Crispy smashed potatoes are one of those super easy side dishes that I make over and over again. They are a family favorite so they are always on the menu. Here’s how I make these scrumptious potatoes.
Let’s talk potatoes!
There are a few different kinds of potatoes you can choose from, but I am partial to baby Yukon gold or baby red potatoes. Either works perfectly in this recipe. You should scrub the potatoes clean and then add them to a large pot and fill it with water. Bring the water to a boil and cook the potatoes for about 10-15 minutes until fork tender. Don’t overcook them so they are falling apart. You need them to stay intact so you can smash them.
Time to smash!
After you drain the potatoes dump them on a parchment-lined baking sheet. Next, take a glass with a flat bottom and spray the bottom of the glass with non-stick spray. Then, press the glass onto the potatoes and gently smash. Repeat until all of the potatoes are smashed. Once they are smashed, drizzle some olive oil over the top of each potato.
Let’s season the potatoes
When it comes to seasoning these potatoes anything goes. Keep it simple with just salt and pepper or I like to use a blend of dried spices of oregano, garlic, onion, paprika, salt, and pepper. Be careful if using fresh herbs, they tend to burn because of the high heat of the oven.
Time to make these potatoes crispy!
Preheat your oven to 450 degrees. Next, pop the baking sheet into the oven and roast for about 20-30 minutes, until the edges are crispy and the potatoes are golden brown. Every oven is different so the time varies. Cook them as long as they need to crisp up to your likeness. They do not need to be flipped or turned or anything!
Time to eat!
Serve these crispy smashed potatoes alongside just about anything. Try them with Crispy Tilapia Fish Sticks or Turkey Meatloaf. My daughter Sophia insists the only way to truly enjoy these potatoes is with ketchup, but ranch dressing is also pretty yummy.
Crispy Smashed Potatoes
Baby potatoes are boiled, smashed, seasoned and then baked to a crispy perfection. Serve alongside just about anything and enjoy!
Ingredients
- 1-2 lbs. small potatoes (Red or Yukon Gold)
- Olive Oil
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Instructions
1. Preheat oven to 450 degrees.
2. Prepare a baking sheet with parchment paper.
3. Put potatoes into a large pot and cover with water. Bring to a boil and cook until just fork tender. (Not falling apart) About 10-15 minutes.
4. While potatoes are cooking combine all the spices into a small bowl. Anything goes here. If you prefer rosemary or thyme go for it! There is no wrong way to spice these up. Feel free to experiment.
5. Drain potatoes in a colander and shake out all of the water. Drying them out as mush as possible.
6. Place the potatoes on the prepared baking sheet and spread out evenly.
Time to smash!!
7. Using the bottom of a glass or coffee mug. Spray the bottom of the glass or mug with non-stick cooking spray. Then press the potatoes gently with the glass until smashed. Repeat until all the potatoes have been smashed.
8. Drizzle each potato with olive oil and sprinkle with spice mixture.
9. Bake 20-30 minutes until brown and crispy. This could take longer depending on your oven. Serve immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 605mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
