Crispy Smashed Potatoes
Smashed potatoes – boiled, flattened, then roasted until golden brown and ultra crispy – the best of all potato worlds.
Servings: 8
Ingredients
- 2 pounds small potatoes (we used baby multi-colored potatoes), scrubbed
- Kosher salt to taste
- 1/2 cup olive oil divided
Instructions
- Preheat oven to 450°F. Place the potatoes in a pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly. Using the bottom of a glass or measuring cup, gently smash each potato to about ¼-inch thick.
- Toss the smashed potatoes with ¼ cup of the olive oil, a generous pinch of salt and arrange on a sheet pan. Roast, flipping halfway through, until golden and crispy, about 35–40 minutes. Serve hot.
Notes
- For the crispiest results, use smaller, waxy potatoes like baby Yukon Golds or red potatoes.
- Make-ahead: Boil and smash the potatoes up to 2 days in advance. Store in the fridge until ready to roast.
- Storage: Leftover smashed potatoes can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
- Reheat: Warm smashed potatoes in a 350°F oven for 10–15 minutes, until heated through.