These twice-cooked Smashed Roasted Potatoes are crispy and golden at the edges and fluffy on the inside. This versatile side will go with almost anything.
Nestled in an awkward corner in our kitchen next to the fridge is a colorful striped bowl where I stash fruits and veggies.
During the cold weather months, there is always an overflow of squash and potatoes.
With our household in spring-cleaning mode, I have been trying to use up what’s left of the root vegetables I have been hoarding since winter.
It’s time for them to go, and it has been for a while.
I’ve taken advantage of how long they last. Some of them are starting to wrinkle showing all signs they are well past their prime.
Determined not to throw away a couple pounds of Yukon Golds, I made smashed roasted potatoes that obscured their imperfections.
I spent time cutting out the sprouts that had appeared on these somewhat old potatoes, which is typically not a required step.
How To Make Smashed Roasted Potatoes
Next I boiled the pockmarked spuds until they were tender enough to be pierced easily with a paring knife.
I transferred the warm potatoes to sheet pans leaving plenty of space between each one.
To hide their less than pristine appearance, I squashed them down flat with a potato masher. The skin of the potatoes split in multiple places revealing their fluffy insides.
They had the most charmingly ragged and rustic edges. I then drizzled them with plenty of olive oil.
With the oven at 425 degrees F, I roasted the potatoes until they turned a deeper shade of brown with very crispy edges.
The flesh of the smashed roasted potatoes went from fluffy to rich and creamy. Each bite was different than the next.
I finished them off with flaky sea salt, black pepper and minced chives.Print
Smashed Roasted Potatoes
- Prep Time: 25-30 minutes
- Cook Time: 35-40 minutes
- Total Time: 60-70 minutes
- Yield: Serves 4 1x
2 pounds small Yukon Gold or other yellow potatoes
1 tablespoon + 1 teaspoon kosher salt
2 tablespoons olive oil
1/2 teaspoon black pepper
Flaky sea salt for serving
2 tablespoons minced chives
Preheat the oven to 425 degrees F.
Place the potatoes and 1 tablespoon kosher salt in a large saucepan. Fill with water covering the potatoes by 1 inch. Bring to a boil, reduce to a simmer and cook the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.
Drizzle 1 tablespoon olive oil on a sheet pan and place the potatoes about 2 inches apart. Use a potato masher or the bottom of a glass to smash them down. Then drizzle the potatoes with the remaining olive oil and sprinkle with the remaining kosher salt and pepper.
Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy. Garnish with flaky sea salt and chives before serving.