Crispy Baby Potatoes

Crispy baby potatoes are the holy grail of side dishes: crackly, golden shells giving way to fluffy, buttery centers. The secret is a three-step method —

Equipment

• Large pot
• Colander
• Rimmed baking sheet (or two, so the potatoes aren’t crowded)
• Flat-bottomed glass or measuring cup (for smashing)
• Small bowl for the garlic oil

Ingredients

• 2 lbs (900 g) baby potatoes (Yukon Gold, baby reds, or fingerlings), halved if large
• 1 tbsp fine sea salt (for the boiling water)
• 1 tsp baking soda (optional — helps the exterior break down and crisp)

• 3 tbsp olive oil (or melted ghee/duck fat for extra richness)
• 3 cloves garlic, finely grated or minced
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, finely chopped)
• ½ tsp smoked paprika
• ¼ tsp black pepper

• Flaky sea salt, to taste
• 2 tbsp fresh parsley or chives, chopped
• Optional: grated Parmesan, lemon zest, or a drizzle of garlic aioli for serving

Instructions

Step 1: Boil the Potatoes (10–12 minutes, medium-high heat)

1. Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add the 1 tbsp fine salt and the baking soda (if using). Bring to a boil over medium-high heat , then reduce to a gentle simmer and cook for 10–12 minutes , until a knife slides in with just a little resistance. Don’t overcook — they should hold their shape when smashed.
2. Intensity note: A rolling boil can bash the potatoes around and cause them to split. Keep it at a steady simmer.

Step 2: Drain and Dry (5 minutes, no heat)

1. Drain the potatoes in a colander and let them steam-dry for 5 minutes . This step is crucial: residual moisture is the enemy of crispiness. For extra-craggy results, give the colander a gentle shake so the potatoes rough up slightly against each other.

Step 3: Preheat the Oven (10 minutes, 425°F / 220°C)

1. While the potatoes dry, preheat your oven to 425°F (220°C) with a rack in the middle position. Line a rimmed baking sheet with parchment paper or brush it lightly with oil. If you have time, preheat the baking sheet in the oven — a hot pan gives the potatoes an instant head start on browning.

Step 4: Make the Garlic-Rosemary Oil (2 minutes)

1. In a small bowl, combine the olive oil, grated garlic, rosemary, smoked paprika, and black pepper. Let it sit for a few minutes so the flavors infuse. (Grating the garlic rather than slicing it prevents burnt garlic bits.)

Step 5: Smash the Potatoes (5 minutes, gentle pressure)

1. Arrange the dried potatoes on the baking sheet, spacing them apart. Using the flat bottom of a glass or measuring cup, press each potato down firmly until it cracks open and flattens to about ½ inch thick. Intensity note: Use a firm, even press — too soft and they won’t flatten; too hard and they’ll crumble. Aim for “smashed, not destroyed.”

Step 6: Season and Roast (35–40 minutes, high heat)

1. Brush or drizzle the garlic-rosemary oil generously over each potato, making sure the craggy edges get coated. Sprinkle with a pinch of flaky salt. Roast at 425°F (220°C) for 35–40 minutes , flipping once halfway through with a spatula. The potatoes are done when they’re deep golden brown with dark, crispy edges and sound hollow when tapped.
2. Intensity note: High heat is non-negotiable here — 425°F is the sweet spot. If your oven runs hot, check at 30 minutes. For extra insurance, switch to broil (grill) on high for the final 2–3 minutes , watching closely, to blast the tops into maximum crispness.

Step 7: Finish and Serve (2 minutes)

1. Transfer to a serving platter, sprinkle with fresh parsley or chives and more flaky salt, and add lemon zest or Parmesan if you like. Serve immediately — crispy potatoes wait for no one.

Nutrition

Calories: ~245 kcal · Protein: 4 g · Fat: 11 g · Carbohydrates: 33 g · Saturated Fat: 1.5 g · Fiber: 4 g · Sugar: 2 g · Sodium: ~420 mg