These smashed potatoes are crispy on the outside and fluffy on the inside, making them a fun twist on the classic. Just boil, smash, and bake for golden goodness!
They’re perfect as a side dish or a tasty snack. I love topping mine with cheese or herbs! It’s hard to resist sneaking a few straight from the oven! 😋
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold or red potatoes for their creamy texture and flavor. If you can’t find baby potatoes, you can also use regular potatoes; just cut them into smaller chunks.
Olive Oil: Extra virgin olive oil is my go-to for its rich taste. However, feel free to substitute with melted butter or avocado oil for a different flavor!
Garlic: Fresh garlic adds amazing flavor. If you’re in a pinch, garlic powder can work, but fresh is best. One clove of garlic powdered equals about 1/8 teaspoon; so adjust accordingly!
Dried Herbs: I opt for rosemary and thyme because they complement potatoes wonderfully. If you’re out of these, try Italian seasoning or even fresh herbs like sage or basil when in season.
Parmesan Cheese: Grated Parmesan brings a nice cheesy flavor. You can substitute with other cheeses like Pecorino Romano or nutritional yeast for a vegan option.
How Do You Get Perfectly Crispy Edges on Smashed Potatoes?
To achieve those wonderfully crispy edges, the key lies in how you prepare the potatoes before baking. Here’s a simple process to follow:
- After smashing the potatoes, ensure they are spread evenly on the baking sheet without overcrowding.
- Drizzle the olive oil mixture thoroughly over them. This helps crisp the edges as they bake.
- Bake in a hot oven (425°F) since high heat is crucial for getting that golden, crunchy texture. Don’t skip the preheat step!
- For an extra crunch, flip the potatoes halfway through baking for even browning.
Following these tips will result in deliciously crispy and golden smashed potatoes every time!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- Salt to taste
- Black pepper to taste
For the Oil Mixture:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary (or fresh, if preferred)
- 1 teaspoon dried thyme (or fresh, if preferred)
- Optional: grated Parmesan cheese for topping
For the Garnish:
- Fresh herbs for garnish (parsley or chives)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for cooking the potatoes and an additional 30 minutes for baking, total around 45-50 minutes. You’ll be enjoying your crispy, flavorful smashed potatoes in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This will ensure that it’s hot and ready for your smashed potatoes.
2. Cook the Potatoes:
Wash and scrub the baby potatoes to clean them well. Place the cleaned potatoes in a large pot and cover them with water. Add a generous sprinkle of salt to the water for flavor. Bring the water to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes.
3. Drain and Cool the Potatoes:
Once the potatoes are tender, carefully drain them and let them cool for a few minutes. You want them to be manageable—warm but not too hot to touch!
4. Smash the Potatoes:
After they cool a bit, line a baking sheet with parchment paper. Place each potato on the baking sheet. Using a potato masher or even a fork, gently smash each potato until it’s flattened but still holds its shape. We’re aiming for a rustic look here!
5. Prepare the Oil Mixture:
In a small bowl, mix together the olive oil, minced garlic, dried rosemary, and thyme. This fragrant oil will add lots of flavors to the potatoes! Drizzle this mixture evenly over the smashed potatoes.
6. Season and Add Cheese:
Now, season the potatoes with additional salt and pepper to your liking. If you love cheese, go ahead and sprinkle some grated Parmesan cheese over the top for that extra deliciousness!
7. Bake the Potatoes:
Pop the baking sheet into the preheated oven and bake the potatoes for about 25-30 minutes. Keep an eye on them, we want them to be golden brown and crispy on the edges.
8. Garnish and Serve:
Once they’re done, remove the potatoes from the oven and let them cool slightly. Just before serving, garnish them with fresh herbs like parsley or chives for a colorful touch. Enjoy your deliciously crispy and flavorful smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work best for their creamy texture and flavor, you can also use Russet or fingerling potatoes. Just keep in mind that different potatoes may affect the cooking time slightly, so adjust as necessary until they are fork-tender.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, simply omit the Parmesan cheese or replace it with a dairy-free alternative, such as nutritional yeast or a plant-based cheese. The flavor will still be delicious with the herbs and garlic!
Can I Make Smashed Potatoes Ahead of Time?
Yes! You can prepare the smashed potatoes up to the baking step. Just smash them, season, and cover them tightly with plastic wrap in the fridge. When you’re ready to serve, bring them to room temperature before baking, and add an extra 5 minutes to the baking time if they’re still cold from the fridge.
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet and warm them in the oven at 375°F (190°C) for about 15-20 minutes until heated through and crispy again.
