These crispy smashed potatoes make the perfect side dish for any occasion. Soft on the inside and perfectly crisp on the outside, you are sure to go back for seconds!
Crispy Smashed Potatoes
Rated 5.0 stars by 1 users
Category
Side
Cuisine
American
Author:
Zwilling
Servings
2-3 servings
Prep Time
15 minutes
Cook Time
55 minutes
This recipe features two cooking techniques for the potatoes: boiling and roasting. While it may seem redundant to cook the potatoes twice, this ensures that the potatoes are crisp on the outside and soft on the inside. For an added kick of flavor, we recommend topping with a pinch of flaky salt!
Ingredients
Ingredients
-
1 lb small potatoes
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1 tbsp unsalted butter
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2 tsp olive oil
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¼ bunch parsley
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Salt and pepper to taste
-
Garlic olive oil, for garnish
Tools
Directions
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add the potatoes and cook until soft, but not falling apart, about 10 minutes. Drain in a colander and allow to dry and cool for 5 minutes.
Spread the potatoes onto a baking sheet. Gently crush with the heel of your palm or a fork, flattening the potatoes without breaking them apart. Allow to sit on the tray for 5 more minutes to release any residual steam.
In a small pan, melt together plain olive oil and butter. Drizzle over the potatoes. Season with salt and pepper.
Bake the potatoes for 45-55 minutes or until crisp, without flipping.
Using a sharp Zwilling knife, mince the parsley.
Place the potatoes into a large bowl. Drizzle with the garlic olive oil and toss with minced parsley. Add a pinch of flaky salt for an extra salty bite.