Irresistible Crispy Smashed Potatoes

Crispy on the outside and tender on the inside these smashed potatoes have quickly become one of the most satisfying side dishes to serve at any gathering or family meal. With simple ingredients and an irresistible crunch every bite offers a comforting yet elegant treat that complements a variety of mains.

I first made these for a casual weekend barbecue and they disappeared so fast I knew they would be a go-to whenever I wanted a crowd-pleasing side.

Ingredients You Need

• Baby potatoes: provide a creamy texture once cooked choose ones that are firm and smooth with no sprouts to ensure the best taste and consistency
• Olive oil for brushing: adds richness and helps create that signature crispy exterior use good quality extra virgin for a subtle fruity flavor
• Salt: to enhance all natural tastes evenly distributed for perfect seasoning
• Black pepper: adds just a touch of spice choose freshly ground for the best aroma
• Garlic powder: gives a warm savory layer that infuses the potatoes without overpowering
• Dried rosemary or thyme: bring an earthy herbal fragrance select fresh looking dried herbs or fresh if preferred to brighten the dish
• Fresh parsley for garnish: adds a pop of color and freshness obtained just before serving for best effect

Detailed Cooking Directions

Preheat The Oven:

Set your oven to 425 degrees Fahrenheit 220 degrees Celsius so it’s ready to crisp the potatoes nicely by the time you finish preparing them.

Boil The Potatoes:

Bring a large pot of salted water to a vigorous boil add the baby potatoes and cook them until a fork slides in easily about 15 to 20 minutes this ensures they’re tender inside.

Steam Dry The Potatoes:

Drain the potatoes in a colander and let them sit for a few minutes to release excess moisture this step prevents soggy skins when baking.

Smash The Potatoes:

Lay the potatoes on a baking sheet lined with parchment paper gently press each one down with a potato masher or the bottom of a glass just enough to flatten without breaking apart fully.

Season And Oil:

Use a pastry brush to coat each smashed potato with olive oil then sprinkle salt black pepper garlic powder and herbs evenly over them to guarantee every bite sings with flavor.

Bake To Crispy Perfection:

Place the baking sheet in the hot oven and bake for 40 to 45 minutes flipping each potato halfway through to ensure both sides are beautifully golden and crisp.

Serve And Garnish:

Remove from oven serve immediately topped with chopped fresh parsley for a vibrant finish that balances the rich crunchiness. The potatoes are best enjoyed warm straight from the oven.

My family&s weekly Sunday dinners became incomplete before I made this recipe a tradition. Watching my children debate over who gets the last crispy potato is one of those joyful moments I cherish in the kitchen.

Smart Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 400 degrees Fahrenheit for 10 minutes or until crispy again to avoid sogginess. Avoid microwaving as it softens the crunch.

Ingredient Variations

Use Yukon gold potatoes as a substitute for softer creamier bite or small red potatoes for a slightly tangier skin flavor. Experiment with fresh herbs like sage or tarragon for a unique twist. Add a sprinkle of paprika or chili flakes for warming heat.

Perfect Pairing Ideas

These potatoes shine alongside roasted or grilled meats such as chicken steak or pork tenderloin. They also elevate vegetarian mains like grilled portobello mushrooms or ratatouille. Serve with a cooling yogurt dip or garlic aioli for extra indulgence.

Seasonal Makeovers

In winter add caramelized onions and grated parmesan before baking for a rich layer. Summer versions benefit from fresh basil and a squeeze of lemon juice after cooking to brighten the flavors. In fall try sage and browned butter drizzle for cozy autumn vibes.

This recipe is a reliable crowd-pleaser with flavorful crispy results every time. Enjoy serving it warm for the best experience.

Frequently Asked Questions

→ How do I ensure the potatoes get crispy?

Boil the potatoes until fork-tender but not falling apart, then allow them to steam dry before smashing. Use enough olive oil and bake at a high temperature, flipping halfway to crisp evenly.

→ Can I use other herbs besides rosemary?

Yes, dried thyme or fresh herbs like parsley works well. They add subtle aroma without overpowering the potatoes.

→ What type of potatoes work best?

Small baby potatoes or new potatoes hold their shape better and crisp nicely than larger varieties.

→ Is it necessary to flip the potatoes during baking?

Flipping halfway through baking ensures all sides become evenly golden and crispy for consistent texture.

→ Can this method be used for other vegetables?

While ideal for potatoes, smashing and baking can be adapted to root vegetables like carrots or parsnips for similar crispy results.