Crispy Smashed Potatoes Recipe
The same rule applies to a dinner party and a wardrobe: the things that look effortless are usually the ones you prepped the day before.
These are the potatoes I make when I want something that feels a little special without any fuss. They're crispy on the outside, creamy in the middle, and the chill step means you can do most of the work the day before.
Crispy Smashed Potatoes Recipe
Serves: 4 as a side
Prep time: 10 minutes
Chill time: 2 hours or overnight
Cook time: 40 minutes
Ingredients
1 lb. baby Yukon Gold potatoes
Kosher salt
2 cloves garlic, finely chopped
4 Tbsp. olive oil
1 tsp. fresh thyme leaves
Freshly ground black pepper
Directions
In a large pot, cover the potatoes with water and add a generous pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain, then refrigerate for at least 2 hours or overnight.
Preheat the oven to 425°F. On a large baking sheet, toss the potatoes with the garlic, olive oil, and thyme. Using the bottom of a small glass or mason jar, press down on each potato to smash it into a flat patty. Season with salt and pepper.
Bake until the bottoms are crisp and golden, about 25 minutes.
A note on the chill step
Don't skip the refrigerator time. Cooling cooked potatoes converts some of the starch into resistant starch, which means a gentler effect on blood sugar. I'm always looking for small swaps that keep my energy steady through the day, and this one costs nothing but a little planning ahead.