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. This Smashed Potato Recipe is terrific with burgers, grilled meat, chicken, or with any meal you’d normally serve potatoes.
Why You Must Make
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 smashed oven potatoes 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 that 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 easy smashed potatoes recipe—just like mine!
- Any small potatoes will do, red, yellow, purple, or a variety.
- They can be boiled ahead of time and smashed, seasoned, and then 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 additions.
- If you have access to duck fat, it would be a delicious alternative to oil on your baking sheet.
- Use a meat mallet to smash your potatoes. Other alternatives are the bottom of a cup or glass or a cast iron skillet.
- Use non-stick foil so there is no trouble flipping the potatoes halfway through the roasting time.
Frequently Asked Questions
When boiling new potatoes, just use a fork or sharp knife to pierce a few of the potatoes. When it goes in easily, the potatoes are done. They typically take 15-20 minutes to cook.
The biggest tip is to salt the water. Since salt is a flavor enhancer, this allows some of the salt to be absorbed by the potatoes. Note that it’s best to wait until the water boils before adding the salt since salted water boils at a lower temperature. The water should taste like seawater so make sure to add enough to the cooking water.
Yes, they can be made the day before. Just reheat in the oven to recrisp before serving.
You May Also Like:
- Roasted Red Potatoes from Copycat Recipes
- Twice Baked Potato Casserole
- Creamy Mashed Potatoes
- Double Baked Potatoes
- More of my Best Side Dish Recipes
- 1 ½ pounds new potatoes
- 2 teaspoons kosher salt
- 2 tablespoons butter
- ¼ cup olive oil to drizzle over the smashed potatoes
- Freshly ground black pepper, optional
- Boil potatoes in well-salted water until 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 the butter covers the foil.
- Smash potatoes with the flat side of a meat tenderizer or large knife to about ½-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. Adapted from a Fine Cooking recipe.
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Amount Per Serving: Calories: 501Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 777mgCarbohydrates: 88gFiber: 9gSugar: 5gProtein: 10g