Description
Golden, crispy on the outside and creamy on the inside, these smashed potatoes are seasoned with kosher salt, olive oil, and freshly ground black pepper, offering a delightful twist on a classic side dish.
Ingredients
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2 pounds small red or yellow ‘creamer’ or baby potatoes, rinsed or scrubbed if dirty
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1 tablespoon kosher salt
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4 to 6 tablespoons olive oil
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Freshly ground black pepper, to taste
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Flaky sea salt or table salt, for sprinkling
Instructions
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Preheat oven to 425°F (220°C).
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Place potatoes in a large pot and cover with water. Season generously with kosher salt. Bring to a boil over high heat, then reduce to medium heat and cook uncovered for 15 to 20 minutes, or until potatoes are fork-tender. Drain and let cool for 5 minutes.
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Transfer potatoes to a greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on each potato until smashed but still in one piece.
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Drizzle or brush the smashed potatoes evenly with olive oil. Season generously with freshly ground black pepper.
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Bake for 40 to 45 minutes, or until the potatoes are golden and crispy.
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Sprinkle with flaky sea salt before serving
Notes
For added flavor, sprinkle with grated Parmesan cheese or chopped fresh herbs like chives before serving.
Ensure potatoes are well-drained to achieve a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American