Crispy Smashed Potatoes
Total Time
1 hour 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.8 out of 5 stars
(164)
Ingredients
4 servings
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, chives and/or green onion
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Preparation
Step 1
To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
Step 2
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
Step 3
While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
Step 4
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
Step 5
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
Step 6
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
Step 7
Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
Step 8
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Chef's notes
Storage suggestions:
These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.
