Go Back

Crispy Smashed Potatoes

Skin-on baby potatoes boiled until tender, smashed flat, and roasted at 450°F until the edges turn deep golden and crisp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 lb 900g small potatoes, skin on (baby Yukon gold or red potatoes)
  • - 1 tbsp kosher salt for boiling water
  • - 1 bay leaf and 2 garlic cloves smashed (optional, for boiling water)
  • - 3 tbsp 45ml olive oil, divided, plus more for the pan
  • - 1 tsp kosher salt
  • - 1/2 tsp black pepper
  • - 3 cloves garlic minced
  • - 1/4 cup 25g grated parmesan (optional)
  • - 2 tbsp chopped fresh parsley
  • - Flaky salt for serving

Equipment

  • 1 flat bottomed glass
  • 1 rimmed baking sheet

Method
 

  1. Boil skin-on potatoes in salted water (with bay leaf and garlic, if using) 18-20 min until fork-tender.
  2. Drain, let sit 5 min to dry.
  3. Smash flat on an oiled baking sheet; rest 5 more min.
  4. Brush with olive oil, season with salt, pepper, minced garlic.
  5. Roast at 450°F (232°C) 20 min, flip, roast 10-15 min more until crisp.
  6. Top with parmesan (last 5 min), then parsley and flaky salt.

Notes

notes: Freezing not recommended, see Freezing section. Keep the skin on; it's structural, not just texture