Crushed Potatoes Recipe

Prep and boil

Preheat the oven to 220°C (425°F). Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 2 tablespoons olive oil and 1 teaspoon coarse salt to the water. Bring to a vigorous simmer over medium-high heat and cook until potatoes are just tender when pierced with a knife (about 15–20 minutes depending on size). Do not overcook — they should hold shape.

Drain and dry

Drain potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes to let surface moisture evaporate. Shake the pot gently to roughen the skins slightly.

Crush

Transfer potatoes to a baking sheet lined with parchment or lightly oiled. Using the bottom of a sturdy glass, a small plate, or a potato masher, press each potato down until it flattens to about 1/2" (1–1.5 cm) thick without breaking completely. Leave space between potatoes for crisping.

Season and oil

In a small bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons melted butter, 2 minced garlic cloves, and 1 teaspoon chopped rosemary. Spoon or brush this mixture over each smashed potato so the tops and edges are coated. Sprinkle 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper evenly over the potatoes. If using, scatter 2 tablespoons grated Parmesan across the potatoes.

Roast until crisp

Roast in the preheated oven for 20–25 minutes, then switch to broil/grill for 2–4 minutes (watch carefully) to achieve deep golden-brown crisp edges. Flip the pan once halfway through if you want more even browning. Remove when edges are deeply golden and centers are tender.

Finish

Remove from oven and immediately sprinkle with chopped parsley, a pinch more flaky salt if desired, and a light drizzle of olive oil. Let rest 2 minutes before serving so aioli doesn't run excessively.

While potatoes are boiling (or up to a day ahead), make the aioli. In a small bowl, combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, 1/4 teaspoon hot smoked paprika or cayenne (optional), 1/2 teaspoon Dijon mustard, and 1 teaspoon olive oil. Whisk until smooth and homogenous.

Season to taste with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. If the aioli is too thick, thin with up to 1 teaspoon water or more lemon juice, added a few drops at a time, until it reaches a drizzling consistency.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature before serving if refrigerated so it spreads easily.

Serve: Spoon or pipe the smoked paprika aioli alongside or dollop over the warm crushed potatoes. Garnish potatoes with extra smoked paprika if you like a stronger smoky flavor.