The Crispiest Smashed Potatoes That Will Change Your Life

Ingredients

• 1.5 kg Baby New Potatoes (small potatoes, can use cocktail potatoes)
• to taste Salt (for boiling and seasoning)
• 1 large Egg (room temperature, use pasteurized if concerned about raw egg)
• 15 ml White Vinegar (distilled)
• 30 g Dijon Mustard (smooth, divided between mayo base and flavoring)
• 150 ml Neutral Oil (vegetable or canola oil)
• 50 g Honey (raw or clover honey)
• 20 g Whole Grain Mustard (or American mustard if preferred)
• 2 tsp Garlic Powder (divided between mayo and potato seasoning)
• 1 tsp Sweet Paprika
• 0.5 tsp Black Pepper (cracked, about 15 cracks)
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Ground Fennel
• 0.25 tsp Mustard Powder (optional)
• 30 ml Extra Virgin Olive Oil (for drizzling on potatoes)
• 2 tbsp Flat Leaf Parsley (chopped, optional garnish)
• to taste Sea Salt Flakes (for finishing)

Instructions

1. Boil Potatoes

   Place the baby potatoes in a large pot, cover with cold water about 1 inch above the potatoes, add a generous pinch of salt, and bring to a rapid boil over high heat. Cook 20‑25 minutes until a fork slides in easily.

   Time: PT25M

   Temperature: high heat

2. Make Honey Mustard Mayonnaise

   In a tall mixing bowl combine 1 large egg, 15 ml white vinegar, 10 g Dijon mustard, and 150 ml neutral oil. Blend with the immersion blender until thick and glossy. Add 50 g honey, 20 g Dijon mustard, 20 g whole‑grain mustard, 1 tsp garlic powder, 1 tsp sweet paprika, salt and about 15 cracks of black pepper. Blend again until fully incorporated. Transfer to a serving dish or keep in the bowl.

   Time: PT7M

3. Prepare Potato Seasoning

   In a small bowl combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp ground fennel, ¼ tsp mustard powder (optional), a pinch of salt, and about 15 cracks of black pepper. Stir until evenly mixed.

   Time: PT3M

4. Drain and Cool Potatoes

   When the potatoes are fork‑tender, turn off the heat and drain them in a colander. Let them sit for 10 minutes to steam off excess moisture; pat the tops lightly with a clean towel if needed.

   Time: PT10M

5. Flatten Potatoes

   Line a baking sheet with parchment paper. Place each potato on the sheet and press down with a lightly oiled flat glass plate (or the bottom of a pan) until the potato is flattened to about ¼‑inch thickness.

   Time: PT5M

6. Oil and Season

   Drizzle a thin stream of extra‑virgin olive oil over each flattened potato. Sprinkle the prepared seasoning mix generously over all pieces. (Optional: flip and drizzle the other side.)

   Time: PT5M

7. First Bake

   Preheat the oven to 180°C (350°F). Bake the potatoes for 40‑50 minutes, or until the top side is golden and crisp.

   Time: PT45M

   Temperature: 180°C

8. Flip and Finish

   Remove the tray, gently flip each potato piece, and return to the oven for an additional 10‑15 minutes until both sides are crispy and the edges are deep golden.

   Time: PT12M

   Temperature: 180°C

9. Garnish and Serve

   Transfer the crispy smashed potatoes to a serving board, sprinkle with sea‑salt flakes and chopped flat‑leaf parsley. Serve immediately with the honey mustard mayonnaise on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Baby New Potatoes: Yukon Gold potatoes, regular potatoes
• Instead of Egg: egg substitute
• Instead of White Vinegar: lemon juice
• Instead of Dijon Mustard: stone‑ground mustard
• Instead of Neutral Oil: grapeseed oil, sunflower oil
• Instead of Honey: maple syrup
• Instead of Whole Grain Mustard: American mustard
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Flat Leaf Parsley: fresh cilantro

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper
• Flat Glass Plate (optional)
• Immersion Blender
• Mixing Bowl
• Wooden Spoon
• Oven
• Measuring Spoons

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender
• Emulsify honey mustard mayonnaise
• Dry potatoes thoroughly before flattening
• Flatten potatoes to uniform thinness
• First bake to set crust
• Flip and finish bake for full crispness

Chef Tips from the Video

• Use a glass plate or the bottom of a small pan to press the potatoes evenly without sticking.
• Line the baking sheet with parchment to prevent sticking and make cleanup easier.
• Season both sides of the potatoes for maximum flavor.
• For extra crunch, sprinkle a tiny pinch of cornmeal on the potatoes before the first bake.

Troubleshooting

Storage

Refrigerator: Mayonnaise keeps 5‑7 days in an airtight container. Leftover potatoes can be stored in a sealed container for up to 2 days and reheated in a hot oven.

Freezer: Not recommended for the potatoes (they lose crispness). Mayonnaise can be frozen but texture may change.

Room temperature: Serve immediately; do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the honey mustard mayonnaise a day ahead and store it chilled.
• Boiled potatoes can be cooled, covered, and refrigerated up to 24 h before flattening and baking.

Frequently Asked Questions