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- 1.5 pounds baby potatoes (preferably Yukon Gold) - ¼ cup olive oil - 4 cloves garlic, minced - 1 teaspoon rosemary, chopped - 1 teaspoon thyme, chopped - Salt and pepper to taste To make deliciously crispy smashed potatoes, start with the right base. Baby potatoes, especially Yukon Gold, are my go-to choice. They cook evenly and have a creamy texture. Olive oil is key for crispiness. It helps create that golden brown you want. Don't forget the garlic! It adds great flavor. Fresh herbs like rosemary and thyme bring a fragrant touch. Salt and pepper are essential to enhance all the tastes. - ¼ cup grated Parmesan cheese - Fresh parsley for garnish For extra flavor, consider adding grated Parmesan cheese. It melts perfectly on top, giving a nice cheesy bite. Fresh parsley makes a lovely garnish. It adds color and a fresh taste. You can use these optional ingredients based on your taste and mood. The full recipe provides all the details you need to create this incredible dish. Enjoy experimenting! - Preheat oven: Start by preheating your oven to 450°F (230°C). This heat helps the potatoes get crispy. - Boil the potatoes: Place 1.5 pounds of baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil. Cook the potatoes for about 15-20 minutes until they are fork-tender. - Drain and cool: Once done, drain the potatoes. Let them cool for a few minutes until they are easy to handle. - Smash the potatoes: Line a baking sheet with parchment paper. Use a potato masher or the back of a fork to gently smash each potato. Aim for a thickness of about ½ inch. - Prepare the seasoning: In a small bowl, mix ¼ cup of olive oil, 4 minced garlic cloves, 1 teaspoon of chopped rosemary, 1 teaspoon of chopped thyme, salt, and pepper. This adds great flavor. - Coat the potatoes: Drizzle the garlic herb oil over the smashed potatoes. Make sure each potato gets a nice coating. - Bake in the preheated oven: Place the baking sheet in the oven. Bake for 20-25 minutes, or until the edges are crispy and golden brown. - Add cheese during the last baking minutes: If you want, sprinkle ¼ cup of grated Parmesan cheese over the potatoes in the last 5 minutes of baking for a cheesy finish. - Garnish before serving: Once out of the oven, garnish with freshly chopped parsley. You can add extra seasoning if you like. For the full recipe, check out the Deliciously Crispy Smashed Potatoes section above. Choosing the right potatoes is key. I prefer Yukon Gold for their creamy texture. They hold up well when smashed and roast nicely. You want potatoes that are small and round. This helps them cook evenly. To ensure even smashing, aim for a thickness of about half an inch. Use a gentle hand when smashing. If you press too hard, they might break apart. You want to create a flat surface for maximum crispiness. You can use different methods to cook your smashed potatoes. An air fryer gives them a nice crunch in less time. Just set it to 400°F and cook for about 15 minutes. Shake the basket halfway to cook them evenly. You can also use the stovetop. Heat a skillet with some oil and place the smashed potatoes in it. Cook for about 5-7 minutes on each side for a crispy finish. Feel free to play with seasonings. You can add spices like paprika or cayenne for heat. Fresh herbs like chives or dill can give a fresh taste. Serve smashed potatoes as a side with grilled chicken or steak. They pair well with any protein. Try them with roasted vegetables for a hearty meal. Dips make a great addition too. You can serve them with garlic aioli or sour cream. A spicy salsa can add an extra kick. For more details on making these delicious treats, check out the Full Recipe. {{image_2}} To make your smashed potatoes even more tasty, try adding spices and herbs. Here are some options: - Paprika: This gives a smoky flavor. - Cumin: A warm, earthy touch. - Oregano: Adds a hint of Mediterranean flair. You can also explore cheese alternatives. If you want to skip Parmesan, try: - Feta: Crumbled on top for a tangy bite. - Cheddar: Melted for a rich flavor. - Nutritional yeast: Great for a vegan cheesy taste. For vegan options, just leave out the cheese. The potatoes taste great on their own! You can also use olive oil instead of butter for flavor. If you need gluten-free adjustments, you’re in luck! All the ingredients in this recipe are gluten-free. Just avoid adding any sauces that may contain gluten. You can also try skillet smashed potatoes for a different twist. Here’s how: 1. Smash the boiled potatoes as you usually do. 2. Heat olive oil in a skillet. 3. Place the smashed potatoes in the skillet and cook until crispy. If you need a quick version, you can use the microwave! Here’s a fast way to make them: 1. Cook the potatoes in the microwave until tender. 2. Smash them as usual. 3. Finish them in the oven or under the broiler for a few minutes. For the complete guide, check the Full Recipe for deliciously crispy smashed potatoes! To keep your smashed potatoes fresh, refrigerate them right away. Place them in an airtight container. Make sure they cool down before sealing. This helps avoid sogginess. Leftover smashed potatoes can last up to three days in the fridge. For the best crispy texture, reheating is key. I suggest using the oven. Preheat it to 400°F (200°C) and bake for about 10-15 minutes. This keeps the edges crispy. You can also use the stovetop. Heat a non-stick pan over medium heat and add a touch of oil. Cook for about 5 minutes on each side until crispy. You can freeze smashed potatoes, but it may change their texture. If you choose to freeze them, let them cool and place them in freezer bags. Try to remove as much air as possible. When ready to eat, thaw them in the fridge overnight. Reheat in the oven or stovetop for the best results. How long do crispy smashed potatoes last? Crispy smashed potatoes stay good for about 3 to 5 days in the fridge. Keep them in an airtight container. If they lose some crispiness, you can reheat them to bring back the crunch. Can I make smashed potatoes ahead of time? Yes, you can make smashed potatoes ahead of time. Just boil and smash them, then store them in the fridge. When you're ready, coat them with oil and bake for that fresh-out-of-the-oven taste. What’s the best type of potato to use for smashing? The best type of potato is Yukon Gold. They are creamy and have a great texture. You can also use red potatoes if you prefer a firmer bite. Can I prep the potatoes a day before? Absolutely! You can boil and smash them the day before. Just store them in the fridge. They will be ready to bake when you want them. What’s the secret to extra crispy edges? The secret is to smash the potatoes flat and coat them well with oil. High heat in the oven also helps to get those nice, crispy edges. Can I use sweet potatoes instead? Yes, you can use sweet potatoes. They will give a different flavor and sweetness. Just follow the same steps as with regular potatoes. How do I make spicy smashed potatoes? To make spicy smashed potatoes, add red pepper flakes or cayenne pepper to the oil mixture. This will give your potatoes a nice kick! For a full recipe, check out the Deliciously Crispy Smashed Potatoes section. You now know how to make crispy smashed potatoes. Remember the key ingredients: Yukon Gold potatoes, garlic, and fresh herbs. Follow the simple steps to prepare and bake them just right. Use the tips to add your own twist and ensure they turn out perfect. Don't forget about storing any leftovers and reheating them properly. Enjoy sharing these delicious potatoes as a side or snack. Get creative with flavors, and make this dish your own!

