Crispy Smashed Potatoes

Crispy Smashed Potatoes are the perfect combination of tender inside and golden, crunchy outside. With minimal ingredients and a simple technique, these potatoes are an irresistible side dish that’s easy to make but sure to impress. The crispy edges and soft, fluffy centers make every bite incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s an easy way to take humble potatoes to the next level. The crispy texture on the outside, paired with the creamy potato interior, makes these smashed potatoes a delightful side for any meal. Plus, the seasoning is simple yet full of flavor, and they’re the perfect accompaniment to meats, fish, or even just on their own with a little dipping sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby or small Yukon Gold potatoes

• Olive oil

• Garlic powder

• Salt and pepper

• Fresh rosemary (or thyme, optional)

• Fresh parsley (optional, for garnish)

Directions

1. Boil the Potatoes:

   • I start by placing the potatoes in a large pot of salted water and bring it to a boil. I let them cook for about 15–20 minutes or until they’re fork-tender but not falling apart. Once done, I drain the potatoes and let them cool slightly.

2. Smash the Potatoes:

   • I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

   • I place the potatoes on the baking sheet and use a flat surface (like the bottom of a glass or a potato masher) to gently smash each potato until it flattens slightly, keeping them in one piece.

3. Season and Roast:

   • I drizzle the smashed potatoes with olive oil, making sure each one gets a good coating. Then, I sprinkle with garlic powder, salt, and pepper, and toss some fresh rosemary on top if I want an extra burst of flavor.

   • I roast them in the oven for 20–25 minutes, flipping them halfway through to ensure they get golden and crispy on both sides.

4. Serve:

   • Once they’re crispy and golden, I remove them from the oven and garnish with fresh parsley for a touch of color. These crispy smashed potatoes are now ready to serve!

Servings and timing

This recipe serves 4 people and takes about 45 minutes total — 10 minutes for prep and 30–35 minutes for cooking.

Variations

I sometimes mix up the seasonings depending on what I’m serving them with. If I want something extra savory, I sprinkle on grated Parmesan cheese before roasting. For a spicier kick, I add chili flakes or smoked paprika. You can also drizzle them with sour cream or a garlic aioli for added flavor.

storage/reheating

I store leftover smashed potatoes in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven at 375°F (190°C) for about 10 minutes, or until they’re hot and crispy again. You can also microwave them, but they won’t stay as crispy.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I can use larger potatoes like Russets or Red potatoes. Just cut them into smaller chunks before boiling and smashing.

How do I get the potatoes extra crispy?

The key to extra crispiness is making sure the potatoes are evenly coated with olive oil and roasted at a high temperature. Flipping them halfway through ensures they’re crispy on both sides.

Can I make these in advance?

You can boil the potatoes ahead of time and keep them in the fridge. When ready to serve, just smash, season, and roast them for the final step.

What should I serve with crispy smashed potatoes?

They go great with almost anything! I often serve them with grilled chicken, steak, roasted vegetables, or a fresh salad.

Can I make these dairy-free?

Yes! This recipe is naturally dairy-free. If you want to add a creamy touch, try a dairy-free ranch dressing or an avocado dip on the side.

Conclusion

Crispy Smashed Potatoes are a deliciously simple side dish that never disappoints. The combination of crispy edges and soft centers makes them perfect for any occasion, whether I’m making a casual dinner or something more special. With just a few basic ingredients, I always get a satisfying, flavorful dish that everyone loves!

Crispy Smashed Potatoes

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

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Description

Crispy Smashed Potatoes are tender on the inside and golden-crunchy on the outside, making them a flavorful and easy-to-make side dish perfect for any meal.

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Ingredients

• 1.5 lbs baby or small Yukon Gold potatoes
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp fresh rosemary or thyme (optional)
• 1 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

1. Boil the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
2. Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Smash Potatoes: Arrange potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently flatten each one.
4. Season and Roast: Drizzle with olive oil. Sprinkle with garlic powder, salt, pepper, and optional rosemary or thyme.
5. Roast: Bake for 20–25 minutes, flipping halfway, until crispy and golden on both sides.
6. Garnish and Serve: Remove from oven and sprinkle with fresh parsley before serving.

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Notes

• Add grated Parmesan before roasting for extra flavor.
• Use chili flakes or smoked paprika for a spicier version.
• Serve with garlic aioli, sour cream, or avocado dip.
• Boil potatoes ahead to save time — roast just before serving.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 1g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg