You want restaurant-style potatoes, but not that fat. I have good news for you! This recipe uses only 1 Tablespoon oil (which can be cut down) and the result is flavorful, crispy potatoes. The trick is boiling the potatoes first, and then smashing them before placing them in the oven. I can’t tell you how much my family loved these!
This dish was a modern take on the roasted potato. After working in a new restaurant in LA recently, I found that smashing the potatoes was all the rage. It’s genius because they get more crispy once you smash them, then if you just cut them. Because it’s flat it can soak up more oil which makes for a flat, crispy and delicious potato.
If you don’t have a fryer, and don’t want to get into using a gallon of oil, this is the next best thing. Clean up is minimal and you still get the satisfying crunch from frying potatoes. The trick is boiling the potatoes first, and finishing them in the oven. That way when you bake them, you’re not waiting hours for them to soften inside, but just looking to get their skins a little more golden brown, like you on a hot summer day by the pool.
I served these with Sole fish en papillote, which is a light dish that requires little to no oil. These crispy, decadent potatoes were a perfect match to such a light, fish dish. Use small yukon gold potatoes to get the best flavor and smooth texture. The golden flesh is just so enticing too, like they’ve been brushed with butter.
- 6 yukon gold potatoes
- 1Tablespoon olive oil
- 2 ¼ teaspoons salt, divided
- ⅛ teaspoon freshly cracked pepper
- ¼ bunch parsley, chopped (for garnish)
- Preheat oven to 425 F. Place rack on upper third part of the oven.
- Place potatoes in a medium pot of water. Bring to a boil and add 2 teaspoons salt. Then, lower heat to a medium heat and cook for 30 minutes, or until potatoes are very soft when tested with a fork.
- Once potatoes are done, drain the water and let them sit in the hot pot to dry a few minutes. The key to crispy potatoes is dry potatoes. You can do this step a day before and refrigerate cooked potatoes overnight. It helps them to dry out and made an even more crispy smashed potato.
- Then, on a parchment lined baking tray, smash the hot potatoes with the bottom of the pan. Smash to about ½” thickness. Then, drizzle on the olive and season with remaining ¼ teaspoon salt and pepper.
- Bake in the oven for 20 minutes. Then, right before serving, place under broiler on “HI” setting for 5-8 minutes or until skins are a crispy brown and you see the potato sizzle a bit. Watch this step closely because they can burn quickly. Serve immediately but warn guests that they are super hot! Potatoes retain heat for a long time. Garnish with chopped parsley if desired.
