Smashed potatoes are fun little bites of crispy goodness! They’re all about fluffy centers and crunchy edges, making them a treat for your taste buds. Just the right mix of soft and crispy!
I can’t help but smile every time I make these! They’re super easy: just boil, smash, and bake. Perfect with your favorite dip or just a sprinkle of salt for a quick snack. Yum!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes are fantastic for this recipe. They have a creamy texture that’s perfect for smashing. If they’re not available, you can use other small potatoes like fingerlings or even regular potatoes cut into chunks.
Olive Oil: This adds flavor and helps the potatoes crisp up. If you prefer a different taste, you can use avocado oil or melted butter. Both will work just fine!
Garlic: Fresh garlic is key for a rich flavor. If you’re out, garlic powder can substitute, but use only about a teaspoon since it’s more concentrated.
Thyme: Fresh thyme is wonderful here, but dried thyme works too. In fact, I often use dried thyme when fresh isn’t available as it still gives a great flavor to the dish.
Parmesan Cheese: If you want to keep it dairy-free, simply skip this ingredient or use nutritional yeast for a cheesy flavor.
How Do You Get Crispy Edges on Your Smashed Potatoes?
To achieve deliciously crispy edges, it’s important to follow a few steps. First, make sure to heat your oven well before baking. A hot oven helps the potatoes crisp up faster.
- After smashing the potatoes, spread them out on the baking sheet without crowding them. This allows hot air to circulate around each potato.
- Drizzle generously with your oil and seasoning mixture to promote browning.
- Don’t skip the baking time; the higher the heat, the crispier the edges! Aim for 20-25 minutes or until golden brown.
How to Make Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- Salt and pepper to taste
For the Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 20 minutes to cook the potatoes, and 25 minutes to bake them. In total, you’re looking at around 55 minutes for delicious smashed potatoes that are crispy on the outside and soft on the inside!
Step-by-Step Instructions:
1. Cooking the Potatoes:
First, preheat your oven to 450°F (232°C). Take your baby potatoes and place them in a large pot. Cover the potatoes with water and add a generous pinch of salt. Bring the pot to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes.
2. Draining and Cooling the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes until they are cool enough to handle comfortably. This will make smashing them easier!
3. Smashing the Potatoes:
On a baking sheet lined with parchment paper, arrange the cooled potatoes. Using a potato masher or the bottom of a glass, gently smash each potato until they are about 1/2 inch thick. Don’t worry about making them perfect; a little rustic look is great!
4. Seasoning the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, thyme, salt, and pepper. Drizzle this lovely mixture over the smashed potatoes, making sure they are well coated for flavor. If you love cheese, sprinkle grated Parmesan on top for that extra deliciousness!
5. Baking to Perfection:
Now, pop the baking sheet into your preheated oven and let the potatoes bake for about 20-25 minutes. You want the edges to get crispy and golden brown—yum!
6. Serving Time:
Once they are done baking, take the potatoes out of the oven. Garnish them with freshly chopped parsley for a pop of color and taste. Serve your smashed potatoes warm as a perfect side dish!
Enjoy your crispy and flavorful Smashed Potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work well, you can also use fingerling or even russet potatoes. Just keep in mind that different potatoes may have varied cooking times. Aim for fork-tender before smashing.
What Could I Substitute for Olive Oil?
If you’re out of olive oil, you can use melted butter or avocado oil for a different flavor profile. Just make sure to keep the quantity the same for even coverage.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet for that crispy texture again; microwaving can make them a bit soggy!
Can I Make Smashed Potatoes Ahead of Time?
Yes! You can prepare the potatoes up to the point of smashing them, then chill them in the fridge. When you’re ready to bake, just drizzle with the oil and seasoning, and pop them in the oven!
