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Crispy Smashed Potatoes Recipe

American · Side Dish · 55 min total

These crispy smashed potatoes are boiled until tender, then smashed and roasted to golden perfection. A simple yet irresistible side dish with a crunchy exterior and fluffy interior.

Ingredients

• 1.5 lbs (about 6-8) small Yukon Gold or red potatoes
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 15-20 minutes.
2. Preheat oven to 450°F (230°C). Drain potatoes and let them cool slightly until safe to handle.
3. Transfer potatoes to a rimmed baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1/2-inch thickness.
4. Drizzle smashed potatoes with olive oil, then sprinkle with salt, pepper, and minced garlic. Gently toss to coat.
5. Roast for 20 minutes, then flip potatoes and roast for another 10-15 minutes until golden brown and crispy.
6. Garnish with fresh parsley if desired and serve immediately.

Tips

• Use small, uniform potatoes for even cooking.
• Do not over-smash; keep potatoes intact for best texture.
• Leftovers can be reheated in a 400°F oven for 5-10 minutes.

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