Crispy Smashed Potatoes
v1.0
Small potatoes are boiled until tender, flattened, then roasted hard for craggy edges and creamy centers. Leaving space around each potato turns all that extra surface area into crust.
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Equipment
- Large pot
- Colander
- Large rimmed sheet pan
- Flat-bottomed glass or measuring cup
Instructions
- 1
Put the potatoes in a large pot, cover with cold water by 1 inch, and add the tablespoon of salt.
⏱ 3 min
- 2
Bring to a boil, then simmer until the potatoes are completely tender when pierced through the center.
⏱ 20 min
- 3
Drain well and let the potatoes steam dry in the colander for 5 minutes. Heat the oven to 450 F.
⏱ 5 min
- 4
Brush a large sheet pan with 1 tablespoon oil. Arrange the potatoes several inches apart and press each to about 1/2 inch thick with the bottom of a glass.
⏱ 5 min
- 5
Drizzle the remaining oil over the potatoes. Season with garlic powder, the remaining salt, and black pepper.
⏱ 2 min
- 6
Roast without turning until the bottoms and ragged edges are deeply golden and crisp, about 25 to 30 minutes.
⏱ 28 min
- 7
Sprinkle with parsley and serve hot, when the contrast between crisp edges and creamy centers is strongest.
⏱ 1 min
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