Pressed Potatoes à la Rachael Ray

I saw this variation of roasted potatoes both on her show and in her magazine this month. I gave them a try the other night to go with the crock-pot chicken and veggies and boy, what a delight! The skin was so crispy! I had some prosciutto on hand from a recipe I meant to put it in the other night, but forgot. I cut that up and put it on the potatoes about 5 minutes before they were do to come out and the saltiness of the prosciutto lent a nice touch.

Here’s what you need:

1- red potatoes

2- salt and pepper

3- olive oil

4- prosciutto, if desired


1- Boil the potatoes until fork tender

2- While potatoes boil, preheat oven to 425 degrees

3- Once potatoes are out, place them on a foil lined baking sheet and smash flat with the bottom of a glass. Don’t smash too hard because they will fall apart.

4- Season with salt and pepper and drizzle with olive oil.

5- Put in the oven and bake for about 25 minutes. If using prosciutto, add at about the 20 minute mark.


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