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EVERYDAY COMFORT · CLEAR STEPS

Crispy Smashed Potatoes

Small potatoes with fluffy centers and crisp, craggy edges. Boil them until tender, flatten gently, then let the oven do the rest.

TOTAL TIMEAbout 70 minutes
SERVES4 servings
YOU'LL NEEDLarge pot and rimmed sheet pan
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Golden smashed baby potatoes with parsley on a baking sheet
Crispy Smashed Potatoes, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 10 minutes. Cooking: about 60 minutes. Times vary with equipment and ingredient size. Contains milk from butter. Check packaged ingredients for your requirements.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Boil until tender

    Scrub the potatoes and place them in a large pot. Cover with cold water by about an inch, salt the water, and bring to a boil. Reduce to a steady simmer and cook for about 15 to 20 minutes after the water boils. Add time for larger potatoes.

    WHAT TO LOOK FOR

    A thin knife should slide into the center without resistance. A firm center makes the potato difficult to flatten.

  2. Heat the oven and dry the potatoes

    While the potatoes cook, heat a conventional oven to 425°F (220°C). Brush a large rimmed sheet pan with 1 tablespoon of the oil. Drain the potatoes well and let them sit in the colander for 5 minutes so surface moisture can evaporate.

    WHAT TO LOOK FOR

    Look for dry skins rather than beads of water. A wet surface delays browning.

  3. Flatten and season

    Arrange the warm potatoes on the sheet pan with space between them. Press each gently with the flat base of a sturdy glass to about ½ inch (1.3 cm) thick. Mix the remaining oil, melted butter, garlic powder, measured salt and pepper, then brush over the potatoes.

    WHAT TO LOOK FOR

    Split skins and uneven edges are welcome. Stop pressing before the potato falls into separate pieces.

  4. Roast for crisp edges

    Roast on a middle rack for about 30 to 35 minutes, checking toward the end. Rotate the pan if one side browns faster. Let the edges become golden before removing the pan; timing depends on potato thickness and oven performance.

    WHAT TO LOOK FOR

    The rough edges should look dry and browned while the thicker middle stays soft.

  5. Finish and serve

    Let the potatoes rest on the hot pan for a couple of minutes, then lift them with a thin spatula. Add the optional parsley. Serve promptly while the edges are crisp.

    WHAT TO LOOK FOR

    If a potato sticks, slide the spatula fully underneath instead of pulling it up by one edge.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Give the pan some space.

A crowded tray traps moisture. Use a second sheet pan if the potatoes cannot sit in a single spaced layer; allow for uneven browning between racks.

02

Keep the timing honest.

The total includes boiling, drying and roasting. These are a relaxed oven side, rather than a 20 minute shortcut.

03

Use them to finish a meal.

The crisp edges work alongside the creamy chicken. Start the potatoes first, then cook the chicken while they roast.

KEEP THE IDEAS COMING

Something else to try.

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