Description
Crispy sheet pan smashed potatoes made for two: small potatoes boiled tender, smashed, brushed with garlic-herb butter and roasted at 425°F until deep golden.
Ingredients
- 1 pound small Yukon Gold or red potatoes (about 6, golf-ball size)
- 2 teaspoons salt, for the cooking water
- 2 tablespoons olive oil, divided
- 1 tablespoon butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt, for seasoning
- black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Put the potatoes in a 3-quart saucepan, cover them with cold water by 1 inch and add the 2 teaspoons salt. Bring to a boil and cook for about 20 minutes, until a fork slides into the center with no resistance.
- Meanwhile, heat the oven to 425°F. Brush the pan with 1 tablespoon of the olive oil.
- Drain the potatoes and let them steam-dry in the colander for 5 minutes.
- Spread the potatoes on the oiled pan with space between them. Gently press each one with a potato masher, fork or the bottom of a glass until it is about 1/2 inch thick.
- Stir the remaining 1 tablespoon olive oil with the melted butter and brush it over the tops. Sprinkle with the garlic powder, thyme, 1/4 teaspoon salt and pepper.
- Roast for 25 to 30 minutes, until the edges are deep golden and crisp. Sprinkle with the parsley or chives and serve hot.
Notes
Equipment: 3-quart saucepan, quarter sheet pan or 9×13-inch rimmed baking pan, colander, potato masher, fork or flat-bottomed glass, pastry brush
- Thinner smashes are crispier; thicker ones stay fluffier in the middle.
- For Parmesan potatoes, sprinkle 2 tablespoons grated Parmesan over the tops for the last 5 minutes of roasting.
- Boil the potatoes up to a day ahead, cool and refrigerate them, then smash and roast when ready.
- Leave space between the potatoes so they roast instead of steaming.
- Doneness: The boiled potatoes are ready when a fork slides into the center with no resistance.
- Doneness: The smashed potatoes are done when the edges are deep golden brown and crisp and the bottoms release easily from the pan.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days. Reheat in a 425°F oven for about 10 minutes, until hot and crisp again (165°F).
- Do not leave cooked potatoes at room temperature for more than 2 hours (USDA FSIS).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American