60 minutes
Deliciously crispy smashed potatoes, perfect as a side dish or snack, seasoned with salt, pepper, and optionally fresh herbs.
Small Red Potatoes
0 lb
to taste
cups
to taste
Sliced Chives
cups
1. Boil Potatoes
Place your potatoes in a large pot. Cover them with cold water and add a generous amount of kosher salt. Bring the water to a boil and cook the potatoes until they are tender, which should take about 10 minutes once the water starts boiling. You’ll know they’re done when a sharp knife can easily pierce them.
2. Drain and Rest Potatoes
Once the potatoes are tender, drain them in a colander and let them rest for about 10 minutes. This brief resting period helps them dry out a bit, which is essential for achieving that perfect crispiness later on.
3. Smash the Potatoes
Place each potato on a cutting board and gently smash it with a heavy skillet until it's about 1/2-inch thick. Be careful not to mash them completely; you want them to hold together but have flattened, rough edges.
4. Heat Oil and Fry Potatoes
Heat 1/2 cup of vegetable oil in a non-stick or cast-iron skillet over medium heat until it shimmers. Add the smashed potatoes in a single layer. Cook them for about 6 minutes on the first side and 5 minutes on the second side, shaking the pan occasionally to ensure even browning. You’re looking for a deep golden brown and crisp exterior.
5. Drain Fried Potatoes
Transfer the crispy potatoes to a paper towel-lined plate to drain any excess oil. Continue cooking the remaining potatoes, adding more oil to the skillet as necessary.
6. Preheat Oven
While you finish frying the potatoes, preheat your oven to 400°F (200°C).
7. Bake Potatoes
Once all the potatoes are fried, spread them out on two large rimmed baking sheets. Bake them in the preheated oven for about 6 minutes to ensure they are heated through and extra crispy.
8. Season Potatoes
Remove the potatoes from the oven and transfer them to a large bowl. Season with salt and freshly ground black pepper to taste. If you like, toss them with some fresh herbs such as chives, parsley, or tarragon for an added burst of flavor.
9. Serve
Finally, arrange the potatoes on a serving platter and serve them hot. Enjoy the delightful crunch and soft, seasoned interior of these golden crispy smashed potatoes!
Drizzle truffle oil over the potatoes after they come out of the oven.
Sprinkle grated Parmesan cheese on top before roasting.
Mix in crispy bacon bits after roasting.
Add grated smoked gouda or cheddar during the last few minutes of roasting.
Toss the boiled potatoes in Cajun seasoning before smashing and roasting.
Opt for small, waxy potatoes like Yukon Gold or red potatoes for creamy texture and higher moisture content, ideal for smashing and roasting.
Roast the potatoes in a preheated oven at around 425°F (220°C) to achieve a golden, crisp exterior, flipping once during cooking.
Cook potatoes in salted boiling water until tender but not falling apart, usually 15-20 minutes after the water reaches a boil.
Space the potatoes well on the baking sheet to avoid steaming and ensure crispiness.
Drizzle with quality olive oil and season well with kosher salt, freshly ground black pepper, and other preferred spices.
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