Smashed Potatoes
Crispy on the outside and creamy on the inside, these Smashed Potatoes are a delightful side dish ready in under an hour.
Ingredients
Potatoes
- 2 pounds small red or yellow ‘creamer’ potatoes rinsed or scrubbed if dirty
Seasoning
- 1 tablespoon kosher salt
- 4-6 tablespoons olive oil for drizzling
- 1 to taste freshly ground black pepper
- for sprinkling optional flaky sea salt
Instructions
Boiling the Potatoes
- In a large saucepan, place the potatoes and cover them with cold water by 1 inch. Bring the water to a boil over high heat and add the salt. Adjust to a simmer and cook until tender.
Preparing for Baking
- Drain the potatoes and allow them to rest for 5-10 minutes to cool slightly.
- Flatten the potatoes and arrange them on a baking sheet with olive oil and salt.
Baking
- Bake until golden and crispy, about 20-25 minutes.
Notes
These Smashed Potatoes are a wonderful addition to any meal, providing both flavor and comfort. Allowing the potatoes to rest after boiling helps achieve a perfect crisp when baked.
For the best results, ensure they are evenly spaced on the baking sheet during cooking.
For the best results, ensure they are evenly spaced on the baking sheet during cooking.