These Crispy Smashed Potatoes are as fun to make as they are to eat! While you can’t go wrong with good old roasted potatoes, smashed potatoes introduce a whole new textural element, contrasting a buttery interior with crispy edges. One bite and you’ll be hooked!
2lbsbaby potatoes(small, or bigger ones cut in half)
1tablespoonsea saltfor boiling
1/2 - 1teaspoonflaky saltfor topping potatoes
3 - 4tablespoonsolive oil
pesto or vegan cheese to top(optional but delish!)
Instructions
Bring a large pot of water to a boil with the tablespoon of sea salt. Add in your potatoes and boil your potatoes (skins on) for 20 minutes. Remove the potatoes and drain them in a colander of all their liquid until dry.
Preheat your oven to 450°F/230°C.
Place the potatoes on a greased parchment paper and squish/smash them with the bottom circular side of a glass.Drizzle with the olive oil all over on both sides and sprinkle with the flaky sea salt. You want to really coat them in it!
Bake for 25 minutes! Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Notes
Use potatoes that are about the same size to make sure that they all cook evenly.
Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
Use a dark-colored sheet pan to help encourage browning.
Flip the potatoes once, halfway through baking, for extra crispy results on both sides.