Smashed potatoes are the ultimate comfort food! They are fluffy, creamy, and just a bit crispy on the edges. Perfect for pairing with your favorite dishes.
These little bites of joy are super easy to make. Just boil, smash, and bake with some butter and garlic. Trust me, you’ll be coming back for more! 🥔💖
Key Ingredients & Substitutions
Baby Potatoes: I recommend using baby potatoes for their tender texture and perfect size for smashing. If you can’t find them, any small waxy potatoes like red or Yukon gold will work just as well.
Olive Oil: Olive oil adds a nice richness to the potatoes. If you’re looking for a different flavor, you can substitute with avocado oil or melted butter. Both add a lovely taste!
Garlic Powder & Onion Powder: These powders give depth and flavor. You can use fresh garlic and onion if you prefer, just use about 1 clove of garlic and a small onion to add freshness.
Dried Thyme: Thyme brings in a nice herby flavor. If you have fresh thyme on hand, use it instead, but double the amount since fresh herbs are less concentrated.
Paprika: The paprika gives a subtle sweetness and a bit of color. Smoked paprika can add a nice smoky flavor, which gives a lovely twist to the dish!
How Can I Get My Smashed Potatoes Extra Crispy?
To achieve that perfect crispy texture, follow these tips for smashing and baking:
- After boiling and draining, let the potatoes steam for a few minutes in the pot. This dries them out a bit, which helps them crisp up.
- Don’t just smash them; press down gently with just enough force to flatten without breaking apart. The more surface area, the crispier they get!
- Make sure your oven is preheated properly, and give them enough space on the baking sheet for the hot air to circulate.
- Brush the oil mixture generously over them and be sure to flip them halfway through baking for even browning!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
For the Seasoning:
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Optional Garnishes:
- Fresh thyme leaves
- Grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and another 25-30 minutes to bake. So, in total, you’re looking at around 45-50 minutes to enjoy these delicious smashed potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This will help the potatoes get nice and crispy later!
2. Cook the Potatoes:
Place the baby potatoes in a large pot and cover them with water. Heat the pot over high heat and bring it to a boil. Cook the potatoes until they are tender—this should take about 15-20 minutes. You can check if they are done by piercing them with a fork; it should go in easily.
3. Drain and Cool:
Once the potatoes are tender, drain them in a colander and let them cool for a few minutes. You want them to be cool enough to handle without burning your fingers!
4. Smash the Potatoes:
On a baking sheet lined with parchment paper, arrange the cooled potatoes. Using the bottom of a glass or a potato masher, gently smash each potato down until they flatten but still hold their shape. Have fun with it!
5. Make the Seasoning:
In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. This mixture is what will add flavor to your potatoes!
6. Coat the Potatoes:
Drizzle the oil mixture generously over the smashed potatoes. Make sure each one is well-coated so they get all that yummy flavor.
7. Bake to Crispy Perfection:
Pop the baking sheet in the oven and bake the potatoes for about 25-30 minutes. Keep an eye on them, and take them out when the edges are crispy and golden brown.
8. Add Cheese (Optional):
If you like a cheesy flavor, sprinkle some grated Parmesan cheese over the potatoes during the last 5 minutes of baking. Yum!
9. Garnish and Serve:
Once they’re baked to perfection, remove the potatoes from the oven. If you’d like, sprinkle some fresh thyme leaves on top for a lovely touch. Serve warm and enjoy your crispy and flavorful smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can substitute them with small Yukon Gold or red potatoes. Just keep in mind that cooking times may vary slightly based on the size of the potatoes you choose. Aim for potatoes that are uniform in size for even cooking!
How Can I Make These Potatoes Extra Crispy?
If you want even crispier smashed potatoes, try letting them sit on the baking sheet for a few minutes after smashing them before drizzling the oil mixture. Additionally, placing them under the broiler for the last 2-3 minutes of baking can help achieve that perfect crunch. Just watch them closely to prevent burning!
Can I Prepare Smashed Potatoes in Advance?
Yes, you can! Prep the potatoes and smash them earlier in the day, then store them covered in the fridge. When you’re ready to bake, simply drizzle with the oil mixture and pop them in the oven. You might need to add a couple of extra minutes to the baking time if they go in cold.
What’s the Best Way to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and heat in a 375°F (190°C) oven for about 10-15 minutes until warmed through and crispy again. You can also microwave them, but they may lose some of their crispiness.
