Crispy Smashed Potatoes
My family goes nuts for these Crispy Smashed Potatoes and requests them frequently. And making them is a breeze!
These Crispy Potatoes were a hit from day one. Terrific with burgers, grilled meat or chicken or with any meal you’d normally serve potatoes.
Why You Should Make these Smashed Potatoes
The guys in this family are definitely meat and potato lovers. I discovered this method for making new potatoes about four years ago when many versions were floating around on the Internet.
- These oven smashed potatoes are adapted from a Fine Cooking recipe. I’ve been making them since 2006.
- When I rattle off a list of potato options for our dinner and these crispy smashed potatoes are mentioned, there is a resounding, “Make those!” from my family. My oldest requests these for his birthday dinner every single year.
- You can cook the small potatoes ahead of time, streamlining the procedure for getting the potatoes ready for the oven.
How to Make Smashed Potatoes
These irresistible spuds are a piece of cake to make! The potatoes can be boiled ahead of time, making the final prep a snap.
- Just boil up a bag of new potatoes until just tender and allow to cool slightly.
- Place on a prepared baking sheet which contains some melted butter, smash with a meat mallet, sprinkle with kosher salt, drizzle with olive oil. A few grinds of black pepper are nice, too. Or even a few fresh thyme leaves.
- Bake at a high temp and flip halfway through.
- Serve hot! Your family will be grateful for this east smashed potatoes recipe—just like mine!
Tips for Making these Roasted Small Potatoes
- Any small potatoes will do, red, yellow, purple or a variety.
- They can be boiled ahead of time and smashed, seasoned and roasted near dinner time.
- I keep the seasonings simple: butter, olive oil, salt and pepper. But you can add whatever you like. Herbs, onion powder, garlic powder, etc. would be tasty additons.
- Use a meat mallet to smash your poatoes.
- Use non-stick foil so there is no trouble flipping the potatoes halfway through the roasting time.
More Delicious Potato Recipes:
- 11/2 pounds new potatoes
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/4 cup olive oil to coat
- Freshly ground black pepper, optional
- Boil potatoes till fork tender. Drain and allow to cool.
- Preheat oven to 450º. Cover a large rimmed baking sheet with foil.
- Melt a few pats of butter in the pan while the oven preheats. Swish it around so butter covers foil.
- Smash potatoes with the flat side of a meat tenderizer or large knife to about 1/2 inch thick.
- Place potatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper if desired.
- Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer.
May add herbs like thyme, rosemary, or parsley near the end of the roasting time, if desired.
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Amount Per Serving: Calories: 501Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 777mgCarbohydrates: 88gFiber: 9gSugar: 5gProtein: 10g