Smashed potatoes are the ultimate side dish—crispy on the outside, fluffy on the inside, and endlessly customizable. This recipe combines tender-boiled baby potatoes with a buttery, garlicky seasoning that crisps up beautifully in the oven. Whether you’re hosting a dinner party or preparing a quick family meal, smashed potatoes are guaranteed to steal the spotlight. Serve them alongside grilled meats, roasted veggies, or even as a snack with your favorite dipping sauce!
Ingredients
- 1½ lbs baby potatoes (golden or red varieties work best)
- 3 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or thyme (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- Grated parmesan cheese (optional, for topping)
Preparation
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Cook the Potatoes
- Place the baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
Smash the Potatoes
- Arrange the cooked potatoes on the prepared baking sheet.
- Use a potato masher, the back of a fork, or the flat side of a glass to gently smash each potato to about ½ inch thick.
Season and Prepare for Baking
- In a small bowl, whisk together the olive oil, melted butter, garlic, salt, pepper, and rosemary or thyme (if using).
- Brush or drizzle the mixture generously over the smashed potatoes, ensuring each one is coated.
Bake to Crispy Perfection
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden and crispy.
- For extra crispiness, broil for 2-3 minutes, watching closely to prevent burning.
Garnish and Serve
- Sprinkle the potatoes with fresh parsley and grated parmesan (if desired) before serving.
Variations
- Cheesy Smashed Potatoes: Add shredded cheddar, mozzarella, or parmesan cheese during the last 5 minutes of baking for a gooey topping.
- Spicy Twist: Sprinkle chili flakes or cayenne pepper for a kick of heat.
- Herb Explosion: Swap rosemary with fresh dill, basil, or chives for a unique flavor profile.
- Vegan Version: Substitute butter with vegan margarine and skip the cheese.
Cooking Note
The key to crispy smashed potatoes is ensuring the potatoes are fully dry before baking. Let them sit for a few minutes after boiling, and avoid overcrowding the baking sheet for even crisping.
Serving Suggestions
- Pair smashed potatoes with a juicy steak, grilled chicken, or salmon.
- Serve as an appetizer with dipping sauces like garlic aioli, ranch, or spicy ketchup.
- Add them to a brunch spread alongside eggs, avocado toast, and fresh fruit.
Tips
- Choose the Right Potatoes: Baby potatoes are ideal for smashing due to their creamy interior. Fingerling or Yukon Golds also work well.
- Make Ahead: Boil the potatoes in advance, smash, and store them in the refrigerator. Bake just before serving.
- Storage and Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness.
Timing Breakdown
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information
(Per Serving, approx.)
- Calories: 210
- Protein: 3g
- Fat: 12g
- Carbs: 24g
- Sodium: 350mg
FAQs
Can I use larger potatoes for this recipe?
Yes, but larger potatoes should be cut into halves or quarters before boiling to ensure even cooking.
Do I have to peel the potatoes?
No, the potato skins add texture and help hold them together during smashing.
Can I air-fry smashed potatoes instead?
Absolutely! Preheat your air fryer to 400°F and cook for 10-12 minutes, shaking halfway through for even crisping.
Conclusion
Smashed potatoes are the perfect side dish for any occasion. Their crispy edges and fluffy centers, paired with endless seasoning possibilities, make them a hit with all ages. Give this recipe a try, and you’ll see why they’re a favorite in kitchens everywhere!