Recipes come and go in my kitchen with no real rhyme or reason. I’m always chasing new ideas and flavors, so If a recipe gets made more than a few times, let alone for years on end, there has to be something special about it. 
These potatoes are definitely one of those special recipes. They don’t seem like they would be- there are only four ingredients, after all- and yet these are some of my favorite potatoes to eat, ever. 
To make these heavenly potatoes, first you have to boil some small, waxy potatoes until they’re just barely tender. Then each and every potato is smashed and doused in olive oil. Plenty of salt and pepper make them flavorful, and the increased surface area from smashing the potatoes results in extra bits of crispy, crunchy potato. They get roasted at a super high temperature on the lowest rack in your oven for maximum exposure to the heat, and thus maximum golden, caramelized potato in every bite. 
I don’t remember exactly when I started making these potatoes, but I’d guess sometime around the time I first met Kevin. So, seven years ago? We ate them once a week for months, and then something in the universe shifted and I stopped making them. Then, a craving struck the following year and we were back on the crispy smashed potato train. This same cycle continued over and over for years, until a few weeks ago I realized there was one thing my life was desperately missing: crispy smashed potatoes. If there’s anything I’ve learned in this life, it’s that when salty, crispy, earthy olive oil-laden potatoes call your name from the edges of the universe, you answer. Loudly.
So, I’ve been eating crispy roasted potatoes for the past week. Since their main selling point is the crispy edges, these potatoes taste the best, texture-wise, when freshly roasted. They keep their crunch for a few hours, though, so these make a great side to make for a crowd or bring to a friend’s house for dinner or brunch. It also means you can find yourself walking back into the kitchen for hours to snack on extra potatoes. There are much worse problems to have in life than too many crispy potatoes in the kitchen.
(P.S. if you were expecting these smashed potatoes to be more like chunky mashed potatoes, not these crispy roasted ones, check out my friend Olivia’s post. She’s the queen of all things mashed potatoes!)
If you make this recipe, let me know! Leave a comment below or take a picture of your glorious golden potatoes and tag me #bakedgreens on Instagram. Happy Monday!
Crispy Smashed Potatoes
Ingredients
- 12 small waxy potatoes like Yukon gold
- olive oil salt, and pepper
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Put an oven rack on the lowest possible rung in the oven.
- 2. Put whole potatoes into a pot, cover with water, and bring to a boil. Cook for 10-20 minutes, or until just barely tender.
- 3. Drain potatoes and transfer them to the parchment-lined sheet pan. Use the back of a sturdy glass or mug (I used a 1-cup pyrex measuring cup) to press down on each potato, gently smashing it. Ideally the potatoes will still stay whole, but with cracked edges and slightly spilling innards.
- 4. Drizzle each potato generously with olive oil and a big pinch of salt and pepper. When in doubt, add an extra pinch of salt and pepper to each potato.
- 5. Roast on the bottom rack of the oven for 15 minutes, then flip each potato, and roast for another 15. Potatoes are done when they are golden and crisp on both sides.