Crispy Smashed Potatoes Recipe

Introduction

Crispy smashed potatoes are a deliciously simple side dish that combines tender, boiled potatoes with a perfectly golden and crunchy exterior. This recipe brings out the best in humble potatoes using just a few basic ingredients and a straightforward cooking method.

Ingredients

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

Instructions

1. Step 1: Scrub the potatoes clean under running water and remove any nubby sprouting areas. Place them in a large pot and cover with water, ensuring the water level is about 1 inch above the potatoes. Add 1 tablespoon of salt.
2. Step 2: Bring the water to a boil over medium-high heat. Cook the potatoes until they are easily pierced with a fork—about 20 minutes for smaller potatoes and 25 minutes for medium ones.
3. Step 3: Meanwhile, preheat your oven to 425°F (220°C). Drizzle 1 tablespoon of olive oil onto a large rimmed baking sheet and spread it evenly.
4. Step 4: Drain the cooked potatoes and let them cool for about 5 minutes until they are safe to handle.
5. Step 5: Arrange the potatoes on the prepared baking sheet. Gently smash each one with a potato masher or a fork until it is about ½ inch thick to maximize crispiness.
6. Step 6: Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder, the remaining ¼ teaspoon of salt, and freshly ground black pepper to taste.
7. Step 7: Bake the potatoes in the preheated oven for 25 to 30 minutes until the edges turn golden and crisp. Remove from the oven, sprinkle with chopped fresh herbs, and serve hot.

Tips & Variations

• Use a rimmed baking sheet to prevent oil from spilling and to help the potatoes crisp evenly.
• For extra flavor, toss the smashed potatoes with a little grated Parmesan cheese before baking.
• Experiment with herbs like rosemary or thyme for different fresh flavors.
• Make sure the potatoes are dry before smashing to get a crispier texture.

Storage

Store leftover crispy smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes to help restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use Yukon Gold or baby Russet potatoes as well. Just adjust the cooking time accordingly to ensure they are tender before smashing.

Do I have to boil the potatoes first?

Boiling or steaming the potatoes first ensures they are fully cooked and tender on the inside while allowing the oven to crisp up the outside without overcooking.

Crispy Smashed Potatoes Recipe

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★★★★★

4.9 from 124 reviews

These Crispy Smashed Potatoes feature tender boiled potatoes smashed thin and baked to golden perfection with olive oil and flavorful seasonings, resulting in a delightful crispy texture on the outside while remaining fluffy inside. A perfect side dish for any meal, garnished with fresh herbs for brightness.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds small-to-medium red or yellow potatoes

Seasonings and Oil

• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

Instructions

1. Prepare the Potatoes: Scrub the potatoes thoroughly to remove any dirt, rinse under running water, and remove any sprouting or nubby areas. Place them in a large Dutch oven or soup pot.
2. Boil the Potatoes: Fill the pot with water, submerging the potatoes with about 1 inch of additional water. Add 1 tablespoon of sea salt. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a fork — about 20 minutes for small potatoes and 25 minutes for medium ones.
3. Preheat the Oven and Prepare Baking Sheet: While the potatoes cook, preheat your oven to 425°F (220°C). Drizzle 1 tablespoon of olive oil onto a large rimmed baking sheet and evenly brush it across the surface to prevent sticking.
4. Drain and Cool Potatoes: Once cooked, drain the potatoes in a colander and let them cool for about 5 minutes until safe to handle.
5. Smash the Potatoes: Arrange the potatoes evenly on the prepared baking sheet. Use a potato masher or a sturdy fork to gently press each potato down until it’s about ½ inch thick, creating a flat, smashed shape that will crisp nicely.
6. Season and Oil the Potatoes: Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder, and the remaining ¼ teaspoon of sea salt evenly over the potatoes. Finish with freshly ground black pepper to taste.
7. Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the edges of the potatoes are golden and crispy.
8. Garnish and Serve: Remove the potatoes from the oven, sprinkle with the chopped fresh parsley, chives, or green onions, and serve hot as a delicious, crispy side dish.

Notes

• Use small to medium potatoes for the best texture and even cooking.
• Smashed potatoes get crispier the thinner they are smashed.
• Feel free to substitute or add other herbs like rosemary or thyme for variation.
• For extra flavor, add a sprinkle of Parmesan cheese before baking.
• Ensure the baking sheet is rimmed to easily handle drippings and make retrieval safer.

Keywords: crispy smashed potatoes, smashed red potatoes, oven roasted potatoes, crispy potato side dish, easy potato recipe