Smashed potatoes are a fun twist on your usual mash! They are crispy on the outside and fluffy inside, making them a joy to eat. Just boil, smash, and roast for a perfect side dish!
I love to sprinkle some herbs and a bit of cheese on top. Trust me, it makes them extra tasty! Plus, who can resist a potato that’s been smashed? It’s like they’re begging for a good time! 😄
Key Ingredients & Substitutions
Baby Potatoes or Yukon Gold: These varieties are perfect for smashing due to their waxy texture. If you can’t find them, red potatoes are a good alternative, though they may not hold up as well.
Olive Oil: This adds wonderful flavor and helps achieve a crispy texture. If you’re looking for a substitute, avocado oil or melted butter works great too!
Garlic Powder & Onion Powder: These are crucial for flavor. Fresh garlic and onions can be used, just be careful with the amounts—start with less since they can be stronger.
Thyme: Dried thyme is good, but fresh thyme brightens the dish. If you don’t have thyme, rosemary or oregano could be tasty substitutes.
Parmesan Cheese: Grated Parmesan adds a cheesy finish. Nutritional yeast is a great dairy-free substitute, or you can skip it for a lighter version.
How Do I Get My Smashed Potatoes Extra Crispy?
Achieving that crunchy exterior is all about technique. After boiling, make sure to let the potatoes rest to release moisture. This helps them crisp up in the oven.
- Spread the potatoes on the baking sheet with space between each to ensure even cooking.
- Smashed potatoes should be about an inch thick for a perfect crispy bite. Use a gentle pressure.
- Make sure to drizzle enough olive oil and toss them well before baking to coat all surfaces.
- Consider broiling them for 2-3 minutes at the end for an extra crispy finish—just watch them closely!
How to Make Crispy Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds baby potatoes or small Yukon Gold potatoes
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- Salt and pepper to taste
For Garnish (Optional):
- Fresh thyme leaves
- Grated Parmesan cheese
How Much Time Will You Need?
You’ll need about 15 minutes to prep the potatoes and about 30 minutes to bake them. Overall, the total time is around 45 minutes, including boiling and baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get your oven nice and hot for those crispy potatoes!
2. Boil the Potatoes:
Next, wash the baby potatoes thoroughly and put them in a large pot. Add enough cold water to cover the potatoes and a generous pinch of salt. Bring the water to a boil and let the potatoes cook until they’re fork-tender, which should take about 15-20 minutes. This means you should be able to easily poke them with a fork.
3. Drain and Steam:
Once the potatoes are done, drain them in a colander. Let them sit for a few minutes so they can steam off any excess moisture. This step is key to achieving crispy potatoes!
4. Smash the Potatoes:
Line a baking sheet with parchment paper and spread the drained potatoes on it. Use a potato masher or the bottom of a glass to gently smash each potato down to about 1 inch thick. Don’t worry about making them perfect; a few cracks are fine!
5. Season and Coat:
Drizzle the olive oil over the smashed potatoes. Then, sprinkle on the garlic powder, onion powder, dried thyme, salt, and pepper. Gently toss the potatoes to ensure they’re coated evenly in all those tasty flavors.
6. Bake Them Crispy:
Pop those potatoes into the preheated oven. Bake for about 25-30 minutes or until the edges turn crispy and golden brown. Keep an eye on them during the last few minutes!
7. Add Cheese (Optional):
If you love a cheesy flavor, sprinkle some grated Parmesan cheese over the potatoes during the last few minutes of baking for an extra delicious touch.
8. Serve and Enjoy!
Once they’re done baking, take the potatoes out of the oven and let them cool slightly. Garnish with fresh thyme leaves if you’d like, and serve them warm. Enjoy your yummy, crispy smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes and Yukon Golds are great choices, you can also use red potatoes or even russet potatoes. Just keep in mind that cooking times may vary slightly, especially for larger potatoes, so make sure they are fork-tender before smashing.
What Can I Substitute for Olive Oil?
If you’re looking for a substitute for olive oil, melted butter or avocado oil works wonderfully as well. You could even try a flavored oil like garlic or herb-infused oil for an extra kick! Just use the same amount as the recipe calls for.
How to Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again.
Can I Make These Smashed Potatoes Ahead of Time?
Yes, you can prepare the smashed potatoes ahead! Boil and smash them earlier in the day, then store them in the fridge. When you’re ready to bake, drizzle with olive oil and seasonings, then pop them in the oven. Just be aware that they might take a few extra minutes to get crispy.
