Ingredients
- 2 pounds baby potatoes
- Olive oil
- Kosher salt
Instructions
-
Boil the potatoes
Place the baby potatoes in a pot of water with 2 tablespoons of salt. Bring to a boil and cook for about 20 minutes, or until fork-tender. -
Drain and cool
Drain the potatoes and allow them to cool.
Tip: At this stage, the potatoes can be refrigerated overnight if preparing ahead. -
Smash the potatoes
Place the potatoes on a cutting board or work surface. Using the palm of your hand, press down firmly to flatten each potato slightly without breaking it apart. -
Heat the pan
Heat a large sauté pan or cast iron skillet over medium-high heat. Add a thin layer of olive oil to coat the bottom of the pan. -
Cook until crispy
Place the smashed potatoes in the pan and sprinkle with salt. Cook for 5–6 minutes per side, adding more oil if needed, until the potatoes are crispy and golden brown.
Notes
- Add garlic, rosemary, or thyme to the oil for extra flavor.
- Sprinkle with parmesan cheese during the last minute of cooking.
- Finish with a squeeze of lemon or chili flakes for brightness and heat.
- Great served with aioli, sour cream, or yogurt dip.
