Smashed potatoes are the perfect mix of crispy and creamy. Simply boil the potatoes, smash them down, and roast until golden. They’re a fun twist on traditional mashed potatoes!
I love how easy they are to make and how everyone loves them! Just top with your favorite herbs or cheese for a tasty side dish. Seriously, who can resist that crunch? 😋
Key Ingredients & Substitutions
Potatoes: Baby potatoes like Yukon Gold or baby reds are great for this recipe thanks to their creamy texture. If you don’t have these, feel free to use regular potatoes like Russets, but cut them into smaller chunks for even cooking.
Olive Oil: This adds a lovely flavor and helps crisp the potatoes. If you want a different taste, avocado oil or melted butter can be good substitutes. Just keep in mind butter can burn more easily, so watch it closely.
Garlic: Fresh garlic adds a delicious punch. If you don’t have fresh, garlic powder works in a pinch—about 1/4 teaspoon should do. However, start light and taste as you go since it can be more potent.
Thyme: I love using fresh thyme for its vibrant flavor, but dried thyme can be used instead. If you’re not a fan of thyme, rosemary or oregano are excellent substitutes that will also enhance the potatoes nicely.
Parmesan Cheese: Grated Parmesan adds a savory layer. If you want a dairy-free option, you can skip it or try nutritional yeast for a cheesy flavor without the cheese.
How Do I Get My Smashed Potatoes Extra Crispy?
Getting that perfect crispy outer layer is key to amazing smashed potatoes. Here are some tips to make them crunchy and golden:
- Make sure to flatten the potatoes enough. Don’t press them too hard, but enough to break the skin, allowing more surface area to crisp up.
- Use plenty of olive oil on both the baking sheet and the tops of the potatoes. This helps achieve that crispy texture.
- Roast them at a high temperature—450°F (230°C)—and leave space between them on the baking sheet; overcrowding can lead to steaming rather than roasting.
- Consider flipping the potatoes halfway through cooking for even crisping on both sides.
These techniques will help you get those delightful, crispy edges that everyone loves!
How to Make Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 1 pound small or baby potatoes (e.g., Yukon Gold or baby reds)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping (about 1/4 cup)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious smashed potatoes recipe takes about 45-50 minutes total, including 15-20 minutes for boiling the potatoes and 20-25 minutes for roasting them in the oven. Easy and tasty!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 450°F (230°C). This will ensure it’s hot and ready for roasting your smashed potatoes later on.
2. Prepare the Potatoes:
Wash the potatoes well to remove any dirt. Place them in a large pot and cover them with water. Add a generous pinch of salt to the water, then bring it to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. You want them soft enough to smash easily!
3. Smash the Potatoes:
Once the potatoes are done, drain them and let them cool for a few minutes. When they’re cool enough to handle, take the bottom of a cup or your hand and gently press down on each potato until they are flattened but still holding their shape.
4. Season the Potatoes:
On a baking sheet, drizzle the olive oil and spread it around to coat the surface. Place the smashed potatoes on the baking sheet. Brush or drizzle some olive oil over the tops of the potatoes. Sprinkle the minced garlic, thyme, salt, and pepper evenly over them. If you like cheese, go ahead and sprinkle some Parmesan on top!
5. Roast in the Oven:
Slide the baking sheet into the preheated oven and roast the potatoes for about 20-25 minutes. You want to see the edges getting crispy and golden brown—this is where the flavor is!
6. Garnish and Serve:
Once they are perfectly roasted, take the potatoes out of the oven and let them cool for a couple of minutes. Before serving, you can garnish them with some fresh parsley if you choose. Now, your delicious smashed potatoes are ready to enjoy warm!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and baby reds are favorites for their creamy texture, you can use any waxy potato like fingerling or new potatoes. Just ensure they are roughly the same size for even cooking!
How Can I Make This Recipe Dairy-Free?
If you’d like to skip the cheese, simply omit the Parmesan. You can also enhance the flavor by adding nutritional yeast for a cheesy taste while keeping it plant-based!
Can I Prepare Smashed Potatoes Ahead of Time?
You can prep the potatoes ahead by boiling and smashing them. Store the smashed potatoes in the fridge for up to 24 hours before roasting. Just brush with olive oil and season right before baking!
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes for crispy edges again!
