Smash-Style Crispy Potatoes with Lemon

Steps

1. Step 1

   Put the potatoes in a large pot and cover with cold water by 1 inch. Add kosher salt and baking soda. Bring to a boil over high heat, then reduce to a strong simmer and cook until a paring knife slides in with just a little resistance, 12–15 minutes. The baking soda raises the pH so the exteriors break down into a rough, starchy slurry — that's what crisps later. Drain and let the potatoes steam-dry in the colander for 5 minutes.

   • 2 tbspkosher salt
   • ½ tspbaking soda

2. Step 2

   While the potatoes drain, set a rimmed sheet pan on the middle rack and preheat the oven to 450°F. Zest the lemon into a small bowl, then juice it into a second bowl and set both aside. In the first bowl, stir the zest with olive oil, grated garlic, oregano, and red pepper flakes.

   • 1lemon
   • ¼ cupextra-virgin olive oil
   • 3 clovesgarlic, finely grated
   • ½ tspred pepper flakes

3. Step 3

   Arrange the dried potatoes on a cutting board or work surface, spacing them out. Using the flat bottom of a measuring cup or a sturdy glass, press each one down firmly to about ½-inch thick — you want a craggy, split-open surface, not a neat patty. Work in batches if needed so you can press straight down without wobbling.

4. Step 4

   Pull the hot sheet pan out of the oven and pour in the remaining olive oil, tilting to coat. Carefully transfer the smashed potatoes to the pan in a single layer with space between them — crowding steams them and you'll lose the crisp. Spoon the lemon-garlic oil over the tops, letting it pool in the crevices.

   • ⅓ cupextra-virgin olive oil
   • 1lemon
   • 3 clovesgarlic, finely grated

5. Step 5

   Roast for 25–30 minutes without flipping, until the edges are deeply browned and the bottoms release easily from the pan. If the tops look pale at 25 minutes, run them under the broiler for 2–3 minutes, watching closely — they go from golden to burnt fast.

6. Step 6

   Transfer the potatoes to a platter and immediately squeeze the reserved lemon juice over them while they're still hot, then shower with flaky sea salt and parsley. Taste one and adjust: more salt if the crust tastes flat, more lemon if it feels heavy, more red pepper flakes if you want heat. Serve right away — they're at their best in the first 10 minutes, though they'll stay crisp for about 20. Leftovers reheat best in a 400°F oven, not the microwave.

   • 1lemon
   • ½ tspflaky sea salt
   • ¼ cupfresh flat-leaf parsley, chopped
   • ½ tspred pepper flakes