Crispy on the outside, fluffy on the inside, smashed potatoes are a simple yet delicious side dish that’s perfect for any meal. Made with baby potatoes, olive oil, and your favorite seasonings, these potatoes are roasted to golden perfection, offering a satisfying crunch in every bite.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and minimal effort.
- Perfectly Crispy: The ultimate texture contrast of crispy edges and soft centers.
- Versatile: Customize with different seasonings, herbs, or cheese.
- Great for Any Occasion: Ideal as a side dish, appetizer, or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes
- Olive oil
- Salt
- Black pepper
- Garlic powder (optional)
- Fresh herbs (like rosemary, thyme, or parsley)
- Grated Parmesan cheese (optional)
Directions
- Prepare the Potatoes:
- Preheat your oven to 425°F (220°C). Wash and scrub the potatoes, then place them in a large pot of salted water.
- Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Smash the Potatoes:
- Drain the potatoes and arrange them on a baking sheet lined with parchment paper.
- Use a fork, potato masher, or the bottom of a glass to gently smash each potato until flattened but still intact.
- Season and Oil:
- Drizzle the smashed potatoes with olive oil, ensuring they are well coated. Sprinkle with salt, black pepper, garlic powder, and your choice of fresh herbs.
- Bake:
- Roast the potatoes in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Add Finishing Touches:
- If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of baking. Garnish with fresh parsley before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Cheesy Smashed Potatoes: Add shredded cheddar or mozzarella cheese for a gooey topping.
- Spicy Twist: Sprinkle with paprika, chili flakes, or Cajun seasoning.
- Herb Infusion: Use dill, chives, or basil for a fresh and aromatic flavor.
- Vegan Option: Skip the cheese and use nutritional yeast for a cheesy flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375°F (190°C) oven or air fryer for 5-10 minutes to restore crispiness.
- Freezing: Not recommended, as the texture may change upon thawing.
FAQs
What type of potatoes work best for smashed potatoes?
Baby potatoes or small Yukon Gold potatoes work best, as they are easy to smash and roast evenly.
Can I boil the potatoes ahead of time?
Yes, boil the potatoes up to a day in advance and refrigerate them. Smash and roast just before serving.
How do I make them extra crispy?
Ensure the potatoes are well-coated with olive oil, and don’t overcrowd the baking sheet. Use a hot oven for maximum crispiness.
Can I use other oils?
Yes, avocado oil or melted butter can be used instead of olive oil for different flavors.
Are smashed potatoes gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make these in an air fryer?
Absolutely! Cook the smashed potatoes in an air fryer at 400°F (200°C) for 15-20 minutes, flipping halfway.
What dips pair well with smashed potatoes?
Serve with sour cream, garlic aioli, ranch dressing, or a spicy ketchup.
Can I add bacon to this recipe?
Yes, sprinkle cooked and crumbled bacon over the potatoes for a savory addition.
How do I avoid breaking the potatoes while smashing?
Smash gently and use even pressure to avoid splitting the potatoes too much.
Can I double this recipe?
Yes, but you may need to roast the potatoes in batches to avoid overcrowding the baking sheet.
Conclusion
Smashed potatoes are a versatile, crispy, and flavorful side dish that pairs well with virtually any meal. Whether you serve them as a snack, appetizer, or complement to a hearty dinner, they’re sure to be a hit. With endless variations and simple preparation, this recipe is one you’ll come back to time and time again. Try them today and enjoy their irresistible crunch!
PrintSmashed Potatoes
Smashed Potatoes are a crispy, buttery, and flavorful side dish that’s easy to make and perfect for any occasion. With tender insides and golden, crunchy edges, they’re a crowd-pleasing alternative to classic mashed or roasted potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
- 2 lbs (900 g) baby potatoes (Yukon Gold or red potatoes work best)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme (optional)
- Salt and black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the potatoes:
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Smash the potatoes:
- Place the cooked potatoes on the prepared baking sheet. Use a fork, potato masher, or the bottom of a glass to gently smash each potato until it’s about 1/2-inch thick.
- Season and oil:
- Drizzle the smashed potatoes with olive oil. Sprinkle with garlic powder, rosemary or thyme (if using), salt, and black pepper. Flip the potatoes to coat both sides evenly with oil and seasoning.
- Bake:
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
- Add cheese (optional):
- During the last 5 minutes of baking, sprinkle Parmesan cheese over the potatoes for extra flavor.
- Garnish and serve:
- Remove the potatoes from the oven and garnish with chopped parsley. Serve immediately as a side dish or appetizer.
Notes
- Potato size: Use small or baby potatoes for the best texture and ease of smashing. Larger potatoes can be quartered before boiling.
- Toppings: Customize with shredded cheddar, crumbled bacon, or sour cream for loaded smashed potatoes.
- Make ahead: Boil the potatoes in advance and refrigerate. Smash and roast them just before serving.