Smashed-Potatoes

Properties1
tagscrispy, comfort-food

2 min read

🥔 Crispy Smashed Potatoes

Quick Summary: The ultimate side dish. Boiling the potatoes first makes the insides incredibly fluffy and creamy, while smashing and roasting them at high heat creates an irresistible, thick crust of crispy edges.

🛒 Ingredients

  • 700g (1.5 lbs) Baby potatoes (Yukon gold or red work best)
  • 45g (3 tbsp) Olive oil
  • 15g (1 tbsp) Kosher salt (for the boiling water) + extra to taste
  • 3g (1 tsp) Garlic powder
  • 1g (0.5 tsp) Black pepper
  • Optional: Fresh parsley or chives, Parmesan cheese

🧑‍🍳 Instructions

>> servings: 1
 
Place the @baby potatoes{700%g} in a #large pot and cover them with at least an inch of cold water. Add the heavy dose of @Kosher salt{15%g} to the water.
 
Bring the pot to a boil and cook for ~{20%minutes}, or until the potatoes are completely fork-tender. 
 
Drain the potatoes and let them sit in the colander for at least ~{5%minutes} to steam dry. (This is crucial: dry potatoes = crispy potatoes!)
 
Preheat your #oven to 425°F (220°C) and generously brush a large #baking sheet with a little bit of the @olive oil{45%g}.
 
Place the dried potatoes onto the baking sheet, leaving some space between each one. Use the bottom of a flat glass or a measuring cup to gently press down and "smash" each potato until it is about 1/2 inch thick.
 
Drizzle the remaining olive oil evenly over the tops of the smashed potatoes. Season them with an additional pinch of @Kosher salt{to taste}, the @garlic powder{3%g}, and the @black pepper{1%g}. 
 
Roast in the oven for ~{25%minutes} to ~{30%minutes}, without flipping, until the bottoms are deeply golden brown and the edges are incredibly crispy.
 
Remove from the oven and garnish with optional @fresh parsley{to taste} or a dusting of parmesan cheese before serving immediately.

💡 Notes & Tweaks

  • The Drying Step: Do not skip letting the potatoes steam dry after boiling. If they go into the oven wet, they will steam instead of fry, and you won’t get those shattered, crispy edges.
  • The Smash: If the potato sticks to the bottom of your glass when you smash it, lightly oil the bottom of the glass first.
  • Flavor Variations: Try tossing them with some fresh rosemary before roasting, or top them with bacon bits, cheddar cheese, and sour cream after baking for a “loaded baked potato” vibe.

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