Deliciously Crispy Smashed Potatoes for Any Meal

Indulge in the crispy goodness of Deliciously Crispy Smashed Potatoes! With simple ingredients like baby potatoes, garlic, and herbs, this recipe transforms everyday potatoes into a mouthwatering side dish. Perfectly seasoned and baked to golden perfection, these smashed potatoes are sure to be a hit at your dinner table. Click through to discover the full recipe and impress your family and friends with this easy, delicious treat!
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Ingredients
  

1.5 pounds baby potatoes (preferably Yukon Gold)

¼ cup olive oil

4 cloves garlic, minced

1 teaspoon rosemary, chopped

1 teaspoon thyme, chopped

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley for garnish

Instructions
 

Preheat Oven: Preheat your oven to 450°F (230°C).

    Boil Potatoes: Place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.

      Drain: Drain the potatoes and let them cool slightly until manageable.

        Smash Potatoes: Line a baking sheet with parchment paper. Using a potato masher or the back of a fork, gently smash each potato until flat but not completely broken. Aim for a thickness of about ½ inch.

          Prepare Seasoning: In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.

            Coat Potatoes: Drizzle the garlic herb oil over the smashed potatoes, ensuring they are well-coated.

              Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the edges are crispy and golden brown.

                Add Cheese (Optional): If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of baking for a cheesy finish.

                  Garnish: Once out of the oven, garnish with freshly chopped parsley and add any extra seasoning if desired.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4