Crispy Smashed Potatoes
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegan-Friendly
Ingredients
Scale
- 1.5 lbs small yellow or red potatoes (baby potatoes work best)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary or thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat. Reduce the heat slightly and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and let them sit for a few minutes so the excess moisture evaporates.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil. This prevents the potatoes from sticking and helps them crisp up evenly.
- Arrange the dry potatoes on the prepared baking sheet, leaving space between each one. Using the bottom of a heavy glass, a small bowl, or a potato masher, gently press down on each potato until it is about 1/2-inch thick. Try to keep them in one piece, but don’t worry if the edges crack slightly—those cracks become the crispiest parts!
- In a small bowl, whisk together the olive oil and minced garlic. Drizzle the mixture evenly over each smashed potato. Sprinkle the dried rosemary (or thyme), salt, and black pepper over the top. Use a pastry brush to spread the oil if needed to ensure full coverage.
- Place the baking sheet in the oven and roast for 25 to 30 minutes. You want them to be deep golden brown and very crispy on the edges. If you prefer them even crunchier, you can carefully flip them halfway through the roasting time, though it is not strictly necessary.
- Remove the potatoes from the oven and let them cool for a minute or two. Sprinkle with fresh parsley if desired and serve while they are hot and at their peak crispiness.
Find it online: https://www.yucolor.com/dinner/crispy-smashed-potatoes/