These smashed potatoes are crispy on the outside and soft inside—just perfect for munching! With just a sprinkle of salt and a drizzle of olive oil, they’re super simple yet tasty!
When I make these, I can’t help but eat them right off the tray! They make a great side dish or a fun snack. Plus, who doesn’t love a good potato? 🤗
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are perfect for this recipe due to their tender texture. If you can’t find them, small Yukon gold or red potatoes work well too. They have a similar creamy center when cooked!
Olive Oil: Extra virgin olive oil adds a lovely flavor. If you need a substitute, avocado oil or melted butter is a great alternative. Just remember that melted butter will give a different, slightly richer taste.
Garlic: Fresh garlic brings great flavor. If you’re in a pinch, you can swap it for garlic powder. Use about 1/8 teaspoon per clove to get a similar taste, but fresh always wins in my book!
Thyme: Fresh thyme is fragrant and lovely in this dish. If you only have dried thyme, just use a bit less—about 1 teaspoon should do the trick. I personally favor fresh for that burst of flavor.
Parmesan Cheese: This is optional but adds a nice touch. If you’re looking for a non-dairy option, consider nutritional yeast for a cheesy flavor, or skip it altogether to keep it lighter!
How Do I Make Sure My Smashed Potatoes Are Crispy?
Getting your smashed potatoes crispy is all about the technique! After boiling, smashing, and coating with oil, the roasting step is crucial. Here’s how to do it right:
- Make sure the oven is preheated to a high temperature—450°F (230°C) is ideal.
- Use enough oil to coat the potatoes well; this helps them get crispy.
- Leave space between the smashed potatoes on the baking sheet so air can circulate around them. This ensures they crisp up rather than steam.
- Don’t rush the roasting! Let them cook until they are nicely golden brown—about 25-30 minutes.
How to Make Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon gold potatoes)
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
For the Dressing:
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 45-50 minutes in total. You’ll need around 20 minutes to prepare and cook the potatoes, and then another 25-30 minutes to roast them in the oven until crispy and golden. It’s a simple process that leads to a delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This will ensure the potatoes roast nicely when they go in.
2. Cook the Potatoes:
In a large pot, place the baby potatoes and cover them with water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat and cook the potatoes until they are tender, which should take about 15-20 minutes. You can check their tenderness by poking them with a fork; if it goes through easily, they’re done!
3. Cool and Smash:
Once the potatoes are cooked, drain them and let them cool for a few minutes until they are safe to handle. On a baking sheet lined with parchment paper, arrange the cooled potatoes. Now comes the fun part! Use the backside of a fork or a potato masher to gently smash each potato until they are slightly flattened but still chunky.
4. Make the Dressing:
In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, and thyme. This mixture will add fantastic flavor to your smashed potatoes. Drizzle it generously over the smashed potatoes, making sure each one is well coated.
5. Add Parmesan (Optional):
If you’d like to add some cheesy goodness, sprinkle the grated Parmesan cheese over the smashed potatoes at this stage.
6. Roast the Potatoes:
Place the baking sheet into the preheated oven and roast the smashed potatoes for about 25-30 minutes. You want them to turn a beautiful golden brown and get crispy on the edges, so keep an eye on them!
7. Garnish and Serve:
Once roasted, take the potatoes out of the oven and sprinkle fresh chopped parsley on top for a pop of color and freshness. Now they’re ready to be served. Enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby or Yukon gold potatoes work best for smashing, you can also use red potatoes or even fingerlings. Just make sure they’re small enough to cook quickly and smash easily!
How Do I Make These Gluten-Free?
This recipe is naturally gluten-free! Just ensure that the Parmesan cheese (if used) is labeled gluten-free, as some processed cheeses can contain gluten. Otherwise, you can skip the cheese or substitute it with a dairy-free alternative if desired.
Can I Prepare These Potatoes in Advance?
Yes, you can! Cook the potatoes and smash them, then store them in the fridge for up to 2 days. When you’re ready to roast them, simply drizzle with the oil and seasonings and pop them in the oven; they may need an extra few minutes to heat through.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven for a few minutes to get them crispy again or microwave for a quick option, but keep in mind they might not be as crispy in the microwave.
