Crispy Smashed Potatoes

Crispy Smashed Potatoes

This is our version of an easy twice-cooked way to give a crispy finish to potatoes without frying. 

Yukon gold potatoes are the best choice because of their buttery flavor and a texture that works well both for boiling and baking.  You can use either small potatoes that are individually smashed, or else with larger potatoes that are cooked whole and then cut in half before they're smashed.

You can pre-boil the potatoes up to two hours in advance, finishing them in the oven just before serving.  But if you do boil the potatoes in advance, leave them at room temperature until you finish them because refrigerating the boiled potatoes will change the texture, making them more grainy. 

The potatoes can be finished with a simple sprinkle of sea salt or a mixture of salt and fresh herbs, especially thyme or rosemary.



  1. Pre-heat the oven to 400° F.
  2. Prepare a rimmed sheet pan by brushing the pan with a thin coating of olive oil. This is most easily done with a pastry brush but you could also use a paper towel dipped in the oil. Hold aside.
  3. Add the potatoes to a pan of salted cold water and bring to a boil. Continue to cook the potatoes at a soft boil for about 15 minutes until the potatoes are tender when tested with a fork or paring knife.
  4. Drain and let cool until you can handle the potatoes. If the potatoes are small, place the on the oiled sheet pan and using a large fork or a potato masher, crush each potato, splitting the skin but leaving the potato as a single piece. If the potatoes are large, cut each in half and place them skin side down on the sheet pan, using a fork to crush the cut side of the potatoes.
  5. Drizzle each smashed potato with a little olive oil, enough to glaze the surface.
  6. Sprinkle each potato with salt and a pinch of the fresh herbs.
  7. Place in the pre-heated oven and bake for about 10 to 15 minutes, until the edges of the potatoes get brown and crispy.
  8. Serve immediately.





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