Smashed potatoes are a tasty twist on the classic mashed version! They’re soft inside and crispy on the outside, making them really fun to eat. Plus, you can add garlic or cheese for extra flavor!
I love how easy they are to make—just boil, smash, and bake! They’re perfect as a side dish or a cozy snack. Who knew potatoes could be this much fun? 😊
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes like Yukon gold work best for their creamy texture. If you can’t find them, any small potatoes will do. New potatoes or even reds can be used instead, just watch the cooking time, as they may vary slightly.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for alternatives, avocado oil is a great option. It has a high smoke point and a neutral taste.
Garlic Powder and Onion Powder: These are perfect for adding flavor without the fuss of chopping. If you prefer fresh, use minced garlic and finely chopped onion; just adjust the amount to taste.
Fresh Herbs: I often use thyme, but rosemary gives a lovely earthy flavor too. Dried herbs can substitute if fresh aren’t available—just use about one third the amount.
Parmesan Cheese: This adds an umami kick. If you’re avoiding dairy, nutritional yeast offers a cheesy flavor without the cheese. Additionally, try pecorino or a dairy-free cheese for similar results.
How Can I Get My Potatoes Perfectly Crispy?
Getting those crispy edges comes down to smashing the potatoes and how you apply oil. Smash them enough to break the skin but leave them intact to hold their shape. The oil is key—make sure it’s evenly drizzled and that the potatoes are well coated.
- Preheat your oven to the right temperature; a hot oven is crucial for crispiness.
- Space the smashed potatoes out on the baking sheet to allow air to circulate. This helps them crisp rather than steam.
- Rotate the baking sheet halfway through cooking to ensure even browning.
By following these tips, your smashed potatoes should come out golden and crispy every time! Enjoy your cooking!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon gold potatoes)
For the Seasoning:
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh thyme leaves (or rosemary for garnish)
- Grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This delicious dish takes about 15-20 minutes for preparation and about 45 minutes total, including boiling and baking time. You’ll have crispy, flavorful smashed potatoes ready to serve in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This ensures your smashed potatoes will get perfectly crispy when they bake!
2. Boil the Potatoes:
Wash the baby potatoes well to remove any dirt. Place them in a large pot and cover with water. Add a pinch of salt to the water. Bring the pot to a boil and cook the potatoes for about 15-20 minutes. You want them to be soft enough so that you can easily pierce them with a fork.
3. Smash the Potatoes:
Once the potatoes are cooked, drain them and let them cool for a few minutes so you can handle them. On a baking sheet lined with parchment paper, arrange the cooked potatoes. Using a fork or the bottom of a glass, gently smash each potato until it is flattened but still holds its shape.
4. Season and Coat:
Drizzle the olive oil over all the smashed potatoes. Then, sprinkle them with garlic powder, onion powder, salt, and black pepper. Toss the potatoes gently to make sure they are coated evenly with all the delicious flavors.
5. Bake to Perfection:
Place the baking sheet in your preheated oven and bake the potatoes for about 20-25 minutes. You want them to be crispy and golden brown around the edges. The aroma will be so inviting, you won’t be able to wait!
6. Optional Cheese Topping:
If you like, you can sprinkle some grated Parmesan cheese over the potatoes after they have baked. Return the baking sheet to the oven for an additional 5 minutes, just until the cheese is melted and bubbly.
7. Garnish and Serve:
When the potatoes are done, take them out of the oven and garnish with fresh thyme leaves (or rosemary). Serve warm and enjoy these scrumptious smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small Yukon golds work great, you can also use red potatoes or fingerling potatoes. Just make sure to adjust the cooking time slightly if the potatoes are significantly larger or smaller.
How Should I 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 350°F (175°C) for about 15-20 minutes until heated through and crispy again.
Can I Make Smashed Potatoes Ahead of Time?
Yes, you can prepare the smashed potatoes in advance! After smashing, you can store them covered in the fridge and season them right before baking. Just remember to drizzle the olive oil and seasonings just before popping them into the oven for maximum flavor!
What Can I Use Instead of Olive Oil?
If you’re looking for alternatives to olive oil, melted butter or avocado oil are excellent substitutes. They will add a different flavor but still help achieve that crispy texture during baking.
