Description
There’s something magical about the contrast between a crispy, golden exterior and a fluffy, tender interior that makes crispy smashed potatoes absolutely irresistible. This recipe transforms humble potatoes into a showstopping side dish that’s rustic yet elegant, simple yet sophisticated. The technique originated from the brilliant minds of home cooks who discovered that crushing boiled potatoes before roasting creates maximum surface area for achieving that coveted golden crunch.
Ingredients
The beauty of this crispy smashed potatoes recipe lies in its simplicity, requiring just a handful of quality ingredients that work together to create something extraordinary.
Small to medium-sized potatoes form the foundation of this dish. Waxy varieties like Yukon Gold, baby potatoes, or fingerlings work best because they hold their shape beautifully when boiled and smashed. You’ll need about two pounds for four to six servings. The potatoes should feel firm when squeezed gently and have smooth, unblemished skin.
Extra virgin olive oil is essential for achieving that gorgeous golden crust. The oil should have a pleasant, fruity aroma and rich color. You’ll use approximately three to four tablespoons, though you can substitute with melted butter for extra richness or avocado oil for a more neutral flavor.
Coarse sea salt or kosher salt provides the perfect finishing touch, creating delightful pockets of seasoning throughout. The larger crystals add textural interest and won’t dissolve completely during roasting. Freshly cracked black pepper brings warmth and subtle heat that complements the potatoes’ earthy flavor beautifully.
Fresh herbs elevate these potatoes from simple to spectacular. Rosemary sprigs release their piney fragrance as they roast, while fresh thyme adds delicate floral notes. Garlic cloves, smashed but left whole, infuse the oil with aromatic sweetness without overwhelming the dish. For those avoiding garlic, fresh chives or oregano make excellent alternatives.
Instructions
Place your potatoes in a large pot and cover with cold, salted water by about two inches. Starting with cold water ensures even cooking throughout. Bring to a rolling boil over high heat, then reduce to maintain a steady simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart. You want them cooked through but still holding their shape for successful smashing.
While the potatoes cook, preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking. The high heat is crucial for achieving those perfectly crispy edges that make this dish so addictive.
Drain the potatoes thoroughly in a colander and let them sit for about five minutes. This brief cooling period makes them easier to handle while allowing excess moisture to evaporate, which is key to achieving maximum crispiness.
Using a potato masher, fork, or the bottom of a glass, gently press down on each potato to flatten it to about half its original height. Don’t worry about perfect shapes – the rustic, irregular edges are what create those deliciously crispy bits. Each smashed potato should be roughly three-quarters of an inch thick.
Drizzle the olive oil evenly over the smashed potatoes, ensuring each one gets a good coating. Sprinkle generously with salt and pepper, then scatter the herb sprigs and smashed garlic cloves around the pan. The oil should pool slightly around the potatoes, creating the perfect environment for crisping.
Slide the baking sheet into your preheated oven and roast for 25-30 minutes, until the edges are deeply golden and crispy. You’ll hear gentle sizzling sounds, and the kitchen will fill with an incredible aroma of roasted potatoes and herbs. Resist the urge to move them too early – patience rewards you with the crispiest results.
Nutrition
- Calories: 180-220
- Fat: 8-10 grams
- Carbohydrates: 25-30 g
- Protein: 4-5 g