📝 About This Recipe
The ultimate marriage of a fluffy baked potato and a thin, shatteringly crisp French fry, these smashed potatoes are a textural masterpiece. Each baby potato is parboiled until tender, crushed to maximize surface area, and roasted in a fragrant garlic-herb oil until deeply bronzed. Finished with a dusting of sharp Parmesan and fresh parsley, they offer a sophisticated yet comforting side dish that elevates any meal.
🥗 Ingredients
The Potatoes
- 2 pounds Baby Yukon Gold potatoes (uniform in size for even cooking)
- 2 tablespoons Kosher salt (for the boiling water)
Infused Roasting Oil
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Unsalted butter (melted)
- 4 pieces Garlic cloves (finely minced or pressed)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme (leaves removed from stems)
- 1/2 teaspoon Smoked paprika (for a hint of earthiness)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1/3 cup Parmigiano-Reggiano (finely grated)
- 2 tablespoons Fresh Italian parsley (chopped for garnish)
- 1 pinch Flaky sea salt (such as Maldon)
👨🍳 Instructions
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1
Place the scrubbed baby potatoes in a large pot and cover with cold water by at least an inch. Add the 2 tablespoons of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
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3
While the potatoes boil, preheat your oven to 425°F (220°C). Position a rack in the lower-middle third of the oven for maximum browning.
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4
In a small bowl, whisk together the olive oil, melted butter, minced garlic, rosemary, thyme, smoked paprika, and black pepper. Set aside to let the flavors infuse.
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5
Drain the cooked potatoes into a colander and let them sit for 2-3 minutes. This allows excess moisture to steam off, which is crucial for achieving a crispy exterior.
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6
Generously grease a large rimmed baking sheet with a tablespoon of the infused oil or line with parchment paper.
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7
Arrange the potatoes on the baking sheet. Using the bottom of a heavy glass, a potato masher, or a measuring cup, gently press down on each potato until it is about 1/2 inch thick.
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8
Try to keep the potatoes in one piece, but don't worry if the edges crack—those jagged bits become the crispiest parts!
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9
Using a pastry brush or spoon, generously coat the top of each smashed potato with the garlic-herb oil mixture, ensuring the bits of garlic and herbs are distributed evenly.
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10
Roast in the preheated oven for 25-30 minutes. Halfway through, carefully flip the potatoes with a flat spatula to ensure both sides get crispy.
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11
Remove the pan briefly and sprinkle the grated Parmesan cheese evenly over the potatoes. Return to the oven for another 5 minutes until the cheese is golden and lacy.
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12
Remove from the oven and immediately sprinkle with fresh parsley and a touch of flaky sea salt while still hot.
💡 Chef's Tips
Always start with cold water when boiling potatoes to ensure they cook evenly from the center to the skin. Make sure the potatoes are very dry before smashing; moisture is the enemy of a good crunch. Don't crowd the pan; if the potatoes are too close, they will steam rather than roast. For a vegan version, substitute the butter with more olive oil and use nutritional yeast instead of Parmesan. If you want extra crunch, leave the smashed potatoes in the oven for an additional 5 minutes until the edges look almost dark brown.
🍽️ Serving Suggestions
Pair these with a pan-seared ribeye steak and a glass of bold Cabernet Sauvignon. Serve alongside roasted chicken and a crisp arugula salad with lemon vinaigrette. Use them as a base for 'loaded' potatoes by adding a dollop of sour cream and chives. They make a fantastic brunch side served next to soft scrambled eggs and thick-cut bacon. Offer a side of spicy garlic aioli or truffle mayo for dipping.