Smashed potatoes are a fun and tasty twist on the usual mashed kind. They’re crispy on the outside and soft inside, making every bite a crunchy comfort!
I love making them because it’s super easy! Just boil, smash, and roast—voila! Perfect for when I want something simple but totally satisfying!
Key Ingredients & Substitutions
Small Potatoes: Baby Yukon Gold and Red potatoes are perfect for this dish because they have a creamy texture. If you can’t find these, fingerling or new potatoes work just as well. You can even use larger potatoes; just cut them into smaller pieces.
Olive Oil: This adds flavor and helps crisp up the potatoes. If you want a different taste, try using melted butter or avocado oil. Just keep in mind that the flavor of butter will be more pronounced.
Garlic Powder & Onion Powder: These spices optimize the taste. If you prefer fresh, you can swap in minced garlic and finely chopped onion. Use about one clove of garlic and half an onion for stronger flavors.
Parmesan Cheese: I love the rich, nutty flavor it brings. If you’re looking for a dairy-free option, try nutritional yeast or a dairy-free cheese alternative for a similar taste.
How Do You Get Your Smashed Potatoes Extra Crispy?
Achieving that perfect crispy texture is key to these smashed potatoes, and it’s about both the smashing technique and roasting. Here’s how to ensure they turn out crispy:
- First, make sure to drain the potatoes well after boiling them. Any excess moisture will prevent crispness.
- Smash each potato gently but firmly. You don’t want them to break apart; just enough to flatten them helps create more surface area for crisping.
- Ensure the baking sheet is hot by letting it sit in the oven for a few minutes before adding the potatoes. This helps jump-start the crisping process.
- Don’t overcrowd the baking sheet; it can cause steaming rather than roasting. Leave some space between potatoes so they crisp evenly.
How to Make Crispy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds small potatoes (such as baby Yukon Gold or Red potatoes)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- Fresh thyme (for garnish)
- Grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and another 20-25 minutes to roast, making it a total of approximately 40-45 minutes. Perfect for a delightful side dish that everyone will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to preheat at 450°F (230°C). This high temperature will help make the potatoes crispy and delicious!
2. Prepare the Potatoes:
Wash and scrub the small potatoes to make sure they’re clean. Place them in a pot and cover with water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. This will help soften the potatoes.
3. Boil the Potatoes:
Cook the potatoes for about 15-20 minutes, or until they are soft enough to be pierced with a fork. Once they are done, drain the water and let the potatoes cool for a few minutes.
4. Prepare for Baking:
Take a baking sheet and drizzle 2 tablespoons of olive oil on it. Arrange the cooked potatoes on the baking sheet, making sure to leave some space between each one for even cooking.
5. Smash the Potatoes:
Using a potato masher or a fork, gently smash each potato until they are flattened but still hold their shape. This will create a crispy surface for roasting!
6. Season the Potatoes:
In a small bowl, mix the remaining 1 tablespoon of olive oil with the garlic powder, onion powder, salt, and black pepper. Brush this flavorful mixture over each of the smashed potatoes.
7. Add Cheese (Optional):
If you like cheese, sprinkle some grated Parmesan cheese over the top of the potatoes for an extra kick of flavor!
8. Roast the Potatoes:
Place the baking sheet in the preheated oven and roast for 20-25 minutes. You’re looking for those crispy, golden brown edges!
9. Serve and Enjoy:
Once they’re done, take the potatoes out of the oven and garnish them with fresh thyme. Serve them warm and enjoy your crispy smashed potatoes as a scrumptious side dish!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby Yukon Gold and Red potatoes are great options, you can also use fingerling potatoes or even small Russet potatoes. Just keep in mind that different varieties may alter the texture slightly, but they’ll still taste delicious!
Can I Make Smashed Potatoes in Advance?
Yes, you can prepare the potatoes ahead of time! Boil and smash them, then store them in the fridge for up to 2 days. When you’re ready to roast them, brush with the oil mixture and bake as directed, adding a few extra minutes if they’re chilled.
What’s the Best Way to Store Leftover Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 400°F (200°C) for 10-15 minutes until heated through and crispy. You can also microwave them, but they may lose some crispiness.
How Can I Make These Smashed Potatoes Vegan?
To make this recipe vegan, simply omit the Parmesan cheese or use a plant-based cheese alternative. The smashed potatoes are already vegan-friendly with just the olive oil and seasonings!
