Learn More

Watermelon Salad


6 people


50 minutes


Smashed Potatoes - crunchy, golden brown and crispy smashed potatoes. This easy recipe is so good you'll want these smashies every day.


– 1 1/2 lb. 0.6 kg baby potatoes (the smallest you can find) – 1/4 cup olive oil – 1 1/2 teaspoon kosher salt – 1 teaspoon freshly ground black pepper – 1 tablespoon chopped flat-leaf parsley

Step 1

Preheat oven to 425°F (218°C). Fill the bottom of a large microwave-safe bowl with 1/2-inch of water. Put the potatoes in it and cover with plastic wrap. Poke the wrap a few times with a fork.

Step 2

Microwave on high heat for 10 minutes until the potatoes are cooked and can be easily pierced through with a fork. Microwave for a few more minutes if they are still hard.

Step 3

Remove and uncover the wrap. Drain and cool the potatoes until just warm. Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.

Step 4

Arrange the potatoes on the baking sheet and smash them into rounds using flat-bottom cup or the heel of your hand. Sprinkle the top of the potatoes with the remaining salt and pepper.

Step 5

Put the baking sheet on the floor of the oven (bottom part and not on the rack) and roast until the undersides are crispy but not burnt, about 12-15 minutes. Remove the baking sheet from the oven and use a flat spatula or turner to flip the potatoes.

Step 6

Roast for another 10-15 minutes until the other sides are crispy. Remove from the oven, transfer the smashed potatoes to a serving platter, garnish with chopped parsley and serve immediately.

Thick Brush Stroke



easy delicious recipes