Smashed potatoes are fluffy on the inside and crispy on the outside, making them a fun twist on your usual mashed potatoes. Just boil, smash, and roast them for a tasty side!
I love how they get golden and crunchy—it’s hard to stop at just one! Pairing them with a good dollop of butter or your favorite sauce is always a hit. Yum!
Key Ingredients & Substitutions
Potatoes: I love using baby or new potatoes for their tender texture and creaminess. If you don’t have them, feel free to use regular potatoes! Just cut them into smaller chunks to cook evenly.
Olive Oil: Olive oil adds great flavor and helps achieve crispy edges. If you’re looking for a different taste, avocado oil or melted butter works great too!
Garlic & Onion Powder: These spices bring fantastic depth to the potatoes. If you prefer fresh, use a clove of minced garlic and finely chopped onion instead. Just be sure not to burn them.
Thyme: Fresh thyme leaves add a wonderful aroma. If fresh isn’t available, dried thyme can substitute, but go easy—it’s more potent!
Parmesan Cheese: Adding Parmesan gives a cheesy crunch. For a dairy-free version, you could sprinkle nutritional yeast for a cheesy flavor without the dairy.
How Can I Make Sure My Potatoes Are Perfectly Smashed?
Smashed potatoes are all about getting that crispy texture without turning them into mashed potatoes. Here’s how you can nail it:
- Cook until fork-tender—this is key! Overcooking can make them mushy, which isn’t what we want.
- Let the boiled potatoes cool a bit; this makes them easier to handle and prevents burns.
- Use a glass or potato masher to press down gently. You want them flattened but not completely crushed, so they retain some structure.
- Drizzle olive oil generously. This helps with that crispiness and flavor.
- Watch them closely in the oven. You’ve got to catch them when they’re golden brown to ensure they’re crispy all around!
How to Make Crispy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby or new potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Garnish:
- Fresh thyme leaves
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 40-50 minutes to cook. You’ll spend about 20 minutes boiling the potatoes and then another 20-25 minutes baking them in the oven. Perfect for a delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by turning on your oven to 450°F (232°C) so it’s nice and hot when you’re ready to bake the potatoes.
2. Boil the Potatoes:
Wash the baby potatoes thoroughly to remove any dirt. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring the water to a boil and let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. You can check if they are done by poking them with a fork; if it goes in easily, they are ready!
3. Cool and Smash:
Once the potatoes are tender, drain them in a colander and let them cool for a few minutes. When they are cool enough to handle, place them on a greased baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it into a smashed shape. Don’t worry if they crack a bit; that will just make them crispier!
4. Season and Bake:
Drizzle the olive oil evenly over the smashed potatoes. Then, sprinkle them with garlic powder, onion powder, and season with salt and pepper to your taste. Now, pop the baking sheet into the preheated oven and bake for about 20-25 minutes, or until the edges are crispy and golden brown.
5. Optional Parmesan Topping:
If you like, about 5 minutes before the potatoes are done, sprinkle some grated Parmesan cheese on top and return them to the oven. This will give the potatoes a delicious, cheesy finish!
6. Garnish and Serve:
Once the potatoes are crispy and golden, carefully remove them from the oven. Garnish with fresh thyme leaves and serve hot. Enjoy your tasty, crispy smashed potatoes! They’re a great side for any meal!
Can I Use Different Types of Potatoes?
Absolutely! While baby or new potatoes work great for this recipe, you can also use Yukon Gold or Russet potatoes for a different taste and texture. Just remember to adjust the cooking time based on the size of the potatoes; larger ones may need a bit longer to become fork-tender.
What If I Don’t Have Olive Oil?
No worries! You can substitute olive oil with any other cooking oil you have on hand, like avocado oil or canola oil. For a richer flavor, melted butter also makes a delicious alternative!
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 in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again!
Can I Make This Recipe Vegan?
Yes, this recipe is easily vegan! Just skip the Parmesan cheese or use a plant-based cheese alternative. The smashed potatoes are deliciously flavorful even without cheese, so you won’t miss out!
