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Easy Smashed Potato Recipe
Ash Tyrrell

Easy Smashed Potato Recipe

I made this smashed potato recipe last weekend, and I still can't stop thinking about it. The outside turned golden and crunchy, while the inside stayed soft and almost buttery. I loved how simple it was, with just a handful of pantry ingredients and no fancy skills. My family finished the whole tray before I even sat down.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds small yellow potatoes: Pick ones under 2 inches wide so they crisp up well.
  • 2 teaspoons sea salt divided: Half goes in the boiling water and half goes on top.
  • 2 tablespoons extra-virgin olive oil plus more for the pans: It gives the potatoes their golden color and crunchy bottoms.
  • 1½ teaspoons garlic powder: It adds a savory cozy flavor to every bite.
  • ¾ teaspoon onion powder: It rounds out the garlic with a little extra depth.
  • Freshly ground black pepper: Grind it fresh for a sharper better bite.
  • 1 tablespoon finely chopped fresh herbs parsley, chives, or dill: Add these at the end so they stay bright.
  • Flaky sea salt optional: A tiny pinch on top adds a fun crunch.
  • Parmesan cheese optional: Grate it fresh, because pre-shredded cheese doesn't melt as nicely.

Method
 

  1. Heat your oven to 425°F before you do anything else. Brush two large baking sheets generously with olive oil while the potatoes boil. I skip parchment paper here, because the potatoes crisp best when they touch the oiled pan directly.
  2. Place the potatoes and 1 teaspoon of salt in a large pot. Add enough water to cover them by about 1 inch, then bring it to a boil. Cook for 15 to 20 minutes, until they are soft and a fork slides in easily.
  3. Pour the potatoes into a colander and let the steam escape for a few minutes. They should be cool enough to handle but still warm. I find that dry potatoes crisp up far better than wet ones.
  4. Set each potato on the oiled baking sheet with a little space between them. Use the back of a flat measuring cup to press each one down gently. Aim for about ¼ inch thick, and press slowly so the edges stay in one piece.
  5. Drizzle the smashed potatoes with olive oil so every surface gets coated. Sprinkle on the garlic powder, onion powder, remaining 1 teaspoon of salt, and pepper. I like to season generously here, because the seasoning bakes right into the crispy edges.
  6. Slide both pans into the oven and roast for 25 to 35 minutes. Rotate the pans halfway through so both sheets brown evenly. You will know they are ready when the edges look deep golden and crunchy.
  7. Taste one and add more salt if needed. Top with fresh herbs, a sprinkle of flaky salt, and Parmesan if you like. Serve right away while they are hot and crisp.

Notes

  • I always choose small yellow potatoes, because they turn creamy and almost buttery inside.
  • I never skip the oiled baking sheet, since that is what gives me those crunchy bottoms.
  • I let the potatoes dry for a few minutes after draining, which helps the oil stick and crisp them faster.
  • I press down slowly and evenly, because a quick smash tears the potato apart.
  • I rotate the pans halfway through baking, so nothing burns on one side.
  • I season right after smashing, since the spices cling best to the warm surface.
  • I serve them straight from the oven, because they are at their crispiest in the first few minutes.