Smashed Potatoes
These smashed potatoes are boiled until tender, smashed flat, and roasted at high heat to create irresistibly crispy, golden edges with soft, pillowy centers. Perfect as a side dish or appetizer, they are made with simple ingredients and are incredibly satisfying.
Equipment
- Large pot - For boiling potatoes
- Large Rimmed Baking Sheet (Half-Sheet Pan, 18x13 inches)
- Parchment paper - Or aluminum foil for easy cleanup
- Potato masher - Or the flat bottom of a heavy mug or glass
- Pastry brush - (optional, for brushing on oil)
- Colander - For draining
- Sharp knife - For checking potato tenderness
- Measuring spoons
- Measuring cups
Ingredients
- 2 lbs baby potatoes - 900g, or small creamer potatoes, Yukon Gold or red-skinned work great
- 3 tablespoons olive oil - 45ml, plus more for drizzling
- 1 teaspoon kosher salt - 5g, divided, plus more to taste
- 0.5 teaspoon black pepper - 2g
- 1 teaspoon garlic powder - 3g
- 0.5 teaspoon onion powder - 1g
- 1 teaspoon fresh rosemary - 1g, finely chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme leaves - 1g (or 1/2 teaspoon dried)
- 2 tablespoons fresh parsley - 6g, chopped, for garnish
- flaky sea salt - for finishing (highly recommended)
Optional
- 2 tablespoons grated Parmesan cheese - 30g, for topping
Instructions
- Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper and place it in the oven to preheat.
- Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until completely tender. Drain well and let steam dry for 2-3 minutes.
- Carefully remove the hot baking sheet from the oven and drizzle about 1.5 tablespoons of olive oil over the parchment. Transfer the drained potatoes to the sheet, spacing them 2 inches apart. Smash each potato to about 1/2 inch thick using a masher or the bottom of a glass.
- In a small bowl, combine the remaining 1.5 tablespoons olive oil, garlic powder, onion powder, 1/2 teaspoon kosher salt, black pepper, rosemary, and thyme. Spoon or brush this seasoned oil evenly over each flattened potato.
- Roast for 25-30 minutes without disturbing, until the bottoms and edges are deeply golden brown. If using Parmesan, sprinkle it on during the last 5 minutes of cooking.
- Remove from the oven and immediately sprinkle with flaky sea salt and fresh chopped parsley. Serve right away while they are at their crispiest.
Notes
- Don't rush the boiling step. The potatoes need to be completely tender, not al dente. Underdone potatoes won't smash flat without breaking apart, and they won't have that fluffy interior.
- Dry the potatoes well before smashing. Excess surface moisture turns to steam in the oven and prevents browning.
- Use plenty of olive oil. It might feel like a lot, but fat is what conducts the heat to the potato surface and creates crispiness.
- Give them space. Each potato needs breathing room on the pan. Crowding causes them to steam each other, which destroys any chance of crispiness.
- Preheat your baking sheet. This one step makes a noticeable difference. Dropping potatoes onto a hot surface gets the crisping process started immediately.
- Don't flip them. Resist the urge. The long, uninterrupted contact with the pan is what builds a solid, crunchy crust on the bottom.
- Season aggressively. Potatoes are dense and starchy, and they can absorb a lot of salt. Season your boiling water generously and don't be shy with the salt and spices during roasting.
- Leftovers store well. Reheat in the oven or air fryer to restore crispiness. Avoid the microwave as it will make them soft and chewy.