In large saucepan of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes and let cool; pat dry. ( Make-ahead- Refrigerate potatoes in airtight container for up to 24 hours. )
On cutting board and using heavy saucepan, gentlly smash each potato to about 1/2 inch thickness. Arrange on a greased baking sheet. Brush with oil; sprinkle with salt and pepper.
Roast in a 425 F oven until crispy and edges are browned, turning halfway through, about 35 minutes. Arrange on platter.
Meanwhile, in small saucepan, heat oil over medium heat; cook garlic until light brown, about 5 minutes. Stir in capers; cook for 1 minute. Stir in 2 tbsp of the parsley and sherry; cook for 30 seconds. Spoon over potatoes; sprinkle with remaining parsley.
Originally Submitted
5/15/2011
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