If your favorite part of the baked potato is the first few bites—where the fluffy, buttery potato interior meets the crispy, craggy outside skin—then this recipe is for you. It requires a couple extra special steps but only a few ingredients: You’ll boil potatoes, then gently smash them into medallions, and roast them until browned and crispy.

Every step is worth it, and each little potato round makes for a perfect treat for yourself with fresh herbs and a dollop of sour cream—or for serving to guests with a sauce or party dip. You could even serve them french fry-style with ketchup and comeback sauce!

The Secret To Crispy Smashed Potatoes

The secret to crispy smashed potatoes is boiling them with salted water. This infuses the potatoes with flavor throughout, but it also softens them so that they’re smash-able. Importantly, the boiling process develops the starch just enough—a little but not too much–so that they don’t completely fall apart.

How To Make Smashed Potatoes

1. First, you’ll boil the potatoes. It’s best to select gold potatoes that are roughly of the same size. This way, they’ll cook in just about the same amount of time.
2. Once you’ve boiled and drained the potatoes, make sure they dry completely (this will help with the crispiness). Then, return them to the pot you boiled them in, and add butter. The residual heat will melt the butter and coat the potatoes perfectly.
3. Arrange the potatoes on a baking sheet with ample space between (about two inches at least). This ensures that the edges get nice and crispy once smashed. Sprinkle with salt and pepper, roast, and serve warm with any toppings you wish.

How To Use Leftover Smashed Potatoes

Swap leftover smashed potatoes for roasted potatoes in this Roasted Potato Salad. Not only is it a great use for leftovers, but you can skip the roasting step in the recipe. You’ll find the rough, rustic edges of smashed potatoes are a great conduit for tangy Dijon dressing.