These smashed potatoes are crispy on the outside and fluffy on the inside, making them a perfect side dish. Just boil, smash, and bake for a yummy treat!
I love topping them with herbs and cheese for an extra kick. They always disappear fast at dinner – I guess everyone loves a good potato hug! 🥔💖
Key Ingredients & Substitutions
Baby Potatoes: These are great for this recipe due to their creamy texture. If you can’t find baby potatoes, you can use any small potatoes or even cut larger potatoes into chunks.
Olive Oil: I recommend extra virgin olive oil for its rich flavor. If you’re looking for a different taste, oils like avocado or canola work too.
Garlic: Fresh garlic adds a lovely punch. You could use garlic powder in a pinch, but fresh is always the best choice for maximizing flavor.
Herbs: Dried rosemary and thyme are perfect here. If you have fresh herbs, they elevate the dish even more. You can also swap them with herbs like oregano or parsley.
Parmesan Cheese: This is optional but adds a nice touch. If you prefer a dairy-free version, nutritional yeast can give a cheesy flavor without the cheese.
How Do You Get the Perfectly Crispy Edges on Smashed Potatoes?
Aiming for those crispy edges? It’s all about the baking. Here’s how to do it right:
- After smashing the potatoes, make sure they are evenly spread on the baking sheet to allow for maximum exposure.
- Drizzle with olive oil generously to get that nice crispiness.
- Preheat your oven thoroughly; a hot oven is key to getting the edges golden and crispy.
- Don’t skip the last 5 minutes! Adding Parmesan then allows it to melt and crisp nicely.
How to Make Smashed Potatoes?
Ingredients You’ll Need:
- 1 ½ pounds baby potatoes (or small potatoes)
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary (or fresh if available)
- 1 teaspoon dried thyme (or fresh if available)
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This recipe will take about 45-50 minutes in total. You’ll spend around 10 minutes prepping and boiling the potatoes, and then about 30 minutes baking them until they’re nice and crispy. It’s super easy and a great side dish!
Step-by-Step Instructions:
1. Preheat and Boil:
First, preheat your oven to 425°F (220°C). While that’s heating up, toss the baby potatoes in a large pot and cover them with water. Add a good pinch of salt to the water. Bring it to a boil and let the potatoes cook for about 15-20 minutes. You’ll know they’re ready when a fork easily goes through them.
2. Smash the Potatoes:
Once the potatoes are tender, drain them and let them cool for a few minutes. Then, spread them out on a baking sheet lined with parchment paper. Using a fork or a potato masher, gently smash each potato until they’re slightly flattened but still hold their shape. Be careful not to overdo it!
3. Season and Bake:
Drizzle 3 tablespoons of olive oil over the smashed potatoes. Next, sprinkle the minced garlic, dried rosemary, dried thyme, and season everything with salt and pepper to taste. Now, pop the baking sheet into your preheated oven and bake for about 25-30 minutes, or until the edges are golden and crispy.
4. Add Parmesan and Serve:
If you’re a cheese lover, sprinkle some grated Parmesan cheese over the potatoes during the last 5 minutes of baking. When the potatoes are done, take them out of the oven and add some extra thyme if you like. Serve them warm and enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work great, you can also use small red or Yukon gold potatoes. Just make sure they are similar in size for even cooking. Larger potatoes can be cut into smaller chunks before boiling.
What Can I Use Instead of Olive Oil?
If you don’t have olive oil, feel free to substitute with melted butter, avocado oil, or even grapeseed oil. Each will slightly change the flavor, but all are tasty options!
Can I Make Smashed Potatoes Ahead of Time?
Yes, you can prepare the potatoes ahead of time! Boil and smash the potatoes, then store them in the fridge for up to a day. When you’re ready to bake, just drizzle with oil and seasonings, then pop them in the oven—no need to wait for them to come to room temperature.
How to Store Leftovers
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to ensure they stay crispy, or use the microwave if you’re short on time.
