Par boil. Drain. Return to pot. Put cover on pot. Shake ferociously. No. I mean really really really hard for several minutes.

Take lid off.

Preheat your pan/oil in oven. When piping hot, toss potatoes onto it, coat with oil, season with salt, and return to oven. Cook until they start to crisp. Turn at least once. Crisp up both sides.

We boil them until they are cooked before putting them in the oven.

Boil a little longer, set in colander for a few minutes, pat dry, smash, season, add a little oil/butter and cook at a higher temp.

Once you boil them, you need to let them drain sufficiently b/f roasting them.

Make sure you preheat the oven, that the oven rack is in the correct position, and that they are coated with oil on both sides:

http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx

I bake small Yukon gold potatoes in the oven for an hour before taking them out and smashing them in a frying pan. They always turn out delicious and crispy. Never had a problem with them seeming water logged. Maybe it's an oven vs. boiling difference.

Anonymous wrote:Hmmm. What kind of potatoes are you using? Maybe try fingerling or small new potatoes so the small surface area results in a crispier crust?

I use small new potatoes or fingerling.

Hmmm. What kind of potatoes are you using? Maybe try fingerling or small new potatoes so the small surface area results in a crispier crust?

I like eating smashed potatoes. However I have two problems with them.

1. They don't get crispy enough.
2. They take too long to cook.
3. They seem ... water-logged.

Yes, I realize that's three problems. Obviously #2 and #3 might be resolved if I boiled them for a shorter amount of time before smashing them and then putting them in the oven. But I'm only boiling them long enough that they're smash-able. Any suggestions?