Description
Crispy Smashed Potatoes are golden discs of comfort with tender insides and shatteringly crisp outsides, perfect as a side dish for any meal.
Ingredients
- 2 lb (900 g) baby gold or new potatoes, scrubbed
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter, melted (optional)
- 3 cloves garlic, finely minced (or 1 tsp garlic powder)
- ½ tsp kosher salt, plus more for boiling
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or chili flakes (optional)
- ⅓ cup finely grated parmesan (plus a little extra for serving)
- 2 Tbsp chopped fresh parsley (or chives)
- Lemon zest, to finish (optional)
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Instructions
- 1. Parboil the potatoes: Place the baby potatoes in a pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, about 18–25 minutes. Drain and let them steam-dry in a colander for 2–3 minutes.
- 2. Preheat oven: Heat your oven to 450°F (230°C). Line a sheet pan with parchment paper and drizzle 1 Tbsp of olive oil across the paper.
- 3. Smash: Arrange the parboiled potatoes on the prepared pan, then press each potato down to about ½ inch thick.
- 4. Season: In a bowl, whisk the remaining olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. Brush this mixture evenly over the potatoes.
- 5. Roast: Bake in the preheated oven for 20–25 minutes, or until deeply golden and crisp. For extra browning, broil for the last 1–2 minutes.
- 6. Finish: Sprinkle grated parmesan over the potatoes in the last 3–5 minutes of roasting. Once out of the oven, top with parsley and lemon zest if desired, and serve hot.