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Crispy Smashed Potatoes Recipe

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3.9 from 5 reviews

Crispy Smashed Potatoes are golden, crunchy on the outside, and soft on the inside. These small Yukon Gold potatoes are boiled until tender, smashed to flatten, then roasted with olive oil and butter for a deliciously crispy finish. Perfect as a side dish or appetizer, garnished with fresh parsley for a burst of color and flavor.

Ingredients

Potatoes

  • 1.5 lbs small Yukon Gold Potatoes
  • 2 tsp salt (divided)

Seasoning & Oil

  • 2 TBS extra virgin olive oil (divided)
  • 2 TBS unsalted butter (melted)
  • 1/4 tsp black pepper
  • fresh parsley (chopped, for garnish)

Instructions

  1. Boil the Potatoes: Place the cleaned small Yukon Gold potatoes in a large pot and fill with water. Add 1 teaspoon of salt to the pot. Heat over medium-high heat and bring to a boil. Cook the potatoes for 15 to 20 minutes until they are fork tender.
  2. Drain and Steam Dry: Drain the potatoes in a colander. Let them sit for 5 minutes to steam dry, which helps remove excess moisture for crispier roasting.
  3. Preheat Oven and Prepare Baking Pans: Preheat the oven to 425°F (220°C). Grease two baking pans with 1 tablespoon of olive oil to prevent sticking and help with crispiness.
  4. Smash the Potatoes: Place the boiled potatoes onto the greased baking pans. Using the bottom of a cup or a potato smasher, gently press each potato down until about 1/4 inch thick, creating a flattened shape for maximum surface crispiness.
  5. Season and Oil: Drizzle the remaining olive oil and melted unsalted butter over the smashed potatoes evenly. Sprinkle with the remaining 1 teaspoon of salt and 1/4 teaspoon black pepper to taste.
  6. Roast the Potatoes: Roast the potatoes in the preheated oven for 25 to 30 minutes. Rotate the pans halfway through baking to ensure even browning and crispy edges.
  7. Garnish and Serve: Once golden brown and crispy, remove the potatoes from the oven. Season with additional salt if desired and sprinkle chopped fresh parsley on top for a bright, fresh finish. Serve hot and enjoy!

Notes

  • Boiling the potatoes until just tender ensures the interior stays soft while roasting crisps the outside.
  • Steam drying after boiling helps create a crispy crust during roasting.
  • Mashing to 1/4 inch thickness gives an ideal balance between crispiness and shape retention.
  • Use Yukon Gold or other waxy potatoes which hold their shape well when boiled and roasted.
  • For extra crispiness, you can finish with a quick broil for 1–2 minutes watching carefully to avoid burning.
  • Chopped fresh parsley adds a nice color contrast and fresh herb flavor but is optional.

Find it online: https://marthatasty.com/crispy-smashed-potatoes-recipe/