Crispy Smashed Potatoes
Serves: 4
  • 1-1/2 to 2 pounds small red or yellow potatoes
  • ¼ cup olive oil
  • Kosher salt
  • Fresh ground black pepper
  1. Wash potatoes and put in a saucepan with water to cover by a few inches and a large pinch of salt; bring to a boil; reduce heat to a simmer and cook until potato slips off the tip of a knife when inserted in the center, about 15-20 minutes, but don’t overcook. Drain potatoes and allow cooling about 10 minutes until they can be handled.
  2. Put a few potatoes on a clean kitchen towel or paper towels and cover with the other half of the towel; gently press potato to “smash” to about ¾ inch thickness. Repeat with all potatoes (potatoes can be prepared up to this step, covered and refrigerated until ready to cook. Remove from refrigerator 30 minutes before cooking).
  3. Preheat oven to 425 degrees F. (or to 400 degrees F. convection bake or roast).
  4. In a skillet, heat olive oil over medium heat and when oil is hot, add potatoes in a single layer; sprinkle with salt and pepper and allow cooking until browned and crisp, about 3-4 minutes; turn potatoes and repeat. Transfer browned potatoes to a baking sheet. Bake about 8-10 minutes to further crisp and brown potatoes.
Recipe by A Year at the Table at