Are you team mashed, roasted, baked, or fried? Whichever type of potato you prefer, smashed potatoes are the ultimate fan favorite with their soft roasted centers, crispy edges, and buttery goodness. They are a great option when you need a simple side that requires very little attention.
My favorite potatoes to use for this recipe are Yukon Gold potatoes, but any variety will do. Choose small to medium potatoes for best results, at least 2 per person. Yup– they’re that good!
INGREDIENTS:
8 Yukon Gold Potatoes (small to medium)
1 Tablespoon Kosher Salt for boiling
2 Tablespoons Olive Oil
4 Tablespoons Butter Melted
Salt & Pepper to taste
Maldon Salt & Fresh Rosemary for garnish.
PREPARATION:
Rinse potatoes and add water to cover by at least an inch in a large stock pot or Dutch oven. Add a tablespoon of salt to water. Bring to a boil, and cook until potatoes are soft when poked with a fork, approximately 30 minutes for medium potatoes.
Preheat oven to 425° Fahrenheit.
Drain potatoes and let cool for a few minutes until you can handle them easily.
Place 2+ tablespoons of olive oil on a rimmed cookie sheet. Then add potatoes, being careful not to crowd them. Tip: add parchment paper to cookie sheet for easier cleanup.
Using the bottom of a heavy glass, smash each potato.
Melt 4 tablespoons of butter in the microwave. Brush each potato with melted butter. Sprinkle with salt and pepper, and bake for 20 minutes, or until potatoes have crisped and browned on the edges.
Top with flaky salt such as Maldon and fresh rosemary (optional).
VARIATIONS:
Add crushed garlic to the melted butter for garlic smashed potatoes.
Sprinkle potatoes with parmesan cheese halfway through baking, and drizzle with truffle oil when they come out of the oven.
Top with crumbled bacon, cheddar cheese and sour cream.
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