Crispy Smashed Potatoes may quickly become your favorite side dish. They are quick and easy to make and we just can’t get enough of those crispy edges!
Being married to the grandson of an Idaho potato farmer, potatoes are popular at our house. We’ve got several favorite ways we like to cook them including these Chili Roasted Potatoes. Of course Mashed Potatoes are also a favorite, especially when served with this Easy Gravy. These Homemade Garlic Fries are the perfect thing for your next summer cookout!
Smashed Red Potatoes
Smashed Potatoes have been a frequent visitor to our family dinner table for years. I can’t believe I have never shared them here on the blog before! We love them with everything but they are especially perfect when served with a perfect steak!
They are an easy side dish and can be prepped several hours ahead of time, covered with plastic wrap and popped in the oven for 20 minutes before you are ready to serve them. Not only are they a perfect side dish for dinner but they make a great breakfast potato too.
How to Make Smashed Potatoes
- Potatoes – I always use small red potatoes but you can also use Yukon Gold. I prefer the small red potatoes over the bigger ones although the big ones will work too. You will get a crisper potato with a smaller potato.
- Boil the potatoes until they are fork tender. The fork should slide easily into the potato. They need to be soft enough to smash but not so soft that they totally fall apart.
- Place potatoes on a large cookie sheet coated with olive oil and use the bottom of a glass or a potato masher to smash the potatoes. I like to smash them down to about 1/4-1/2 inch thick. I like to space the potatoes a part a little so that more of the edges can get crispy but feel free to smash as many together as you’d like to get more on the pan.
- Drizzle the top of the potatoes with olive oil, sprinkle with coarse salt, rosemary and garlic powder. You can get creative with your seasonings and use your favorite. At this point you can stop, cover with plastic wrap and foil and set them aside, ready to bake right before serving. They are a great make ahead side dish. If it is going to be longer than an hour or two I will put them in the refrigerate. Let them sit at room temperature for 15-20 minutes before cooking or if you bake them chilled they might just take a little longer.
- Bake at 450 degrees F. for 20 minutes or until the potatoes turn golden brown and crispy.
- Garnish with some freshly chopped parsley for some nice color. Enjoy! You could get extra creative and add some cheese to the top at the end of the baking time or give them a sprinkle of diced green onions or shallots for even more flavor.
Some of our favorite main dishes to serve with Smashed Potatoes:
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Smashed Potato Recipe
Crispy Smashed Potatoes
Ingredients
- 2 lbs. red potatoes small
- 1 tsp salt to add to water
- 4 Tbsp olive oil divided
- 1 tsp coarse salt
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1 Tbsp parsley chopped
Instructions
- Bring water and salt to a boil, add potatoes and cook until fork tender, about 20 minutes.
- Preheat oven to 450 degrees F.
- Drain potatoes and place on a cookie sheet that has been brushed with 2 Tbsp. olive oil
- Use the bottom of a glass or a potato masher to smash potatoes to about 1/2 inch thick. Thinner for crisper potatoes.
- Drizzle the tops of the potatoes with the remaining olive oil.
- Sprinkle with coarse salt, dried rosemary and garlic powder.
- Bake in oven for about 20 minutes or until crispy and golden brown.
- Garnish with parsley
Nutrition
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