Crispy Smashed Potatoes
These Crispy Smashed Potatoes are a delightful side dish that is simple to make, perfectly crispy on the edges, and soft in the middle.
Ingredients
Potatoes
- 1.5 to 2 pounds baby potatoes (gold or red) Choose creamy varieties for best results.
Oil and Seasonings
- 2 to 3 tablespoons olive oil (or avocado oil) Generously coat the potatoes.
- 1.5 teaspoons kosher salt, divided Salt the boiling water and adjust seasoning afterward.
- 0.5 teaspoon black pepper Freshly cracked preferred.
- 1 teaspoon garlic powder Or use 2 cloves of fresh garlic added later.
- optional smoked paprika, chili flakes, rosemary, or thyme Add according to taste.
Optional Finishing Touches
- to taste parmesan Add in the last few minutes of baking.
- to taste fresh parsley, chives, or a squeeze of lemon Use fresh herbs for brighter flavors.
Instructions
Preparation
- Boil the potatoes: Put the baby potatoes in a pot and cover with cold water. Salt the water well. Bring to a boil, then simmer for 15 to 20 minutes until a fork goes in easily.
- Drain and steam dry: Drain the potatoes, then return them to the hot pot for 3 to 5 minutes with the lid off.
- Heat the oven and pan: Preheat the oven to 450°F and place a sheet pan inside to heat up.
Cooking
- Oil and smash: Carefully remove the hot pan, drizzle oil over it, and spread it around. Add the potatoes, ensuring some space between them. Use the bottom of a glass to press each potato until it flattens.
- Season: Drizzle a little more oil on top, then sprinkle with salt, pepper, and garlic powder.
- Bake: Bake for 25 to 35 minutes, flipping halfway through for even crisping.
- Finish: Add fresh herbs, parmesan, or a squeeze of lemon right before serving.
Notes
For extra crispy results, do not crowd the pan, and ensure potatoes are properly dried. You can prep them ahead and bake just before serving.