Crispy Smashed Potatoes

Why You’ll Love This Recipe

This recipe combines the best of both worlds—crispy, crunchy textures on the outside with soft, creamy potatoes inside. It’s simple to prepare, requires few ingredients, and cooks quickly. Crispy Smashed Potatoes make a perfect side for weeknight dinners, game-day snacks, or even holiday spreads. Plus, they’re easy to customize with herbs, spices, or cheese to suit your taste.

Ingredients

• 1.5 pounds baby potatoes

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary or thyme

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: grated Parmesan cheese, chopped fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 450°F (230°C) or air fryer to 400°F (200°C).

2. Boil the baby potatoes in salted water for about 15-20 minutes until tender when pierced with a fork.

3. Drain and let them cool slightly.

4. Place the potatoes on a baking sheet lined with parchment paper.

5. Using the bottom of a glass or a potato masher, gently smash each potato until about 1/2 inch thick.

6. Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, rosemary, salt, and pepper.

7. Roast in the oven for 20-25 minutes or air fry for 15-20 minutes, until the edges are crispy and golden.

8. Optional: sprinkle with Parmesan cheese and return to the oven for 2-3 minutes until melted.

9. Garnish with fresh parsley and serve immediately.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, boiling time 15-20 minutes, and roasting or air frying 15-25 minutes, totaling approximately 45 minutes.

Variations

• Use different herbs like oregano, sage, or dill.

• Add smoked paprika or chili powder for a spicy twist.

• Toss with truffle oil after cooking for an indulgent flavor.

• Serve with dipping sauces such as garlic aioli, ketchup, or sour cream.

• Mix in caramelized onions or crispy bacon bits for extra flavor.

Storage/Reheating

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to regain crispiness, avoiding microwaving which can make them soggy.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but adjust boiling and smashing times accordingly; smaller potatoes work best.

How do I get the potatoes extra crispy?

Make sure to spread them out with space between and roast or air fry at high heat.

Can I prepare these in advance?

You can boil and smash potatoes ahead of time; roast just before serving.

Are smashed potatoes healthier than fries?

They generally use less oil and retain more nutrients, making them a healthier option.

Can I freeze crispy smashed potatoes?

They don’t freeze well as they tend to lose crispness after thawing.

How do I prevent potatoes from sticking to the pan?

Use parchment paper or lightly grease the baking sheet.

What’s the best oil for roasting potatoes?

Olive oil is popular, but avocado or vegetable oil also works well.

Can I add cheese before or after roasting?

Both work; sprinkling cheese near the end prevents burning.

Can I make this recipe vegan?

Yes, use plant-based oil and avoid cheese or use vegan cheese alternatives.

How do I store leftover smashed potatoes?

Keep in an airtight container in the fridge and consume within 2 days.

Conclusion

Crispy Smashed Potatoes are a simple yet irresistible side dish that offers crispy texture and comforting creaminess in every bite. Easy to prepare and versatile, they’re perfect for any occasion and pair beautifully with a wide range of main dishes. This recipe is a great way to turn humble potatoes into something truly special.

Crispy Smashed Potatoes

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Crispy Smashed Potatoes are a crunchy and tender side dish made by boiling baby potatoes until soft, smashing them flat, then roasting or air frying to golden perfection with crispy edges and fluffy centers.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30-45 minutes
• Total Time: 40-55 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Boiling and roasting or air frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1.5 pounds baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: grated Parmesan cheese, chopped fresh parsley for garnish

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Instructions

1. Preheat oven to 450°F (230°C) or air fryer to 400°F (200°C).
2. Boil baby potatoes in salted water for 15-20 minutes until tender.
3. Drain and let cool slightly.
4. Place potatoes on parchment-lined baking sheet.
5. Gently smash each potato to about 1/2 inch thickness using a glass or masher.
6. Drizzle with olive oil and sprinkle garlic powder, rosemary, salt, and pepper.
7. Roast for 20-25 minutes or air fry for 15-20 minutes until edges are crispy and golden.
8. Optional: sprinkle Parmesan cheese and return to oven for 2-3 minutes until melted.
9. Garnish with fresh parsley and serve immediately.

Notes

• Use herbs like oregano, sage, or dill as alternatives.
• Add smoked paprika or chili powder for spice.
• Toss with truffle oil after cooking for luxury flavor.
• Serve with garlic aioli, ketchup, or sour cream dips.
• Mix in caramelized onions for extra flavor.
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in oven or air fryer to restore crispiness; avoid microwaving.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg