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Crispy Smashed Potatoes

a plate of crispy smashed potatoes seasoned with salt and garlic sprinkled with chives and served with garlic aioli
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 1 ½ pounds baby Yukon Gold potatoes
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons granulated garlic
  • 3 tablespoons minced fresh herbs, (we like dill, chives, and parsley)
  • ½ cup Garlic Aioli, for serving (optional)

Method

  1. Preheat the oven to 450°F with a rack in the center position.
  2. Bring a large pot of salted water to a boil over high heat.
  3. Add the potatoes and cook until very soft, about 20 minutes. Drain. Dry the potatoes with a kitchen towel.
  4. Brush a large rimmed sheet pan with 1 tablespoon of olive oil. Arrange the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently press down on potatoes until they are ¼-inch thick. Brush with remaining 2 tablespoons of olive oil and season with salt and granulated garlic.
  5. Bake until crispy, about 25 minutes. Transfer to a platter and top with fresh herbs. Serve with aioli alongside, if using.