Name: Crispy Smashed Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1½ lb baby yellow potatoes; 2 tbsp white vinegar; 3 tbsp olive oil; 2 garlic cloves, grated; 1 tsp flaky salt; 2 tbsp chives, thinly sliced

Back to all recipes

55 mineasy210 CAL

(tested 14 times. we counted.)

Boil until fully tender, smash thin, then roast hot and undisturbed — the craggy edges shatter like a chip. The vinegar in the boiling water seasons the potatoes inside and helps them hold together.

vegetarianvegangluten-freedairy-freeovenstovetopprep 10 min · cook 45 min · 4 servings · by The Test Kitchen

FEEDS4

Print it

Fully cooking the potatoes before smashing maximizes the starchy surface that crisps.
Not flipping means one side gets an unbroken, deeply browned crust.
Vinegar in the boil keeps smashed edges intact instead of disintegrating.

Boil
Cover the potatoes with cold salted water, add the vinegar, and simmer until a knife slides in with no resistance.
1½ lb baby yellow potatoes2 tbsp white vinegar
Smash
Drain and let dry 5 minutes. On an oiled sheet pan, press each potato to about ½ inch thick with the bottom of a glass.
1½ lb baby yellow potatoes
Roast
Drizzle with the olive oil mixed with grated garlic. Roast at 450°F (230°C) without flipping until the edges are deep golden and crisp.
3 tbsp olive oil2 garlic cloves, grated
Finish
Scatter with flaky salt and chives. Serve immediately — they soften as they sit.
1 tsp flaky salt2 tbsp chives, thinly sliced