Roasted Smashed Potatoes
Learn Chef John’s technique for perfect roasted smashed potatoes drizzled with a simple garlic- and herb-infused butter.
Ingredients
Method
- Place potatoes into a 5-quart stockpot and cover with 3 quarts cold water. Add kosher salt; bring to a simmer over high heat. Reduce heat to medium-low and simmer until potatoes just tender, 15 to 20 minutes; drain well. Let potatoes cool just until cool enough to handle.
- Transfer potatoes to a baking sheet; continue cooling to room temperature. Make 4 or 5 shallow cuts down sides of each potato, about every inch or so, to ensure skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight.
- Heat butter, garlic, rosemary, and thyme in a small pan over medium heat; cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 baking sheets with silicone baking mats (such as Silpat); generously brush on some infused butter.
- Gently smash each potato between two pieces of plastic wrap using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes into small pieces; transfer to prepared baking sheets, being careful not to overlap potatoes. Very generously drizzle and brush most of infused butter on top.
- Bake in the preheated oven until well browned and crunchy around edges, 35 to 45 minutes.
- Meanwhile, place the pan with remaining infused butter back over medium-low heat. Cook and stir until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes to a serving platter; scatter golden brown garlic slices and crumble toasted herbs on top, if desired. Serve immediately.
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