These Salty Golden Smashed Potatoes are buttery, velvety, salty, and have little bumps and ridges that turn golden and lightly crisp. They go with anything and make your meal a little more interesting. Easy to prepare and no flipping required. You can boil these ahead and continue with the recipe when you’re ready to bake. Use small red or small Yukon gold potatoes.
Place potatoes in a large pot of salted water. Bring to a boil and cook for 20 - 30 minutes or until fork tender. It depends on the size of the potatoes. Drain well and set aside.
You can prepare ahead up to this point then continue with recipe.
Set one oven rack in the upper third position of oven and set another rack on the lowest position of oven.
Preheat oven 425°.
Add the oil to a baking sheet then sprinkle with salt. Transfer potatoes onto baking sheet.
Using a sharp knife, mark the tops of the potatoes with an X. This will smash the potatoes evenly.
Using a potato masher, lightly flatten the potatoes, pushing down once. Don't smash too hard or they will separate. The potatoes should be ½ - 1 inch high which is enough to give a good surface.
Drizzle the butter over each potato then sprinkle the tops liberally with salt.
Place baking sheet on lowest rack of oven and bake for 15 minutes. Remember, the potatoes are already cooked. We’re just browning the bottoms.
Transfer baking sheet onto upper third rack of oven and broil for a few minutes until they are golden and crispy to your liking.
Notes
Use small/baby red or yellow potatoes for best results.