Give mashed potatoes a break (or make a second potato dish to go along with your classic mashed potatoes, as author Alison Roman recommends) with these crispy smashed potatoes.

Alison Roman



  • In a 4- to 5-qt. saucepan cook potatoes in enough salted boiling water to cover 12 to 15 minutes or until tender (easily pierced with a fork). Drain. Once cool enough to handle, lightly crush each potato to expose insides and break up slightly.

  • Meanwhile, thinly slice one lemon, removing seeds. Cut remaining lemon in half. Reserve one half for zesting and juicing; cut remaining half into wedges.

  • In a large skillet heat butter over medium. Cook, swirling occasionally, until butter has started to brown, 5 to 7 minutes. Add olive oil and lemon slices. Season with salt and black pepper. Cook 3 to 4 minutes or until lemon edges start to sizzle and brown. Remove and reserve lemon slices.

  • Add crushed potatoes to skillet. Season with salt and pepper. Cook 6 minutes or until potatoes have started to brown slightly around edges, turning once. Remove from heat. Zest and juice reserved lemon half over potatoes.

  • Transfer to a serving platter with lemon slices. Scatter with chives, flaky sea salt, and additional pepper. Serve with lemon wedges and, if desired, sour cream. Serves 6 to 8.

Nutrition Facts

229 calories, (8 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 31 mg cholesterol, 386 mg sodium, 22 g carbohydrates, 3 g fiber, 2 g sugar, 2 g protein.