Crispy Smashed Potatoes

About This Recipe

This easy smashed potatoes recipe delivers a crispy, golden brown exterior and tender, fluffy insides. Best potato side dish ever!

Ingredients

• 1 ½ pounds baby gold potatoes
• 1 tablespoon plus ½ teaspoon kosher salt (divided)
• 2 ½ tablespoons extra-virgin olive oil
• ¼ teaspoon course ground black pepper (plus more for serving)
• Flaky sea salt (such as Maldon or fleur de sel, for serving)

Instructions

1. Rinse the potatoes and trim away any small sprouts. Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of the kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Let simmer, adjusting the heat as needed, until the potatoes are barely fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
2. While the potatoes boil, place a rack in the center of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon of the oil.
3. Shake the potatoes once more to remove any last water, then spread them out on the baking sheet. With the bottom of a sturdy drinking glass or your palm, gently press the potatoes until they are ½ inch thick. Try your best to keep the potatoes in one piece, but don't worry if they break apart—just use your fingers to gently smoosh them back together into a rough circular shape. Drizzle with the remaining 1 ½ tablespoons oil and sprinkle with the remaining ½ teaspoon kosher salt and the black pepper.
4. Bake the smashed potatoes until golden and crisp, about 25 to 30 minutes depending upon the size of your potatoes, rotating the pan 180°F halfway through. Remove from the oven and immediately sprinkle with flaky salt and freshly ground black pepper. Serve hot.