These Crispy Smashed Potatoes are the ultimate side dish for nearly any meal! They’re crispy on the outside, tender on the inside, and bursting with flavor — we’re sure you’re going to want to make them again and again.
What Are Smashed Potatoes?
Our crispy smashed potatoes are a delicious way to enjoy potatoes with a unique twist. Unlike traditional mashed potatoes, these are boiled until tender, then smashed and roasted to create a crispy exterior while keeping the insides super fluffy and soft.
What we love about these potatoes is that they are so incredibly versatile. They’re perfect for breakfast, lunch, or dinner and pair wonderfully with just about anything. The crispy edges and creamy centers make them a hit at any gathering, and they’re sure to become a go-to in your recipe rotation.
Ingredients You Need
- Small Gold Potatoes – We love using small gold potatoes because they have a creamy texture and a buttery flavor. Their thin skin crisps up nicely, adding an extra crunch that makes them irresistible.
- Sea Salt – Adding sea salt brings out the natural flavor of the potatoes. We use it in both the boiling water and for seasoning after roasting.
- Extra-Virgin Olive Oil – This oil helps to create a crispy exterior and adds a rich and subtly fruity flavor to the potatoes.
- Smoked Paprika – This spice adds a smoky, sweet flavor that complements the potatoes perfectly. It also gives them a gorgeous color!
- Garlic Powder – Garlic powder infuses the potatoes with a warm, savory flavor. It’s a simple way to add depth to the dish.
- Onion Powder – Onion powder adds a subtle sweetness and a bit of tang.
- Freshly Ground Black Pepper – Freshly ground black pepper adds a touch of heat and complexity. Grind it fresh for the best flavor.
- Finely Chopped Fresh Herbs – Fresh chives and dill add a burst of freshness. They’re the perfect finishing touch for these crispy potatoes.
- Flaky Sea Salt – Flaky sea salt adds a crave-worthy crunch and extra flavor. Sprinkle it on just before serving for the best texture.
How to Make Smashed Potatoes
- Boil the potatoes. Add a portion of the salt and all of the potatoes to a large pot. Add enough water to submerge the potatoes entirely. Boil until the potatoes can be easily pierced with a fork.
- Prepare the potatoes. Pour the potatoes and water into a colander to drain and cool briefly. Then, put the potatoes onto a prepared baking sheet and smash them using the flat bottom of a glass or measuring cup.
- Season the potatoes. Add the garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the potatoes and pour olive oil over top.
- Roast the potatoes. Place the potatoes in the preheated oven and roast for the recommended time, rotating the pan halfway through the cooking time. Remove from the oven when they are browned and crispy.
- Finish and serve. Add more salt and pepper to taste, and sprinkle on the chives and dill before serving.
Variations
- Cheese – Sprinkle grated parmesan or cheddar cheese over the potatoes during the last few minutes of roasting for a cheesy twist.
- Sweet Potatoes – Substitute sweet potatoes for gold potatoes for a different flavor and added nutrients.
- Spiciness – Add a pinch of cayenne pepper or crushed red pepper flakes for a bit of heat.
- Herbs – Experiment with different herbs like rosemary, thyme, or basil.
- Lemon Zest – Add freshly grated lemon zest before serving for a bright, zesty flavor.
Can I Store Leftovers?
If the leftovers are stored, they may lose their crispiness. Reheat them in the oven or an
Refrigerate the leftovers in an airtight container for up to 3 days.
You can freeze these for up to 3 months in a freezer-safe container or freezer bags.
More Potato-Based Recipes
Love potatoes as much as we do? Then you’re going to fall head over heels for our other easy recipes that shine the spotlight on this starch!
Sanyet El Batates (Egyptian Baked Potatoes)
How to Make Smashed Potatoes
Equipment
- 1 Measruing Cup or Glass
Ingredients
- 3 teaspoons sea salt divided
- 2 pounds small gold potatoes
- 4 Tablespoons extra-virgin olive oil plus more for the pans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Freshly ground black pepper
- 1 Tablespoon finely chopped fresh herbs chives and dill
- Flaky sea salt optional
Instructions
- Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
- Place the potatoes and 2 teaspoons of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, about 15 to 20 minutes.3 teaspoons sea salt, 2 pounds small gold potatoes
- Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick.
- Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, smoked paprika, remaining 1 teaspoon salt, and freshly ground black pepper.4 Tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Freshly ground black pepper
- Roast for 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway through.
- Season to taste with more sea salt or flaky sea salt, and garnish with chives and dill.1 Tablespoon finely chopped fresh herbs, Flaky sea salt
