Italian Smashed Potatoes Debie Mazar and Gabriele Corcos   From Every Day with Rachael Ray May 2008 SERVES 6 Prep Time: 5 min Cook Time: 30 min 2 pounds red-skinned potatoes, halved 1/4 cup plus 3 tablespoons extra-virgin olive oil Salt and pepper 1. In a large saucepan, combine the potatoes and enough cold water to cover by 1 inch. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and return to the pot. 2. Using the back of a large spoon, lightly smash the potatoes. Stir in 1/4 cup olive oil and season with salt and pepper. To serve, drizzle each portion with 1/2 tablespoon olive oil.

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