Crispy Smashed Potatoes
These Crispy Smashed Potatoes are the side dish of dreams—golden brown, crunchy on the outside, fluffy on the inside, and loaded with garlic, olive oil, and the perfect amount of salt. Whether you're making sides made with potatoes for a weeknight dinner or serving them at your next gathering, these are always a hit. Quick, easy, and naturally gluten-free, they’re a healthier alternative to fried potatoes—but just as satisfying.
Calories: 180kcal
Ingredients
- 1½ lbs baby potatoes red, Yukon gold, or fingerlings
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional toppings: chopped parsley thyme, parmesan, or red pepper flakes
Instructions
- Boil the potatoes: Add potatoes to a large pot, cover with water, and bring to a boil. Salt the water generously and cook until fork-tender (about 15–20 minutes).
- Prep the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
- Smash the potatoes: Drain and cool slightly. Arrange on the baking sheet and gently smash each potato with a fork or bottom of a glass to about ½ inch thick.
- Season: Mix olive oil and minced garlic. Brush over the potatoes. Sprinkle with salt, pepper, and any optional toppings.
- Roast: Bake for 25–30 minutes or until crispy and golden brown. Broil for 2–3 extra minutes for ultimate crunch.
- Serve: Garnish with fresh herbs or cheese and enjoy warm!
Notes
- For extra crispy results, dry the potatoes well before smashing and don’t overcrowd the pan.
- Use red skin potatoes or Yukon golds for the best texture.
- Feel free to add toppings like crumbled feta, chopped bacon, or a drizzle of hot honey.
- Air fryer method: After boiling and smashing, cook at 400°F for 10–12 minutes.
- Great make-ahead option: boil and smash ahead, then roast just before serving.