Crispy Smashed Potatoes

katya bou

Crispy Smashed Potatoes

These Crispy Smashed Potatoes are boiled until tender, smashed flat for maximum surface area, and roasted to golden perfection, resulting in edges that crackle with every bite while the insides stay fluffy and comforting. This recipe is incredibly simple, requiring just a handful of pantry staples, and it clocks in under an hour. Perfect for holiday meals like Thanksgiving or weeknight dinners, versatile for dietary needs, and deliciously indulgent without being heavy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pounds small Yukon Gold or red potatoes about 1-2 inches in diameter
3 tablespoons olive oil or melted butter olive oil for vegan option
4 cloves garlic, minced optional for extra flavor
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary or thyme, chopped or 1 teaspoon dried
Optional toppings grated parmesan cheese, chopped parsley, or chili flakes

Equipment

Baking sheet
Pot for Boiling
Fork or Potato Masher
Brush for Oil
Parchment paper

Method

Wash the potatoes thoroughly under cold water. No need to peel them; the skins add extra crispiness and nutrients. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt to the water for seasoning. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes until fork-tender. Test by piercing one; it should slide in easily but not fall apart. Drain well and let them cool slightly for 5 minutes.
Transfer the boiled potatoes to the prepared baking sheet lined with parchment paper. Space them out evenly to avoid crowding. Using the bottom of a glass, mug, or potato masher, gently press down on each potato until about 1/2 inch thick. Don't smash too hard; keep them intact. If any break apart, gently press back together.
Drizzle or brush each smashed potato with olive oil or melted butter, about 1/2 teaspoon per potato. Sprinkle minced garlic, salt, pepper, and herbs evenly over the top. If using cheese, sprinkle it now. Flip if needed to coat both sides.
Place the baking sheet in the preheated oven at 425°F (220°C). Roast for 20-25 minutes, rotating halfway through, until edges are golden and crispy. For extra crunch, broil for the last 2 minutes, watching closely to avoid burning. Remove from oven and let rest for a minute.
Serve immediately, garnished with fresh parsley or flaky sea salt. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 1 month. Reheat in a 400°F oven for 10 minutes to restore crispiness.

Nutrition

Calories: 200kcalCarbohydrates: 37gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 400mgPotassium: 900mgFiber: 5gSugar: 2gVitamin C: 25mgCalcium: 30mgIron: 2.5mg

Notes

For vegan options, use olive oil instead of butter and skip cheese. Try variations with sweet potatoes for a nutritious twist or add spice with cayenne. The recipe is naturally gluten-free and budget-friendly.

Tried this recipe?Let us know how it was!