RK The Repeat Kitchen

Sides

Crispy Smashed Potatoes

Boiled until tender, smashed flat, and roasted until shatteringly crisp. The side dish that steals the show.

By Sarah
Golden crispy smashed potatoes on a baking sheet sprinkled with herbs Save to Pinterest

The side dish that earns a spot on every dinner plate. Boiling first means the inside turns creamy; the high oven heat does the rest.

Ingredients

Instructions

  1. Place potatoes in a large pot, cover with cold water by 2 inches, and add the salt. Bring to a boil and cook until a fork slides in easily, 18 to 20 minutes.
  2. Heat oven to 450°F. Drain the potatoes and let them steam dry for 5 minutes.
  3. Spread the potatoes on a sheet pan. Use the bottom of a glass to smash each one to about 1/2 inch thick.
  4. Drizzle generously with olive oil, tuck in the garlic and rosemary, and season with flaky salt and pepper.
  5. Roast for 25 to 30 minutes, until the edges are deep golden and crisp.
  6. Finish with another pinch of flaky salt and a squeeze of lemon.

Notes

  • Don't crowd the pan — give each potato a little personal space for maximum crisp.