Smashed potatoes are fluffy and crispy bites of joy! They’re made by boiling potatoes until tender, then giving them a good smash before roasting to golden perfection.
Honestly, what’s not to love? They’re like a cozy hug on your plate! I often serve them with a sprinkle of cheese or herbs—feel free to get creative with toppings!
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes, especially Yukon Gold, are perfect for this dish because they have a creamy texture. If you can’t find them, try any small potatoes like red or new potatoes. Just make sure they’re similar in size for even cooking.
Olive Oil: Olive oil adds great flavor and helps crisp the potatoes. If you’re looking for a lighter option, avocado oil works well too. Alternatively, melted butter can bring a richer taste if you prefer.
Garlic: Fresh garlic gives a wonderful aroma. If you’re short on fresh, about a teaspoon of garlic powder can be a quick substitute, though fresh is always best for flavor.
Fresh Herbs: Thyme is my go-to for this recipe, but rosemary will give a stronger flavor. If you only have dried herbs, use about a third of the amount—dried herbs are more potent.
Parmesan Cheese: This is optional but adds a nice salty kick. If you’re looking for a dairy-free option, nutritional yeast provides a cheesy flavor without the cheese!
How Do I Get the Perfectly Crispy Edges on My Smashed Potatoes?
To achieve those crispy edges, start with the right preparation and cooking method. Here are some key steps to follow:
- Ensure the potatoes are well-cooked but not falling apart; fork-tender works great.
- After smashing, brush them generously with the oil and garlic mixture—this adds flavor and promotes browning.
- Spread them out on the baking sheet with space in between; overcrowding can steam the potatoes instead of crisping them.
- Finally, bake them at a high temperature (425°F). Keep an eye on them in the last few minutes to get the perfect golden color.
Following these tips will help you achieve that irresistible crunch every time!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (or small Yukon gold potatoes)
- Salt, to taste
- Black pepper, to taste
For the Topping:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh thyme leaves (or rosemary), for garnish
- Grated Parmesan cheese (optional), for topping
How Much Time Will You Need?
This delicious smashed potatoes recipe takes about 15-20 minutes to prep, plus cooking time of around 45 minutes. So in total, you’ll need about 1 hour. A bit of boiling, smashing, seasoning, and baking will lead you to a crispy, tasty side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, let’s get that oven nice and hot! Preheat it to 425°F (220°C). This will ensure your potatoes get crispy and delicious when we bake them.
2. Boil the Potatoes:
Next, give your baby potatoes a good wash! Place them in a large pot and cover them with water. Add a generous pinch of salt to season. Bring the pot to a boil and allow the potatoes to cook until they are fork-tender, which should take about 15-20 minutes.
3. Drain and Cool:
Once the potatoes are cooked, drain them well and let them cool slightly. You want them to be cool enough to handle without burning your fingers! After that, place them on a parchment-lined baking sheet to make cleanup easier.
4. Smash the Potatoes:
It’s time for some smashing fun! Using a potato masher or the bottom of a glass, gently smash each potato until it’s flattened but still holding together. You want them to have nice cracks for all that yummy seasoning to soak in.
5. Season the Potatoes:
Now, grab a small bowl and mix together the olive oil, minced garlic, a sprinkle of salt, and black pepper. Brush or drizzle this flavorful mixture over each smashed potato. Don’t be shy; get those flavors all over!
6. Bake Until Golden:
Place the baking sheet in your preheated oven and bake for about 20-25 minutes. Keep an eye on them—you’re looking for those lovely crispy, golden brown edges!
7. Garnish and Serve:
Once out of the oven, it’s time to add a burst of freshness! Sprinkle fresh thyme leaves (or rosemary) over the top. If you really want to treat yourself, add some grated Parmesan cheese for extra flavor.
8. Enjoy:
Serve your warm, crispy smashed potatoes right away. They make a great side to any meal. Enjoy every delicious bite!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small Yukon gold potatoes work best, you can use other varieties like red potatoes or even russets. Keep in mind that cooking times may vary slightly based on the size and type of potato, so just ensure they’re fork-tender before smashing!
How Can I Make This Recipe Vegan?
To make smashed potatoes vegan, simply skip the Parmesan cheese or use a dairy-free cheese alternative. The olive oil and seasoning will still provide great flavor, and you won’t miss the cheese!
Can I Prepare the Potatoes in Advance?
Yes, you can! Boil and smash the potatoes ahead of time, then refrigerate them. When you’re ready to eat, simply toss them in the olive oil mixture and bake as directed. You may need to increase the baking time slightly if they come straight from the fridge.
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 400°F (200°C) for about 10-15 minutes until crispy again. You can add a little extra olive oil if they seem dry!
