Crispy Smashed Potatoes

Lisa Kotler
by Lisa Kotler
4 servings
1 hr 30 min

If you are anything like me, you enjoy crispy potatoes. This has to be one of my biggest weaknesses. I love anything that is crunchy, but potatoes are the best by far. To ensure the perfect state of crispiness, I par-boil the potatoes first and make sure that they cool and dry off completely before putting them into the oven. Even the slightest bit of moisture ruins the crispness factor. I season them in different ways depending on what I'm serving, but the key is not to overcrowd the sheet pan, use high enough heat, and have lots of olive oil.

Recipe details
  • 4  servings
  • Prep time: 45 Minutes Cook time: 45 Minutes Total time: 1 hr 30 min
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  • 600-700 g (1 lb 5¼ oz–1 lb 8¾ oz) baby gold potatoes
  • 2 tbsp EVOO
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard
  • 1/2 tsp dry rosemary
  • 1/2 tsp smoked paprika

Bring pot of water to boil and add potatoes. Boil for 20 minutes
Drain water and set potatoes aside until they are fully dry
Pre-heat oven to 450 degrees
Line sheet pan with parchment
Add oil and seasonings to a measuring cup, stir and set aside
Place dry potatoes into a large mixing bowl, pour over oil/seasoning mixture and store to coat
Place potatoes on the parchment
Using a meat mallet press down gently and squish the potatoes
Place in the middle rack of the oven and bake until crispy
Remove pan from oven, transfer potatoes to a serving bowl, sprinkle with a pinch of salt and serve with your favourite aioli or ketchup for dipping.
Lisa Kotler
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