Hot take: Crispy smashed potatoes are the ultimate form of potato. Sure, mashed potatoes get all the glory, but there’s something about these creamy-in-the-center, crisp-on-the-outside twice-cooked spuds that can’t be beat. The two-step cooking method is key to any good smashed potatoes recipe: Boiling the potatoes fluffs up their interior and gets them soft enough so you can smash them against the sheet pan while roasting them gets them crispier than a french fry ever dreamed of. Don’t be tempted to line your pan with parchment paper, as doing so would only hinder any browning you’re looking to achieve.
Use small yellow or baby Yukon Gold potatoes here—they have just the right amount of starch to ride the line between crispy and creamy. Once baked, the potatoes are craggy, with nooks that take well to all kinds of dips and sauces. Serve them as is, as a side dish with grilled fish or pork chops. Or use them as a base for a nachos-inspired snack or dinner, topped with black beans, sour cream, and fresh herbs like chives and cilantro. Or turn them into “pizza potatoes” with a topping of store-bought marinara, mozzarella, pepperoni, and a scattering of fresh parsley and Parmesan cheese.
