Crispy Smashed Potatoes
User Reviews
4.6
Crispy Smashed Potatoes
Description
This recipe for Crispy Smashed Potatoes uses the smallest baby potatoes, which are microwave-steamed until just tender enough to pierce with a fork. After draining and slight cooling, the potatoes are arranged on a baking sheet coated with olive oil and seasoned with salt and pepper. Each potato is smashed to create a flat, round shape with rough edges that crisp during baking.
Roasting the potatoes on the oven floor, where the heat is most direct, crisps their undersides to a golden brown while maintaining a tender interior. The olive oil aids in the sizzling and browning process. The potatoes are seasoned again after smashing and baked until crisp but not burnt.
Finished with chopped flat-leaf parsley, these potatoes provide a contrast of crunchy edges and creamy centers, making them a practical and tasty side dish for many meals.
The notes advise using a rimmed baking sheet, applying oil directly on the pan, and roasting the potatoes on the oven floor—not on a rack—to maximize crispiness.
Ingredients
- 1 1/2 lb (750g) baby potato the smallest you can find
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon parsley flat-leaf, chopped
Instructions
- Preheat the oven to 425°F (218°C). Fill the bottom of a large microwave-safe bowl with 1/2 inch (1 cm) of water. Place the potatoes in the bowl and cover with plastic wrap, poking the wrap a few times with a fork.
- Microwave on high for 10 minutes, or until the potatoes are cooked and can be easily pierced with a fork. Microwave for a few more minutes if they are still hard.
- Remove the plastic wrap and uncover the bowl. Drain the potatoes and let them cool until just warm. Pour the oil onto a large rimmed baking sheet and sprinkle it with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
- Arrange the potatoes on the baking sheet and smash them into rounds using a flat-bottomed cup or the heel of your hand. Sprinkle the tops of the potatoes with the remaining salt and pepper.
- Place the baking sheet on the bottom of the oven (not on the rack) and roast until the undersides are crispy but not burnt, about 12-15 minutes. Remove the baking sheet from the oven and use a flat spatula or turner to flip the potatoes.
- Roast for another 10-15 minutes, until the other sides are crispy. Remove from the oven, transfer the smashed potatoes to a serving platter, garnish with chopped parsley, and serve immediately.
Notes
- Use a rimmed baking sheet to hold the potatoes and oil evenly.
- Pour olive oil onto the baking sheet first to allow the potatoes to sizzle and crisp during roasting.
- Roast the potatoes on the oven floor rather than on a rack to get the highest direct heat and achieve extra crispy edges.
- Do not place the baking sheet on the oven rack to preserve the crisping effect from direct contact with the oven floor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 589mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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