Crispy Smashed Potatoes
Baby potatoes boiled, smashed and roasted with olive oil, garlic and rosemary until golden and crisp.
Crispy Smashed Potatoes
Course: Side DishDifficulty: Easy8
servings15
minutes50
minutesBaby potatoes boiled, smashed and roasted with olive oil, garlic and rosemary until golden and crisp.
Ingredients
2 lb baby potatoes
1 tablespoon kosher salt, for the water
1/3 cup olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons butter, melted
1/4 cup grated Parmesan
2 tablespoons chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 450°F and oil a large baking sheet.
- Put the potatoes in a pot, cover with cold water and add the tablespoon of salt.
- Boil 15 to 20 minutes, until a knife slides in with no resistance.
- Drain and let the potatoes steam dry in the colander for 5 minutes.
- Place them on the pan with space between and press each flat with the bottom of a glass.
- Drizzle with the olive oil and sprinkle with the salt, pepper and paprika.
- Roast 20 minutes, until the bottoms are golden.
- Flip the potatoes with kitchen tongs, add the garlic and rosemary, and roast 10 minutes more.
- Brush with the melted butter and sprinkle the Parmesan.
- Roast 3 minutes to melt the cheese, then finish with chives and flaky salt.
Notes
- Boil the potatoes the day before and keep them in the fridge, then smash and roast. Use a wide pan so the potatoes do not touch. Leftovers keep 3 days and crisp again at 425°F. Skip the Parmesan for a dairy-free dish.
Why boil first
Boiling cooks the inside until creamy, and steaming dry in the colander removes surface water. Smashing opens up craggy edges that catch the oil and crisp. That is why this works better than roasting raw potatoes.
Use a glass or a flat-bottomed mug to smash. A gentle press is enough. You want a cracked, ragged surface, since the edges are what turn crisp.
Crispy Smashed Potatoes swaps
Fingerling potatoes work well. Thyme can replace the rosemary. Large russets are a poor choice since they fall apart when smashed.
What to serve
Roast chicken, steak or a fried egg on top for brunch. A little sour cream and chives on the side also works.
Garlic goes on after the flip so it does not burn in the long roast. Taste a potato before the final finish, since the salt amount depends on how salty your water was.
The common mistake
Smashing too hard, so the potato crumbles. Press until it is flat but still in one piece. Wet potatoes are the other trap, since water keeps them from browning.
Crispy Smashed Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 50 minutes
- Servings: 8 servings
- Ingredients: 12, led by baby potatoes, kosher salt, olive oil, garlic cloves
Tips for Crispy Smashed Potatoes
Boil the potatoes the day before and keep them in the fridge, then smash and roast. Use a wide pan so the potatoes do not touch. Leftovers keep 3 days and crisp again at 425°F. Skip the Parmesan for a dairy-free dish.
Crispy Smashed Potatoes FAQ
How long does Crispy Smashed Potatoes take?
Crispy Smashed Potatoes takes 50 minutes of cooking after 15 minutes of prep.
How many people does Crispy Smashed Potatoes serve?
This recipe makes 8 servings.
What do I need to make Crispy Smashed Potatoes?
12 ingredients, led by baby potatoes, kosher salt, olive oil, garlic cloves. Amounts are in the recipe card above.
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