Amazing Crispy Smashed Potatoes: 40 mins

Okay, let’s talk potatoes! If there’s one side dish that absolutely *nails* it every single time, it’s got to be crispy smashed potatoes. Seriously, these little guys are the MVP of my kitchen. What’s not to love? They’re like the perfect mashup of creamy, fluffy insides and that ridiculously addictive, shatteringly crisp exterior. I’ve spent *years* perfecting my technique for these crispy smashed potatoes, and let me tell you, it’s worth every second. They’re not just a side dish; they’re a whole experience! Whether you’re serving them with a fancy roast chicken or just a simple weeknight burger, they always steal the show. Plus, they’re SO easy, which is always a win in my book.

You know those moments when you’re craving something comforting but also want that satisfying crunch? That’s where these babies come in. They manage to be both rustic and elegant all at once. Forget boring boiled or bland baked potatoes, this method takes them to a whole new level. Trust me, once you try these, you’ll never go back. We’re talking golden-brown perfection, seasoned just right, and ready to make any meal feel special. Get ready to become the potato hero in your own home!

Why You’ll Love These Crispy Smashed Potatoes

Honestly, these crispy smashed potatoes are a game-changer for so many reasons. They’re just ridiculously good and super simple to whip up!

• Unbeatable Texture: We’re talking that perfect contrast – fluffy and tender on the inside, with shatteringly crisp, golden-brown edges on the outside. It’s pure potato bliss!
• Seriously Easy: You boil ’em, smash ’em, bake ’em. That’s pretty much it! Even if you’re new to the kitchen, you can totally nail these crispy smashed potatoes.
• Super Versatile: These go with *everything*. Roast chicken, steak, fish, burgers, even just a big salad. They’re the perfect sidekick for any meal.
• Customizable Flavors: While they’re amazing with just salt and pepper, you can totally jazz them up with garlic, paprika, herbs – whatever floats your potato boat!

Essential Ingredients for Crispy Smashed Potatoes

Alright, let’s get down to business with what you’ll need for these amazing crispy smashed potatoes. It’s honestly a pretty simple list, which is part of why I love them so much. First up, you absolutely need about 1.5 pounds of baby potatoes. Yukon Golds or red baby potatoes work like a dream here – they’re small, easy to handle, and get wonderfully tender inside. Just give them a good wash!

Then, we’ve got our fat for crisping: 2 tablespoons of good quality olive oil. I usually reach for extra virgin because it has a great flavor, but any olive oil will do. For seasoning, you can’t go wrong with 1 teaspoon of fine sea salt and about 1/2 teaspoon of freshly ground black pepper. Those are the non-negotiables! But, if you’re feeling adventurous like I often am, have some garlic powder (maybe 1/2 teaspoon), a pinch of paprika for color and a little kick (about 1/4 teaspoon), and some fresh herbs like parsley or chives (a couple of tablespoons, chopped) ready to go. They really take these crispy smashed potatoes over the top!

Ingredient Notes and Substitutions for Crispy Smashed Potatoes

When it comes to picking your potatoes, baby Yukon Golds or red potatoes are my absolute favorites for these crispy smashed potatoes. They have a lovely waxy texture that holds up well to boiling and smashing, plus they get this beautiful golden color when they bake. You *can* use larger potatoes, but you’ll want to cut them into smaller, bite-sized pieces before boiling so they cook evenly. As for the oil, while I adore olive oil for its flavor, avocado oil or even a neutral vegetable oil works perfectly fine if you prefer. They’ll still get wonderfully crispy!

Don’t be shy with the seasonings either! Garlic powder is a classic, but smoked paprika adds a fantastic depth of flavor. Fresh herbs are always a winner for me; a sprinkle of chopped chives or parsley right before serving adds a lovely freshness that cuts through the richness. Fresh rosemary or thyme sprigs tossed in during the last 10 minutes of baking are also divine!

How to Prepare Crispy Smashed Potatoes: Step-by-Step Instructions

Alright, so getting these crispy smashed potatoes from the pantry to your plate is honestly a breeze. First things first, you’ll want to get that oven preheating to 400°F (that’s 200°C). It needs to be nice and hot to get that perfect crisp! While the oven is doing its thing, grab your baby potatoes and pop them into a pot. Cover them with cold water, add a good pinch of salt to the water (this is important for flavor!), and bring it to a boil. You want to boil them until they’re fork-tender, which usually takes about 15 to 20 minutes. You should be able to easily poke a fork or a knife into them without too much resistance.

Once they’re tender, drain those potatoes really, really well. Like, seriously, get all that water out! You can even let them sit in the colander for a minute or two to steam dry a bit. This is a crucial step for getting them crispy later on. Now, spread your drained potatoes out on a baking sheet that you’ve lined with parchment paper. This makes cleanup a cinch and helps prevent sticking. Grab the bottom of a sturdy glass or a potato masher, and gently smash each potato. You don’t want to pulverize them, just flatten them down to about half an inch thick. Think of it as giving them a gentle hug!

After they’re all smashed and looking lovely, it’s time to get them seasoned up. Drizzle that lovely olive oil all over them, making sure to get into all the nooks and crannies. Then, sprinkle generously with salt and freshly ground black pepper. If you’re adding any of those optional goodies like garlic powder or paprika, now’s the time to dust them on too. Give them another little sprinkle of salt if you like things extra savory. Pop that baking sheet into your preheated oven and bake for about 25 to 35 minutes. Keep an eye on them! You’re looking for those edges to get beautifully golden brown and wonderfully crispy. They should smell amazing too!

