Smashed crispy potatoes.

These have the crunchy outsides of fries and the fluffy insides of a baked potato, all at once. It takes one extra step, but it's worth it.

45 min Serves 4 Medium Year-round

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Why this works.

Boiling first cooks the inside fluffy. Smashing creates extra crispy edges. High oven heat finishes the crunch. Three steps. Worth all of them.

Smash them while they're still hot. They split open better.

Preheat oven to 425°F (220°C).
Boil the potatoes whole in salted water for 15–18 min — until a fork slides in easily.
Drain and let them steam dry for a minute.
Place on a sheet pan. Use a glass or measuring cup to smash each one flat — about 1/2 inch thick. They should crack but not fall apart.
Drizzle with olive oil, both sides. Sprinkle salt and pepper.
Roast 20–25 min, flipping once at the halfway point, until edges are deep golden and crispy.
Top with fresh herbs and parmesan if using. Eat immediately.