Smashed potatoes are a crispy, golden side dish that's simple to make and big on texture. These potatoes are boiled until tender, then smashed, seasoned, and roasted until perfectly crisp on the outside and fluffy on the inside.
This easy recipe uses just a few basic ingredients and minimal prep. After a quick boil and smash, the oven does the rest of the work. With about 10 minutes of hands-on time, you'll have a delicious side that looks and tastes impressive.
Looking for other potato side dishes and appetizers? Try these Slow Cooker Jacket Potatoes or Loaded Baked Potato Dip.
These smashed potatoes are great for everyday dinners, holiday spreads, or weekend gatherings. They're versatile, crowd-pleasing, and easy to pair with almost any main dish.
Ingredients
- Petite gold potatoes
- Unsalted butter, melted
- Olive oil
- Salt
- Pepper
- Fresh parsley, to serve
See recipe card for quantities.
Instructions
Use these simple and easy directions to bake up your own smashed potatoes.
Step one: Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside.
Step two: Bring a large stock pot of water to a boil. Add the potatoes. Cook until tender - about 20 minutes.
Step three: Once the potatoes have cooked, drain off the water and allow to air dry and cool for about 5 minutes. Place each potato on the parchment lined sheet, leaving about 3 inches between each one.
Step four: Use the bottom of a drinking glass or similar to smash the potatoes until about ½ of an inch thick or less.
Step five: Drizzle (or use a pastry brush) to coat with the melted butter and then the olive oil. Coat liberally - don't worry about it pooling on the bottom of the pan. Sprinkle with the salt and pepper, to taste.
Step six: Cook in the preheated oven for about 45-50 minutes or until golden brown and crispy.
Hint: Serve with a garnish of chopped parsley, if desired. Or if you want more flavor add your favorite toppings such as crumbled bacon, cheese and sour cream.
Storage
These can be kept in an airtight container in the fridge for 3 - 4 days. They can be frozen for up to 6 months, but it is best to do so before adding the butter and oil.
Smashed Potatoes
Equipment
- large stock pot
- Baking Sheet
- Parchment Paper
- Drinking Glass
Ingredients
- 1.5 lbs Petite Gold Potatoes
- 2 tablespoons Butter unsalted + melted
- .25 cup Olive Oil
- 1 teaspoon Salt
- .5 teaspoon Pepper
- Fresh Parsley to serve
Instructions
- Bring a large stock pot of water to a boil. Add the potatoes. Cook until tender - about 20 minutes.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment.
- Once the potatoes have cooked, drain off the water and allow to air dry and cool for about 5 minutes.
- Place each potato on the parchment lined sheet, leaving about 3 inches between each one.
- Use the bottom of a drinking glass or similar to smash the potatoes until about ½ of an inch thick or less.
- Drizzle (or use a pastry brush) to coat with the melted butter and then the olive oil. Coat liberally - don't worry about it pooling on the bottom of the pan.
- Sprinkle with the salt and pepper, to taste.
- Cook in the preheated oven for about 45-50 minutes or until golden brown and crispy.
- Serve with a garnish of chopped parsley, if desired.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
