Smashed Potatoes

Smashed Potatoes are crispy, golden bites of pure comfort! These potatoes are boiled until tender, smashed to create plenty of crunchy edges, and roasted to perfection with olive oil and seasonings.

They’re versatile, easy to make, and perfect as a side dish for any meal or an appetizer with your favorite dipping sauces.

Kitchen Equipment Needed

• Large pot
• Baking sheet
• Potato masher or fork
• Parchment paper or silicone baking mat
• Basting brush

Ingredients

• 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary (or thyme)
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Optional garnish: chopped parsley or grated Parmesan cheese

Directions

1. Boil the Potatoes:

• Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.

2. Preheat the Oven:

• While the potatoes boil, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

3. Smash the Potatoes:

• Drain the potatoes and let them cool slightly. Arrange them on the prepared baking sheet. Use a potato masher, the bottom of a glass, or a fork to gently press each potato until it’s flattened but still intact.

4. Season and Oil:

• Drizzle the potatoes generously with olive oil, ensuring the edges are coated for extra crispiness. Sprinkle with garlic powder, rosemary, paprika, salt, and pepper.

5. Roast:

• Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges.

6. Serve:

• Remove from the oven and garnish with chopped parsley or grated Parmesan cheese, if desired. Serve immediately.

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour 5 minutes

Nutrition (per serving, approx. 6 servings)

Calories: ~180

Protein: 3g

Carbohydrates: 25g

Fat: 7g

Fiber: 3g

Sodium: 200mg

Expert Tips

• Use small, waxy potatoes like baby Yukon Golds or red potatoes for the best texture.
• Don’t overcrowd the baking sheet; give the potatoes space to crisp up.
• For added flavor, sprinkle the potatoes with shredded cheese or crumbled bacon during the last 5 minutes of baking.

FAQs

Can I make these ahead?

Yes, you can boil and smash the potatoes ahead of time. Store them in the fridge, then roast them just before serving.

Can I use larger potatoes?

Yes, cut them into smaller chunks before boiling and smashing.

What dips pair well with smashed potatoes? Ranch, garlic aioli, sour cream, or even ketchup are all great options!

Storing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness.

Substitutions & Variations

• Use butter instead of olive oil for a richer flavor.
• Swap rosemary with thyme, oregano, or Italian seasoning.
• Add a sprinkle of red pepper flakes for a spicy kick.

Smashed Potatoes

Smashed Potatoes are crispy, golden bites of pure comfort! These potatoes are boiled until tender, smashed to create plenty of crunchy edges, and roasted to perfection with olive oil and seasonings. They’re versatile, easy to make, and perfect as a side dish for any meal or an appetizer with your favorite dipping sauces.

Print Recipe Pin Recipe

Equipment

• Large pot
• - Baking sheet
• - Potato masher or fork
• - Parchment paper or silicone baking mat
• - Basting brush

Ingredients

  

• - 2 lbs baby potatoes Yukon Gold or red potatoes work best
• - 3 tbsp olive oil
• - 1 tsp garlic powder
• - 1 tsp dried rosemary or thyme
• - 1/2 tsp paprika
• - Salt and black pepper to taste
• - Optional garnish: chopped parsley or grated Parmesan cheese

Instructions

 

• **1. Boil the Potatoes:**
• - Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
• **2. Preheat the Oven:**
• - While the potatoes boil, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
• **3. Smash the Potatoes:**
• - Drain the potatoes and let them cool slightly. Arrange them on the prepared baking sheet. Use a potato masher, the bottom of a glass, or a fork to gently press each potato until it’s flattened but still intact.
• **4. Season and Oil:**
• - Drizzle the potatoes generously with olive oil, ensuring the edges are coated for extra crispiness. Sprinkle with garlic powder, rosemary, paprika, salt, and pepper.
• **5. Roast:**
• - Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges.
• **6. Serve:**
• - Remove from the oven and garnish with chopped parsley or grated Parmesan cheese, if desired. Serve immediately.