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
Zwilling
2-3 servings
15 minutes
55 minutes
American
Side
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
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1 lb small potatoes
1 tbsp unsalted butter
2 tsp olive oil
¼ bunch parsley
Salt and pepper to taste
Garlic olive oil, for garnish
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Chef’s Knife
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.