Crispy Smashed Potatoes
I’ve had potatoes in many ways, but these smashed potatoes are SUCH a game changer. It’s going to be tough to go back to enjoying potatoes any other way! They’re crispy on the outside, soft on the inside, and can be dipped into your favorite sauce.
They’re also just so simple to make. Golden baby potatoes are boiled, smashed, brushed with olive oil, and roasted until perfectly crunchy. Add a sprinkle of parmesan or fresh parsley, and you’ve got a simple but irresistible treat.
Why You’ll Love these Crispy Smashed Potatoes
- Simple ingredients
- Perfectly crisp texture
- Easy to customize: Add garlic, herbs, or spices for extra flavor.
- Perfect for meal prep or entertaining: Make a batch for a weeknight dinner or serve at your next gathering.
Ingredients You’ll Need
- Baby gold potatoes
- Extra virgin olive oil
- Sea salt
- Optional toppings: shaved parmesan, chopped parsley, black pepper, chili flakes
How to Make Crispy Smashed Potatoes
Preheat the oven to 425° F. Boil potatoes in salted water until fork tender, about 20-25 minutes.
Drain & dry: Let the potatoes drain in a colander for 5 minutes.
Smash them: Place the potatoes on a baking tray and gently smash each to about ¼ inch thick. Let them steam dry for 5 minutes.
Oil and season: Brush olive oil evenly over the potatoes, making sure it gets into every crack. Sprinkle with flaky sea salt.
Bake for 35-40 minutes until deep golden and crisp.
Top with parmesan, parsley, and enjoy with your favorite salsas/sauces. Serve hot!
Crispy Smashed Potatoes
Ingredients
- 12-14 baby gold potaoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt, plus more for serving
- shaved parmesan, optional
- chopped parsley, optional
- black pepper, optional
Instructions
- Preheat the oven to 425° F.
- Bring a pot of water to the boil, add 1 tbsp salt. Add the potatoes and cook until fork tender, around 20-25 minutes.
- Drain the potatoes and let them dry in the colander for about 5 minutes.
- Place the potatoes on a baking try and smash them down with the bottom of a measuring cup or regular cup, until about 1/4 inch thick (the thinner, the crispier). Leave them on the tray to steam dry for 5 minutes (helps with crispiness).
- Coat the tops generously with the olive oil using a basting brush to get the oil evenly distributed in all the cracks and grooves. Season with flaky sea salt.
- Roast for 35-40 minutes, or until deep golden and crispy.
- Serve hot, sprinkled with freshly grated parmesan or parsley if desired.
Obsessed with these!!! Make them once a week for my family and they LOVE them!
The best recipes are truly the simplest and most versatile ones! I paired these crispy potatoes with lemon garlic chicken thighs and my husband went back for thirds. These potatoes are a showstopper!