These smashed potatoes are crispy on the outside and soft on the inside—perfect for a cozy meal! Just boil, smash, and bake them for a tasty treat everyone will love.
I giggle every time I make these because it’s like giving potatoes a good hug! They pair great with any dish, or just grab a fork and dig in. Yum! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are ideal for this recipe due to their tender texture. If you can’t find them, small Yukon Gold or red potatoes work as great substitutes because they hold their shape well when cooked.
Olive Oil: Olive oil adds flavor and helps crisp up the potatoes. If you’re looking for a different taste or need a substitute, try avocado oil or melted butter for a rich flavor.
Garlic: Fresh garlic gives a wonderful aroma and bite. If you’re short on fresh garlic, garlic powder can be an alternative. Use about 1/4 teaspoon of powder to replace one clove.
Herbs (Rosemary and Thyme): Fresh herbs bring a bright flavor. If you can’t find rosemary or thyme, Italian seasoning or dried herbs would work. Just remember, dried herbs are more concentrated, so use half the amount.
Parmesan Cheese: This is optional, but I highly recommend it for added flavor. If you prefer a non-dairy option, you can sprinkle nutritional yeast on top for a cheesy taste without the dairy.
How Do I Get the Perfect Smash on My Potatoes?
Smashing the potatoes is a fun step that gives them a unique texture. Here’s how to do it right:
- After boiling, let the potatoes cool a little. This helps prevent them from falling apart.
- Use the bottom of a glass or a potato masher to gently press down on each potato until they flatten but remain intact.
- Avoid smashing too hard; you want them to be crushed but not completely mushy. This ensures they get crispy edges while baking!
Enjoy your deliciously crispy smashed potatoes as a delightful side dish!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
For the Seasoning:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- Salt and black pepper to taste
Optional Toppings:
- Freshly grated Parmesan cheese (for topping)
- Fresh herbs for garnish
How Much Time Will You Need?
This recipe takes about 35-45 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, then a quick prep for smashing and seasoning before baking them to crispy perfection for an additional 20-25 minutes. It’s a simple and delightful side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This hot temperature will help make the edges of your potatoes crispy later on!
2. Cook the Potatoes:
Place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water, then bring it all to a boil. Let the potatoes cook until they are fork-tender, which should take about 15-20 minutes.
3. Drain and Cool:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. When they’re cool enough to handle, arrange the potatoes on a baking sheet lined with parchment paper.
4. Smash the Potatoes:
Using the bottom of a glass or a potato masher, gently press down on each potato to smash it. Flatten them out a bit, but make sure they stay intact! This will help create crispy edges.
5. Prepare the Garlic Herb Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. This fragrant oil will be brushed over the smashed potatoes for delicious flavor!
6. Brush the Potatoes:
Now, take your garlic herb oil mixture and brush it generously over each of the smashed potatoes to get that delicious flavor all over!
7. Bake to Perfection:
Place the baking sheet in the preheated oven and bake the potatoes for about 20-25 minutes. Keep an eye on them until the edges turn crispy and golden brown. You’ll love how they look!
8. Add the Cheese (Optional):
If you want to make it extra special, sprinkle freshly grated Parmesan cheese over your potatoes during the last 5 minutes of baking. It will melt beautifully on top!
9. Garnish and Serve:
When they are done baking, take the potatoes out of the oven. If you like, you can garnish them with freshly chopped herbs. Serve them hot as a delightful side dish. Enjoy every bite!
Can I Use Larger Potatoes for This Recipe?
Absolutely! If you’re using larger potatoes, like russets, just increase the boiling time until they are fork-tender, which may take an additional 10-15 minutes. Once cooked, proceed to smash and bake as directed.
What Can I Substitute for Olive Oil?
If you prefer, you can substitute olive oil with another cooking oil such as avocado oil or melted butter. Each will give a slightly different flavor, but all work well with the herbs and garlic. Just keep the same quantity!
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes or until warmed through and crispy again.
Can I Make These Potatoes Vegetarian or Vegan?
Yes! The recipe is already vegetarian, and to make it vegan, simply omit the Parmesan cheese or use a dairy-free alternative. You can also enhance the flavor by adding some nutritional yeast for a cheesy taste without dairy!
