Smashed potatoes are fluffy and fun! You start with tender potatoes, boil them up, and then give them a gentle smash before roasting. The result is crispy edges with a soft inside!
They’re like the laid-back cousin to mashed potatoes. I love to sprinkle them with herbs and a bit of cheese to add extra flavor. Perfect for sharing or just for me! 😄
Key Ingredients & Substitutions
Baby Potatoes: You can use any small potatoes you prefer. I often switch to Yukon Golds for their creamy texture, or even red potatoes, which hold up well. If you can only find larger potatoes, just chop them into smaller pieces.
Olive Oil: Extra virgin olive oil adds a nice flavor, but you could swap it for canola or avocado oil if that’s what you have. These options also have high smoke points, making them great for baking.
Garlic Powder & Onion Powder: If you’re short on these, fresh minced garlic and chopped onions work just fine! Use about 1 clove of garlic and 1/4 of a small onion for each teaspoon of powder.
Fresh Thyme: Fresh thyme really elevates this dish, but dried thyme will also work. Just use a smaller amount since dried herbs are more concentrated. Rosemary is a lovely alternative too!
Parmesan Cheese: I love adding Parmesan for that extra richness, but you can skip cheese entirely for a dairy-free option or use a vegan cheese if you’re looking for alternatives.
How Do I Get My Smashed Potatoes Crispy?
Achieving that perfect crispiness is key for smashed potatoes! Here are some tips:
- Make sure to cook the potatoes until just fork-tender; you don’t want them too soft.
- When you’re smashing the potatoes, leave them slightly chunky. The more cracks there are on the surface, the better they will crisp up in the oven.
- Don’t skimp on the olive oil! A good drizzle helps create a crispy exterior.
- To ensure even crispness, give them space on the baking sheet. Avoid overcrowding, so the heat circulates properly.
- Keep an eye on your potatoes towards the end of baking. If they aren’t golden, let them bake a few minutes longer!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or any small potatoes)
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
For Garnish (Optional):
- Fresh thyme leaves (or rosemary), for garnish
- Grated Parmesan cheese (optional), for topping
How Much Time Will You Need?
This delightful dish takes about 15-20 minutes for prep, plus an additional 20-25 minutes for baking, bringing the total to about 40-45 minutes. Perfect for a quick side that packs a punch of flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This is just the right temperature to get those potatoes crispy and delicious!
2. Boil the Potatoes:
In a large pot, bring salted water to a boil. Add in your baby potatoes and boil them until they’re fork-tender, which should take about 15-20 minutes. You want them soft enough to smash, but not falling apart!
3. Drain and Cool:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. This will make them easier to handle when it comes time to smash!
4. Smash the Potatoes:
Transfer the cooled potatoes to a baking sheet lined with parchment paper. Using a fork or a potato masher, gently smash each potato until flattened but still in one piece. It’s okay if they don’t look perfect; that’s part of the charm!
5. Season the Potatoes:
Drizzle the olive oil over your smashed potatoes. Then, sprinkle some garlic powder, onion powder, salt, and black pepper on top. Toss them gently to make sure every potato is well coated in the tasty seasoning.
6. Bake Until Crispy:
Pop the baking sheet in your preheated oven and bake for about 20-25 minutes. You want those potatoes to turn a lovely golden brown and get crispy around the edges. Yum!
7. Add Cheese (Optional):
When you take the potatoes out of the oven, if you’re feeling cheesy, sprinkle some grated Parmesan cheese on top while they’re still hot. It will melt beautifully!
8. Garnish and Serve:
Finally, sprinkle some fresh thyme leaves or rosemary over your smashed potatoes for a fresh touch. Serve and enjoy your delicious smashed potatoes as a perfect side dish!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes are great for this recipe, you can also use other small potatoes like new potatoes or even Yukon Golds. Just make sure they’re similar in size to ensure even cooking. If using larger potatoes, cut them into chunks to maintain the same cooking time.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Make These Smashed Potatoes Vegan?
Yes, you can easily make this dish vegan by leaving out the Parmesan cheese. The olive oil and seasonings will still give the potatoes a fabulous flavor. You can also add nutritional yeast for a cheesy flavor if desired!
What Can I Use Instead of Olive Oil?
If you don’t have olive oil on hand, you can substitute it with melted butter or any other cooking oil like avocado or vegetable oil. Keep in mind that using a different oil may slightly alter the flavor, but it will still taste delicious!
