Crispy Smash Potatoes
Golden, crispy mini potatoes roasted until crunchy on the outside and fluffy inside, finished with a warm garlic olive oil dip and flaky salt. A simple, irresistible side dish or snack.
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.
