Smashed Potatoes Recipe
Baby Yukon Gold potatoes are boiled until fork-tender, smashed to ½ inch, and roasted at 450°F with olive oil, butter, garlic, and smoked paprika for shatter-crisp edges and fluffy centers.
Equipment
- Large stockpot - At least 4 quarts or 3.8 L, so potatoes sit in one even layer under 1 inch (2.5 cm) of water
- Colander - For draining the potatoes quickly
- Rimmed baking sheet - Half-sheet size (18 x 13 inches or 46 x 33 cm), so potatoes can sit 2 inches (5 cm) apart
- Parchment paper - For lining the pan and for covering each potato while you press
- Potato masher - Or the flat bottom of a drinking glass for smashing
- Thin metal spatula - To flip the potatoes without tearing the crisp bottoms
- Pastry brush - For spreading the oil mixture over the tops
- Small mixing bowl and whisk - For the oil, butter, and seasoning mixture
- Cutting board and knife - For the parsley
- Oven mitts - The pan comes out at 450°F (230°C)
Ingredients
- 2 pounds baby Yukon Gold potatoes - 900 g; or baby red potatoes, 1½ to 2 inches (4 to 5 cm) wide, scrubbed (about 12 to 16 potatoes)
- 1 tablespoon kosher salt - about 15 g, for the boiling water
- 3 tablespoons extra virgin olive oil - 45 ml
- 2 tablespoons unsalted butter - 28 g, melted
- 1 teaspoon garlic powder - 3 g
- ½ teaspoon smoked paprika - 1 g
- ¾ teaspoon kosher salt - about 4 g, for seasoning the oil mixture
- ½ teaspoon freshly ground black pepper - 1 g
- 2 tablespoons fresh parsley - 8 g, finely chopped, for garnish
- ¼ cup Parmesan cheese - 25 g, finely grated, optional, sprinkled on right after the flip
Instructions
- Scrub the potatoes and cut any wider than 2 inches (5 cm) in half. Place in a large stockpot, cover with cold water by 1 inch (2.5 cm), add 1 tablespoon kosher salt, and bring to a boil. Reduce to a steady simmer and cook about 20 minutes, until a fork slides in with no resistance.
- Arrange an oven rack in the lower third of the oven and preheat to 450°F (230°C). Line a rimmed baking sheet with parchment. Whisk the olive oil, melted butter, garlic powder, smoked paprika, ¾ teaspoon kosher salt, and black pepper in a small bowl, then spread one-third of the mixture thinly over the parchment.
- Drain the potatoes in a colander, return them to the warm pot, and let them sit uncovered for 5 minutes so surface moisture evaporates.
- Transfer the potatoes to the oiled baking sheet, spacing them about 2 inches (5 cm) apart. Cover one potato with a small square of parchment and press straight down with a masher or glass until about ½ inch (1.25 cm) thick, stopping as soon as it splits. Repeat with the rest.
- Whisk the remaining oil mixture and brush it generously over the tops, working it into the cracks and brushing a little underneath the edges. Roast on the lower rack for 20 minutes, until the bottoms are deep golden and release easily from the parchment.
- Slide a thin metal spatula under each potato and flip it over. Sprinkle the Parmesan evenly over the potatoes, if using, and roast for 10 to 12 more minutes, until the edges are dark golden and crisp.
- Scatter the chopped parsley over the hot potatoes and serve immediately, while the edges are still crackling.
Notes
- Steam-dry the drained potatoes for 5 minutes every time; wet skins slide off and steam instead of crisping.
- Cut any potato wider than 2 inches (5 cm) in half so all potatoes finish cooking at the same rate.
- Stop boiling at fork-tender; if the skin is splitting in the water, the potato is overcooked and will crumble when pressed.
- Salt the boiling water, since potatoes absorb seasoning while they cook and unsalted water leaves the centers bland.
- Aim for ½ inch (1.25 cm) thickness when smashing; thinner potatoes burn at the edges and thicker ones stay soft.
- Press with a small square of parchment between the masher and potato to prevent sticking and keep the skin intact.
- Keep 2 inches (5 cm) between potatoes and use two pans if needed; crowding traps steam and prevents crisping.
- Flip only once, waiting until the bottoms release from the parchment; a stuck potato tears and loses its crust.
- Make-ahead: boil and smash the potatoes, cover the pan, and refrigerate up to 24 hours before brushing with oil and roasting.
- Reheat leftovers at 425°F (220°C) for 10 to 15 minutes or in a 400°F (200°C) air fryer for 5 to 8 minutes; avoid the microwave, which steams the skin.
- Dairy-free variation: skip the butter and Parmesan and use 5 tablespoons of olive oil in total.
- Air fryer variation: boil and smash as written, then cook in a single layer at 400°F (200°C) for 15 to 20 minutes, flipping once.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 5gCholesterol: 15mgSodium: 380mgPotassium: 900mgFiber: 5gSugar: 2g
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