Crispy Smashed Potatoes
Creamy baby Yukon gold potatoes await inside of a shatteringly crisp crust in each bite of my Crispy Smashed Potatoes!
Servings: 4 servings
- 2 lbs baby Yukon Gold Potatoes 1-2" diameter
- ⅓ c Vegetable Oil plus more as needed
Boil large pot of salted water and add potatoes. Water should cover the potatoes by at least an inch. Boil until potatoes are easily pierced with a fork, about 10 minutes.
Remove potatoes from water and let cool slightly on baking sheet wrapped in aluminum foil.
Using a flat object, flatten the potatoes into ½" thickness and brush liberally with oil, lifting the potatoes to ensure oil reaches both sides and all crevices.
Dust with salt and pepper to taste.
Place baking sheet into oven preheated to 450 degrees for 30 minutes, or until brown and crispy on the edges.
The boiling and flattening of the potatoes can be done ahead if desired.
You can use baby red potatoes as well, but I find Yukon Gold to have a creamier texture.
IF YOU LIKED THIS RECIPE you will want to read my secrets to Perfectly Crispy Roasted Potatoes! It is a game changer!