Smashed Baby Potatoes with Lemon and Olive Oil
There is something incredibly satisfying about the texture of a perfectly smashed potato hitting a hot griddle. You are going to love how the griddle creates that golden crust while the inside stays light and fluffy. It is a simple Mediterranean-inspired side dish that adds a bright pop of citrus to your table and pairs beautifully with griddled lamb chops, grilled sea bass, a juicy ribeye, or even a simple roasted chicken.
Ingredients
- 1½ lb baby potatoes
- 1 tablespoon + 1 teaspoon kosher salt divided
- 3 tablespoon extra virgin olive oil plus more if needed
- ½ teaspoon freshly cracked black pepper
- Zest of 1 lemon
- 1 to 2 teaspoon fresh lemon juice
- Flaky finishing salt like Maldon
Instructions
Parboil the Potatoes
- Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of kosher salt. Bring to a boil and cook for 15 to 18 minutes until the potatoes are fork-tender but not falling apart. Drain well and let them sit in the hot pot for 8 to 12 minutes to "steam dry." This step is vital for maximum crispiness later!
Preheat the Griddle
- Set your griddle to medium heat (approximately 350°F / 175°C) and let it preheat for 5 to 7 minutes until the heat is even across the surface.
Smash and Season
- Lightly coat the griddle surface with a thin layer of olive oil. Place the dried potatoes on the griddle. Using a flat spatula or the bottom of a heavy measuring cup, gently press down on each potato until it is about ½ inch thick. Drizzle the tops with the remaining olive oil and sprinkle with 1 teaspoon kosher salt and the black pepper.
Achieve the Crust
- Don't fidget; cook the potatoes undisturbed for 6 to 8 minutes. You want them to be golden and crisp on the bottom before moving them. Flip carefully with a thin spatula and cook for another 5 to 7 minutes on the second side. Add a tiny bit more oil if the surface looks dry.
For Finishing
- Transfer the hot potatoes to a serving platter. While they are still sizzling, sprinkle over the lemon zest, a small squeeze of fresh lemon juice, and a pinch of flaky salt. Serve immediately while the texture is at its peak.
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Video
Notes
Expert Tips
- The Dry Secret: Make sure those potatoes are bone dry after parboiling. Any leftover water will create steam on the griddle and prevent that golden crust from forming.
- Uniform Thickness: Try to smash all the potatoes to a consistent ½ inch thickness so they all finish crisping at the same time.
Substitutions
- The Fat: If you want a richer flavour, you can use a 50/50 mix of olive oil and clarified butter (ghee).
- Herbs: Swap the lemon zest for chopped fresh rosemary or thyme if you prefer an earthy, savoury profile.
Serving Suggestions
- Dips: These are incredible dipped into a cold garlicky aioli or a spicy feta dip.
- Main Events: Serve these alongside griddled lamb chops, grilled skirt steak or as a crunchy base for a bowl of sautéed greens and a poached egg.
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