Crispy Smashed Potatoes
Enjoy crispy edges and a tender center with these delicious smashed potatoes, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lb baby gold or new potatoes, scrubbed Even sizes for consistent cooking
- 3 Tbsp extra-virgin olive oil, divided 1 Tbsp for the pan, rest for brushing
- 2 Tbsp unsalted butter, melted Optional; use for richer flavor or omit for vegan
- 3 cloves garlic, finely minced Or 1 tsp garlic powder
- ½ tsp kosher salt Plus more for the boiling water
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or chili flakes Optional, for warmth
- ⅓ cup finely grated Parmesan Plus a little extra for serving; swap nutritional yeast for vegan
- 2 Tbsp chopped fresh parsley or chives
Instructions
Preparation
- Parboil the potatoes: Place the scrubbed potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer until a fork slides in easily, about 18–25 minutes. Drain and let them sit in the colander for 2–3 minutes.
- Preheat the oven to 450°F (230°C). Line a sheet pan with parchment and drizzle 1 Tbsp olive oil across the surface.
- Smash: Arrange the parboiled potatoes on the pan, spaced. Press each potato down to about ½ inch thickness.
- Season: Whisk together the remaining oil, melted butter (if using), minced garlic, kosher salt, pepper, and smoked paprika. Brush the mixture over each smashed potato.
Cooking
- Roast: Bake for 20–25 minutes, rotating the pan once, until the edges are deeply crispy and golden brown.
- Finish: Sprinkle grated Parmesan over the potatoes in the last 3–5 minutes of roasting. Remove from oven and scatter parsley and lemon zest.
Notes
Serve alongside roasted chicken, burgers, or pan-seared fish. They’re great for dipping in garlic aioli or sour cream with chives.