Roasted Smashed Potatoes

Learn Chef John's technique for perfect roasted smashed potatoes drizzled with a simple garlic- and herb-infused butter.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 138 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 4 cloves garlic, thickly sliced
• 4 sprigs fresh rosemary, or to taste
• 4 sprigs fresh thyme, or to taste
• 0.5 cup unsalted butter
• 0.33333334326744 cup kosher salt
• 3.5 pounds medium yellow potatoes, washed

Recipe Instructions

Step 1

Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.

Step 2

Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.

Step 3

Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.

Step 4

Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.

Step 5

Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.

Step 6

Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.

Step 7

Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Step 8

Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.