Description
Learn how to make Extra Crispy Smashed Potatoes with this simple and delicious recipe. Perfect for any meal!
Ingredients
Scale
- 2 pounds small to medium Yukon Gold or red potatoes
- 1/4 cup olive oil, plus more as needed
- 2 tablespoons unsalted butter, melted (optional)
- 1 teaspoon kosher salt, plus more for boiling and to taste
- 1/2 teaspoon black pepper, freshly ground
- Optional seasonings: 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch of smoked paprika, fresh rosemary or thyme sprigs
Instructions
- 1. Wash potatoes thoroughly. Boil in salted water until fork-tender (15-20 minutes).
- 2. Drain potatoes and let them steam dry in a colander for a few minutes.
- 3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- 4. Place potatoes on the baking sheet and gently smash each one with the bottom of a glass or masher until about 1/2 inch thick.
- 5. Drizzle generously with olive oil (and melted butter if using), and season with salt, pepper, and optional seasonings.
- 6. Bake for 20-30 minutes, or until edges are deeply golden brown and crispy.
- 7. Serve hot and enjoy!
Notes
Store leftover cooled potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven at 375°F (190°C) for 8-12 minutes for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g