Imagine crispy, golden-brown potatoes that give way to a fluffy interior as you sink your fork in. That’s the magic of Smashed Potatoes! After multiple tests, I discovered the perfect combination of textures and flavors that make these a standout side dish. They’re quick enough for a weeknight meal and elegant enough for guests. If you love potatoes, you might also enjoy my Potato Salad Recipe.
About Smashed Potatoes
Smashed Potatoes hold a special place in my heart and kitchen. This dish blends simplicity and comfort, making it a family favorite. Each time I tested this recipe, I learned a bit more—whether it was the right oil amount for crispiness or how much salt to enhance the flavor. These potatoes are versatile enough for any occasion and budget-friendly to prepare.
- Quick prep time—perfect for busy weeknights.
- Budget-friendly ingredient list—no need to break the bank.
- A cozy dish that’s sure to please all ages.
Key Ingredients & Their Roles
- Potatoes: The stars of the show—small red or yellow potatoes yield a creamy interior.
- Kosher Salt: Enhances flavor; use sparingly if you’re watching sodium intake.
- Olive Oil: Adds richness; can be swapped for avocado oil if desired.
- Flaky Sea Salt: For finishing touches; it gives a delightful crunch when sprinkled on hot potatoes.
How to Make Smashed Potatoes
- Place the rinsed small potatoes in a large saucepan and cover them with cold water by 1 inch. Bring to a boil over high heat and add kosher salt. Once boiling, lower to a steady simmer and cook for 15 to 25 minutes—test with a paring knife until tender.
- Preheat your oven to 425ºF with two rimmed baking sheets inside for extra crispy potatoes.
- Drain the potatoes and allow them to cool for 5 to 10 minutes on a dish towel; this step helps achieve that perfect outer crisp.
- When cool enough to handle, place each potato on a cutting board and press down gently with your hand or a measuring cup until approximately 1/4 inch thick.
- Remove the hot baking sheets from the oven, drizzle with olive oil, and arrange the flattened potatoes evenly. Season generously with flaky salt, and bake for 20 to 25 minutes until golden brown and crispy.
- Finish with freshly ground black pepper and serve hot. You’ll love how quickly they disappear!
Pro Tips & Troubleshooting
- A key discovery: Letting the potatoes cool for a few minutes helps them crisp up beautifully in the oven.
- If your potatoes break apart while smashing, try using an oil-coated baking sheet; it helps them maintain shape.
- Want a flavor twist? Add minced garlic to the olive oil for a garlicky delight.
- You can easily scale this recipe; just remember to adjust your cooking time based on the number of potatoes you’re using.
Storage & Make-Ahead Guide
Store any leftover Smashed Potatoes in the fridge for up to 3 days. For longer storage, place them in the freezer for up to 2 months. Reheat in a 400ºF oven for about 10 minutes to restore their crispiness. After testing diff ways to store them, I found that freezing can dull their texture slightly but they remain tasty.
What to Serve With Smashed Potatoes
These Smashed Potatoes are perfect alongside grilled meats like steak or chicken. Pair them with a fresh garden salad or garlic bread for a complete meal. For more ideas, check out my Roasted Broccoli and Carrots and Garlic Butter Ritz Bread.
Frequently Asked Questions
- How do I know when the potatoes are done cooking? They should be easily pierced with a knife.
- Can I use other types of potatoes? Yes, feel free to experiment with Yukon gold or even fingerling potatoes!
- What if the potatoes stick to the baking sheet? Make sure to oil the sheet well and allow them to rest after smashing.
- Can I prepare these potatoes ahead of time? Yes, you can prep them up to the smashing stage and then bake them just before serving.
- How can I make them even crispier? Let them cool longer after boiling and add more oil before baking.
Final Thoughts
There you have it—delicious Smashed Potatoes that are sure to become a staple in your meal rotation. I love enjoying these with a sprinkle of cheese on top for those special family dinners. I invite you to give this recipe a try and share your results with me!
More Recipes You’ll Love
- Garlic Mashed Potatoes – a classic creamy side dish that pairs perfectly with the crispy texture of smashed potatoes.
- Roasted Potatoes with Baked Feta and Garlic – adds a flavorful twist and makes a great side for brunch or dinner.
- Potato Salad Recipe – a refreshing alternative that complements summer meals beautifully.
Smashed Potatoes
Ingredients
Potatoes
- 2 pounds small red or yellow ‘creamer’ potatoes rinsed or scrubbed if dirty
Seasoning
- 1 tablespoon kosher salt
- 4-6 tablespoons olive oil for drizzling
- 1 to taste freshly ground black pepper
- for sprinkling optional flaky sea salt
Instructions
Boiling the Potatoes
- In a large saucepan, place the potatoes and cover them with cold water by 1 inch. Bring the water to a boil over high heat and add the salt. Adjust to a simmer and cook until tender.
Preparing for Baking
- Drain the potatoes and allow them to rest for 5-10 minutes to cool slightly.
- Flatten the potatoes and arrange them on a baking sheet with olive oil and salt.
Baking
- Bake until golden and crispy, about 20-25 minutes.
Notes
For the best results, ensure they are evenly spaced on the baking sheet during cooking.