Crispy Smashed Potatoes
These crispy smashed potatoes are golden, crunchy on the outside, and tender on the inside. They work as a simple side dish, topped with parmesan or parsley, and easy enough to enjoy with any weeknight dinner!
Ingredients
- 12-14 baby gold potaoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt, plus more for serving
- shaved parmesan, optional
- chopped parsley, optional
- black pepper, optional
Instructions
- Preheat the oven to 425° F.
- Bring a pot of water to the boil, add 1 tbsp salt. Add the potatoes and cook until fork tender, around 20-25 minutes.
- Drain the potatoes and let them dry in the colander for about 5 minutes.
- Place the potatoes on a baking try and smash them down with the bottom of a measuring cup or regular cup, until about 1/4 inch thick (the thinner, the crispier). Leave them on the tray to steam dry for 5 minutes (helps with crispiness).
- Coat the tops generously with the olive oil using a basting brush to get the oil evenly distributed in all the cracks and grooves. Season with flaky sea salt.
- Roast for 35-40 minutes, or until deep golden and crispy.
- Serve hot, sprinkled with freshly grated parmesan or parsley if desired.