Crispy Smashed Potatoes
These irresistible golden potatoes feature ultra-crispy edges and a fluffy, tender center.
Ingredients
- •2 lbs baby Yukon gold potatoes (about 1 kg)
- •4 cloves garlic, minced
- •1/4 cup extra virgin olive oil (60 ml)
- •1 tsp kosher salt
- •1/2 tsp freshly ground black pepper
- •1 tbsp fresh rosemary, finely chopped
- •1/4 cup fresh parsley, chopped for garnish
Instructions
- 1
Place the potatoes in a large pot and cover 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 until the potatoes are fork-tender, about 15 to 20 minutes.
- 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 two tablespoons of olive oil.
- 5
Transfer the boiled potatoes to the baking sheet, leaving plenty of space between each one.
- 6
Using the flat bottom of a heavy glass or measuring cup, firmly press down on each potato until it flattens and splits open, keeping it in one piece.
- 7
Drizzle the remaining olive oil over the smashed potatoes, then evenly scatter the minced garlic, chopped rosemary, salt, and black pepper across them.
- 8
Roast in the preheated oven for 30 to 35 minutes, or until the edges are deeply golden brown and exceptionally crispy.
- 9
Transfer to a serving platter, garnish with fresh parsley, and serve hot.
💡 Chef tips
- For extra crispiness, make sure the potatoes are completely dry before smashing them and ensure your baking sheet is preheated.
- You can boil and smash the potatoes a few hours ahead of time, keeping them covered in the fridge until you are ready to oil and roast them.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and re-crisped in a hot oven or toaster oven.
✅ How it should turn out
The finished potatoes emerge deeply golden brown with delightfully crunchy edges, a fragrant garlic-rosemary aroma, and a steaming, fluffy interior.