Crispy Smashed Potatoes

As seen on

Love & Lemons

Total Time

60 minutes

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(41)

Ingredients

4-6 servings

2 pounds small yellow potatoes
2 teaspoons sea salt, divided
2 tablespoons extra-virgin olive oil, plus more for the pans
1½ teaspoons garlic powder
¾ teaspoon onion powder
Freshly ground black pepper
1 tablespoon finely chopped fresh herbs, parsley, chives, and/or dill
Flaky sea salt, optional
Parmesan cheese, optional

Kid-Friendly Baking Beginner Vegetarian ...

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Preparation

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Step 1

Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.

Step 2

Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.

Step 3

Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.

Step 4

Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.

Chef’s notes

These crispy smashed potatoes are best served hot off the baking sheet, when they’re still crisp and hot from the oven. Before you dig in, garnish them with whatever toppings you like such as freshly grated Parmesan cheese, red pepper flakes, chopped fresh parsley, dill, or chives, flaky sea salt, or a tasty sauce like chipotle sauce, vegan sour cream, creamy dill sauce, romesco sauce, avocado sauce, or ranch dressing.

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Crispy Smashed Potatoes

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Chef’s notes

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