Crispy Smashed Potatoes in the Oven
Learn to make crispy smashed potatoes with a tender interior and crackly edges. Perfect for any meal, this recipe highlights the simple pleasure of well-cooked potatoes.
Ingredients
- 1 pound small potatoes Yukon Gold or red potatoes work well
- 2 tbsp olive oil for drizzling and baking sheet
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground, to taste
- 1 tsp garlic powder optional, for added flavor
- 1 tsp fresh rosemary chopped, optional for garnish
- 1 tsp smoked paprika optional, for a smoky flavor
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil to prevent sticking.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and let them cool slightly on the baking sheet.
- Using a flat-bottomed glass, gently smash each potato to about 1/2-inch thick. You'll hear a satisfying crack as they flatten.
- Drizzle the smashed potatoes with the remaining olive oil. Season with salt, pepper, and optional garlic powder for an aromatic touch.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through. Look for golden, crispy edges and a soft interior.
- If desired, sprinkle with fresh rosemary and smoked paprika during the last 5 minutes of roasting for added flavor.
- Remove from the oven once the potatoes are crispy and golden. The aroma of roasted potatoes and herbs should be enticing.
- Serve immediately while the potatoes are still hot, ensuring the perfect balance of crispy texture and tender inside.