Serves 4
Crispy smashed potatoes are great because they hit every texture at once: shatteringly crisp edges, creamy centers, and lots of browned, savory surface area that soaks up butter, garlic, and salt. They’re an easy crowd-pleaser and feel special without being fussy. Serve them alongside roast chicken, steak, salmon, burgers, or a big salad; they also shine next to eggs at brunch. To serve, pile them on a warm platter, drizzle with garlic-butter, sprinkle Parmesan and herbs, add lemon zest, and offer sour cream or aioli for dipping.
Ingredients
- 2 lb baby potatoes (Yukon Gold or red)
- 2–3 tbsp olive oil
- 2 tsp kosher salt (plus more to finish)
- 1 tsp baking soda (optional but makes them extra crisp)
- 4 tbsp butter
- 3–5 cloves garlic, minced
- 1/3 cup grated Parmesan (or pecorino)
- Black pepper
- Optional toppings: chopped parsley/chives, lemon zest, sour cream, chili crisp
Directions
- Boil
- Heat oven to 450°F.
- Put potatoes in a pot, cover with cold water, add 2 tsp salt and baking soda (if using).
- Simmer until very tender, 15–25 min (a knife slides in easily). Drain and let steam-dry 5 minutes.
- Smash
- Oil a sheet pan (or parchment + oil).
- Spread potatoes out and smash each to about 1/2 inch thick (use a glass or spatula).
- Drizzle with olive oil, season with pepper + a little salt.
- Roast until crispy
- Roast 25–35 min, flipping once halfway, until deeply golden and crisped at the edges.
- Add garlic-butter + parm
- Melt butter in a small pan, add garlic, cook 30–60 sec until fragrant.
- Pour over hot potatoes, toss lightly, then shower with Parmesan and herbs/lemon zest if you want.
Quick variations
- Spicy: add chili flakes or chili crisp at the end.
- Loaded: top with sour cream + chives + bacon bits.
- Herby: rosemary/thyme in the roasting oil.