Crispy Smashed Potatoes
These golden, ultra-crispy smashed potatoes are the perfect side dish, featuring a fluffy interior and a satisfyingly crunchy, herb-infused crust.
Ingredients
- •2 lbs (900g) baby gold or red potatoes
- •4 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano or thyme
- •2 tablespoons fresh parsley, finely chopped
- •Optional: flaky sea salt for finishing
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt, bring to a boil, and simmer for 15-20 minutes until fork-tender.
- 2
Drain the potatoes well and let them steam dry in the colander for 5 minutes to remove excess moisture.
- 3
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with a tablespoon of olive oil.
- 4
Place the potatoes on the baking sheet, spacing them out. Use the bottom of a heavy glass or measuring cup to gently press down on each potato until it is flattened but still holding its shape.
- 5
In a small bowl, whisk together the remaining olive oil, garlic powder, dried herbs, salt, and pepper. Brush or drizzle this mixture generously over each smashed potato.
- 6
Roast for 25-30 minutes, flipping halfway through if desired, until the edges are deep golden brown and very crispy.
- 7
Remove from the oven, sprinkle with fresh parsley and a pinch of flaky sea salt, and serve immediately.
💡 Chef tips
- For extra crispiness, ensure the potatoes are completely dry after boiling before you smash them.
- You can boil the potatoes up to a day in advance; keep them refrigerated and smash them just before roasting.
- Store leftovers in an airtight container in the fridge and reheat in a 400°F oven for 10 minutes to restore their crunch.
✅ How it should turn out
The finished potatoes should have a deeply browned, jagged, and crunchy exterior with a soft, creamy center, smelling fragrant of roasted garlic and herbs.