This recipe came about because I really needed my crispy potato fix. One thing I miss about going out to eat is ordering a cheeky plate of fries for the table. There's just something about hot-and-crispy potatoes that goes with everything. Since I have a deep aversion to frying anything at home (see: my baked wings recipe), I turned to the humble smashed potato. The two-step process of boiling then baking (there's butter involved) yields a bite-sized potato that's creamy inside and perfectly browned and lacy around the edges—not unlike a french fry.

This recipe calls for a garnish of everything-bagel seasoning, crème fraîche and chives, because frankly it's hard for me to imagine a better flavor combo, but it can easily be adapted to accommodate your heart's deepest desire, topping-wise.

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Ingredients

2 pounds baby potatoes
2 Tbsp olive oil
4 Tbsp butter, cut into small slices
1/2 tsp kosher salt salt, plus more
Everything bagel seasoning
crème fraîche, for garnish
chives, for garnish

Directions

Pre-heat the oven to 400°. 

Add the potatoes to a pan and cover with generously salted cold water. Bring to a boil, then reduce to simmer and cook until easily pierced with a fork but not too soft, about 15 minutes.

Drain and place on a sheet pan coated with one tablespoon of olive oil. Using a fork or small potato masher (or your hand, if they’re cool enough), smash the potatoes until they're flattened.

Brush the tops with the remaining one tablespoon of olive oil, then sprinkle with 1/2 teaspoon of kosher salt.

Bake for 20 minutes, then remove from the oven and add a small slice of butter to each potato. Return to the oven and cook for another 20 minutes. 

Remove from the oven and top generously with everything bagel seasoning while still hot so the spices toast a bit in the hot butter.

Eat as is or serve with a dollop of crème fraîche and a sprinkle of chives.