Imported from Instagram
Crispy Boiled Smashed Potatoes
Small potatoes are boiled until tender, smashed, then roasted in the oven with olive oil and simple seasoning. They become golden and crispy on the outside while remaining soft inside.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1.5 lb Small potatoes (About 16 potatoes; one 1.5 lb bag.)
- 4 tbsp Olive oil (About 1 tbsp per 4 potatoes; drizzle over the potatoes.)
- Salt (To taste.)
- Black pepper (Optional; to taste.)
- Butter (Optional; suggested as an alternative to olive oil in the transcript.)
- Parmigiano-Reggiano (Optional, to add after cooking.)
Steps
- 1
Place the potatoes in a pot of boiling water and cook for about 15 to 30 minutes, or until tender when pierced with a fork. The transcript indicates about 25 minutes.
- 2
Preheat the oven to 400 °F (about 200 °C).
- 3
Line a baking sheet with parchment paper.
- 4
Drain the potatoes, then let them cool and dry for a few minutes in a colander.
- 5
Arrange the potatoes on the prepared baking sheet. Smash each one with the bottom of a glass until flattened, without pressing too hard to prevent it from falling apart. An unoiled glass works well.
- 6
Drizzle the olive oil over the potatoes. Butter may be used instead, according to the transcript.
- 7
Season generously with salt and, if desired, black pepper.
- 8
Bake for 30 to 50 minutes, until the potatoes are deeply golden and crispy. The transcript indicates about 35 to 40 minutes.
- 9
When removed from the oven, optionally top with Parmigiano-Reggiano before serving.
Notes
The cooking times are given as ranges in the description. The transcript optionally suggests using butter instead of oil and finishing with Parmigiano-Reggiano.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →