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Crispy Smashed Potatoes

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, hors d'oeuvres, Side Dish, Snack
Cuisine: American
Keyword: comfort, cozy, easy, gluten free, party food, savory, simple, vegetarian
Servings: 6 servings
Author: Christen Clark

Ingredients

  • 2 pounds small Yukon gold or red potatoes
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • sea salt
  • optional toppings such as scallions or parsley

Instructions

  • Place the potatoes in a large pot and fill with enough water to completely submerge. Turn the burner onto high heat and bring to a boil. Cook for around 20 minutes, until the potatoes are fork tender.
    Turn the oven to 425 degrees.
    Once the potatoes are finished boiling, Strain them in a large colander. Allow them to cool for a few minutes. This will make them much easier to handle and it will dry them out, which will result in crispier potatoes.
    Line 1 or 2 baking sheets with parchment. Dump the dried, cooled potatoes onto the trays. Add the olive oil and toss to coat the potatoes. Use a paring knife to score the potatoes with a small "x." Place the back of a fork over the "x" and smash down. If any bits of potato break off, put it back in place and gently smash it into the rest of the potato.
    Brush the tops of the potatoes with melted butter and sprinkle with sea salt. Bake for 30 minutes. Allow to rest for a few minutes before handling.