Crispy Smashed Potatoes

If you love potatoes that are crispy outside and creamy inside, these crispy smashed potatoes are for you. Each one comes out of the oven with golden, crackly edges and a soft, buttery center. Best of all, they're much easier to make than they look.

The secret is a little baking soda in the boiling water. It gently roughs up the outside of each potato. Then, in a hot oven, that rough surface turns into an extra-crunchy crust.

First, boil the potatoes until tender. Next, press each one flat with the bottom of a glass. This is the fun part, and kids love to help! Finally, drizzle them with oil, sprinkle on salt and white pepper, and roast until golden. Since the potatoes cook in the water first, they only need about 20 minutes in the oven.

I love baby Yukon Gold potatoes because they stay creamy and hold their shape. Serve these crispy smashed potatoes with roast chicken, steak or salmon. You can also set them out with garlic aioli for dipping. Just a heads-up: they disappear fast, so you may want to make a double batch!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Ingredients
  • 2 qt water
  • 1/2 tsp baking soda
  • 1 tsp salt (For the water, plus more to taste.)
  • 1 lb baby Yukon Gold potatoes (About 20 potatoes, washed.)
  • 2 tbsp neutral oil (Plus more for drizzling.)
  • white pepper (To taste.)
Instructions
  1. Pour the water into a large pot, then whisk in the baking soda and 1 teaspoon of salt. Add the potatoes and bring to a simmer over medium-high heat.
  2. Simmer the potatoes for until the tip of a paring knife slides in easily. Drain and let them cool for a few minutes.
  3. Preheat the oven to 425°F. Pour 2 tablespoons of neutral oil onto a rimmed sheet pan.
  4. Spread the potatoes out on the oiled pan with a little space between each one. Using the bottom of a sturdy glass or small pot, gently press each potato flat. Drizzle with a little more oil and season with salt and white pepper.
  5. Bake for 10 to 12 minutes, then flip the potatoes and bake about 10 minutes more, until crisp and golden brown. Serve hot.
Recipe Notes

For the crispiest potatoes, let them cool for a few minutes before smashing so they hold together and steam less. Give them plenty of space on the pan (use two pans if needed), and smash them to about 1/2 inch thick so you get lots of ragged, crunchy edges. For extra flavor, finish with flaky salt, chopped parsley or chives, grated Parmesan, or a squeeze of lemon right out of the oven.