Pizza Smashed Potatoes

Method

• Prep:

  Add the Yukon gold potatoes to a pot of salted water, bring to a boil and cook until just fork tender. Be careful not to overcook them because they still need to hold their shape when you smash them. Strain and let them steam and cool for 10 to 15 minutes.

  Preheat your oven to 425 degrees.

  Smashing and Baking:

  Line a baking sheet with parchment paper and brush or spray generously with olive oil. This is what gives the bottom of your potatoes that beautiful golden crispy crust so do not skip it.

  Cut a cross shaped slit into the top of each potato to make smashing easier and more even. Place the potatoes on the baking sheet and smash each one down using a flat bottomed dish or potato smasher.

  Brush the tops generously with more olive oil and sprinkle with salt. Bake at 425 degrees for 25 to 30 minutes. For extra crispiness flip the potatoes after 25 minutes and bake for an additional 10 minutes. That second side is going to be golden and incredible.

  Let them cool for about 5 minutes before adding the toppings.

  Toppings:

  Top each potato with Rao's roasted garlic pizza sauce, a sprinkle of grated Parmesan, Italian seasoning, crushed red pepper and a pinch of salt. Add a generous amount of shredded mozzarella and lay the pepperoni on top.

  Broil on high for 4 to 5 minutes until the cheese is bubbly and golden and the pepperoni has that crispy curl on the edges.

  Serve hot and enjoy every single bite.

•  

  TIPS AND TRICKS:

  -Do not overcook the potatoes during the boil. You want them just fork tender so they hold together when you smash them. Overcooked potatoes will fall apart and you will not get that nice flat crispy base you are looking for.

  -Letting the potatoes steam and cool for 10 to 15 minutes after draining is important. This dries out the surface and is what allows them to crisp up properly in the oven. Wet potatoes will steam instead of crisping and you will lose that crunch.

  -Brushing the parchment with olive oil before the potatoes go on is what gives you that crispy golden bottom. Do not skip this step and do not be shy with the oil.

  -Flipping the potatoes halfway through and baking the second side gives you maximum crispiness on both sides. If you want the crunchiest base possible this extra 10 minutes makes a big difference.

  -Broiling at the end is what finishes the whole thing off. Keep a close eye on it because the cheese can go from perfectly golden to burned quickly under the broiler. Pull them as soon as the cheese is bubbly and the pepperoni has crisped up.

•  

  WHAT TO SERVE WITH THIS:

  -These are perfect on their own as a gameday appetizer or snack. Set them out with a side of extra pizza sauce for dipping and they will disappear fast.

  -Serve them as a fun side dish at a casual dinner with a simple green salad on the side for a light and easy meal.

  -Pair them with other gameday bites like buffalo chicken pinwheels or chicken skewers for a full spread that will have everyone talking.

•  

  FREQUENTLY ASKED QUESTIONS:

  Can I use a different type of potato?

  Yukon golds are the best choice because their creamy interior and thin skin crisp up beautifully when smashed and baked. Russet potatoes can work but they are a bit drier and starchier. I would avoid waxy potatoes like red potatoes for this one since they tend to be too dense and do not crisp up the same way.

  Can I customize the toppings?

  Absolutely. These are basically mini pizzas so anything you would put on a pizza works here. Sausage, mushrooms, olives, jalapenos or even just extra cheese are all great options. Make them your own and use whatever toppings your crowd loves.

  Can I make these ahead of time?

  You can boil and smash the potatoes ahead of time and store them on the baking sheet covered in the fridge for up to 24 hours. When you are ready to cook just brush with olive oil and bake. Add the toppings and broil fresh right before serving for the best result.

  Do I have to use Rao's pizza sauce?

  Rao's roasted garlic pizza sauce is what I personally use and love for this recipe but any quality pizza sauce or marinara will work. Just make sure whatever you use has good flavor on its own since the sauce is one of the main components of the topping.

  How do I reheat leftovers?

  Spread the leftover potatoes out on a baking sheet and reheat in the oven at 375 degrees for about 8 to 10 minutes until the cheese is melted and the potato crisps back up. I would skip the microwave since it will make the potato soft and the cheese rubbery.