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Eric Ripert’s Crispy Smashed Potatoes Recipe
Excerpted from ‘Mindful Cooking’
2-minute recipe
Eric Ripert’s irresistible Crispy Smashed Potatoes get their crunchy edges from one surprisingly simple kitchen trick.
Nigel Parry/Courtesy Penguin Random House
Did you know that adding a little baking soda to the water when boiling potatoes is a trick to get them extra crispy? Although it’s not necessary, I recommend trying it for the best results. Smashing the parboiled potatoes increases their surface area, maximizes their crunchiness, and reduces their roasting time. This is a great potato side dish when you want something a little fancier than French fries, but with just as much taste and texture satisfaction.
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Crispy Smashed Potatoes
Serves 4
Ingredients
2 quarts water
½ teaspoon baking soda
Fine sea salt
2 pounds baby Yukon gold potatoes (about 20 potatoes), washed
2 tablespoons avocado oil, plus more for drizzling
Freshly ground white pepper
Directions
Put the water in a large saucepot and whisk in the baking soda and 1 teaspoon salt. Add the potatoes and bring to a simmer over medium-high heat.
Cook the potatoes for 14 to 16 minutes, until the tip of a paring knife easily slides in with little resistance. Drain and let cool.
Preheat the oven to 425℉. Prepare a rimmed sheet pan by pouring the oil onto it.
Add the drained potatoes to the sheet pan, leaving a little space between each of them. Using a sturdy drinking glass or small pot, gently smash each potato. Drizzle with a little more oil, then season with salt and pepper to taste.
Bake for 10 to 12 minutes, then flip the potatoes. Cook for another 10 minutes or so, or until the potatoes are golden brown.
Excerpted from Mindful Cooking, copyright © 2026 by Eric Ripert. Photography copyright by Nigel Parry. Used by permission of Random House, an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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