My lovely neighbor taught me this classic side dish and it is so wonderfully crunchy with just 4 ingredients.
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil, shiny side up, and lightly crimp the edges so the foil lies flat and snug in the pan. This helps the potatoes brown evenly and makes cleanup easy.
Rinse the small potatoes under cool water and scrub off any visible dirt. Leave the skins on and do not cut them; the skins help them hold together when smashed and add extra crisp texture later.
Place the potatoes in a medium pot and add enough cool water to cover them by about 1 inch. Add 1/2 teaspoon of the kosher salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are just fork-tender, 15–20 minutes depending on their size.
A fork or skewer should slide in easily but the potatoes should still hold their shape.
While the potatoes cook, melt the butter in a small saucepan or microwave-safe bowl. Stir in the remaining 3/4 teaspoon kosher salt and all of the freshly ground black pepper until evenly combined. Set aside; the mixture will be used to coat and season the potatoes before baking.
When the potatoes are tender, drain them thoroughly in a colander and let them sit for 2–3 minutes so excess steam can escape. This brief drying time helps the surfaces crisp better in the oven.
Transfer the warm potatoes to the foil-lined baking sheet, spacing them out so there is a bit of room between each one. Using the bottom of a sturdy drinking glass, a small flat-bottomed bowl, or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thick.
Aim for some craggy edges and uneven surfaces—those rough bits will turn wonderfully crunchy in the oven.
Drizzle the melted butter mixture evenly over the smashed potatoes, then use a pastry brush or the back of a spoon to nudge the seasoned butter into the crevices and edges. Make sure each potato is well coated, especially around the edges where you want the most browning.
Place the baking sheet on the middle rack of the preheated oven and bake for 20–25 minutes, or until the undersides are deeply golden and the edges look crisp and browned. For extra crunch, you can carefully flip each potato with a thin spatula during the last 5 minutes of baking, but it’s optional.
Once the potatoes are beautifully browned and crisp, remove the tray from the oven and let them rest for 3–5 minutes on the foil-lined sheet. This short rest helps the exterior set and makes them easier to lift without breaking.
Taste one potato and, if needed, sprinkle on a pinch more salt or black pepper while they are still warm. Serve the crispy smashed potatoes directly from the foil-lined baking sheet for a casual presentation, or transfer them to a warm platter, making sure to scoop up any buttery, crisp bits from the foil.
