Description
Achieve perfectly fluffy-on-the-inside, shatteringly crisp-on-the-outside Crispy Smashed Potatoes with this simple and reliable recipe. A favorite for a reason!
Ingredients
Scale
- 1.5 pounds baby potatoes (such as Yukon Gold, Red Bliss, or Fingerling)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs for garnish (e.g., parsley, chives, rosemary), finely chopped (optional)
Instructions
- 1. Place baby potatoes in a saucepan, cover with cold water by an inch, and bring to a boil. Reduce heat and simmer until fork-tender (15-20 minutes).
- 2. Drain potatoes well and let them sit in the colander for 5-10 minutes to dry slightly.
- 3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 4. Place cooled, tender potatoes on the baking sheet. Gently smash each potato with the bottom of a glass or a potato masher until flattened into a disc about 1/2 to 3/4 inch thick.
- 5. Drizzle smashed potatoes generously with 2 tablespoons of olive oil. Sprinkle with salt, pepper, and garlic powder (if using).
- 6. Bake for 25-35 minutes, or until edges are golden brown and crisped.
- 7. Remove from oven, sprinkle with fresh herbs (if desired), and serve hot.
Notes
Store completely cooled potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer at 375°F (190°C) for best crispiness. Microwaving will make them soft.
- Prep Time: 15 minutes
- Cook Time: 40-55 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g