My lovely neighbor taught me this classic side dish and it is so wonderfully crunchy with just 4 ingredients.
Variations & Tips
For a slightly richer version, you can increase the butter to 5 or 6 tablespoons, keeping in mind that more fat will brown faster, so watch the potatoes closely near the end of baking to avoid burning. If you prefer a bit more seasoning while still staying true to the spirit of the original four-ingredient recipe, you can adjust the amount of salt and pepper to taste, or use a coarser grind of black pepper for more bite.
To make the potatoes ahead, you can boil and smash them earlier in the day, then refrigerate them on the foil-lined sheet; drizzle with melted butter and season just before baking, adding a few extra minutes to the oven time if they are going in cold. For a slightly lighter approach, you can reduce the butter by 1 tablespoon and bake the potatoes a few minutes longer to encourage crisping, though they will taste a bit less rich.
Food safety tips: Always start with firm, un-sprouted potatoes; discard any that are soft, green, or have an off smell. Do not leave cooked potatoes at room temperature for more than 2 hours, as this can encourage bacterial growth; refrigerate leftovers promptly in a shallow container and reheat thoroughly in a hot oven until steaming.
Use caution when smashing hot potatoes and handling the baking sheet—steam and hot butter can cause burns, so use oven mitts and smash gently. If you line the sheet with foil, make sure it lies flat so hot butter does not pool and spill when you move the pan.