Achieving Perfect Crispiness: Tips for Crispy Smashed Potatoes

Okay, so you want those potatoes to be *extra* crispy? I totally get it! The biggest secret is making sure those potatoes are super dry after you boil them. Any extra moisture will steam them instead of crisping them up. Also, and this is a big one, don’t overcrowd your baking sheet! Give each of your smashed potatoes some personal space. If they’re all squished together, they’ll steam instead of roast and crisp. Trust me, a little space goes a long way for maximum crispiness on your smashed potatoes. You might need to use two baking sheets, and that’s totally fine! Lastly, don’t be afraid to let them bake a few minutes longer if they need it. Ovens can be finicky, so just watch for that perfect golden-brown, crispy edge.

Serving Suggestions for Your Crispy Smashed Potatoes

These crispy smashed potatoes are honestly so versatile, they make friends with pretty much any main course you can think of! They’re fantastic alongside a juicy roasted chicken or a perfectly grilled steak. I also love them with pan-seared salmon or pork chops. For a more casual meal, they’re the perfect partner for burgers or even just a really hearty salad.

If you’re building a whole meal around them, try pairing them with some steamed green beans, a fresh caprese salad, or some roasted asparagus. They really do elevate any plate, making even a simple weeknight dinner feel a little bit special. Honestly, you can’t go wrong!

Storing and Reheating Crispy Smashed Potatoes

So, you managed to have leftovers of these incredible crispy smashed potatoes? Lucky you! To store them, let them cool down completely first. Then, pop them into an airtight container or a zip-top bag. They’ll stay good in the refrigerator for about 3 to 4 days. Just make sure they’re sealed up tight to keep them from drying out.

Now, for reheating – this is key to getting that crispiness back! The microwave is a no-go, trust me, it’ll just make them soggy. Your best bet is to pop them back onto a baking sheet in a preheated oven at around 375°F (190°C). Give them about 10-15 minutes, or until they’re heated through and that lovely crisp exterior is revived. You can also use an air fryer if you have one! Just a few minutes at a similar temperature should do the trick. Enjoy those resurrected crispy smashed potatoes!

Frequently Asked Questions about Crispy Smashed Potatoes

Got questions about making the best crispy smashed potatoes? I’ve got answers!

Q: What’s the best way to smash these potatoes?
Honestly, a gentle touch is key! You want to flatten them, not mash them into oblivion. Using the bottom of a sturdy glass or a mug works great. Just place it on top of a potato and press down firmly but gently until it’s about half an inch thick. You’re aiming for a nice, rustic shape, not a perfectly uniform disc. If you use a potato masher, just press down gently.

Q: Can I use bigger potatoes for this recipe?
You totally can! If you don’t have baby potatoes, just grab some regular potatoes (like Russets or Yukon Golds) and cut them into chunks about 1.5 to 2 inches in size. Boil them until they’re tender, just like you would the baby ones, and then proceed with smashing and baking. They might just need a little extra baking time to get perfectly crispy.

Q: How do I make SURE they’re extra crispy?
My top tip is to make sure those potatoes are really, really dry after boiling. Pat them with a paper towel if you have to! Then, give them plenty of space on the baking sheet – don’t let them touch! Overcrowding is the enemy of crispy potatoes. Also, don’t be afraid to let them go a few minutes longer than the recipe says if they need it to get that perfect golden-brown crunch.

Q: What other seasonings work well with crispy smashed potatoes?
Oh, the possibilities are endless! Beyond the garlic powder and paprika, try some Italian seasoning, a pinch of cayenne for a little heat, or some onion powder. Fresh rosemary or thyme sprigs tossed in towards the end of baking add a beautiful aroma. A sprinkle of Parmesan cheese during the last 5-10 minutes of baking is also divine!

Estimated Nutritional Information for Crispy Smashed Potatoes

While these crispy smashed potatoes are absolutely delicious, keep in mind that the nutritional values are estimates and can vary based on your specific ingredients and portion sizes. Generally, a serving (about 1/4 of the recipe) has around 200 calories, 10g of fat, 25g of carbohydrates, 3g of fiber, and 4g of protein. Enjoy them as part of a balanced meal!

Amazing Crispy Smashed Potatoes: 40 mins

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• Author: folderfood
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy smashed potatoes are tender on the inside and wonderfully crisp on the outside. This simple recipe is perfect as a side dish for any meal.

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Ingredients

Scale 1x2x3x

• 1.5 lbs baby potatoes
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• Optional: Garlic powder, paprika, fresh herbs

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes well.
4. Place the drained potatoes on a baking sheet lined with parchment paper.
5. Gently smash each potato with the bottom of a glass or a potato masher, flattening them to about 1/2 inch thickness.
6. Drizzle the smashed potatoes with olive oil.
7. Season with salt, pepper, and any optional seasonings.
8. Bake for 25-35 minutes, or until the edges are golden brown and crispy.
9. Serve hot.

Notes

• Ensure potatoes are well-drained to achieve maximum crispiness.
• Do not overcrowd the baking sheet; give the potatoes space to crisp up.
• Adjust baking time based on your oven and desired crispiness.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 1g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: crispy smashed potatoes, roasted potatoes, easy side dish, baked potatoes, potato recipe