Smashed potatoes retain their soft interior while the exterior bakes up into crispy little potato discs, perfect for serving as a side dish with all kinds of meals.
Fill a stock pot 3/4 full with water and add Kosher salt. Bring to a boil over medium-high heat. When water comes to a boil, add potatoes and cover with lid. Cook potatoes until tender but not mushy, about 25-30 minutes. Potatoes will begin to rise to the top.HINT - You should be able to pierce the potatoes with a fork, but they should not break apart when doing so.
Drain potatoes and allow to cool for 5 minutes.
Place potatoes onto a cutting board and press down on each one using the back of a spatula.
Spray a baking sheet with cooking spray. Using a spatula, move the smashed potatoes onto the baking sheet.
Brush potatoes with melted butter, then with olive oil. Season to taste with garlic salt.
Bake in preheated oven for 25 minutes.
Increase the heat of the oven to Broil and broil the potatoes for 3-5 minutes to brown the tops.
Notes
We're using Yukon Gold potatoes, but you can also use yellow potatoes. Small potatoes will likely take closer to 20 minutes in the oven as opposed to medium at around 25 and large closer to 30. This technique will also work on baby red or gold potatoes.
You can add other seasonings, herbs, or toppings to your potatoes before baking them. Some of our favorites are grated parmesan cheese, fresh thyme, crumbled cooked bacon, cheddar cheese, and chives.
Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in a 350F oven until warmed through.
These potatoes can easily be boiled, smashed, then stored on a baking sheet covered with plastic wrap in the refrigerator a day in advance. This saves you some time and prep work for parties or holiday gatherings.