Smashed potatoes are a fun twist on traditional mashed potatoes! They are crispy on the outside and soft on the inside. Just boil, mash, and roast them with your favorite seasonings.
My favorite part is getting them nice and crispy! I sometimes add cheese and herbs on top for an extra kick. Trust me, they disappear fast at dinner! 🥔✨
Key Ingredients & Substitutions
Small Potatoes: Yukon Gold or red potatoes work great here. They hold their shape and have a creamy texture when cooked. If you can’t find these, fingerling potatoes or even baby potatoes will do nicely.
Olive Oil: This adds flavor and helps crisp up the potatoes. You can substitute with avocado oil or canola oil if needed, but I love the taste of olive oil it brings to the dish.
Garlic: Fresh minced garlic is the best for a wonderful aroma and taste. Powdered garlic can be used in a pinch, but fresh is always my go-to for maximum flavor.
Dried Thyme: Dried thyme is convenient, but fresh thyme is fantastic if you have it! If you don’t like thyme, try rosemary or Italian seasoning for a different touch.
Parmesan Cheese: This adds a savory richness. If you’re looking for dairy-free options, nutritional yeast can give a cheesy flavor without the dairy.
How Do You Get the Perfectly Crisp Smashed Potatoes?
The technique for smashing the potatoes is key to achieving that delicious crispiness. Here’s how to do it right:
- After boiling the potatoes, let them cool slightly. This makes them easier to handle.
- Using a glass or potato masher, press down gently on each potato until it’s flattened but still intact.
- Make sure to space them on the baking sheet; they need room to crisp up on all sides!
- Don’t skimp on the olive oil! Drizzle generously and make sure to coat them well.
- Bake until golden brown, checking on them to ensure they don’t overcook.
How to Make Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds small potatoes (Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme, if available)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh herbs for garnish (optional, such as parsley or more thyme)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook, plus another 20-25 minutes for baking. So, in total, you’re looking at about 40-45 minutes before you can enjoy these delicious smashed potatoes!
Step-by-Step Instructions:
1. Prepping the Potatoes:
Start by preheating your oven to 425°F (220°C). While that’s warming up, wash and scrub your small potatoes well to remove any dirt. Once clean, place the potatoes in a large pot and cover them with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender—this should take about 15-20 minutes. You want them soft enough to smash but not falling apart!
2. Cooling and Smashing:
After the potatoes are cooked, drain them and let them cool for a few minutes. This makes them easier to handle. Now, grab a parchment-lined baking sheet and arrange the potatoes on it, giving them some space. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s slightly flattened. They don’t have to be perfect—just give them a little love!
3. Seasoning and Baking:
Now it’s time to add some flavor! Drizzle the smashed potatoes with olive oil and sprinkle on the minced garlic, dried thyme, salt, and pepper. If you like extra flavor, go ahead and add the Parmesan cheese on top. Place the baking sheet in the oven and bake for about 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
4. Finishing Touches:
Once they’re nice and crispy, remove the potatoes from the oven and let them cool for a few minutes. If you’re feeling fancy, garnish them with some fresh herbs before serving. Enjoy your deliciously crispy smashed potatoes!
Can I Use Larger Potatoes for This Recipe?
Yes, you can use larger potatoes, but you’ll need to adjust the cooking time. Cut larger potatoes into halves or quarters before boiling to ensure they cook evenly in about the same time, around 15-20 minutes until fork-tender.
What If I Don’t Have Olive Oil?
No problem! You can substitute with another oil such as canola oil, melted butter, or avocado oil. Each will give a slightly different flavor, but all will work well in this recipe.
Can I Make Smashed Potatoes Ahead of Time?
Yes, you can prep these potatoes ahead! Boil and smash them, then store them in the fridge for a day. When you’re ready to bake, drizzle with olive oil and seasonings, then pop them in the oven—no need to thaw!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness, or microwave them for a quicker option.
