Crispy Smashed Potatoes

Method

1. Boil the baby potatoes in generously salted water for 15–18 minutes until completely tender. A knife should slide through with no resistance. Drain well.

2. Oil a rimmed sheet pan generously with about 1 tbsp of the olive oil. Place the boiled potatoes on the pan with space between each one. Using the bottom of a glass or measuring cup, press each potato flat to about 1/2-inch thickness. They should crack and spread but stay in one piece. The irregular, craggy edges are the goal — they crisp up beautifully.

3. Drizzle the remaining olive oil over the smashed potatoes. Scatter the minced garlic and chopped herbs over the tops. Season generously with salt and pepper.

4. Roast at 425°F for 25–30 minutes until the edges are deeply golden and crispy. The bottoms should be crunchy where they contact the oiled pan, and the tops should be golden from the oven heat. Don't flip them — the bottom crisps from the pan contact, the top crisps from the oven.

5. Finish with flaky sea salt and serve immediately with sour cream on the side. The contrast between the shatteringly crispy edges and the creamy, soft interior is what makes these irresistible.

Equipment

• Large pot for boiling
• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Flat-bottomed glass or measuring cup
• Stockpot Recommended: Tramontina 12-Quart Stainless Steel Stock Pot
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: Smashing creates maximum surface area for crisping — the same principle behind a smash burger. The craggy, irregular edges get the crispiest because they have the most contact with the hot sheet pan and the most exposure to the oven's dry heat.
• Boil the potatoes until they're fully tender — a knife should slide through with zero resistance. Under-cooked potatoes crack instead of smashing flat.
• Use the bottom of a glass or a flat-bottomed measuring cup to smash. Press firmly but don't obliterate them — you want them about 1/2-inch thick with lots of craggy edges.
• Oil the sheet pan generously before placing the smashed potatoes. The oil on the pan surface is what crisps the bottom.
• These are best served immediately. The crispy edges soften as they cool.

Common Substitutions

Ingredient	Substitution	Notes
Sour cream	Greek yogurt	Tangier and higher protein — works well.
Potatoes	Sweet potatoes or cauliflower	Sweet potatoes add sweetness. Cauliflower for low-carb.
Olive oil	Avocado oil or grapeseed oil	Avocado oil has higher smoke point. Grapeseed is neutral.
Fresh garlic	Garlic powder (¼ tsp per clove)	Fresh is always better but powder works in a pinch.

What You're Practicing

Smashed potatoes teach you about surface area and crisping — the same principle that makes smash burgers crustier than thick patties, and why torn croutons crisp better than cubed ones. Maximizing the surface area exposed to heat maximizes the Maillard reaction and crispness. Visit Techniques for more on roasting and crisping.

The two-stage cooking method (boil then roast) gives you control over both the interior texture and the exterior crispness. This same approach is used for roasted potatoes, twice-baked potatoes, and any application where you want a soft interior and crispy exterior.