Roasted potatoes are wonderful, but wouldn’t it be great if there was even more of the crispy part? Leave small potatoes whole and smash them to get lots of surface area for crispy goodness when you roast w/some olive oil and salt. After parboiling the potatoes, smash them directly onto a puddle of olive oil on a rimmed sheet pan. If they stick to your smasher, no worries, just piece things back together on the pan, remember to oil the surface of your smasher for the next one, then pop them into the oven.
Here’s the before picture:
Crispy-Smashed Roasted Potatoes
- parboiled new potatoes (littel ones, or better yet, fingerlings)
- olive oil
Preheat oven to 425°F. Gently smash each potato in a puddle of olive oil on a rimmed sheet pan using the bottom of a juice glass or flat-surfaced meat pounder.
Drizzle olive oil over the top surface, sprinkle with sea salt, and bake for 20 minutes. Flip them over and continue baking for an additional 5 - 10 minutes until they're just right crispy.