You know that magical moment when you bite into a potato that’s crispy on the outside but fluffy as a cloud inside? That’s exactly what you get with The Best Smashed Potatoes Recipe. I’ve been making this version for years – ever since I accidentally discovered how perfect baby potatoes become when you boil them just right, then smash and roast them into golden perfection. It’s become my go-to side dish for everything from weeknight dinners to holiday feasts because who can resist those crispy edges and creamy centers? Trust me, once you try these, regular roasted potatoes just won’t cut it anymore.
Why You’ll Love The Best Smashed Potatoes Recipe
These smashed potatoes aren’t just delicious – they’re downright addictive! Here’s why this recipe has become my absolute favorite way to make potatoes:
- Crazy crispy texture: The smashing creates tons of nooks and crannies that get perfectly golden and crunchy in the oven while staying pillowy soft inside
- Effortless elegance: They look fancy but couldn’t be simpler – just boil, smash, season and bake
- Endless flavor options: Switch up the seasonings (I love adding smoked paprika or fresh thyme) to match any meal
- Guaranteed crowd-pleaser: I’ve never met anyone who didn’t go back for seconds (or thirds!) of these crispy little potato wonders
Seriously, once you taste that perfect crispy-to-creamy ratio, you’ll understand why I make these at least twice a week!
Ingredients for The Best Smashed Potatoes Recipe
Gathering the right ingredients is the first step to potato perfection! Here’s what you’ll need:
- 1.5 lbs baby potatoes (Yukon Gold are my favorite – their thin skins and creamy texture are just right)
- 2 tbsp olive oil (extra virgin gives the best flavor, but any will work)
- 1 tsp salt (I always use kosher – it sticks to the potatoes better than table salt)
- 1/2 tsp black pepper (freshly cracked for maximum flavor)
- 1 tsp garlic powder (trust me, it makes all the difference)
- 1 tsp dried rosemary (crush it between your fingers to release the oils)
- 2 tbsp grated parmesan cheese (optional but oh-so-good for a salty finish)
Ingredient Notes & Substitutions
Waxy potatoes like Yukon Gold hold their shape better when smashed. No olive oil? Melted butter works too. For dairy-free, skip the parmesan or use nutritional yeast instead. Feel free to play with seasonings – smoked paprika or fresh herbs make tasty variations. The key is keeping that potato-to-seasoning ratio just right!
Equipment Needed for The Best Smashed Potatoes Recipe
You don’t need fancy gadgets to make magic happen – just these simple tools that I bet you already have in your kitchen:
- Large pot for boiling the potatoes (I use my trusty 4-quart)
- Rimmed baking sheet – the bigger the better for maximum crispiness
- Fork or potato masher (my fork gives those perfect craggy edges)
- Measuring spoons – because seasoning is everything!
- Parchment paper (optional but makes cleanup a breeze)
See? Nothing complicated – just good old-fashioned kitchen basics ready to make potato magic!
How to Make The Best Smashed Potatoes Recipe
Now for the fun part – turning these humble little potatoes into crispy golden masterpieces! Here’s exactly how I make them (with all the little tricks I’ve learned over years of practice):
- Boil ’em just right: Drop those baby potatoes into a big pot of well-salted boiling water (it should taste like the sea) and set your timer for 15 minutes. You want them fork-tender but not falling apart – test one at 12 minutes just to be safe.
- The crucial cooling step: Drain them well and let them sit for 5 minutes – this is KEY! If you try smashing hot potatoes, they’ll stick to everything. I learned this the hard way when I impatienly smashed too soon and ended up with potato mush everywhere!
- Smash with purpose: Arrange potatoes on your baking sheet (don’t crowd them!) and use the bottom of a glass or a fork to gently flatten each one to about 1/2 inch thick. You want enough pressure to create cracks and crevices for crispiness without turning them into pancakes.
- Season generously: Drizzle with olive oil like you’re painting a masterpiece, making sure every nook gets some love. Then sprinkle all those glorious seasonings evenly over the top – I like to get my hands in there to make sure each potato gets coated.
