Smashed Potatoes

The crispiest way to eat potatoes.

60 min · 4 servings

Ingredients

• Small baby potatoes (skin on)
• Olive oil
• Melted butter
• Garlic powder, Rosemary, Salt, Pepper

Method

1. Boil potatoes in salted water until fork-tender (15–20 mins). Drain and steam dry.
2. Preheat oven to 425°F (220°C).
3. Place potatoes on a parchment-lined baking sheet.
4. Press down on each potato with a glass to smash flat (keep in one piece).
5. Brush generously with olive oil, melted butter, and spices.
6. Bake 30–40 minutes until deep golden brown and super crispy.

Chef's tip: Letting the potatoes steam-dry after boiling is key to maximum crispiness

From The Edible Codex · 261 recipes