Go Back

Crispy Smashed Potatoes

Learn how to make crispy smashed potatoes with crunchy jagged edges and fluffy centers using a simple steam-drying technique.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb baby Yukon Gold potatoes about 1.5 to 2 inches in diameter
  • 1 tbsp kosher salt for boiling water
  • 1/4 cup extra virgin olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart stockpot
  • Colander
  • 18x13-inch rimmed baking sheet
  • Parchment paper
  • Flat-bottomed glass or measuring cup
  • Metal spatula

Method
 

  1. Place 2 lb baby Yukon Gold potatoes into a 6-quart stockpot and cover with cold water by 1 inch. Add 1 tbsp kosher salt.
  2. Bring water to a boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes until potatoes are fork-tender.
  3. Drain potatoes in a colander, then return them to the warm, dry pot off the heat for 5 minutes to allow surface moisture to evaporate.
  4. Preheat your oven to 425°F (220°C) and line an 18x13-inch rimmed baking sheet with parchment paper.
  5. Pour 2 tbsp extra virgin olive oil onto the parchment paper and spread it evenly with a brush or spatula.
  6. Arrange dry potatoes on the baking sheet, leaving at least 2 inches between each potato.
  7. Use the flat bottom of a glass or measuring cup to press straight down on each potato until flattened to a 1/2-inch thickness.
  8. Drizzle remaining 2 tbsp extra virgin olive oil evenly over smashed potatoes.
  9. Sprinkle garlic powder, onion powder, 3/4 tsp fine sea salt, and black pepper over potatoes.
  10. Bake at 425°F for 25 minutes, then carefully flip each potato with a metal spatula.
  11. Sprinkle finely chopped fresh rosemary over potatoes and bake for an additional 15 minutes until edges are deep golden brown and crisp.
  12. Remove from oven, transfer to a platter, and garnish with fresh parsley before serving.

Notes

For maximum crunch, use a dark metal baking sheet without parchment paper, but make sure to grease the sheet pan thoroughly with oil.
If your baby potatoes vary in size, add the larger ones to the pot first and add smaller ones 3 minutes later so they finish boiling at the same time.
To make these ahead, boil and smash the potatoes up to 24 hours in advance, then cover and refrigerate on the baking sheet before roasting.