- Bake to perfection: Into the 450°F oven they go for 25 minutes (middle rack is best for even cooking). Resist the urge to peek too often – letting them sit undisturbed is what creates that magical crispness!
- The finishing touch: If you’re using parmesan, sprinkle it on right when they come out of the oven so it melts into all those crispy edges. Then try not to eat them all straight from the pan (I never succeed at this part).
Pro Tips for Perfect The Best Smashed Potatoes
Here are my secret weapons for guaranteed success: First, pick potatoes roughly the same size so they cook evenly – I once made the mistake of mixing tiny and large ones and half were burnt while the others were still raw inside! Second, don’t skimp on the oil – use your fingers to really work it into all those smashed surfaces. And always bake on the middle rack – too high and they’ll burn before crisping; too low and they’ll steam instead of crisp. My husband still teases me about “The Great Potato Experiment of 2018” where I tested every oven rack position – but hey, now we know exactly how to get them perfect every time!
Serving Suggestions for The Best Smashed Potatoes Recipe
Oh, the possibilities! These crispy little gems go with practically everything. I love serving them alongside juicy roasted chicken (the crispy skins are a match made in heaven) or flaky grilled salmon. For steak night? Absolute perfection – just add a dollop of garlic aioli for dipping. When I’m feeling fancy, I’ll pile them high on a platter and shower them with fresh chopped parsley or chives. Pro tip: serve them in a warm cast iron skillet straight from the oven – it keeps them crispy and makes everyone feel special!
Storing and Reheating The Best Smashed Potatoes
Leftovers? Ha – as if! But if you somehow manage not to devour these immediately, here’s how to keep them crispy: Store cooled potatoes in an airtight container in the fridge for up to 4 days. For freezer storage, they’ll keep about 2 months – just lay them flat in a single layer before freezing. When reheating, skip the microwave (it makes them soggy) and use either a 375°F oven for 10 minutes or an air fryer at 350°F for 5 minutes to bring back that magical crispiness. My kids swear the air fryer makes them taste just-fried!
The Best Smashed Potatoes Recipe Nutrition
Nutrition facts are estimates and will vary based on specific ingredients used. For one serving (about 1/4 of the recipe):
- 180 calories
- 7g fat (1g saturated)
- 26g carbs (3g fiber, 2g sugar)
- 4g protein
- 590mg sodium
Remember, these tasty potatoes are best enjoyed in moderation (though good luck stopping at just one serving – I never can!)
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
You bet! Just cut larger potatoes into 2-inch chunks before boiling. Russets work too, though they won’t hold their shape quite as nicely as waxy potatoes in The Best Smashed Potatoes Recipe.
How thin should I smash the potatoes?
Aim for about 1/2 inch thick – thin enough to get crispy but thick enough to stay fluffy inside. I use the palm of my hand for gentle, even pressure.
Can I make these ahead?
Absolutely! Boil and smash them up to a day in advance, then refrigerate until ready to bake. Just add 5 extra minutes to the cooking time.
What’s the best oil alternative?
Melted butter gives amazing flavor, while avocado oil works great for high heat. For dairy-free, try refined coconut oil – it’s my secret weapon!
Crispy 15-Minute Smashed Potatoes Recipe – Pure Bliss!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy on the outside, fluffy on the inside. These smashed potatoes are simple to make and full of flavor.
Ingredients
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 2 tbsp grated parmesan cheese (optional)
Instructions
- Boil potatoes in salted water for 15 minutes until tender
- Drain and let cool for 5 minutes
- Preheat oven to 450°F
- Place potatoes on baking sheet and gently smash each with a fork
- Drizzle with olive oil and sprinkle with seasonings
- Bake for 25 minutes until golden and crispy
- Sprinkle with parmesan before serving if desired
Notes
- Use waxy potatoes like Yukon Gold for best texture
- Don’t overcrowd the baking sheet
- Let potatoes crisp up without moving them
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 2g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
