Crispy Smash Potatoes
These crispy mini potatoes are one of those side dishes that disappear fast in our house and often get requested again soon after. They are simple, but hard to stop eating once they hit the table. The potatoes are roasted until golden and crunchy on the outside while staying fluffy inside, then finished with a warm garlic olive oil dip and a sprinkle of flaky salt. They are completely dairy-free, egg-free, and nut-free, and work well as a side dish, snack, or easy addition to just about any meal.
Ingredients
- 1.5 to 2 lbs mini potatoes (mix of red and gold)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: pinch smoked paprika
- For the garlic olive oil dip: 1/4 cup olive oil
- 2-3 garlic cloves, finely minced
- 1 tsp lemon juice
- Pinch of salt
- Optional: pinch of chili flakes or black pepper
- Optional: chopped parsley or chives for color
- For finishing: flaky salt
- Chopped fresh chives or parsley
- Lemon zest
Instructions
- 1Boil the potatoes
Place mini potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until just fork-tender. Drain well.
- 2Smash and season
Preheat the oven to 425 F (220 C). Transfer potatoes to a parchment-lined sheet pan. Press each potato down gently with the bottom of a glass to flatten while keeping them mostly intact. Brush or drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder.
- 3Roast until crispy
Roast 18-22 minutes until golden with crispy edges.
- 4Make the garlic oil dip
Warm olive oil in a small pan over low heat. Add garlic and cook gently 2-3 minutes until fragrant and lightly golden. Keep the heat low so it does not brown too fast. Remove from heat. Stir in lemon juice and a pinch of salt.
- 5Finish and serve
Spoon garlic oil over hot crispy potatoes so the oil seeps into the cracks and the garlic sits on top. Finish with herbs and flaky salt.
