Crisp Twice-Roasted Potatoes

Recipe by oliveoil
READY IN: 1hr 55mins
YIELD: 2 potatoes


  • 2
    small red potatoes (about the size of a golf ball or just a bit larger and as many as you want per person)
  • salt and pepper


  • Preheat the oven to 375 degrees.
  • Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
  • While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
  • Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
  • Flip occasionally and brush the other side with olive oil.
  • When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
  • If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
  • They can now be refrigerated or frozen.
  • If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.