Crispy Smashed Potatoes
These crispy smashed potatoes have a crackly, golden-edged crust that gives way to a cloud of soft, buttery potato underneath. It’s the smartest way to get everything you love about a roasted potato in under an hour.
Equipment
- Large Pot
- Colander
- Rimmed Baking Sheet
- Parchment paper or silicone mat
- Drinking glass or potato masher
- Small saucepan
Ingredients
- 2 pounds baby Yukon Gold or small red potatoes
- 2 tablespoons kosher salt for the boiling water
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic large, finely minced
- 1½ teaspoons fresh thyme leaves chopped (or ½ teaspoon dried thyme)
- 1 teaspoon flaky sea salt such as Maldon
- ½ teaspoon freshly ground black pepper
- ¼ cup finely grated Parmesan cheese optional
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Put the potatoes and kosher salt in a large pot and cover with cold water. The salt seasons them from the inside out as they cook, so don’t skip it. Bring to a boil over high heat, then drop to a steady simmer. Cook for 12 to 15 minutes, until a paring knife slides into a potato with no resistance.The potatoes should be tender all the way through but still intact—not so soft they’re splitting open on their own. Drain them in a colander and let them sit for a full 5 minutes, shaking gently once or twice. As they sit, you’ll see the surface dry and start to look almost powdery. That dry surface is what will turn crackly in the hot oven.
- While the potatoes steam, preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.Arrange the warm potatoes on the sheet with plenty of space between them. Use the bottom of a sturdy drinking glass or a potato masher to press down gently until each one is about ¾ inch thick. Don’t press so hard that the potato falls apart—you want a flat patty with frilly, ruptured edges. Those edges catch the fat and turn into the best parts. If the potato sticks to your glass, dip the bottom in olive oil first.
- Melt the butter and olive oil in a small saucepan over medium heat. Add the garlic and thyme and cook, stirring constantly, for 1 to 2 minutes. You’ll smell the garlic turn sweet and nutty, and the thyme will release its piney aroma. Stop just as the garlic begins to take on color—it will keep cooking in the oven.Brush the garlicky fat generously over every potato, making sure it drips into the crevices and pools around the edges. Sprinkle with flaky sea salt, black pepper, and Parmesan if you’re using it.Roast on a rack in the lower third of the oven for 20 minutes. Rotate the pan and roast another 10 to 15 minutes, until the edges are deep golden brown and look almost lacquered. Press one with a fork—it should crackle. The undersides will be even darker and crispier, which is exactly what you’re after.Pull the pan from the oven, scatter parsley over the top, and hit them with one more pinch of flaky salt while they’re still steaming. The salt will stick to the buttery surface and give every bite a bright, crunchy finish.
Notes
Flavor Variations:
- Rosemary and Black Garlic: Swap the thyme for 1 tablespoon of chopped fresh rosemary and fold in 2 teaspoons of mashed black garlic.
- Chili-Lime: Replace the Parmesan with ½ teaspoon chili powder and the zest of one lime. Finish with a squeeze of lime juice right before serving.
- Cheddar-Bacon: Sprinkle ½ cup shredded sharp cheddar over the potatoes in the last 5 minutes of roasting, then crumble 3 slices of cooked bacon on top.
- Za’atar and Lemon: Skip the Parmesan, sprinkle 1 tablespoon of za’atar over the smashed potatoes before roasting, and serve with lemon wedges.