Smashed potatoes are crispy on the outside and fluffy on the inside, making them the perfect side dish. Just boil, smash, and roast for a lovely golden finish!
I love how these tasty little bites are fun to make and eat! There’s something satisfying about smashing them — it’s a great way to let out some stress while cooking! 😄
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are perfect for this dish thanks to their creamy texture. You can also use small russet potatoes if baby potatoes aren’t available. Just be sure to adjust the cooking time slightly since larger potatoes may take longer to become tender.
Olive Oil: Olive oil adds fantastic flavor and helps achieve that crispy texture. If you need a substitute, avocado oil or vegetable oil can work in a pinch. Some people even like using butter for a richer taste.
Garlic: Fresh minced garlic brings so much flavor! If you’re out of fresh garlic, garlic powder can be used, but use only about 1/8 teaspoon since it’s much more concentrated. I prefer fresh for the best results.
Herbs: While fresh rosemary or thyme are ideal, dried herbs can be used if fresh isn’t available. A tablespoon of dried herbs will go a long way, and I find thyme pairs beautifully with potatoes.
Parmesan Cheese: This cheese adds a delicious crust on top. If you’re looking for a non-dairy option, nutritional yeast can give a cheesy flavor without the dairy. I personally love a sprinkle of Parmesan on mine!
What’s the Best Way to Smash Potatoes Without Making a Mess?
Smashing the potatoes can be tricky, but with the right technique, it can be simple. A fork or the bottom of a flat cup works well. The goal is to gently flatten them to about 1/2 inch thick; this helps them get crispy without falling apart.
- On a lined baking sheet, place the boiled potatoes spaced apart. This helps when smashing.
- Use the fork or cup to press down gently on each potato until it flattens but stays intact.
- A little pressure goes a long way; keep it even to prevent breakage.
Keep practicing, and you’ll get the hang of smashing them just right! Enjoy the process, and don’t worry too much if they aren’t all perfect shapes. Each will have its own crispy charm!
How to Make Delicious Smashed Potatoes
Ingredients You’ll Need:
For the Smashed Potatoes:
- 2 pounds baby potatoes (or small russet potatoes)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh rosemary or thyme, chopped (or 1 tablespoon dried)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 40-50 minutes in total. You’ll need around 15-20 minutes for boiling the potatoes, a few minutes to prepare and smash them, and then about 20-25 minutes for roasting in the oven. It’s a simple process that leads to crispy, tasty potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your potatoes will get nice and crispy once they go in!
2. Boil the Potatoes:
Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor. Bring the pot to a boil and cook the potatoes until they are fork-tender, which should take around 15-20 minutes. You want them soft enough to smash, but not falling apart.
3. Drain and Cool:
Once the potatoes are cooked, carefully drain the water and let them cool for a few minutes. This will make them easier to handle when you’re ready to smash them.
4. Smash the Potatoes:
On a baking sheet lined with parchment paper, arrange the boiled potatoes. Using a fork or the bottom of a cup, gently smash each potato until they are about 1/2 inch thick. Don’t worry about making them perfect; a few cracks just add to the character!
5. Prepare the Oil Mixture:
In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, and chopped herbs. Stir well to combine all those delicious flavors.
6. Brush the Potatoes:
Drizzle the oil mixture generously over the smashed potatoes. Make sure each potato is well coated to get that yummy flavor. If you like, you can sprinkle grated Parmesan cheese on top for an extra rich taste!
7. Roast the Potatoes:
Carefully place the baking sheet in your preheated oven. Roast the potatoes for about 20-25 minutes, or until they turn golden brown and crispy on the edges. Keep an eye on them to prevent burning!
8. Garnish and Serve:
Once the potatoes are done, take them out of the oven and garnish with any additional fresh herbs you want. Serve them hot as a delightful side dish, and enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes work great, you can use small russet or Yukon Gold potatoes as well. Just keep in mind that different types may require slight adjustments in cooking time—check for fork-tenderness to ensure they’re cooked through.
What If I Don’t Have Fresh Herbs?
No problem! You can easily substitute dried herbs in the recipe. Use about one-third of the amount specified for fresh herbs, so 1 tablespoon of dried rosemary or thyme instead of 2 tablespoons fresh. This will provide great flavor, too!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp again.
Can I Make These Potatoes Ahead of Time?
Yes! You can prepare the potatoes up to the smashing step, then cover and refrigerate them for up to 24 hours. When you’re ready to cook, simply brush them with the oil mixture and roast as directed, adding a few extra minutes if they’re cold from the fridge.
