The Completely Addictive Method of Roasting Potatoes

Trick number two is a fun one: smash them! First, transfer the oiled-up potatoes to a half-sheet pan, then gently smash the potatoes using the flat side of a bench scraper or a meat pounder (my preference). Smashing the potatoes increases the surface area that comes into contact with the pan, which means a greater ratio of crisp, browned edges to tender centers.

As I mentioned earlier, smaller potatoes are key here. The why: smaller potatoes tend to keep their shape better than large potatoes than have been quartered. If all you can find are medium potatoes, use a waxy variety like Yukon gold.