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Smashed potatoes are a tasty twist on regular spuds. You’ll love these crispy, golden bites. To make smashed potatoes, you boil small potatoes, flatten them, and bake until crunchy. It’s that simple!
You can jazz up your smashed potatoes with garlic, herbs, or cheese. They’re great for dinner or as a snack. Give this easy recipe a try and impress your friends and family with your cooking skills.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for tasty smashed potatoes:
- 2 pounds small potatoes (red, yellow, or baby)
- 1 tablespoon kosher salt
- 4-6 tablespoons olive oil
- Black pepper to taste
- Flaky sea salt or table salt for sprinkling
Can’t find small potatoes? No worries! You can use larger ones cut into 2-inch chunks.
Don’t have olive oil? Try melted butter or another cooking oil you like.
Want to add more flavor? Try these extras:
- 2 bay leaves
- 2 garlic cloves
- Fresh herbs (rosemary, thyme, or parsley)
Feel free to mix and match based on what’s in your kitchen. The main stars are the potatoes, salt, and oil. Everything else is a bonus!
Remember, you can always adjust amounts to suit your taste. Start with less salt and add more if needed. The same goes for oil – use just enough to get that crispy texture you love.
Instructions
Start by washing your potatoes thoroughly. Put them in a pot and cover with water. Add a pinch of salt.
Bring the water to a boil, then reduce heat and simmer. Cook until the potatoes are fork-tender, about 20-25 minutes for small ones.
Drain the potatoes and let them steam dry for 5 minutes. This helps make them crispier later.
Preheat your oven to 425°F (220°C).
Place the potatoes on a baking sheet. Use the bottom of a glass or jar to gently smash each potato. Don’t press too hard – you want them flattened but still in one piece.
Brush the smashed potatoes with a mixture of melted butter and olive oil. Sprinkle with salt, pepper, and any other seasonings you like.
Bake for 40-45 minutes, until the edges are golden and crispy. Keep an eye on them to avoid burning.
Serve your crispy smashed potatoes hot. They’re great on their own or with a dollop of sour cream!
Tips, Tricks & Storing
For extra crispy smashed potatoes, pat them dry after boiling. This removes excess moisture before baking.
Try different seasonings to jazz up your potatoes. Garlic powder, rosemary, or paprika can add great flavor.
Don’t overcrowd the baking sheet. Give each potato space to crisp up nicely.
Use a fork or potato masher to smash the potatoes. Press down gently to keep them intact.
For make-ahead convenience, boil and smash the potatoes in advance. Store them in the fridge, then bake when ready.
Leftover smashed potatoes keep well in an airtight container in the fridge for 3-4 days.
To reheat, pop them in a 350°F oven for 10-15 minutes until hot and crispy again.
For a time-saving trick, use baby potatoes. They cook faster and are naturally bite-sized.
Experiment with toppings like cheese, bacon bits, or sour cream for added yumminess.
Remember to adjust cooking time based on potato size. Larger potatoes may need a few extra minutes.