Description
Crispy Smashed Potatoes are golden on the outside and soft on the inside, making them a satisfying and versatile side dish. Easy to make and endlessly customizable, they pair well with almost any meal.
Ingredients
- 1.5 pounds small potatoes (baby potatoes or small Yukon Gold)
- 3 tablespoons olive oil
- 1 tablespoon melted butter (optional)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: 1/4 cup grated Parmesan, 1 tablespoon chopped fresh herbs (parsley, chives, rosemary), pinch of smoked paprika or chili flakes, lemon zest
Instructions
- Place potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender (15–20 minutes), then drain and let steam-dry for a few minutes.
- Preheat oven to 425°F (220°C). Lightly drizzle a baking sheet with olive oil.
- Arrange potatoes on the sheet, spacing them out. Flatten each gently using a glass or potato masher.
- Drizzle or brush with olive oil and melted butter (if using). Season with garlic, salt, pepper, and optional spices.
- Roast for 25–35 minutes until edges are crispy and deep golden brown.
- Top with Parmesan, herbs, or lemon zest if desired. Serve hot.
Notes
- No need to peel potatoes — the skins help them crisp.
- Use an air fryer for quicker, crispier results.
- Boil and smash ahead of time, then roast before serving.
- Pair with aioli, sour cream, or lemon for added flavor.
- Avoid freezing; they’re best fresh or reheated in oven/air fryer.
- Prep Time: 10 minutes
- Cook Time: 40–55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
