Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and halved
  • 1 tbsp kosher salt (for boiling water)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary, crushed
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp kosher salt

Instructions:

  1. Place the halved potatoes in a large pot of cold salted water. Bring to a boil and simmer for 10-12 minutes until a fork enters the potato with only slight resistance. Note: Overboiling makes them fall apart during the smash.
  2. Drain the potatoes in a colander and let them steam dry for 2 minutes until the skins look matte and no longer glistening.
  3. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. Note: Parchment prevents the butter from sticking and burning.
  4. Place the dried potatoes on the sheet and use a masher or the bottom of a glass to gently press down on each potato until it is about ½ inch thick.
  5. In a small bowl, whisk together the melted butter, olive oil, garlic powder, dried rosemary, smoked paprika, black pepper, and kosher salt.
  6. Drizzle the savory mixture over the potatoes, using a brush or spoon to ensure every crevice and jagged edge is coated.
  7. Roast for 25-30 minutes, flipping halfway through, until the edges are mahogany colored and the bottoms are deeply golden.
  8. Remove from the oven and let them rest for 2 minutes on the tray to let the crust set before serving.