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Crispy Smashed Potatoes

COOK TIME
1 hr
PREP TIME
5 mins
SERVINGS
6
RATE THIS RECIPE
(136)
Alex Hitz's Perfect Roast Chicken and Tomatoes + Smashes Potatoes + White Chocolate-Pecan Cookies
Alex Hitz's Perfect Roast Chicken and Tomatoes + Smashes Potatoes + White Chocolate-Pecan CookiesNathan Congleton / TODAY
COOK TIME
1 hr
PREP TIME
5 mins
SERVINGS
6
RATE THIS RECIPE
(136)

Ingredients

  • 2 quarts water
  • 3 teaspoons salt, divided
  • 2 pounds medium sized Yukon Gold potatoes
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon freshly cracked black pepper, divided
  • 1/2 cup olive oil, divided
  • Garnishes: Sour cream, bacon, cheddar cheese and chives or crème fraîche, smoked salmon and caviar

Chef notes

You'll never go back to basic baked potatoes again after tasting these sensationally delicious, crispy spuds. A simple boil, smash and drizzle of olive oil transform them into an amazingly delicious side dish.

Technique tip: Once you remove the potatoes from the oven, let them rest for least 5 minutes before assembling them on a serving platter.

Preparation

1.

In a 6-quart stockpot over high heat, bring the water and 2 teaspoons of the salt to a boil. Add the potatoes, and boil them for 20-25 minutes until they are tender and fully cooked through.

2.

Preheat the oven to 425 degrees. Remove the potatoes to a colander and drain them. Place them on a heavy baking sheet. Using the bottom of a 9- by 13-inch glass baking dish, or a fork, smash the potatoes down to 3/4 inch height and season them on both sides with the remaining 1 teaspoon of salt, the ground black pepper, and the cracked black pepper. Pour the olive oil over the potatoes and place the baking sheet in the oven for 35-40 minutes until the potatoes are brown and crisp.

3.

Remove the potatoes from the oven, assemble them on a serving platter, and garnish them with either of the choices above.