Potatoes are one of my favorite side dishes, so I am always looking for fun variations. There are a lot of steps to these crispy little potatoes, but they are worth it. Plus – it’s fun to smash those little boiled potatoes!
Crispy Oven Fried Smashed Potatoes
Adapted from Fine Cooking
12-15 baby red potatoes (a maximum of 2 inches diameter)
½ cup extra virgin olive oil
Place the potatoes in a large pot and cover with an inch of salted water. Bring the potatoes to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are fully cooked and easily pierced with a fork. Note: be careful not to overcook the potatoes, they shouldn’t be mushy.
Move the potatoes to a plate covered with a clean dishtowel. After draining and cooling for a couple minutes, use a second towel (folded) to gently press down on each potato to flatten it to ½ inch thick. Let the potatoes cool to room temperature (place in the refrigerator for 10 minutes if needed).
Preheat the oven to 400 degrees F.
Pour half of the oil onto a rimmed baking sheet. Place the potatoes on the baking sheet. Drizzle the remaining oil on top of the potatoes, taking care that the potatoes are all coated. Sprinkle the potatoes with seasoning salt.
Bake for 15 minutes. Remove from the oven and carefully flip each potato with tongs. Sprinkle with a little more seasoning salt. Bake for another 10-15 minutes or until the potatoes are deeply browned and crispy.