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Crispy Smashed Potatoes

Boiled then smashed and roasted potatoes with shatteringly crispy edges. The best potato technique you'll learn.

vegetarian vegan gluten-free
🔥 Calories per serving: 280
🍽️ Serves: 4
⏱️ Prep: 10 min
🍳 Cook: 55 min
Ingredients
Olive Oil 4 tbsp
Potatoes 2 lbs, small/baby
Salt 1.5 tsp
Instructions
  1. Bring a large pot of heavily salted water to a boil. Salt it until it tastes like mild seawater.
  2. Add small potatoes (baby or new potatoes work best) and boil 20–25 minutes until completely tender and a fork slides in with no resistance.
  3. Drain and let steam dry for 5 minutes — this drives off surface moisture.
  4. Preheat oven to 450°F. Drizzle a sheet pan generously with olive oil.
  5. Place potatoes on the pan with plenty of space between them.
  6. Use the bottom of a glass or a fork to smash each potato flat to about ½ inch thick. Don't be gentle.
  7. Drizzle more olive oil over the top and season with salt.
  8. Roast 20–25 minutes until the edges are deeply golden and crackling. Don't flip — you want maximum crust on one side.
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