Smashed potatoes are a fun and tasty twist on regular mashed potatoes. They’re fluffy on the inside and crispy on the outside, perfect for a comforting side dish!
I love how easy they are to make! Just boil, smash, and bake with a drizzle of olive oil. They are like a warm hug on your plate. Who can resist that? 😄
Key Ingredients & Substitutions
Potatoes: I love using baby or Yukon Gold potatoes because they are creamy and hold their shape well. If you can’t find these, try red potatoes or even larger Yukon potatoes cut into smaller pieces.
Olive Oil: This is essential for getting that nice crispiness. You can substitute with avocado oil or melted butter for a different flavor profile. Just keep in mind that butter can brown quicker, so watch it closely!
Garlic: Fresh minced garlic adds great flavor. If you want something milder, you can use garlic powder or sauté minced garlic in olive oil before adding it to the potatoes.
Herbs: Fresh thyme is wonderful, but feel free to mix it up with rosemary, parsley, or even chives for a fresh touch. Dried herbs work too, but use less since they’re stronger in flavor.
Parmesan Cheese: Parmesan is optional but adds a delicious richness. If you want a dairy-free option, try nutritional yeast for a cheesy flavor without the cheese.
How Do I Get My Potatoes Perfectly Smashed and Crispy?
A crucial step in making great smashed potatoes is the smashing process. You want to flatten them just enough to create more surface area for crispiness without making them fall apart. Here’s how to achieve the best smash:
- After boiling and draining, let potatoes cool slightly to avoid burns.
- Use the bottom of a glass or a potato masher and apply gentle pressure to flatten the potato, aiming for about 1/2 inch thickness.
- Don’t press too hard! You want them smashed, but still intact.
For extra crispiness, make sure they’re spaced out on the baking sheet. This allows the hot air to circulate around them, giving you those beautiful golden edges when they bake!
How to Make Delicious Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 1.5 pounds baby or Yukon Gold potatoes
- Salt and pepper to taste
For The Toppings:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh thyme leaves (or other herbs like rosemary or parsley)
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 25 minutes to cook, totaling around 40 minutes. It’s a simple and fun way to enjoy potatoes that gives you a warm, crispy treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 450°F (230°C). This will make sure your potatoes get nice and crispy when they’re baking!
2. Boil the Potatoes:
Next, take the baby or Yukon Gold potatoes and wash them really well under cold water. Place them into a large pot and fill it with water, adding a good pinch of salt. Bring the water to a boil, then lower the heat to a gentle simmer and cook for 20-25 minutes. You’ll know they’re done when you can easily poke them with a fork!
3. Smash Those Potatoes:
Once the potatoes are cooked, carefully drain them and let them cool for a few minutes. Then, lay them out on a baking sheet lined with parchment paper. Gently smash each potato using the bottom of a glass or a potato masher. You want them flattened, but still holding their shape!
4. Season and Oil Up:
Now it’s time to add flavor! Drizzle the smashed potatoes with olive oil, and sprinkle on the minced garlic, salt, pepper, and your choice of fresh herbs. Use a spatula to gently turn them a bit so everything gets evenly coated.
5. Add Cheese and Bake:
If you love cheese, go ahead and sprinkle some grated Parmesan over the top of each smashed potato. Then, bake the potatoes in your preheated oven for 20-25 minutes. Keep an eye on them until the edges are crispy and golden brown.
6. Serve and Enjoy:
When they’re done baking, take them out of the oven and let them cool for a few minutes. If you’d like, sprinkle a bit more fresh herbs on top before serving. Enjoy your crunchy and flavorful smashed potatoes warm!
Can I Use Different Types of Potatoes?
Absolutely! While baby or Yukon Gold potatoes are ideal for a creamy texture, you can also use other varieties like red potatoes or even russet potatoes. Just keep in mind that russets may be a bit starchier, resulting in a different texture.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can substitute it with melted butter, avocado oil, or even canola oil. Each will give a slightly different flavor, so choose one that you enjoy!
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a toaster oven or bake on a sheet at 350°F (175°C) until hot and crispy again, about 10-15 minutes.
Can I Make Smashed Potatoes in Advance?
Yes! You can prepare the potatoes up to the smashing step, then refrigerate them for up to a day. When you’re ready to eat, drench them in oil and season them before baking. Freshly cooking them will help ensure the best texture!
