These smashed potatoes are crispy on the outside and fluffy on the inside, making them a perfect side dish! Just boil, smash, and roast for a simple yet tasty treat.
Honestly, who can resist that golden crunch? I love adding a sprinkle of salt and a dash of garlic for an extra kick. Make sure to save some for the next meal—if they last that long! 😂
Ingredients & Substitutions
Baby Potatoes: Baby potatoes are great for this dish because they are tender and have a creamy texture. If you can’t find them, small Yukon Gold potatoes work well too. You can also use fingerling potatoes if that’s what you have available.
Olive Oil: I love using olive oil for its flavor, but you can substitute it with avocado oil or even melted butter if you prefer. Each option will add a unique taste to the potatoes.
Garlic Powder & Onion Powder: These spices are convenient and add delicious flavor. If you have fresh garlic and onion, use those! Just sauté them in the olive oil until fragrant before adding to the potatoes.
Dried Thyme: Dried thyme is a wonderful herb, but if you have fresh thyme, use that for more vibrant flavor. You can also try rosemary, oregano, or Italian seasoning for a different twist.
Parmesan Cheese: This adds a lovely cheesy flavor. If you’re dairy-free, leave it out or try a dairy-free cheese alternative to sprinkle on top!
How Do I Get Perfectly Crispy Smashed Potatoes?
Getting those crispy, golden edges on your smashed potatoes requires some attention to detail. Follow these tips for the best results:
- After boiling, let the potatoes cool slightly so they’re easier to handle. This also helps them hold their shape better.
- When smashing, apply even pressure but not too hard, to keep them intact but flattened. This increases the surface area for crispiness.
- Don’t skip the parchment paper! It helps prevent sticking and allows for even cooking.
- Be generous with the olive oil when roasting—it helps crisp up the edges.
- Keep an eye on the potatoes in the oven. If they look a bit too golden, check them early to avoid burning.
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- 4 tablespoons olive oil, divided
For the Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh thyme, if available)
- Salt and pepper to taste
Optional Garnish:
- Fresh herbs for garnish (like chives or parsley)
- Grated Parmesan cheese (for topping)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and cooking the potatoes, plus an additional 25-30 minutes for roasting. Overall, you’re looking at around 50-60 minutes from start to finish. It’s a simple and satisfying side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (232°C). This temperature will help your smashed potatoes get nice and crispy!
2. Boil the Potatoes:
Wash the baby potatoes thoroughly to remove any dirt. Place them in a large pot and cover with water. Add a generous pinch of salt to the water. Bring it to a boil and cook until the potatoes are tender, about 15-20 minutes—check them with a fork to see if they’re soft enough!
3. Prepare for Smashing:
Once the potatoes are done, drain them and let them cool for a few minutes. We want them warm, but not too hot to handle.
4. Smash the Potatoes:
Transfer the cooled potatoes to a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato. You want them flattened but still in one piece—somewhere in between a whole potato and mashed potatoes!
5. Season and Coat:
Drizzle 3 tablespoons of olive oil over the smashed potatoes. Then sprinkle with garlic powder, onion powder, dried thyme, salt, and pepper. Toss gently to make sure the potatoes are evenly coated with the seasonings.
6. Roast to Perfection:
Place the baking sheet in your preheated oven. Roast the potatoes for about 25-30 minutes, or until they turn golden brown and crispy on the edges. You’ll love that crunch!
7. Add Cheese (Optional):
If you’re feeling cheesy (literally), sprinkle some grated Parmesan cheese on top of the potatoes during the last 5 minutes of roasting. This will give them a delicious cheesy crust!
8. Serve and Enjoy:
Once cooked, remove the potatoes from the oven. If you’d like, sprinkle some fresh herbs on top for a bright touch. Serve them hot and enjoy your tasty smashed potatoes with your favorite meals!
## FAQ Section for Smashed Potatoes Recipe
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or Yukon Golds work best, you can also use other varieties like red potatoes or fingerlings. Just make sure they’re on the smaller side for even cooking and easy smashing!
How Can I Make These Smashed Potatoes Dairy-Free?
No problem! Simply skip the Parmesan cheese or substitute it with a dairy-free cheese alternative. You can also add a sprinkle of nutritional yeast for a cheesy flavor without the dairy!
What’s the Best Way 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 in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps regain some of their crispiness!
Can I Prepare These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes a few hours in advance. Just cover and refrigerate them until you’re ready to roast. When you’re ready, drizzle with olive oil and season right before roasting for best results!
