Recipe: Crusty Smashed Potatoes

CRUSTY SMASHED POTATOES

5 Yukon Gold, Yellow Finn or other yellow potatoes (3 1/2 to 4 pounds), unpeeled and quartered
1 teaspoon coarse salt, plus more to taste
2 cups skim or low-fat milk
1 quart water or more to cover potatoes
1 onion, halved
4 peppercorns
1 bay leaf
Olive oil, for drizzling
1/2 teaspoon freshly ground black pepper, to taste

Set the oven at 400 degrees F. Oil an 11x7-inch baking dish or another dish with a 2 1/2-quart capacity.

Put the potatoes in a large saucepan and add the 1 teaspoon salt, milk, water, onion, peppercorns and bay leaf. Add enough additional water to cover the potatoes by 1 inch.

Bring to a boil, reduce the heat to medium, set the cover on askew and let the potatoes bubble steadily for 20 to 25 minutes or until they're very tender but not falling apart.

When the potatoes are cooked, use a slotted spoon to remove them from the cooking liquid a few at a time and transfer them to a large plate. Reserve the cooking liquid. Discard the onion, peppercorns and bay leaf.

Smash the potatoes with a fork, just to break them up, pulling off the skins as you work.

Transfer a layer of potatoes to the baking dish and sprinkle with oil, salt and pepper. Add 2 tablespoons cooking liquid. Add more potatoes, sprinkle them with oil, salt and pepper, and cooking liquid.

Bake the potatoes for 15 minutes or until brown and crisp on top. Serve.

Servings: 6
Adapted from source: The Way We Cook by Sheryl Julian, Julie Riven