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Crispy smashed potatoes with parsley on a sheet pan

Crispy Smashed Potatoes

Small potatoes boiled, flattened and roasted with olive oil and garlic until creamy inside and crisp and golden at the edges.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds small potatoes baby Yukon Gold or red
  • 3 tablespoons olive oil divided
  • ½ teaspoon garlic powder
  • ½ teaspoon salt plus more for the water
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley chopped, optional

Method
 

  1. Place the potatoes in a pot, cover with cold salted water and bring to a boil. Cook for 15–20 minutes, until a fork slides in easily.
  2. Preheat the oven to 425°F. Drain the potatoes and let them steam dry in the colander for 5 minutes.
  3. Brush a large rimmed sheet pan with 1 tablespoon of the olive oil. Arrange the potatoes on the pan with space between them.
  4. Press down on each potato with the bottom of a glass or a potato masher until it’s about ½ inch thick.
  5. Drizzle with the remaining 2 tablespoons oil and sprinkle with the garlic powder, salt and pepper.
  6. Roast for 25–30 minutes, until deep golden and crisp at the edges. Sprinkle with parsley and serve.

Notes

  • Pick potatoes about the size of a golf ball. Cut larger ones in half before boiling.
  • If a potato breaks apart when you smash it, push it back together. The craggy bits get the crispiest.
  • Melted butter can replace some of the oil for extra flavor.
  • Don’t skip the drying step. Wet potatoes steam instead of crisping.