Crispy Smashed Potatoes with Lemon and Rosemary

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

2 lb (900 g) baby Yukon Gold or new potatoes, scrubbed
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 g) unsalted butter, melted (optional)
2 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp (15 ml) fresh lemon juice
1/2 tsp crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) fresh parsley, chopped
Flaky sea salt, for finishing (optional)

Instructions

1. Preheat oven to 450°F (230°C). Place a large rimmed baking sheet inside to heat.
2. In a large pot, cover potatoes with cold salted water. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain and let steam-dry 5 minutes.
3. Carefully remove the hot baking sheet and drizzle with 1 tbsp olive oil. Add potatoes, spacing apart, and gently smash each to about 1/2 inch thick using the bottom of a glass or a potato masher.
4. In a small bowl, combine remaining 2 tbsp olive oil, melted butter (if using), rosemary, garlic, lemon zest, red pepper flakes (if using), 1 tsp salt, and several grinds of black pepper. Drizzle evenly over the smashed potatoes.
5. Roast 20–25 minutes, flipping once halfway, until edges are deeply golden and crisp.
6. Finish with lemon juice and sprinkle with parsley. Adjust seasoning with flaky sea salt and black pepper to taste.