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Crispy Smashed Potatoes Boiled baby potatoes, smashed flat and roasted until the craggy edges shatter. Served with a quick garlic yogurt dip.
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Prep 10 min
Cook 50 min
Yield 4 servings
Difficulty Easy Smashed potatoes give you more crispy surface than any roast potato, with creamy centres. They are the side dish everyone reaches for first.
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Why this recipe works Boiling first cooks the centres so the oven only has to crisp the outside. Smashing creates rough edges and cracks that turn extra crunchy. Drying the potatoes before oiling stops them from steaming. Key ingredients
Baby gold potatoes Thin skins and a creamy, buttery interior. Red potatoes work too. Tips for success Let the boiled potatoes steam-dry for 5 minutes before smashing. Do not flip them; the underside crisps against the hot pan. Questions, answered Can I boil the potatoes ahead? Yes. Boil, cool and refrigerate for up to 2 days, then smash and roast when ready.
The recipe
Crispy Smashed Potatoes Boiled baby potatoes, smashed flat and roasted until the craggy edges shatter. Served with a quick garlic yogurt dip.
By The Hearth & Herb Kitchen
Prep 10 min
Cook 50 min
Yield 4 servings
Difficulty Easy Ingredients Equipment As an Amazon Associate we earn from qualifying purchases.
Method 01 Boil the potatoes in well-salted water for 15-20 minutes, until a knife slides in easily. Drain and let them steam-dry for 5 minutes.
02 Heat the oven to 450°F (230°C) and pour half the olive oil onto a rimmed sheet pan.
03 Smash each potato on the pan with the bottom of a glass until about 1/2 inch thick. Drizzle with the remaining oil.
04 Roast for 25-30 minutes, until deep golden and crisp at the edges. Sprinkle with the salt and rosemary.
05 Whisk the yogurt, garlic, lemon juice and salt together and serve alongside.
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