Smashed potatoes are just the funniest way to enjoy this classic side dish! Buttery, fluffy, and with just the right crunch, they bring comfort to any meal.
I love how quick and easy they are to whip up. Just boil, smash, and roast—simple as that! Pair them with anything, and you’re in for a treat!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes are perfect for this recipe. They have a buttery flavor and creamy texture. If you can’t find these, red potatoes work well too. For a lighter option, you could even use sweet potatoes for a different taste.
Olive Oil: I love using extra virgin olive oil for its rich flavor, but you can substitute it with vegetable oil or melted butter if that’s what you have on hand. Each oil gives a little twist to the overall taste!
Herbs and Seasonings: Garlic powder and onion powder are great, but fresh garlic and onions add a deeper flavor. For thyme, if you don’t have dried, fresh thyme will elevate the taste even more. You can also use rosemary or oregano for a different herbal note.
Fresh Herbs for Garnish: Parsley and chives are great options for garnish, adding freshness and color. If you don’t have these, feel free to skip it or substitute with whatever fresh herbs you have, like scallions or dill!
How Do You Get Crispy Smashed Potatoes?
Getting those smashed potatoes perfectly crispy is all about the right technique! Here’s how to ensure they turn out golden and delightful:
- First, make sure to boil the potatoes until they are very tender; don’t rush this step! A little overcooked is okay.
- After smashing, let them sit for a minute to allow the edges to dry. This helps them crisp up better in the oven.
- Coat the smashed potatoes evenly with the olive oil mixture, as this helps achieve that golden color.
- Give them enough space on the baking sheet; crowded potatoes won’t crisp up well.
- Finally, keep an eye on them in the oven, as oven times can vary. Bake until they’re crispy and golden!
How to Make Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small potatoes (Yukon Gold or baby potatoes)
For the Seasoning:
- 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 herbs (e.g., parsley or chives)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the potatoes, plus an additional 20-25 minutes to bake them. So, you can expect the total time to be around 40-50 minutes. Perfect for a delightful side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This will help get those potatoes nice and crispy once they’re in the oven!
2. Boil the Potatoes:
Wash the small potatoes thoroughly under running water to remove any dirt. Place them in a large pot and cover them with water. Add a generous amount of salt to the water. Bring the pot to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Use a fork to check if they’re tender enough!
3. Drain and Cool:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes until they’re safe to handle. You want to smash them gently without burning your hands!
4. Smash the Potatoes:
Place the slightly cooled potatoes on a baking sheet lined with parchment paper. Take the bottom of a glass or a potato masher and gently smash each potato until they’re flattened but still in one piece. This will help them get crispy in the oven!
5. Season the Potatoes:
In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, salt, and pepper. Drizzle this delicious mixture over the smashed potatoes, making sure each one is well coated for maximum flavor!
6. Bake to Perfection:
Put the baking sheet in the preheated oven and bake the potatoes for 20-25 minutes, or until they turn crispy and a beautiful golden brown. Keep an eye on them—no one likes burnt potatoes!
7. Garnish and Serve:
Once they’re ready, take the smashed potatoes out of the oven. If you’d like, sprinkle some fresh herbs like parsley or chives on top for a lovely finish. Serve them warm as a scrumptious side dish. Enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or baby potatoes are ideal, you can use other varieties like red potatoes or even russets. Just keep in mind that different potatoes may require slightly different cooking times to become fork-tender.
How Can I Make This Recipe Ahead of Time?
You can prepare the potatoes by boiling them and smashing them ahead of time. Then, store them in the fridge for up to 2 days. When you’re ready to bake, simply drizzle with the olive oil mixture and pop them in the oven! You may need to add a couple of extra minutes to the baking time if they’re going in cold.
What Should I Do with Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy again. You can also microwave them, but they won’t be as crispy.
Can I Substitute Fresh Herbs for Dried Ones?
Yes, you can! If you’re using fresh herbs like thyme, use about three times the amount of fresh as you would dried since fresh herbs have a milder flavor. Just chop them finely and mix them into the oil mixture before drizzling it over the smashed potatoes.
