Smashed Potatoes Recipe

The method is simple: boil small potatoes until tender, gently flatten them, and roast them until golden and crunchy. The result is a dish with crispy edges, creamy centers, and plenty of savory flavor. Inspired by classic crispy smashed potato techniques, this recipe is perfect for family dinners, holiday meals, game-day snacks, or whenever you want a comforting side dish that feels a little special.

Main Essence of This Dish

The beauty of smashed potatoes lies in their texture. Boiling creates a fluffy and creamy interior, while roasting the flattened potatoes at high heat develops crisp, golden edges. A combination of olive oil, garlic powder, onion powder, and fresh herbs adds flavor without overpowering the natural taste of the potatoes.

Recipe Information

Ingredients

• 2 pounds (900g) small yellow potatoes or baby Yukon Gold potatoes
• 2 teaspoons sea salt, divided
• 3 tablespoons extra-virgin olive oil, plus extra for greasing the baking tray
• 1½ teaspoons garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley, dill, or chives
• 2 tablespoons grated Parmesan cheese (optional)
• Flaky sea salt for serving (optional)

Also Read: Chicken Taco Soup Recipe

How to Make Smashed Potatoes

Step 1: Boil the Potatoes

Wash the potatoes thoroughly and place them in a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender but still hold their shape. Drain well and allow them to cool for a few minutes.

Step 2: Prepare the Baking Tray

Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with olive oil. Avoid lining the tray with parchment paper if you want maximum crispiness on the bottom of the potatoes.

Step 3: Smash the Potatoes

Arrange the cooked potatoes on the prepared baking sheet, leaving some space between each one. Using the bottom of a measuring cup, glass, or potato masher, gently press each potato until it is about ¼-inch thick. Be careful not to break them apart completely.

Step 4: Season

Drizzle the potatoes with olive oil. Sprinkle evenly with garlic powder, onion powder, remaining salt, and black pepper. If using Parmesan cheese, sprinkle it over the top for extra flavor and crispness.

Step 5: Roast Until Crispy

Bake for 25 to 35 minutes, or until the edges are deeply golden and crispy. Rotate the pan halfway through cooking for even browning. The potatoes should have crunchy edges and soft, fluffy centers when done.

Step 6: Garnish and Serve

Remove the potatoes from the oven and sprinkle with fresh herbs. Add flaky sea salt if desired and serve immediately while hot and crispy.

Also Read: Chicken Stroganoff Recipe

Tips for the Crispiest Smashed Potatoes

• Choose small yellow or baby Yukon Gold potatoes for the creamiest texture.
• Allow the potatoes to dry slightly after boiling to help them crisp better.
• Do not overcrowd the baking sheet.
• Use enough olive oil to encourage browning.
• Roast at high heat for the best contrast between crispy edges and creamy centers.
• Serve immediately for maximum crunch.

Serving Suggestions

These smashed potatoes pair beautifully with grilled chicken, steak, fish, burgers, roasted vegetables, or holiday meals. They are also delicious served with garlic aioli, sour cream, spicy mayo, ranch dressing, or a simple herb yogurt sauce.

Also Read: Beef and Rice Recipe

Nutritional Information

Approximate values per serving (based on 6 servings).