Smashed potatoes are crispy on the outside and creamy on the inside—a perfect side dish! Simply boil your favorite potatoes, smash them flat, and roast until golden and crunchy.
They’re like the fun and messy cousin of regular mashed potatoes! I love serving them with a sprinkle of herbs and a touch of butter—so easy and always puts a smile on my face!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery when cooked. If you can’t find them, red potatoes or fingerlings work well too, though they may be less creamy.
Olive Oil: Olive oil adds rich flavor. If you’re avoiding oil, try using vegetable broth to keep the potatoes moist, but the potatoes won’t crisp up as nicely.
Garlic Powder & Onion Powder: Great for flavoring. You can swap in fresh garlic and onions for a more intense taste. Just sauté them briefly before adding to the smashed potatoes.
Dried Thyme: Fresh thyme is a lovely substitute, just double the amount since fresh herbs are milder. If you prefer a different herb, rosemary or oregano would also work well.
Parmesan Cheese: Grated parmesan adds a nice salty kick. To keep it dairy-free, try nutritional yeast for a cheesy flavor without the cheese.
How Do I Get My Smashed Potatoes Extra Crispy?
Achieving that crispy, golden exterior on your smashed potatoes is all about the technique. Here are the key steps you need to focus on:
- Make sure not to overcrowd the baking sheet. Each potato needs space for hot air to circulate to crisp up.
- Preheat your oven well. A hot oven (450°F) creates that quick initial crunch.
- Brush enough olive oil on the smashed sides. The oil helps the potatoes brown beautifully during baking.
- For added crispiness, flip the potatoes halfway through baking to get both sides golden.
How to Make Delicious Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium Yukon Gold potatoes
- 4 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh thyme leaves, to taste)
- Salt, to taste
- Black pepper, to taste
- Optional: grated parmesan cheese for garnish
- Fresh herbs for garnish (e.g., parsley or chives)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and an additional 25-30 minutes to bake, so you can expect to spend roughly 45-50 minutes from start to finish. In no time, you’ll have crispy, golden, and delicious smashed potatoes!
Step-by-Step Instructions:
1. Prepare the Oven:
Start by preheating your oven to 450°F (230°C). This high heat is perfect for making the edges crispy and delicious.
2. Boil the Potatoes:
Wash and scrub the potatoes thoroughly to remove any dirt. Once clean, place them in a large pot and cover them with cold water. Add a generous pinch of salt for flavor. Turn the heat to high and bring the water to a boil.
3. Cook Until Tender:
Once boiling, let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. This means you should be able to easily pierce them with a fork. After cooking, carefully drain the potatoes and allow them to cool slightly.
4. Smash the Potatoes:
Line a large baking sheet with a drizzle of 2 tablespoons of olive oil. Place the cooked potatoes on the sheet, giving them some space between each one. Now comes the fun part! Using a potato masher or the bottom of a heavy cup, gently smash each potato until it’s flattened but still holds together.
5. Season the Potatoes:
Now, brush the tops of the smashed potatoes with the remaining 2 tablespoons of olive oil. Sprinkle them with garlic powder, onion powder, dried thyme, salt, and black pepper to taste. Feel free to add more herbs if you love the flavor!
6. Bake to Perfection:
Pop the baking sheet into your preheated oven and bake the smashed potatoes for about 20-25 minutes. Keep an eye on them; you want the edges to be perfectly crispy and golden brown.
7. Add Extra Flavor (Optional):
If you’re feeling extra cheesy, sprinkle some grated parmesan cheese on top of the potatoes during the last 5 minutes of baking. This will give them a wonderfully savory finish!
8. Garnish and Serve:
Once done, take the baking sheet out of the oven and let the potatoes cool for a minute. Garnish with fresh herbs like parsley or chives for a lovely touch. Serve warm, and enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes?
Yes, you can! While Yukon Gold potatoes are ideal for their creamy texture, you can use red or new potatoes as well. Just keep in mind that cooking times may vary slightly, so test for tenderness with a fork.
How to Make Smashed Potatoes Crispy?
For extra crispiness, ensure you don’t cover the smashed potatoes with foil while baking. Additionally, after smashing, you can let them cool for a few minutes before brushing with olive oil, which helps them crisp up even more.
Can I Make These Potatoes Ahead of Time?
Absolutely! You can boil and smash the potatoes in advance and store them in the fridge for up to a day. When you’re ready to bake, simply drizzle with olive oil, season, and bake as directed. You might need to adjust the baking time slightly if they come straight from the fridge.
How 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 and warm them in the oven at 375°F (190°C) for about 15-20 minutes or until heated through and crispy again.
