Crispy Smashed Potatoes
These irresistible smashed potatoes offer fluffy interiors and ultra-crispy, golden edges with every single bite.
Ingredients
- •1.5 pounds baby Yukon Gold potatoes (about 12 to 15 small potatoes)
- •3 tablespoons olive oil
- •2 tablespoons unsalted butter, melted
- •3 cloves garlic, minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 teaspoon garlic powder
- •1/3 cup grated Parmesan cheese
- •2 tablespoons fresh chives, finely chopped
Instructions
- 1
Place the baby potatoes in a large pot and cover them with cold water by at least an inch, adding a generous pinch of salt.
- 2
Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are completely fork-tender.
- 3
Drain the potatoes thoroughly and let them steam dry in the colander for 5 minutes.
- 4
Preheat your oven to 425°F (220°C) and generously coat a large rimmed baking sheet with 1 tablespoon of olive oil.
- 5
Arrange the dried potatoes on the prepared baking sheet, leaving space between each one.
- 6
Using the bottom of a heavy glass or a measuring cup, gently press down on each potato until it flattens and cracks open, keeping it in one piece.
- 7
In a small bowl, whisk together the remaining olive oil, melted butter, minced garlic, kosher salt, black pepper, and garlic powder.
- 8
Brush the seasoned oil mixture generously over each smashed potato, making sure the cracks absorb the fat.
- 9
Bake in the preheated oven for 25 to 30 minutes, or until the edges are deeply golden brown and exceptionally crispy.
- 10
Sprinkle the grated Parmesan cheese evenly over the hot potatoes and return to the oven for 3 minutes until the cheese is melted and bubbling.
- 11
Garnish with freshly chopped chives and serve immediately while hot.
💡 Chef tips
- Choose small Yukon Gold potatoes of uniform size so they boil evenly and achieve the best crispy texture.
- Make sure the potatoes are thoroughly dry after boiling; excess moisture will prevent them from getting crispy in the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and re-crisped in a 400°F oven for 5 minutes.
✅ How it should turn out
The finished potatoes emerge with a deeply golden, shatteringly crisp exterior, steaming and fluffy on the inside, infused with rich garlic, butter, and savory Parmesan.