Smashed and Roasted Potatoes

I like to blanch potatoes in the morning and then sauté or roast them later (to learn more about all of these techniques check out The Homemade Mommy Handbook).  This means less work I have to do right before dinner is served. Here is a simpler version of my sautéed potatoes recipe because there is no dicing involved. You simply blanch the potatoes whole, smash and roast! These potatoes have a creamy texture inside with a crispy texture outside. Divine simplicity at its finest.

Ingredients

• 1 pound small red, yukon gold or purple potatoes
• 2 Tbsp ghee (what is ghee?)(where to buy ghee)
• 1/2 tsp turmeric
• 2 Tbsp fresh chopped parsley
• coarse sea salt to taste (where to buy salt)

Directions

Put the potatoes in a large pot and cover with water. Add a few generous pinches of salt to the water and then bring to a boil.
When the potatoes just start to boil, test one with a knife. If the knife goes in easily they are done.
Drain and let cool. At this point, you can store the potatoes in the fridge for the rest of the day or overnight.
Preheat oven to 400°F.
Lay the potatoes on a sheet pan and firmly press down on each potato to smash them flat. Sprinkle with turmeric and put a dollop of ghee on each potato. Roast for about 30-40 minutes or until slightly browned and crisp (cooking times will vary based on your oven and conditions so watch carefully the first time and adjust timing as necessary).
Remove from the oven and sprinkle with coarse salt to taste and garnish with the chopped parsley.