These smashed potatoes are fluffy on the inside and crispy on the outside, making them a tasty side dish for any meal. Just boil, smash, and roast them for a crunchy finish!
Honestly, who can resist that golden, crispy skin? I love serving them with a sprinkle of herbs or a dollop of sour cream. They’re simply potato perfection! 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for smashing due to their small size and creamy texture. If you can’t find baby potatoes, small red potatoes or Yukon gold potatoes work great too.
Olive Oil: Extra virgin olive oil adds flavor and helps with crispiness. If you’re looking for a different taste, avocado oil is a terrific substitute as it has a high smoke point.
Unsalted Butter: Melting butter enhances the richness of the dish. You can swap it with ghee for a lactose-free option or use more olive oil for a lighter version.
Cheese: Parmesan cheese is a delicious topping. If you want a different flavor, try Pecorino Romano or nutritional yeast for a vegan twist.
How Can I Achieve Perfectly Crispy Smashed Potatoes?
Getting that crispy texture is all about the smashing and oil application! Here’s how to do it right:
- After boiling, let the potatoes cool slightly. This helps them hold their shape when you smash them.
- Use the back of a fork or a sturdy cup to gently press down on each potato until it flattens evenly. Don’t crush them too much!
- Brush the oil and butter mixture generously over the potatoes, making sure to coat the edges well. This helps with crispiness.
- Bake them in a hot oven until golden brown, keeping an eye on them to avoid burning.
With these tips, your smashed potatoes will have the perfect crunchy edges and soft centers! Enjoy them as a side dish or just on their own.
How to Make Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small red potatoes)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves (or herbs of your choice)
For Cooking:
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
Optional Topping:
- 1/2 cup grated Parmesan cheese (optional for topping)
How Much Time Will You Need?
This delicious smashed potatoes recipe takes about 35-45 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, followed by 20-25 minutes in the oven to achieve that perfect crispy golden finish. Let the fun begin!
Step-by-Step Instructions:
1. Prepping the Oven and Potatoes:
First, start by preheating your oven to 425°F (220°C). While that’s heating up, wash and scrub the baby potatoes to make sure they’re clean. Then, place them in a large pot and cover them with water. Add a generous pinch of salt to the water, then bring it to a boil. Cook the potatoes until they’re fork-tender, which usually takes about 15-20 minutes.
2. Draining and Cooling:
Once the potatoes are cooked, carefully drain them using a colander. Let them cool for a few minutes so they’re easier to handle. This is important—nobody wants to burn their hands!
3. Smashing the Potatoes:
Line a baking sheet with parchment paper to make cleanup a breeze. Place the cooled potatoes on the baking sheet and gently smash each one with a fork or the bottom of a cup. You want to flatten them slightly, but not turn them into mush—just enough to create some nice surface area for crisping!
4. Seasoning and Baking:
In a small bowl, mix together the olive oil, melted butter, salt, pepper, and thyme until combined. Brush this flavorful oil mixture evenly over each smashed potato, making sure to cover them well. If you’re feeling cheesy, sprinkle the Parmesan cheese on top for extra flavor.
5. Final Baking:
Now it’s time to bake your smashed potatoes! Pop them into the preheated oven and bake for 20-25 minutes. You’ll want to wait until they’re golden brown and crispy on the edges—so keep an eye on them!
6. Serve and Enjoy:
Once they’re out of the oven, let them cool slightly. Serve warm, and feel free to garnish with a bit more thyme or your favorite herbs on top. Enjoy your delicious smashed potatoes as a fantastic side dish!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small red potatoes work best, you can use other varieties like Yukon Golds or fingerlings. Just ensure they are small enough to smash easily and adjust the cooking time based on their size if needed.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, feel free to use vegetable oil, canola oil, or melted coconut oil instead. Each will give a slightly different flavor, but they all work well for roasting the potatoes!
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on a baking sheet in the oven at 350°F (175°C) for 10-15 minutes, or until they’re warmed through. This will help restore some of the crispiness!
Can I Make These Potatoes in Advance?
Yes, you can prepare the smashed potatoes ahead of time! After smashing and coating them, cover the baking sheet with plastic wrap and refrigerate for up to a day. When ready to bake, simply brush on any extra oil mixture and bake as directed.
