This recipe relies on boiling the potatoes first until they are tender, which is the secret to getting that perfect texture when you smash and roast them.
Ingredients
Potatoes: 1 kg (baby or small yellow/red potatoes work best).
Fat: 4–5 tablespoons olive oil or melted butter (or a mix of both).
Garlic: 3–4 cloves, minced (or 1 tsp garlic powder for a milder flavor).
Herbs: Fresh parsley or chives, finely chopped.
Seasoning: Sea salt and freshly cracked black pepper.
Optional: A sprinkle of Parmesan cheese for extra golden crunch.
Instructions
Boil: Place the potatoes in a large pot of salted water. Bring to a boil and cook for about 15–20 minutes, or until they are fork-tender (you should be able to pierce them easily). Drain well and let them steam-dry for a minute in the colander.
Prep the Pan: Preheat your oven to 220°C (425°F). Lightly grease a large baking sheet with olive oil.
Smash: Place the cooked potatoes on the baking sheet, leaving enough space between them. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it flattens and the skin cracks open. Don’t worry if they fall apart a little; that’s where the extra crunch comes from!
Season: In a small bowl, whisk together the olive oil (or melted butter), minced garlic, salt, and pepper. Brush or drizzle this mixture generously over each smashed potato.
Roast: Place the tray in the oven and roast for 25–30 minutes, or until the edges are deep golden brown and crispy. If you are using Parmesan, sprinkle it over the potatoes during the last 5 minutes of roasting.
Finish: Remove from the oven. Immediately sprinkle with fresh chopped parsley or chives and an extra pinch of sea salt while they are still hot and oily.
Tips for Success
Dry Them Well: If the potatoes are wet when they go onto the baking sheet, they will steam instead of crisping. Letting them sit for a moment after draining makes a big difference.
Don’t Skimp on Oil: The crispness depends on the fat. Don’t be afraid to be generous with the oil or butter, as it helps create those delicious golden edges.
Uniformity: Try to pick potatoes that are roughly the same size so they cook evenly in the pot.
