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Smashed Potatoes

Crispy smashed potatoes are boiled until tender, pressed thin, then roasted at 450°F with olive oil. They come out with deeply golden, crisp edges and tender centers.
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Prep Time 10 minutes
Cook Time 55 minutes
Steam-drying 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes small, about 1 1/2 to 2 inches wide
  • 3 qt water
  • 1 tbsp kosher salt divided
  • 4 tbsp olive oil divided
  • 0.5 tsp black pepper

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 450°F.
  2. Lightly oil an 18x13-inch rimmed sheet pan with 1 tablespoon of the olive oil.
  3. Put the potatoes, water, and 2 teaspoons of the salt in a 6-quart pot and bring to a boil over high heat.
  4. Lower the heat and simmer for 15 to 20 minutes, until a knife slides easily into the potatoes.
  5. Drain the potatoes and let them steam-dry in the colander for 5 minutes.
  6. Arrange the potatoes on the prepared sheet pan.
  7. Gently press each potato with the bottom of a glass until about 1/2 inch thick.
  8. Drizzle the potatoes with the remaining 3 tablespoons olive oil.
  9. Season the potatoes with the remaining 1 teaspoon salt and the pepper.
  10. Roast for 25 to 35 minutes, until the edges are deeply golden and crisp.

Notes

For the crispest edges, press the potatoes to about 1/2 inch thick and leave space between them on the pan. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can lose their crisp texture. Avocado oil can replace olive oil if desired.