Side Dish: United States – Crispy Smashed Potatoes with Garlic-Parsley Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) baby Yukon Gold or creamer potatoes
2 tbsp (30 ml) kosher salt (for boiling water), plus more to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp (5 ml) fresh thyme leaves (optional)
Freshly ground black pepper, to taste
2 cloves garlic, very finely minced
1 / 2 cup (15 g) finely chopped flat-leaf parsley
1 lemon, zested (about 2 tsp (10 ml)) and 1 tbsp (15 ml) juice
Flaky sea salt, for finishing

Show original ingredient measurements

1 1 / 2 lb / 680 g baby Yukon Gold or creamer potatoes
2 tbsp kosher salt (for boiling water), plus more to taste
3 tbsp extra-virgin olive oil, divided
1 tsp fresh thyme leaves (optional)
Freshly ground black pepper, to taste
2 cloves garlic, very finely minced
1 / 2 cup (15 g) finely chopped flat-leaf parsley
1 lemon, zested (about 2 tsp) and 1 tbsp juice
Flaky sea salt, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to preheat.
Boil the potatoes in a large pot of water seasoned with 2 tablespoons (30 ml) kosher salt until fork-tender, 15–20 minutes. Drain and let steam-dry in the pot for 2 minutes.
Carefully remove the hot baking sheet, drizzle with 2 tablespoons (30 ml) olive oil, and add the potatoes. Use the bottom of a glass or measuring cup to gently press each potato to about 1/2 inch (1.27 cm) thick.
Season the smashed potatoes with black pepper and a pinch of kosher salt; scatter thyme leaves if using. Drizzle with 1 tablespoon (15 ml) olive oil.
Roast until deeply golden and crisp at the edges, 20–25 minutes, flipping once halfway through.
Meanwhile, make the gremolata: In a small bowl, combine the minced garlic, chopped parsley, lemon zest, and lemon juice with a pinch of salt.
Transfer the hot potatoes to a bowl or platter and toss or spoon the gremolata over them. Finish with a sprinkle of flaky sea salt and serve immediately.

Heat oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to preheat.
Boil the potatoes in a large pot of water seasoned with 2 tablespoons kosher salt until fork-tender, 15–20 minutes. Drain and let steam-dry in the pot for 2 minutes.
Carefully remove the hot baking sheet, drizzle with 2 tablespoons olive oil, and add the potatoes. Use the bottom of a glass or measuring cup to gently press each potato to about 1/2 inch thick.
Season the smashed potatoes with black pepper and a pinch of kosher salt; scatter thyme leaves if using. Drizzle with 1 tablespoon olive oil.
Roast until deeply golden and crisp at the edges, 20–25 minutes, flipping once halfway through.
Meanwhile, make the gremolata: In a small bowl, combine the minced garlic, chopped parsley, lemon zest, and lemon juice with a pinch of salt.
Transfer the hot potatoes to a bowl or platter and toss or spoon the gremolata over them. Finish with a sprinkle of flaky sea salt and serve immediately.