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Crispy Smashed Potatoes
Baby potatoes are boiled until tender, then smashed and roasted until their interiors are buttery and their edges crisp. Finish them with flaky salt and, if desired, pesto or vegan cheese.
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Ingredients
- 2 lb baby potatoes (Small, or cut larger potatoes in half; skins on)
- 1 tbsp sea salt (For boiling)
- 3.5 tbsp olive oil (Use 3–4 tablespoons; for drizzling over both sides of the potatoes)
- 0.75 tsp flaky salt (Use 1/2–1 teaspoon, for topping; sprinkle to taste)
- pesto (Optional topping; amount not specified)
- vegan cheese (Optional topping; shredded; amount not specified)
Steps
- 1
Bring a large pot of water to a boil with 1 tablespoon of sea salt.
- 2
Add the potatoes, keeping their skins on, and boil for 20 minutes, until tender.
- 3
Drain the potatoes thoroughly in a colander and let them dry.
- 4
Preheat the oven to 450°F (230°C).
- 5
Place the potatoes on greased parchment paper on a baking sheet. Use the flat, circular bottom of a glass to gently smash each potato.
- 6
Drizzle olive oil over the potatoes, coating both sides.
- 7
Sprinkle the potatoes with flaky salt.
- 8
Bake for 25 minutes, until crisp. For extra crispness on both sides, flip them once halfway through baking.
- 9
Top with pesto, shredded vegan cheese, or additional sea salt, if desired, and serve.
Notes
The author recommends a dark-colored sheet pan to encourage browning. Leftovers can be stored in an airtight container in the refrigerator for 5–7 days and reheated in the microwave for 1–2 minutes, until hot throughout. Citrus zest or vinegar are also suggested as topping options, but amounts are not specified.
Nutrition per serving
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