My neighbor brought these to our book club last week and now everyone wants the recipe.

These oven baked 3-ingredient crispy smashed potato medallions are the kind of thing that show up at a casual gathering and vanish before the next chapter is read. My neighbor brought a platter of them to our book club last week—still warm, edges frilly and golden, sea salt glinting on top—and every single person asked for the recipe.

They’re essentially a minimalist riff on classic roasted potatoes: small potatoes boiled until tender, gently smashed, then roasted hot with olive oil and finished with plenty of flaky sea salt. This technique likely grew out of European boiled-potato traditions, but it’s been embraced by home cooks everywhere because it delivers such a satisfying contrast of creamy centers and shatteringly crisp edges with almost no effort and just three pantry ingredients.

Serve these crispy smashed potato medallions piled onto a white platter so those golden, craggy edges stay front and center. They’re perfect alongside roast chicken, grilled steak, or a simple green salad for a lighter meal. At parties or book clubs, I like to set them out as a finger-friendly snack with a small bowl of sour cream or Greek yogurt for dipping. A crisp white wine, a light beer, or sparkling water with lemon all pair nicely with the salty, toasty flavor of the potatoes.

Crispy Smashed Potato Medallions

Servings: 4

Ingredients

2 pounds small baby potatoes (gold or red, about 1 1/2 inches each)

1/4 cup extra-virgin olive oil, plus more if needed
1 to 1 1/2 teaspoons flaky sea salt, plus more to taste

Directions