3-4
Crispy, spiced and perfectly nutty and crunchy from the lentils in the Gunpowder, these roasted smashed potatoes make for a great appetizer when you're hosting, or a fun snack for movie night! Don't forget to scrape every last bit of the lacy cheese skirt off the baking tray and serve with a ranch or sour cream dip.
Preheat oven to 425°F.
Parboil the potatoes. Wash and place the potatoes into a pot, fill the pot with enough cold tap water to submerge potatoes. Add ample salt, as you would for pasta water. It should taste like the ocean. Turn the heat to high. Once the water comes to a boil, cook for 5–10 minutes more — they should be just fork tender.
Drain potatoes and set aside until cool to touch. Peel and cut into 1–1½ inch chunks.
Toss the cut potatoes in a mixing bowl with neutral oil, 1 tbsp of salt, and ground black pepper.
Spread the Parmesan evenly across a non-stick baking sheet.
Gently place the potatoes onto the Parmesan, leaving space between each so they crisp up.
Roast for 25 minutes, rotating the pan at the 15-minute mark for even cooking.
Meanwhile, whisk the Gunpowder into the olive oil in a bowl that is large enough to hold all the potatoes.
After 25 minutes, remove the potatoes from the oven. Use the bottom of a glass or a flat press to smash each one — you want jagged edges that will crisp up and catch the Gunpowder. The bottoms should be browned and crispy at this point.
Carefully add the smashed potatoes to the bowl of the Gunpowder oil. With two spatulas, toss gently to coat.
Return the potatoes to the baking sheet, spreading them evenly and leaving space between each piece. Cook for 5 more minutes. Keep a close eye on them — you don't want the lentils in the Gunpowder to burn.
Remove from the oven, place in a bowl, garnish with Gunpowder to taste. Serve warm.
3-4 people
Crispy, spiced and perfectly nutty and crunchy from the lentils in the Gunpowder, these roasted smashed potatoes make for a great appetizer when you're hosting, or a fun snack for movie night! Don't forget to scrape every last bit of the lacy cheese skirt off the baking tray and serve with a ranch or sour cream dip.
Preheat oven to 425°F.
Parboil the potatoes. Wash and place the potatoes into a pot, fill the pot with enough cold tap water to submerge potatoes. Add ample salt, as you would for pasta water. It should taste like the ocean. Turn the heat to high. Once the water comes to a boil, cook for 5–10 minutes more — they should be just fork tender.
Drain potatoes and set aside until cool to touch. Peel and cut into 1–1½ inch chunks.
Toss the cut potatoes in a mixing bowl with neutral oil, 1 tbsp of salt, and ground black pepper.
Spread the Parmesan evenly across a non-stick baking sheet.
Gently place the potatoes onto the Parmesan, leaving space between each so they crisp up.
Roast for 25 minutes, rotating the pan at the 15-minute mark for even cooking.
Meanwhile, whisk the Gunpowder into the olive oil in a bowl that is large enough to hold all the potatoes.
After 25 minutes, remove the potatoes from the oven. Use the bottom of a glass or a flat press to smash each one — you want jagged edges that will crisp up and catch the Gunpowder. The bottoms should be browned and crispy at this point.
Carefully add the smashed potatoes to the bowl of the Gunpowder oil. With two spatulas, toss gently to coat.
Return the potatoes to the baking sheet, spreading them evenly and leaving space between each piece. Cook for 5 more minutes. Keep a close eye on them — you don't want the lentils in the Gunpowder to burn.
Remove from the oven, place in a bowl, garnish with Gunpowder to taste. Serve warm.
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