Name: Crispy Smashed Potatoes
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 4 servings
Cuisine: American

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1/6

Crispy Smashed Potatoes

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Ingredients

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Instructions

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Instructions

Place baby potatoes in a pot of water with 2 tablespoons of salt, bring to a boil and cook for 20 minutes or until fork tender.

Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).

Place the potatoes on a cutting board or work surface and using the palm of your hand, press down firmly to smash the potato making sure it doesn’t come apart.

Heat a large sauce pan or cast iron skillet over medium high heat and cover the bottom of the pan with a thin layer of oil.

Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

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Tips & Tricks (5)

Dry Your Potatoes Thoroughly 💧
After boiling, spread potatoes on a clean kitchen towel and let them air-dry for 2-3 minutes to remove excess moisture, which is essential for achieving maximum crispiness when pan-frying.
Salt the Cooking Water Generously 🧂
Make your boiling water taste like sea water by adding kosher salt generously—this seasons the potatoes from within and creates a more flavorful base than salting after cooking.
Use High-Heat Oil for Crisping 🔥
Heat your olive oil until it shimmers before adding potatoes, ensuring immediate crust formation and golden-brown exterior rather than soggy, steamed potatoes.
Don't Stir Too Frequently ⏱️
Let the potatoes sit undisturbed for 3-4 minutes between stirs to develop a caramelized crust; constant stirring prevents proper browning and keeps them pale.
Choose Uniform Potato Sizes 🥔
Cut larger baby potatoes in half so all pieces are roughly the same size, ensuring they cook evenly and crisp uniformly without some pieces burning while others remain soft.