika. Bake for about 30-40 minutes. 2-4 servings.

*For Herb smashed and roasted potatoes – add a pinch of thyme, rosemary, or Herbs de Provence to each smashed potato.

*For Garlic smashed and roasted potatoes – add 4-5 cloves of garlic (cut each clove in half), and evenly distribute on oiled foil, amongst the potatoes.

Enjoy, and I promise to post my rustically elegant autumnal interior decor story on ‘Hello Monday’.

Wishing you a beautifully cozy weekend!

Love, Nora