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Crisp Smashed Potatoes with Lemon Butter

4 side-dish portions Active 15 min Total 1 hr 10 min

Smashed potatoes offer two textures in one bite: rough, crisp edges and soft, almost fluffy centers. Small yellow potatoes work well because their thin skins stay attached when pressed. Boil them until thoroughly tender, let the steam escape, and then flatten them directly on the roasting tray. Most of the butter goes on at the end with lemon zest and juice, where its flavor stays fresh. Olive oil does the hotter oven work. The result suits roast chicken, a vegetable main, or a supper of eggs and salad.

Jump to the ingredients

Crisp smashed yellow potatoes finished with lemon butter and chopped parsley.

Flatten gently, then stop touching

Choose potatoes close to the same size, about the size of a small egg. They need to be soft enough that a glass can press them down without the center springing back. A thickness of roughly half an inch gives a useful balance of crispness and soft interior. If one breaks into two pieces, roast those pieces as they are; their ragged edges will brown beautifully. Space matters more than a perfect circle.

Keep the lemon out of the hot oven

Fresh lemon juice poured over the potatoes before roasting introduces water just when the surfaces need to dry. Instead, combine it with melted butter and spoon that mixture on as the potatoes leave the oven. The zest carries most of the lemon aroma, so grate only the yellow outer layer and leave the bitter white pith behind. A scattering of parsley is enough to finish them. Serve immediately, while the edges are still audibly crisp.

Ingredients

  • 1 1/2 pounds small yellow potatoes, about 12, scrubbed (680 g)
  • 1 tablespoon fine salt for the boiling water
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine salt for roasting
  • 2 tablespoons unsalted butter (28 g)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley

Set out

Large saucepan, Large rimmed baking sheet, Colander, Flat-bottomed glass or measuring cup, Small saucepan or microwave-safe bowl

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Put the potatoes in a saucepan and cover with cold water by 1 inch. Add the tablespoon of salt, bring to a boil, then simmer for 18–22 minutes, until a knife slides easily through the centers.
  2. Meanwhile, heat the oven to 450°F/230°C. Brush a large rimmed baking sheet with 1 tablespoon of the olive oil.
  3. Drain the potatoes and let them steam-dry in the colander for 5 minutes. Transfer to the sheet. Press each gently with a flat-bottomed glass to about 1/2 inch thick, leaving space between them.
  4. Brush with the remaining tablespoon of oil and sprinkle with the 1/2 teaspoon salt. Roast for 25–30 minutes, until the undersides and ragged edges are deeply golden. Turn the tray halfway through; the potatoes do not need flipping.
  5. Melt the butter gently in a small pan or microwave-safe bowl. Remove from the heat and stir in the lemon zest and juice.
  6. Spoon the lemon butter over the hot potatoes, scatter with parsley, and serve immediately.

A useful detail

A crowded tray traps steam. If your tray cannot hold the flattened potatoes with space between them, use two trays and swap their positions halfway through roasting.

Make it your own

  • Use lime zest and juice in the same amounts for a brighter citrus change.
  • Replace parsley with 1 teaspoon finely chopped fresh rosemary; stir it into the warm butter for 1 minute before adding the lemon.

Keep it well

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat on an oiled tray at 425°F/220°C until crisp and 165°F/74°C inside. The edges soften during storage.