0 In Apps + Snacks/ Food

crispy smashed potatoes

Everything mid-December just begs for comfort food. I’ve been whipping up soups like it’s my nights-and-weekends job. While I try to stick to lots of veggies and protein (since I’ve eaten enough holiday carbs to hibernate as well as any small bear cub), the starchy love of potatoes creeps in now and again. This recipe gives the perfect balance of crunchy exterior with a velvety inside and soaks up all the vibrant herb flavors. E has been a major fan (like, breakfast, lunch and dinner fan), so I’ll be putting them on repeat for sure. See full recipe below.


2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
1 Tablespoon kosher salt, plus addt’l for sprinkling
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
2 Tablespoons white vinegar
2 Tablespoons chopped fresh chives
Freshly ground black pepper


Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.

Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness.

Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.

Once baked, sprinkle with vinegar, chopped chives, salt and pepper. Serve hot.

tell all

You Might Also Like

An advocate of dynamite brands that rewrite industry rules for fair trade practices and conscious consumerism.

Big this month