Crispy Smashed Potatoes
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.
- 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
Instructions
- Preheat oven to 450°F (230°C) or air fryer to 400°F (200°C).
- Boil baby potatoes in salted water for 15-20 minutes until tender.
- Drain and let cool slightly.
- Place potatoes on parchment-lined baking sheet.
- Gently smash each potato to about 1/2 inch thickness using a glass or masher.
- Drizzle with olive oil and sprinkle garlic powder, rosemary, salt, and pepper.
- Roast for 20-25 minutes or air fry for 15-20 minutes until edges are crispy and golden.
- Optional: sprinkle Parmesan cheese and return to oven for 2-3 minutes until melted.
- 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
Find it online: https://thefamilycooking.com/crispy-smashed-potatoes/
