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Ingredients
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Potatoes & finishing
Seasoning & oil
Method
Cook the potatoes
- 1
Boil
Place 1 lb fingerling potatoes in a large pot and add enough cold water to cover by 1 inch. Stir in 1 tablespoon kosher salt. Bring to a simmer over medium-high heat, then reduce to a gentle boil. Cook until potatoes are fork-tender, about 15–20 minutes depending on size. Test by piercing the largest potato with a fork—there should be little resistance.
- 2
Drain & cool slightly
Drain the potatoes in a colander and let them steam-dry for 1–2 minutes so excess surface moisture evaporates. Transfer potatoes to a large plate or cutting board and let rest for 3–4 minutes until cool enough to handle but still hot (this helps them smash without falling apart).
Smash & season
- 3
Preheat and prepare
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment or lightly oil it so potatoes don't stick.
- 4
Smash
Arrange the warm potatoes on the prepared baking sheet with space between them. Using the bottom of a wide glass, a potato masher, or the base of a sturdy measuring cup, press down on each potato until it is flattened to about 1/3 inch thickness but still in one piece. Aim for an even, slightly rustic smash to expose more surface area for crisping.
- 5
Oil and season
Drizzle or brush 2 tablespoons neutral oil evenly over the smashed potatoes so the exposed surfaces are well coated. Dot the potatoes with 1 tablespoon unsalted butter if using. Sprinkle the smashed surfaces with freshly ground black pepper (about 1/2 teaspoon) and use your hands to pat the seasoning so it adheres.
Roast to crisp
- 6
Roast
Place the baking sheet in the preheated 450°F oven and roast until the edges are deeply golden and crisp, about 20–25 minutes. Halfway through (around 10–12 minutes), rotate the pan for even browning and check that bottoms are not burning. If you want extra crispness, switch to the oven broiler for the final 1–2 minutes, watching constantly.
- 7
Finish with sea salt
Remove the potatoes from the oven and immediately sprinkle with 1 teaspoon coarse sea salt so it sticks to the hot oil. If desired, sprinkle chopped fresh parsley (1 tablespoon) over the potatoes for color and freshness.
Serve
- 8
Transfer the smashed fingerlings to a serving plate. Serve hot with 1/2 cup ketchup on the side for dipping. Encourage diners to add extra sea salt or black pepper to taste.