Crispy Smashed Potatoes Recipe Easy Perfectly Crunchy Side Dish Ideas
A simple and reliable recipe for perfectly crunchy smashed potatoes with crispy edges and fluffy insides, made with pantry staples and perfect for weeknight dinners or holiday side dishes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50-60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (700g) baby potatoes (Yukon Gold or red potatoes recommended)
- 3 tablespoons (45ml) extra virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are just fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and let them sit for about 5 minutes to dry out slightly. They should be warm but not hot when you smash them.
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
- Arrange the potatoes on the baking sheet leaving space between each one. Use a potato masher or flat-bottomed glass to press down firmly until each potato is about ½ inch thick and slightly flattened.
- In a mixing bowl, toss the smashed potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper, making sure every crevice is coated.
- Bake the potatoes for 25 to 30 minutes, flipping them halfway through baking. They are done when the edges are deep golden brown and the centers are fluffy but not dry.
Notes
Do not skip the smashing step to achieve crispy edges. Use waxy potatoes like Yukon Gold or red potatoes for best results. Bake at high heat (450°F) and flip halfway through for even crispiness. Drain and dry potatoes well before smashing to avoid sogginess. Reheat leftovers in a skillet with olive oil to maintain crispiness. Avoid freezing as it affects texture.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 150
- Sugar: 1
- Sodium: 220
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
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