Recently I was organizing my menu for Hanukkah and thinking about how I could streamline making latkes for 10 people. I came up with making smashed potatoes that are brushed with oil (honoring the story of the oil lasting eight nights) and can be partially made ahead to avoid any last-minute hassles in the kitchen.

The potatoes are first cooked just until fork tender and then smashed and placed on parchment-lined sheet pans. They can be made ahead up to this point. These crusty morsels make a tasty bed for the traditional topping of sour cream and apple sauce — and because I love color, I add a sprinkling of ruby red pomegranate seeds for a colorful flourish.

Select small red or yellow baby potatoes that are as close to the same size as possible. At this point you can either boil or microwave them. I prefer to microwave them, because it is quick, about 7 minutes, and there’s little cleanup. Boil the potatoes for 18 to 20 minutes, otherwise they may become too soft and fall apart. I usually cook them in the morning, flatten them on baking sheets, loosely cover them with foil and finish them later in the oven before topping and serving.

This recipe can be multiplied as many times as you wish. If you are making more than one batch, you can reverse the pans halfway through baking to allow for even heat. Happy Hanukkah!

Smashed Potatoes with Sour Cream and Apple Sauce

Makes 20 potatoes

20 yellow or red baby potatoes, each about 1 1/2 ounces and 1 1/2 to 2 inches in diameter

1/3 cup olive oil

Salt and black pepper

Toppings:

Sour cream

Apple sauce

Pomegranate seeds

1. Scrub the potatoes well. You can either boil or microwave potatoes.

2. If you plan to boil the potatoes, place them in a large saucepan of salted water, bring to a boil, then reduce to a simmer for about 18 to 20 minutes or until the potatoes are fork tender when pierced with a knife or skewer. Drain and dry on paper towels. If you plan to use the microwave, place the potatoes on a microwave safe plate or bowl and microwave on high for 6 to 7 minutes or until the potatoes are fork tender when pierced with a knife or skewer, about 20 minutes. Let cool for 15 minutes.

3. Line a large, rimmed baking sheet with parchment paper. Transfer the potatoes onto the baking sheet. With the palm of your hand or with a potato masher gently press down on each potato to flatten to about 1/2-inch thick. If any potatoes fall apart, that’s OK. Push the pieces together. Cool completely.

4. When ready to serve, preheat the oven to 450 F. Place the olive oil in a bowl and brush the potatoes all over both sides, being careful to keep the potatoes together. (A spatula is helpful to brush the underside.) Season with salt and pepper.

5. Roast the potatoes for 30 to 40 minutes or until golden brown and crispy. Watch carefully so they don’t burn. Transfer to a serving platter, and finish with the toppings of your choice. I used applesauce and sour cream and garnished with pomegranate seeds. Serve immediately.

Advance preparation: This may be prepared through Step 3, loosely covered with foil and left at room temperature up to four hours ahead of roasting.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.