Description
Crispy Smashed Potatoes that are both approachable and irresistibly crunchy, perfect for turning weeknight dinner into a tiny celebration.
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 extra for serving)
- 2 Tbsp chopped fresh parsley (or chives)
- Lemon zest, to finish (optional)
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Instructions
- 1. Parboil the potatoes in salted water until fork-tender, about 18–25 minutes. Drain and let steam dry for 2–3 minutes.
- 2. Preheat oven to 450°F (230°C) and prepare a sheet pan with parchment paper and a drizzle of olive oil.
- 3. Arrange and smash the potatoes to roughly ½ inch thick on the prepared pan.
- 4. Mix remaining olive oil, melted butter, garlic, salt, pepper, and paprika in a small bowl; brush over the smashed potatoes.
- 5. Roast the potatoes in the oven for 20–25 minutes until deep golden and crisp.
- 6. In the last few minutes, sprinkle parmesan over the potatoes to melt and brown, then finish with parsley and lemon zest.