If you wanted you could just make the potatoes without all the fancy stuff. You’d be happy because these spuds are GOOOOOOOD. But why not gild the lily a bit? Also, not for the nothing, there is zero chopping in this ENTIRE RECIPE.
1 lb baby potatoes
¼ C olive oil
1 T plus 1 tsp kosher salt
½ tsp black pepper
1 ball burrata or fresh mozzarella
Salsa Verde (recipe below)
Parsley to garnish
Preheat oven to 400° F.
Place potatoes and 1 tablespoon kosher salt in a medium pot and cover with cold water. Bring to a boil. Then reduce heat to medium-low and simmer for about 10 minutes, or until you can drop a sharp knife into a potato with no resistance.
Drain and let cool for 10 minutes.
Spread half of the oil on a rimmed baking sheet.
Dump potatoes on sheet pan and using the bottom of a measuring cup, smash each spud until it cracks and flattens a bit (don’t overdo it, as you want them to stay at least partially intact).
Drizzle the tops of the potatoes with the remaining oil and season with the remaining kosher salt and black pepper.
Roast for 35 minutes, flipping halfway through, until golden brown.
To assemble tear pieces of burrata with your hands and scatter them all over the potatoes. Then dollop with salsa verde and garnish with parsley. Serve immediately.
Keywords: crispy potatoes, crispy roasted potatoes, side dish for entertaining