Smashed potatoes are basically little clouds of yummy goodness! They’re crispy on the outside and soft on the inside, perfect for soaking up your favorite sauces.
There’s something so satisfying about smashing those potatoes down. I love adding garlic and herbs for bonus flavor! Serve them up as a fun side dish that everyone will love!
Key Ingredients & Substitutions
Potatoes: Yukon Gold and Red potatoes are fantastic for smashing! They have a creamy texture that holds up well. If you can’t find these, try fingerling or even Russet potatoes for a different flavor and texture.
Olive Oil: I love using extra virgin olive oil for its rich taste. However, you can substitute with melted butter or avocado oil if you prefer! Both will also add great flavor.
Garlic Powder: This is optional but really enhances the taste. Fresh garlic works well too! Use about one clove minced for a more intense garlic flavor.
Fresh Herbs: You can mix it up! If you don’t have thyme, rosemary or oregano can be great alternatives. Just adjust the amount based on how strong you want the herb flavor to be.
Parmesan Cheese: It adds a lovely umami flavor. If you’re looking for a dairy-free option, nutritional yeast can be a nice substitute for a cheesy taste without the dairy!
How Do I Get My Smashed Potatoes Extra Crispy?
The secret to achieving that perfect crispy exterior lies in the preparation before baking. Here’s what to do:
- First, make sure to boil your potatoes until tender, just like in the recipe. This ensures your inside is fluffy.
- When smashing, aim for about 1/2 inch thickness. A thicker smash means a softer interior, while thinner ones will get crispier.
- Coat each potato generously with olive oil. The oil helps crisp up the edges. Flip them halfway through baking for even crispiness!
- Finally, bake them at a high temperature (450°F) to get that golden brown color. Keep an eye on them; every oven is different!
If you experiment with these tips, you’ll be rewarded with deliciously crispy smashed potatoes every time!
Delicious Smashed Potatoes Recipe
Ingredients You’ll Need:
For The Smashed Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or Red)
- 4 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- Fresh herbs for garnish (e.g., parsley or more thyme)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes total from start to finish, including cooking and baking time. In just a little over half an hour, you’ll have crispy and delicious smashed potatoes to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). Line a baking sheet with parchment paper to make cleanup a breeze.
2. Boil the Potatoes:
Wash the potatoes thoroughly to remove any dirt. Place them in a large pot, cover with water, and add a generous pinch of salt. Bring the water to a boil and cook the potatoes until they are tender, which should take about 15-20 minutes.
3. Cool and Smash the Potatoes:
Once the potatoes are cooked, drain them and let them cool for a few minutes. When they’re cool enough to handle, place the potatoes on the prepared baking sheet. Use a fork or the bottom of a glass to gently smash each potato until they are about 1/2 inch thick.
4. Season and Add Olive Oil:
Drizzle the smashed potatoes with olive oil, making sure each one is well coated. Sprinkle with salt, black pepper, garlic powder (if using), and thyme to add delicious flavor.
5. Bake the Potatoes:
If you’re adding Parmesan cheese, sprinkle it over the smashed potatoes now. Place the baking sheet in the oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.
6. Serve and Enjoy:
Once they’re out of the oven, let your smashed potatoes cool slightly. Don’t forget to garnish with fresh herbs before serving. Enjoy your warm and crispy smashed potatoes as a perfect side dish for any meal!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Red potatoes work great, feel free to use other varieties like fingerling or baby potatoes. Just remember that smaller potatoes might cook faster, so keep an eye on them while boiling.
How Do I Adjust for Dietary Restrictions?
If you’re looking to make these smashed potatoes dairy-free, simply skip the Parmesan or use a plant-based cheese alternative. For a lower-fat version, you can reduce the olive oil or use a non-stick cooking spray instead!
Can I Make These Ahead of Time?
Yes, you can prepare the potatoes up to a day ahead! Simply boil and smash them, then refrigerate them without seasoning. When you’re ready to bake, drizzle with olive oil and season before popping them in the oven.
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 back in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness, or microwave for quicker portions.
