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

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so the potatoes release easily.

Rinse the baby potatoes under cool water and scrub off any surface dirt. Leave the skins on; they help create those crispy, frilled edges.

Place the potatoes in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Simmer the potatoes for 15 to 20 minutes, or until they are very tender when pierced with the tip of a knife. They should be soft enough to flatten without cracking apart completely.

Drain the potatoes well in a colander and let them steam-dry for 2 to 3 minutes; excess moisture will prevent good browning.

Transfer the drained potatoes to the prepared baking sheet, spacing them a bit apart. Using the bottom of a sturdy glass, a small flat measuring cup, or a potato masher, gently press each potato until it flattens into a thick “medallion” about 1/2 inch thick. If a few edges break, that’s fine—those bits will crisp beautifully.

Drizzle the olive oil evenly over the smashed potatoes, then gently turn or nudge them so both sides get a light coating. You want a visible sheen on the surface and the baking sheet; add a bit more oil if any areas look dry.

Sprinkle the flaky sea salt evenly over the tops of the potatoes. The salt will cling to the oil and help build a flavorful crust as they roast.

Place the baking sheet on the center rack and bake for 25 to 35 minutes, turning the pan once halfway through, until the potatoes are deeply golden brown on the bottoms and the edges are crisp and frilly.

For extra crispness, you can carefully flip the potatoes during the last 5 to 10 minutes of baking so both sides develop color, but this is optional. Watch closely so they don’t over-brown.

Remove the pan from the oven and let the potatoes sit for 3 to 5 minutes; this brief rest helps the crust firm up. Taste one and sprinkle with a pinch more flaky sea salt if needed.

Transfer the crispy smashed potato medallions to a warm serving platter, keeping them in a single layer as much as possible, and serve immediately while they’re hot and crackling at the edges.

Variations & Tips