Sides
Crispy Smashed Potatoes
Description
If crispy potatoes are your fave, this crispy Smashed Potatoes recipe is going to make your heart skip a beat. Smashing the potatoes before roasting them means more surface area for crisping up, but the insides are still delightfully fluffy and tender.
Ingredients
- 1 ½ pounds baby gold potatoes
- 1 tablespoon plus ½ teaspoon kosher salt divided
- 2 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon course ground black pepper plus more for serving
- Flaky sea salt such as Maldon or fleur de sel, for serving
Directions
- Rinse the potatoes and trim away any small sprouts. Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of the kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Let simmer, adjusting the heat as needed, until the potatoes are barely fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
- While the potatoes boil, place a rack in the center of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon of the oil.
- Shake the potatoes once more to remove any last water, then spread them out on the baking sheet. With the bottom of a sturdy drinking glass or your palm, gently press the potatoes until they are ½ inch thick. Try your best to keep the potatoes in one piece, but don't worry if they break apart—just use your fingers to gently smoosh them back together into a rough circular shape. Drizzle with the remaining 1 ½ tablespoons oil and sprinkle with the remaining ½ teaspoon kosher salt and the black pepper.
- Bake the smashed potatoes until golden and crisp, about 25 to 30 minutes depending upon the size of your potatoes, rotating the pan 180°F halfway through. Remove from the oven and immediately sprinkle with flaky salt and freshly ground black pepper. Serve hot.
