Crispy Smashed Potatoes
These Crispy Smashed Potatoes are a game-changer, offering the perfect balance of crunchy edges and fluffy centers. Whether paired with a hearty main or enjoyed on their own, these potatoes are a crowd-pleaser.
Ingredients
- 2 pounds small yellow potatoes
- 2 teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, plus more for the pans
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, parsley, chives, and/or dill
- Flaky sea salt, optional
- Parmesan cheese, optional
Instructions
- Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
- Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
- Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
- Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.
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