Smashed potatoes are the perfect mix of crispy and creamy goodness! You take fluffy potatoes, boil them, and then give them a gentle smash before baking for that golden crunch.
Honestly, they are like traditional mashed potatoes got a fun makeover! I love topping them with butter and herbs for an extra kick. They’re perfect for sharing—if you can resist the urge to eat them all yourself! 😂
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for smashing due to their tender texture. If you can’t find baby potatoes, any small waxy potato, like new potatoes or fingerlings, will work well too.
Olive Oil: This gives a nice flavor and helps achieve crispiness. You can substitute with melted butter or avocado oil if you’d like different flavors or oils on hand.
Garlic: Fresh garlic adds a lot of flavor! If you’re short on fresh, you can use garlic powder (1/4 teaspoon per clove), but the texture and freshness won’t be quite the same.
Fresh Thyme: This herb brings a wonderful aroma. If you don’t have fresh thyme, dried works too—just use less because it’s more potent! A general rule is 1 teaspoon dried thyme for every tablespoon of fresh.
Parmesan Cheese: Optional but tasty! If you’re looking for alternatives, consider grated Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Achieve Perfectly Crispy Smashed Potatoes?
A key to getting crispy smashed potatoes is the cooking and roasting process. Follow these tips for the best results:
- Start with even cooking by boiling the potatoes until fork-tender. Make sure they’re not overcooked to avoid mushiness.
- When smashing, aim for about 1/2 inch thickness. This allows for a good surface area for crispness.
- Drizzle the oil mixture generously over the smashed potatoes for flavor and moisture. Don’t be shy!
- Roast until golden brown. Keep an eye on them at the 20-minute mark, and adjust the time as needed based on your oven.
- For extra crunch, flip the potatoes halfway through roasting for even browning.
How to Make Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 1.5 pounds baby potatoes
- Salt, to taste
- Pepper, to taste
For The Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- Fresh herbs for garnish (like parsley or more thyme)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30-35 minutes to cook, including boiling and roasting. You’ll have a delicious side dish that’s crispy and flavorful in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot when your potatoes are ready to roast.
2. Cook the Potatoes:
Wash the baby potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes and sprinkle in a generous pinch of salt. Bring the water to a boil over high heat, then lower it to medium-low and let the potatoes simmer for about 15-20 minutes, or until they’re fork-tender.
3. Smash the Potatoes:
Once the potatoes are tender, drain them in a colander and let them cool for a few minutes until they’re easy to handle. On a parchment-lined baking sheet, arrange the potatoes so they are evenly spaced apart. Now, take the bottom of a glass or a potato masher and gently smash each potato until they’re about 1/2 inch thick. Don’t worry if they’re not perfect; a little unevenness adds character!
4. Season the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, thyme, salt, and pepper. Drizzle this flavorful mixture over all the smashed potatoes, making sure to coat them well.
5. Add Cheese and Roast:
If you’re using Parmesan cheese, sprinkle it over the smashed potatoes now. Place the baking sheet in the preheated oven and roast the potatoes for 20-25 minutes, or until they look golden brown and crispy on the edges.
6. Serve and Enjoy:
Once they’re done roasting, take the potatoes out of the oven. If you like, garnish with fresh herbs for a nice touch. Serve them warm and enjoy this tasty, crispy side dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are perfect for this recipe, you can use other types like Yukon Gold or red potatoes. Just keep in mind that larger potatoes may require longer boiling times to become fork-tender. Cut them into smaller chunks if needed for even cooking!
What If I Don’t Have Olive Oil?
No problem! You can substitute olive oil with canola oil, avocado oil, or even melted butter for added flavor. Just use the same amount as the recipe specifies — 3 tablespoons should work great!
How Can I Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply spread them out on a baking sheet and pop them in a preheated oven at 400°F (200°C) for about 10-15 minutes until warmed through and crispy again.
Can I Make Smashed Potatoes Ahead of Time?
Yes! You can prepare the smashed potatoes up to the roasting step. Simply boil and smash them, then cover and refrigerate for up to 24 hours. When ready to serve, drizzle with the oil and garlic mixture, and roast as directed. This makes it easy to have a delicious side ready in no time!
