Crispy Smashed Potatoes
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Crispy Smashed Potatoes
Melissa Ben-Ishay
Savory Recipes
What’s the secret to getting perfectly crisp potatoes? Believe it or not, baking soda. I boil these first so by the time they go in the oven, their only job is to let the herby olive oil soak into every crease and crisp right up. I like to use red potatoes because they get crispier than other varieties, but they do take longer to cook. It’s worth the wait!
Ingredients
- 1 tablespoon salt, plus more to taste
- 1 tablespoon baking soda
- 1 small bag (24 oz.) red potatoes
- 2 tablespoons olive oil, plus more for brushing (about 1/4 cup total)
- 5 garlic cloves, grated with a microplane
- 1 tablespoon fresh thyme, chopped (about 3-4 sprigs)
- 1 tablespoon fresh rosemary, chopped (about 2 sprigs)
- 1 tablespoon chives, chopped, plus more for garnish
- Juice of half a small lemon
Directions
Boil a large pot of water and preheat the oven to 450°F.
- Season the water with 1 tablespoon of salt. Once it's boiling, add the baking soda.
- Add the potatoes to the water and cook until fork tender (about 15-20 minutes).
- Line a baking sheet with parchment paper. Once the potatoes are fully cooked, take them out of the pot with a slotted spoon and let cool in a bowl or on a plate.
- Arrange the potatoes evenly on the baking sheet so they don't touch.
- Smush the potatoes down with a glass.
- Brush the potatoes with olive oil and season with salt on both sides. Bake for 45 minutes.
- Meanwhile, in a small bowl, mix together all of the herbs, olive oil, and lemon juice.
- Flip halfway through, brush with the olive oil from the bowl, and return to the oven.
- Remove after 45 minutes and brush the other side with the herbed olive oil. Flip again and cover with the herbs and garlic. Cook for 5 more minutes to soften the taste of the garlic.
- Let cool for a few minutes and serve with sour cream. Enjoy!
