Crispy Smashed Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • 2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
  • 1 Tablespoon kosher salt, plus addt’l for sprinkling
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh thyme leaves
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
  2. Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. I like to cook mine just a few minutes longer to make sure they will smash easily.
  3. Drain and transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about ½-inch thickness. Drizzle on half the olive oil and melted butter then bake for 20 minutes.
  4. Remove potatoes from oven and turn each with a spatula. Drizzle with remaining olive oil and butter and continue baking for 20 minutes more.
  5. Once baked, sprinkle with chopped thyme, salt and pepper. Serve hot.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/crispy-smashed-potatoes/