Smashed potatoes are a fun and tasty twist on regular mashed potatoes! They are crispy on the outside and soft on the inside, making them a perfect side dish for any meal.
I love how easy they are to make. Just boil, smash, and bake! Plus, you can add your favorite toppings like cheese or herbs for extra flavor. What’s not to love? 🥔
Key Ingredients & Substitutions
Baby Potatoes: These are great for smashing! You can also use small Yukon Gold potatoes. If you’re looking for something different, red potatoes work too, giving a slightly different taste and texture.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you don’t have it, avocado oil or melted butter can be good alternatives. Just keep in mind that cooking with butter can add a lovely creaminess!
Garlic Powder: This brings a nice garlicky flavor. If you prefer fresh garlic, you can substitute 1-2 minced garlic cloves per teaspoon of garlic powder. Just be careful not to burn it in the oven!
Parmesan Cheese: This gives a tasty finish, but it’s optional. If you need a dairy-free version, you can skip it or use a plant-based cheese. Nutritional yeast is also a great alternative for a cheesy flavor without dairy.
How Can I Make Sure My Smashed Potatoes are Crispy?
Getting those crispy edges is all about the preparation and baking techniques! Here are some tips to help you achieve the perfect texture:
- Boil the potatoes until they’re just fork-tender, not mushy. This helps them hold their shape when you smash them.
- When smashing, aim to flatten them just enough to expose the surface without breaking them apart too much.
- Spread them out on the baking sheet with enough space. They need room to crisp up, so avoid overcrowding!
- Drizzling and brushing the olive oil evenly across each potato is key. You want every bit to get nice and crispy in the oven.
- Check on the potatoes in the last few minutes. If you want extra crispiness, you can broil them for a minute or two, but watch closely, so they don’t burn!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 lbs baby potatoes (or small Yukon Gold potatoes)
For The Seasoning:
- 4 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or fresh thyme if available)
- 1/4 cup grated Parmesan cheese (optional)
For Garnish:
- Fresh herbs for garnish (like parsley or chives)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and cooking the potatoes, plus an additional 20-25 minutes to bake. In total, you’re looking at around 45-50 minutes to make these tasty smashed potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This will ensure it’s nice and hot for perfect crispy edges on your potatoes.
2. Cook the Potatoes:
Wash the baby potatoes well under running water. Place them in a large pot and cover them with water. Add a pinch of salt to the water. Bring it to a boil, then lower the heat and let the potatoes cook until they are fork-tender, which should take about 15-20 minutes.
3. Drain and Cool:
Once they’re tender, carefully drain the potatoes in a colander and let them cool for a few minutes. You’ll want them to be warm, but not too hot to handle.
4. Smash the Potatoes:
Line a baking sheet with parchment paper. Place the cooled potatoes on the sheet, making sure to give them some space. Grab the bottom of a glass or a sturdy utensil and gently smash each potato until they are flattened but still hold their shape.
5. Season the Potatoes:
Drizzle the smashed potatoes with olive oil. Sprinkle them with garlic powder, salt, black pepper, and dried thyme. Use a brush or a spoon to make sure they are all nicely coated in those delicious seasonings.
6. Bake for Crispiness:
Pop the baking sheet into your preheated oven and bake for about 20-25 minutes. You want the edges to become crispy and golden brown.
7. Add Cheese (Optional):
If you’re using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of baking. This will give it a nice cheesy crust!
8. Garnish and Serve:
Take the baking sheet out from the oven. Garnish your smashed potatoes with fresh herbs like parsley or chives for a lovely touch. Serve them warm and enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or Yukon Golds are great choices for smashing, you can also use other varieties like red potatoes or even larger ones. Just make sure to cut larger potatoes into even-sized chunks to ensure they cook evenly. Adjust cooking time as needed—larger pieces may require a few extra minutes on the stove.
How Do I Make This Recipe Vegan?
To make smashed potatoes vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. You can also sprinkle some nutritional yeast on top for a cheesy flavor without the dairy!
Can I Prepare These Potatoes in Advance?
Yes, you can prep them ahead! Boil and smash the potatoes, then store them in the fridge for up to 2 days. When you’re ready to bake, drizzle with olive oil and season as instructed before baking. You may need to add a few extra minutes to the baking time if they come straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge 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 for that fresh, crispy texture again.
