Crispy, savory, tender, and salty are some of the ways you could describe Smash Browns. I like to boil petite potatoes in advance and store them in the fridge until I’m ready to SMASH and roast again in the oven. The final result is a potato that’s soft on the inside and satisfyingly crunchy on the outside.
This recipe is inspired by Sarah’s Smashed Potatoes, originally featured in Everyday Food magazine. I worked in advertising sales for Martha Stewart Living Omnimedia many years ago, and Everyday Food was one of the magazines in her portfolio. It has since ceased publication, (though they have a YouTube channel!) BUT, it was one of my favorite magazines because it featured seasonal, delicious, attainable, and healthy recipes. I always thought they were way ahead of their time.
This recipe is a family favorite and makes a great side dish to grilled chicken, steak, or burgers!
Place potatoes in a large pot filled with salted water and bring to a rolling boil. Allow potatoes to cook for 12-15 minutes, until fork tender. Drain potatoes and set aside. At this time, you can store pre-cooked potatoes in fridge for up to one week. You could "smash" and roast them in the oven at a later date. Preheat oven to 425 degrees. Coat bottom of sheet pan in olive oil. Take a flat spatula and "smash" cooked potatoes until flat. Flip potatoes so both sides are thoroughly coated in oil. Be generous with the oil and add more if necessary. )This is what makes them extra crispy!) Sprinkle with kosher salt and onion powder. Place in oven and cook for 20 minutes. remove from oven, flip potatoes and cook for another 15-20 minutes until their edges are brown and crisp. Top with fresh herbs (optional) and serve immediately. Crispy Smash Browns
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