These smashed potatoes are SUCH a tasty aspect dish or snack! They’re crispy on the skin, creamy within the center, and filled with savory garlic taste.
Crispy smashed potatoes? Two, no, three. …Okay, extra like 4 for me, please!
I’m an enormous fan of potato wedges, roasted potatoes, and even French fries, however these crispy smashed potatoes may simply be my favourite potatoes but. They’ve wonderful crispy skins, comforting creamy middles, and a savory garlic-Parmesan taste that I’m fairly positive nobody might ever get sufficient of.
Conveniently, they’re excellent for all kinds of events. Prime them with a drizzle of chipotle sauce, and so they’d make a mouthwatering sport day snack. Sprinkle them with recent herbs, and so they’d be a crowd-pleasing Thanksgiving side dish. The nice factor is that you just don’t have to select! When you do that smashed potatoes recipe, you may come again to it time and time once more.
Smashed Potatoes Recipe Components
Right here’s what you’ll must make this smashed potatoes recipe:
- Potatoes, in fact! I like utilizing yellow potatoes for this recipe as a result of they arrive out particularly creamy – nearly buttery – within the center. To ensure that the potatoes to crisp up within the oven, you’ll want them to be small. Search for ones which might be not more than 2 inches in diameter.
- Further-virgin olive oil – It helps the potatoes develop into golden brown and crisp as they bake. You’ll drizzle some on the potatoes and brush the remainder on the baking sheets in order that the potatoes crisp up beneath.
- Garlic powder and onion powder – For savory, umami taste.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements under.
How one can Make Smashed Potatoes
I like to consider this smashed potatoes recipe in three elements: boil, smash, and bake. Right here’s the way it goes:
First, boil. Place the potatoes in a big pot, and canopy them with one inch of chilly water. Add 1 teaspoon salt and convey to a boil. Cook dinner till the potatoes are simply previous fork-tender, 15 to twenty minutes.
Subsequent, smash. When you boil the potatoes, brush 2 massive rimmed baking sheets with olive oil. That’s proper! Utilizing parchment paper is my default, however I don’t suggest that you just use it right here. Baking the potatoes straight on the oiled sheet pan helps them develop into particularly crispy beneath.
When the potatoes are tender, drain them and organize them on the oiled baking sheets. Use the again of a measuring cup to fastidiously press them down till they’re about 1/4-inch thick.
Drizzle with olive oil…
… and sprinkle with the garlic powder, onion powder, salt, and pepper.
Lastly, bake! Roast the potatoes till they’re golden brown and crisp across the edges, about 25 to 35 minutes, rotating the pans midway.
That’s it!
Smashed Potatoes Serving Ideas
These smashed potatoes are greatest served scorching off the baking sheet, after they’re nonetheless good and crisp from the oven. Earlier than you dig in, garnish them with no matter toppings you want. Listed below are a few of my favorites:
Devour them on their very own as an appetizer or snack, or serve them as a aspect dish with a bigger meal. They pair very well with veggie burgers, black bean burgers, or BBQ sandwiches, and so they’re additionally a unbelievable vacation aspect dish. Serve them alongside classics like green bean casserole, cranberry sauce, and stuffing, or any of those 50 Thanksgiving Side Dishes!
Extra Favourite Potato Recipes
In the event you love these crispy smashed potatoes, attempt one among these yummy potato recipes subsequent:
Smashed Potatoes
Serves 4 to six
These crispy smashed potatoes are a enjoyable, flavorful aspect dish or snack! They’re greatest straight off the sheet pan, after they’re nonetheless crisp and scorching from the oven.
- 2 kilos small yellow potatoes
- 2 teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, extra for the pans
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- Freshly floor black pepper
- 1 tablespoon finely chopped recent herbs, (parsley, chives, and/or dill)
- Flaky sea salt, non-obligatory
- Parmesan cheese, non-obligatory
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Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
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Place the potatoes and 1 teaspoon of the salt in a big pot and fill it with sufficient water to cowl the potatoes by 1 inch. Carry to a boil and cook dinner till the potatoes are tender and fork-tender, 15 to twenty minutes.
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Drain the potatoes and allow them to cool barely. Place every potato onto the oiled baking sheet and use the again of a measuring cup to smash them down till they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or till golden brown and crisp across the edges, rotating the pans midway.
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Season to style with extra sea salt, or flaky sea salt, recent herbs, and sprinkles of Parmesan, if desired.
