Sides · 50 min
Crispy Smashed Potatoes
Boil, smash, roast. The craggy edges shatter like chips while the middles stay creamy.
You'll need
- 1 1/2 lbs small yellow potatoes
- 3 tbsp olive oil
- 1 tsp flaky salt
- 1/2 tsp garlic powder
- Chopped chives or dill, to serve
Steps
- Boil the potatoes in well-salted water until completely tender, 15–20 minutes. Drain and let them steam-dry 5 minutes.
- Heat the oven to 450°F (230°C). Arrange the potatoes on an oiled sheet pan and press each one flat with the bottom of a glass.
- Drizzle with the oil, and sprinkle with salt and garlic powder.
- Roast 25–30 minutes without turning, until deeply browned at the edges. Finish with herbs.
Drier potatoes crisp better — don't skip the steam-dry.