Imagine a side dish so irresistibly crispy, so perfectly seasoned, that it steals the spotlight from the main course. These Crispy Salt and Pepper Smashed Potatoes are not just a recipe; they're a culinary revelation that transforms humble potatoes into a gourmet experience. With a golden, crunchy exterior and a soft, pillowy interior, these potatoes are about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds small potatoes
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Wash the potatoes thoroughly under cold running water to remove any dirt or debris. Leave the skin on for extra texture and nutrients.
- Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes until they are fork-tender, approximately 15-20 minutes. The potatoes should be soft enough to easily pierce with a fork but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 5 minutes. This helps remove excess moisture and ensures crispiness.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Gently transfer the potatoes to the baking sheet. Using the bottom of a glass or a potato masher, carefully press down on each potato to smash it, creating a flat, slightly cracked surface. Be gentle to keep the potato mostly intact.
- Drizzle the olive oil evenly over the smashed potatoes, ensuring each potato is well-coated. Use a pastry brush if needed to distribute the oil evenly.
- Generously season the potatoes with salt and freshly ground black pepper. For extra flavor, consider adding garlic powder or dried herbs like rosemary.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking to ensure even browning.
- Remove from the oven and let the potatoes rest for 2-3 minutes. This allows them to crisp up further and cool slightly.
- Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot and crispy.
Tips
- Choose the right potatoes: Small, waxy potatoes like baby reds or fingerlings work best for achieving that ideal crispy-creamy texture.
- Don't skip the drying step: After boiling, let the potatoes steam dry completely. Excess moisture is the enemy of crispiness.
- Use a flat-bottomed glass or sturdy potato masher when smashing to ensure even, uniform potatoes.
- Don't be shy with the olive oil and seasoning - this is what creates those irresistible crispy edges.
- For extra flavor, experiment with additional seasonings like garlic powder, smoked paprika, or grated Parmesan cheese.
- Rotate your baking sheet halfway through cooking to ensure even browning and maximum crispiness.
- Serve immediately after cooking to maintain the perfect crisp-to-soft ratio that makes these potatoes truly spectacular.
Nutrition Facts
Calories: 205kcal
Carbohydrates: 26g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
