I’m always looking for new ways to serve potatoes. My husband, J, is not a potato lover so sometimes it takes some creativity. And all the better if there is a crispy crust to it. This he will eat. Happily. And this crispy smashed potatoes recipe delivers on that! Best part is it isn’t fried. So although it feels like an indulgence it is actually isn’t. Love that!
These smashed potatoes are easy to make although it is a two-step procedure. You first simmer baby Yukon gold potatoes until they are tender. Drain and cool. When cool enough to handle you gently ‘smash’ them (too hard and you will have ‘mashed’ them…definitely not the goal). Then bake them in a very hot oven for 45 minutes or so until nicely browned and that’s it!
Crispy Smashed Potatoes (loosely adapted from a Fine Cooking Magazine issue, 2007)
- 12 to 15 baby Yukon Gold potatoes (yellow potatoes)
- 2 T. Olive Oil
- kosher salt
- Preheat the oven to 425F.
- Add the potatoes to a medium pan and cover with cold water by 1 inch. Bring the water to a boil and then lower the heat to a simmer. Cover and cook 15-20 minutes until tender. Drain and let potatoes cool for 5-10 minutes.
- Spray a large knife or bottom of a pan with non-stick cooking spray. Place a potato on a cutting board and press down with the knife (as shown below) or the pan until it is partially smashed. The idea is to create more flat surface to crisp (not to flatten the potato completely). Don’t worry if some break apart – they will still be *delicious*!
- Spray a large, rimmed baking sheet pan with non-stick spray. Drizzle the olive oil over the pan. Add the potato, one at a time, swirling it in the olive oil on one side and then turning it over so that both sides of the potato are lightly oiled. (If you need a little more olive oil go ahead and drizzle some more over the potatoes.) Bake for 20-25 minutes until nicely browned on the bottom. Turn the potatoes over and cook the other side for another 15 minutes or so until browned. Remove from oven, salt and serve.