Crispy Smashed Potatoes Recipe

I’ve always had a soft spot for potatoes—versatile, comforting, and downright delicious. But the first time I made crispy smashed potatoes, it was a game-changer. Picture this: tender baby potatoes, boiled just right, smashed flat, and roasted until they’re golden and crispy. That satisfying crunch with a fluffy center? Pure magic. I whipped these up for a family dinner, and they vanished faster than I could say “seconds, please!” They’re now my go-to side dish for everything from casual weeknight meals to holiday feasts.

What makes this recipe so special is how simple it is to nail that perfect texture. With just a handful of ingredients and a few easy steps, you’ll have a crowd-pleaser that looks fancy but requires minimal effort. Whether you’re a seasoned home cook or just starting out, these crispy smashed potatoes will make you feel like a kitchen rockstar. Let’s dive into the recipe, along with tips, variations, and everything you need to make these spuds the star of your table.

Ingredients

• 1.5 lbs (680g) baby potatoes (Yukon Gold or red potatoes work great)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried rosemary (or fresh, chopped)
• Salt and black pepper, to taste
• 2 tbsp grated Parmesan (optional, for extra flavor)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Boil the Potatoes
   Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
2. Preheat the Oven
   Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Smash the Potatoes
   Place the boiled potatoes on the baking sheet. Using a fork or potato masher, gently press down on each potato until it’s about ½-inch thick. Don’t worry if they break apart a bit—it adds to the crispy edges!
4. Season Them Up
   Drizzle olive oil over the smashed potatoes. Sprinkle garlic powder, paprika, rosemary, salt, and black pepper evenly. If using Parmesan, add it now for a cheesy kick.
5. Roast to Crispy Perfection
   Bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy. Keep an eye on them to avoid burning.
6. Garnish and Serve
   Remove from the oven, sprinkle with fresh parsley, and serve hot. Enjoy the crunch!

Pro Cooking Tips

• Choose Small Potatoes: Baby potatoes (1-2 inches) work best for even cooking and maximum crispiness.
• Don’t Overboil: Cook just until fork-tender to avoid mushy potatoes.
• Maximize Crispiness: Ensure the potatoes are well-spaced on the baking sheet to allow air circulation.
• Use Parchment Paper: It prevents sticking and makes cleanup a breeze.
• Double the Seasoning: If you love bold flavors, add extra garlic powder or a pinch of cayenne for heat.

Variations

• Cheesy Smashed Potatoes: Top with shredded cheddar or mozzarella before baking for a gooey finish.
• Herb-Infused: Swap rosemary for thyme, oregano, or dill for a different flavor profile.
• Spicy Kick: Add chili powder or red pepper flakes for a fiery twist.
• Loaded Style: After baking, top with sour cream, bacon bits, and green onions for a loaded potato vibe.
• Vegan Option: Skip the Parmesan and use nutritional yeast for a cheesy, plant-based flavor.

Storage Suggestions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze baked potatoes on a tray, then transfer to a freezer bag for up to 1 month. Reheat in the oven to restore crispiness.
• Reheat: Pop them in a 400°F (200°C) oven for 10-15 minutes or use an air fryer for 5-7 minutes at 375°F (190°C). Avoid microwaving—it makes them soggy.

How to Serve

Crispy smashed potatoes are incredibly versatile. Serve them as a side with grilled chicken, steak, or fish for a hearty dinner. They’re also fantastic with a sunny-side-up egg for breakfast or brunch. For a party, set them out as a finger food with dips like sour cream, ranch, or spicy aioli. Pair with a fresh green salad to balance the richness. No matter how you serve them, they’re guaranteed to steal the show.

Nutrition Facts (Per Serving, Approx. 4 Servings)

• Calories: 200 kcal
• Protein: 4g
• Fat: 10g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 1g
• Sodium: 300mg
  Note: Values vary based on portion size and optional ingredients like Parmesan.

FAQs

Can I use large potatoes instead of baby potatoes?
Yes, but cut them into smaller chunks (about 2 inches) before boiling to ensure even cooking.

How do I make them extra crispy?
Use more oil, space them out on the tray, and flip halfway through baking to crisp both sides.

Can I make these ahead of time?
Boil and smash the potatoes a day ahead, then refrigerate. Season and bake when ready to serve.

Are smashed potatoes gluten-free?
Absolutely! This recipe is naturally gluten-free, just double-check your spices for any additives.

Can I use an air fryer?
Yes! Cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through.

Conclusion

Crispy smashed potatoes are the ultimate comfort food—simple, affordable, and packed with flavor. With their golden, crunchy edges and soft, fluffy centers, they’re a hit with kids and adults alike. This recipe is your ticket to a side dish that’s as easy to make as it is impressive to serve. Whether you stick to the classic version or jazz it up with your favorite toppings, these spuds will have everyone asking for more. So grab some potatoes, crank up the oven, and get ready to enjoy a plateful of crispy perfection. Happy cooking!