Smashed Potatoes Recipe

Prep potatoes

Rinse the baby potatoes under cold water to remove dirt. Leave the skin on. Trim any blemishes. Aim for potatoes roughly the same size so they cook evenly.

Place potatoes in a medium pot and add enough cold water to cover by about 1 inch (approximately 1.5–2 cups / 350–475 ml water depending on pot size). Add 1/2 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain potatoes in a colander and allow them to steam-dry for 2–3 minutes so excess surface moisture evaporates. This helps create crisp edges when smashed.

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Arrange the drained potatoes on the prepared baking sheet, spacing them at least 1/2 inch apart. Using a potato masher, the bottom of a glass, or a small plate, press down on each potato gently but firmly until it flattens to about 1/4–1/2 inch thick. Try to keep them intact — some cracking is fine and creates crisp edges.

In a small bowl, combine the 3 tbsp olive oil and 1 tbsp melted butter. Brush or drizzle this mixture evenly over the smashed potatoes so they are well coated. Sprinkle the potatoes with the remaining 1/2 tsp kosher salt (if you used only 1/2 tsp in the boiling water), 1 tsp black pepper, and 1 tsp garlic powder. Scatter the chopped rosemary or thyme over the potatoes if using.

Roast in the preheated oven for 18–25 minutes, until the edges are deep golden-brown and crisp and the centers are heated through. For extra crispness, switch to the oven broiler for 1–2 minutes—watch closely to avoid burning.

Remove from the oven. While still hot, sprinkle the 2 tbsp grated Parmesan over the potatoes so it melts slightly. Finish with chopped parsley or chives and a squeeze of lemon if desired. Taste and adjust seasoning with additional salt and pepper to taste.

Serve immediately as a side dish. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.