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–+ servings

Crispy Smashed Potatoes

Golden, crunchy-edged crispy smashed potatoes seasoned with garlic, onion, and fresh herbs. Best served hot, straight off the sheet pan.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds baby Yukon Gold or small yellow potatoes about 900 g; scrub well
  • 2 teaspoons fine sea salt divided
  • 2 tablespoons extra-virgin olive oil preferably California; plus more for oiling the sheets
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon onion powder
  • freshly ground black pepper to taste
  • 1 tablespoon finely chopped fresh herbs such as parsley, chives, or thyme
  • flaky sea salt for finishing
  • Parmesan cheese finely grated, for serving, optional

Method
 

  1. Heat the oven to 425°F. Brush two rimmed baking sheets with olive oil, making sure the surface is evenly coated.
  2. Put the potatoes in a large pot with 1 teaspoon of the sea salt and pour in cold water to cover by about 1 inch. Bring to a rolling boil and cook until the potatoes are fork-tender all the way through, 15 to 20 minutes.
  3. Drain the potatoes and let them rest until just cool enough to handle. Arrange them on the prepared baking sheets, spacing them apart, then press each one with the bottom of a measuring cup to about 1/4 inch thick. Drizzle with the olive oil and sprinkle with the garlic powder, onion powder, the remaining 1 teaspoon salt, and a generous amount of black pepper. Roast for 25 to 35 minutes, rotating the pans halfway, until the potatoes are deeply golden and crisp around the edges.
  4. Finish with more salt if needed, flaky sea salt, a shower of fresh herbs, and grated Parmesan if you like. Serve immediately while still hot and crunchy.

Nutrition

Calories: 240kcalCarbohydrates: 41gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 480mgFiber: 5gSugar: 2g

Notes

Use baby Yukon Gold or another thin-skinned yellow potato so the skins crisp nicely.
Do not overboil the potatoes; they should be tender but still hold their shape when smashed.
Keep the smashed potatoes in a single layer with space between them, or they will steam instead of getting crispy.
Press gently with the flat bottom of a glass or measuring cup; pressing too hard will break the potatoes apart.
To make ahead, boil and smash the potatoes, then refrigerate them on the baking sheet for up to a few hours before roasting.
Leftover crispy smashed potatoes can be reheated on a baking sheet in a 400°F oven or in an air fryer until hot and crisp.
Skip the Parmesan or use nutritional yeast for a dairy-free finish.

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