These potatoes have a reputation at our house. They’re what everyone asks me to bring to potlucks even though they require zero skill and barely any ingredients. The method is the thing: boil, smash, let them dry, roast hot. The drying step is the secret the internet skips over.

The garlic-tahini drizzle came from a reader suggestion in the comments. She was right. It’s now non-negotiable.

The drying step that nobody talks about

After boiling and smashing, let the potatoes sit on the sheet pan for 10 minutes before adding oil. The steam evaporates. The surface dries out. That’s what gives you the shatter-crispy exterior instead of a soggy, rubbery one. You’re welcome.

Ingredients

For the potatoes:

• 2 lbs baby potatoes or small Yukon Golds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and black pepper
• Fresh herbs to finish (rosemary, thyme, or chives)

For the garlic-tahini drizzle:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated or pressed
• 2-3 tablespoons water (to thin)
• Salt to taste

Instructions

1. Boil the potatoes. Place potatoes in a large pot, cover with cold salted water, bring to a boil. Cook 15-18 minutes until completely tender (a fork should slide in with zero resistance). Drain.

2. Smash and dry. Spread potatoes on a large rimmed baking sheet. Use the flat bottom of a glass or measuring cup to smash each potato to about 1/2 inch thickness. Let them sit, uncovered, for 10 minutes. This is the drying step. Don’t skip it.

3. Preheat. Heat oven to 450°F (230°C).

4. Oil and season. Drizzle olive oil over all the smashed potatoes, making sure to get it into the craggy bits. Sprinkle with garlic powder, salt, and pepper.

5. Roast. Roast 20-25 minutes until deeply golden and the edges are properly crispy. Don’t flip — let the bottom get a crust.

6. Make the drizzle. Whisk together tahini, lemon juice, grated garlic, and water until smooth. It should be pourable but not watery. Season with salt.

7. Serve. Transfer potatoes to a platter. Drizzle with garlic-tahini. Top with fresh herbs.

Hannah’s note: These don’t reheat well as leftovers (they go soft). Make exactly as many as you’ll eat. Which, in our house, is never enough.

Frequently asked questions

Can I use a different type of potato? Baby Yukon Golds are our favorite — thin skin, creamy interior. Red potatoes also work. Russets are too starchy and fall apart when smashed.

Can I add cheese? Dairy-free parmesan (Violife makes a good one) sprinkled on in the last 5 minutes of roasting is excellent.

Can I skip the tahini drizzle? Yes, but make it anyway. You can also do a simple herb oil (olive oil, lemon, herbs) if you don’t have tahini.

How do I make these crispier? Higher heat (up to 475°F) and more oil, and make sure the pan isn’t crowded. Potatoes need space to roast, not steam.