Smashed potatoes are easy peasy to make with nothing more than pantry staples of potatoes, oil, and salt. And the result? Kid friendly. Adult approved. Gluten free. Dairy-free. Vegan. Awesome for entertaining. And even awesomer for when you want to stand at the stove and inhale carbs straight from the baking sheet.
Smashed potatoes are something of a sleeper cult classic. Rightfully so. They’re like a happy marriage of French fries and home fries that are maddeningly crisp at the edges and blissfully creamy in the center. They’re as easy and addictive as can be. Simply boil new potatoes, drain them, smash them, and then douse them with fat and roast until maddeningly crisp at the edges and blissfully creamy in the center. Bet you can’t stop at just one. Originally published May 3, 2017.–Renee Schettler Rossi
Easy Smashed Potatoes
- Quick Glance
- 15 M
- 50 M
- Serves 4 to 6
- Kosher salt
- 2 pounds small red, yellow, or purple potatoes (908 g) (1 to 2 inches long and 2 to 3 inches in diameter)
- 4 tablespoons olive oil (45 ml)
- 1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil until fork-tender, 10 to 15 minutes. Drain the potatoes and let them cool for at least 10 minutes. (You can also place the boiled potatoes in the fridge for 24 to 48 hours.)
- 2. Preheat the oven to 450°F (230°C). Brush 2 rimmed baking sheets with 1 tablespoon olive oil each.
- 3. Place a drained potato on the oiled baking sheet and, using the back of a heavy skillet or the bottom of a strong cup, smash each potato flat so it’s about 1/2 inch thick. Move it aside and repeat with the remaining potatoes, leaving a bit of room between smashed potatoes. Brush the tops of the smashed potatoes with the remaining 2 tablespoons oil and sprinkle them evenly with salt.
- 4. Roast for 10 minutes, flip each smashed potato and sprinkle again with salt, and then roast until crisp and golden, about 10 minutes more. [Editor’s Note: The exact timing will have a lot to do with the size of your potatoes.] Serve immediately. If you prefer, simply stand at the stove and inhale them straight off the baking sheet.
- Salt and Vinegar Easy Smashed Potatoes
- If you’re anything like David and adore salt-and-vinegar potato chips, which are so popular in New England, sprinkle a bit of malt vinegar over the potatoes before sliding them in the oven. Trust us: You’ll be able to woo potential enamorados with this–they’re that good.
- Easy Cheesy Smashed Potatoes
- If you can’t seem to ever get enough cheese, finely grate some Parmesan over the potatoes just before the last flip. And don’t forget to line the baking sheets with aluminum foil before you put the potatoes on them so you don’t have to scrub nubbins of stuck-on cheese from your pans after dinner.