Originally Posted by Chef Munky
I've over cooked potatoes many times. On purpose!
My guys call them "Necessary accidents"
Here's what I do.
Preheat the oven to 375 generously brush a cookie sheet with infused olive oil.My favorite is Garlic & Tuscan. It's easier to make if the spuds are room temp.
Flatten the spuds with a rolling pin on the cookie sheet.Not too thin.
Drizzle on some more oil over the spuds. Sprinkle on some Kosher Salt, fresh Black Pepper to taste.
Bake until they are brown and crisp. Here it takes about 40 minutes to get them them crispy the way they prefer.
You won't need to turn them while baking.
My dear cousin, AKA the worst cook I've ever met, made these "smashed potatoes" for last Thanksgiving. They were neither brown nor crisp, and dang near inedible. I'll have to give her your instructions, Munky!