Smashed Potatoes
Published: Friday, April 26, 2024
1½ lbs. small potatoes (yellow, red or purple), scrubbed and rinsed
Fine sea salt and freshly-cracked black pepper
1 Tbsp. olive oil
3 Tbsp. melted butter
½ tsp. garlic powder
½ tsp. smoked paprika
Optional toppings: chopped fresh herbs (chives, parsley, etc), flaky sea salt, and/or Parmesan cheese
Place potatoes in a large stockpot and add 1 Tbsp. salt, then fill pot with cold water so that the water line sits about 1" above the potatoes. Heat over high heat until the water comes to a boil, then reduce heat to medium-high and continue boiling the potatoes for about 10-15 minutes, or until a fork can be easily inserted in the center of the potatoes. When done, carefully put potatoes in a strainer to drain completely.
Heat oven to 425°. Brush a large baking sheet evenly with the olive oil. Once the potatoes are cool enough to handle, transfer them to the baking sheet. Then using either the bottom of a glass, a fork or a potato masher, "smash" each potato down gently until it is around ½" thick. Brush or drizzle the potatoes evenly with the melted butter; sprinkle evenly with garlic powder, smoked paprika, salt and pepper. Bake for 20-30 minutes or until the potatoes are crispy and golden around the edges. Remove pan from the oven, sprinkle the potatoes with desired toppings.
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