Crispy Smashed Potatoes

Why You'll Love This Smashed Potatoes

• These smashed potatoes are crisp and golden around the edges, with tender centers everyone enjoys.
• Simple ingredients like butter, garlic, rosemary, and parsley make every bite taste homemade.
• The potatoes can be prepared ahead of time, making them a handy side for family dinners.
• They are naturally vegetarian and pair beautifully with roasted meats, beans, or a fresh green salad.
• This is the kind of comforting recipe that feels right at home on a grandma's table.

Ingredients

Gather a few humble ingredients to make these golden smashed potatoes wonderfully crisp and flavorful.

• Small yellow or red potatoes - 2 pounds
• Salt - 1 tablespoon for the cooking water
• Olive oil - 3 tablespoons
• Unsalted butter - 2 tablespoons, melted
• Garlic - 2 cloves, finely minced
• Fresh rosemary - 1 teaspoon, chopped
• Fresh parsley - 1 teaspoon, chopped
• Kosher salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

How to Make Smashed Potatoes

Plan for 15 minutes of prep and about 45 minutes of cooking, including boiling and baking. Letting the potatoes cool for 5 minutes before smashing makes them easier to handle.

Step 1: Preheat the Oven

Preheat the oven to 425°F. This gives it time to reach the right temperature while you prepare the potatoes.

Step 2: Add the Potatoes

Place the potatoes in a large pot. Choose potatoes that are similar in size so they cook evenly.

Step 3: Cover with Water

Cover the potatoes completely with cold water. Starting with cold water helps the potatoes cook evenly from the center outward.

Step 4: Salt the Water

Add 1 tablespoon of salt to the water. This gently seasons the potatoes as they cook.

Step 5: Bring to a Boil

Bring the water to a gentle boil over medium-high heat. Keep the pot at a steady simmer rather than a vigorous boil.

Step 6: Cook Until Tender

Cook the potatoes until they are fork-tender, about 15 minutes. A fork should slide into the center easily without the potatoes falling apart.

Step 7: Cool the Potatoes

Drain the potatoes and let them cool for 5 minutes. This short rest allows excess moisture to escape and makes smashing easier.

Step 8: Arrange on the Baking Sheet

Arrange the potatoes on a parchment-lined baking sheet. Leave a little room between them so the edges can crisp.

Step 9: Smash the Potatoes

Press each potato gently with the bottom of a glass until flattened. Do not press too hard, or the potatoes may break apart.

Step 10: Mix the Seasoning

Stir the olive oil, melted butter, garlic, rosemary, parsley, salt, and pepper together. Mix until the herbs and garlic are spread evenly through the seasoned oil.

Step 11: Brush with Seasoning

Brush the potato tops with the seasoned oil mixture. Try to coat the tops and the rough edges for the best flavor and browning.

Step 12: Bake Until Golden

Bake the potatoes for 25 to 30 minutes until crisp and golden. Serve them warm while the edges are at their crunchiest.

Recipe Snapshot

Pro Tips for Making Smashed Potatoes

• Use small potatoes that are close in size so they become tender at about the same time.
• Let the boiled potatoes cool briefly before smashing to help them hold their shape.
• Press firmly enough to flatten the potatoes, but gently enough to keep them in one piece.
• Leave space between the potatoes on the baking sheet so hot air can crisp the edges.
• For the deepest golden color, make sure the seasoned oil reaches the rough edges of each potato.

How to Serve Smashed Potatoes

• Serve alongside roasted chicken, baked fish, or a hearty vegetable main dish.
• Add a spoonful of sour cream or plain yogurt for a cool, creamy contrast.
• Scatter extra parsley or rosemary over the top just before serving.
• Pair with steamed green beans, glazed carrots, or a crisp garden salad.

Make Ahead and Storage

Storing Leftovers

• Let the potatoes cool, then place them in a covered container and refrigerate within 2 hours.
• Store leftovers in the refrigerator for up to 3 days.

Freezing

• Arrange cooled potatoes in a single layer and freeze until firm before transferring them to a freezer-safe container.
• Use frozen potatoes within 2 months for the best texture.

Reheating

• Reheat refrigerated or frozen potatoes on a baking sheet in a 400°F oven until hot and crisp.
• Allow frozen potatoes extra time and check that they are heated through before serving.

Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.

Final Thoughts

These crispy smashed potatoes bring a little old-fashioned comfort to the table, one golden, buttery bite at a time.

FAQs

Here are a few helpful answers for making this cozy potato side dish.

Can I use large potatoes?

Small yellow or red potatoes work best because they cook evenly and smash neatly. If using larger potatoes, cut them into smaller pieces before boiling.

Why are my smashed potatoes not crispy?

Make sure the potatoes are not crowded on the baking sheet and that the oven is fully preheated. Brushing the rough edges with the seasoned oil mixture also helps them brown.

Can I prepare smashed potatoes ahead of time?

Yes. Boil and smash the potatoes earlier in the day, then refrigerate them covered. Brush with the seasoning mixture and bake when you are ready to serve.

Can I use dried herbs instead of fresh?

Yes, you can use a smaller amount of dried rosemary or parsley. Add it to the oil and butter mixture so the flavor spreads evenly over the potatoes.