Crispy Smashed Potatoes
Boiled baby yellow potatoes smashed thin, brushed with olive oil, and roasted until the bottoms turn deeply crispy and the tops go golden brown.
- 1 1/2 pounds (24 oz) baby yellow potatoes, washed
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- Optional garnish: 1-2 tablespoons fresh herbs (cilantro, parsley, dill, thyme, or rosemary), red pepper flakes, fresh black pepper, or flaky sea salt
- Preheat the oven to 400°F. Lightly grease a sheet pan with a small amount of the olive oil or a bit of spray oil.
- Wash the potatoes well without peeling them, then add them to a large saucepan with enough water to cover them by about 1 inch.
- Bring to a boil over medium-high heat, then reduce to medium and keep at a steady boil for 15 to 20 minutes, until the potatoes are easily pierced with a knife and fork-tender all the way through.
- Drain the potatoes well and spread them out on the prepared baking sheet. Use a large fork or the bottom of a sturdy glass to smash each potato down to about 1/2-inch thickness — they should be tender enough to smash easily at this point.
- Arrange the smashed potatoes so they aren't touching each other; more space between them means better air circulation and crispier results. Use a second baking sheet if needed rather than crowding them onto one. Brush the tops with the remaining olive oil and sprinkle generously with flaky sea salt and black pepper.
- Bake in the preheated oven for 25 to 30 minutes, until the bottoms are crispy and the tops are golden brown. Don't flip them during baking — if you're using two sheets, rotate them between racks halfway through for even browning.
- Garnish with fresh herbs or additional seasoning as desired, and serve hot alongside your favorite dip or as a side to dinner.
Chef's Note: Boiling the potatoes whole before smashing them is what makes this technique work — it cooks them through gently so they hold together when flattened, while creating lots of craggy surface area that crisps up beautifully in a hot oven. Don't skimp on the oil; a generous brushing right before baking is what actually gets those deeply golden, crispy edges rather than a dry, pale surface.
Giving the potatoes plenty of space on the pan matters more than it might seem — crowd them together and they'll steam instead of roast, which softens the crisp exterior you're going for. Baby Yukon gold potatoes are the best choice here thanks to their thin skin and midpoint texture between starchy and waxy varieties, though any small potato will work in a pinch.
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