Smashed potatoes are the ultimate comfort food! They’re fluffy, creamy, and just a little crispy on the edges, making them a perfect side dish for any meal.
Whenever I make smashed potatoes, I enjoy adding a sprinkle of cheese or some herbs on top. It always brings a smile and maybe a few happy dance moves in the kitchen! 🕺
Key Ingredients & Substitutions
Baby Potatoes: I recommend using baby potatoes or small Yukon Golds for their creamy texture. If not available, try fingerling or red potatoes as a substitute. They also hold up well during cooking!
Olive Oil: Extra virgin olive oil gives a beautiful flavor to these potatoes. If you prefer, you can use avocado oil or melted butter for a different taste. Just keep the oil for a nice crunch!
Garlic: Fresh garlic brings an amazing aroma. If you’re out of fresh, garlic powder in a pinch works, but start with less since it’s more concentrated.
Herbs: Fresh rosemary and thyme really elevate the flavor. Dried herbs work too, but they won’t have the same punch. If you love a different herb, like parsley or oregano, feel free to use that instead!
Parmesan: This is optional, but a sprinkle adds a nice cheesy flavor. For a dairy-free option, nutritional yeast can give a similar taste. Crumbled feta or goat cheese can also be delicious!
How Do I Make the Potatoes Extra Crispy?
The key to achieving perfectly crispy smashed potatoes lies in both the cooking method and the oil mixture. Here’s what you need to know:
- First, boil the potatoes until tender but not falling apart. This usually takes about 15-20 minutes.
- After draining, let them cool slightly so they don’t break apart when smashed. A thicker smash (about 1/2 inch) adds to the crunch!
- Brush them generously with the herb-oil mixture. The more oil, the crispier they get!
- Bake them at a high temperature (450°F) for enough time until they turn golden brown. Check closely; they can go from perfect to burnt quickly.
Follow these tips, and you’ll have beautifully crunchy smashed potatoes that everyone will love!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- Salt, to taste
For the Herb Mixture:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- Pepper, to taste
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- Fresh herbs for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, for a total time of around 45 minutes. You’ll have tender and crispy smashed potatoes ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high heat will help make your potatoes nice and crispy.
2. Cook the Potatoes:
Wash the baby potatoes and place them in a large pot. Cover them with water and add a generous pinch of salt. Bring the water to a boil and let the potatoes cook for about 15-20 minutes, or until they’re tender. You can check by piercing one with a fork—it should go in easily.
3. Prepare to Smash:
Drain the potatoes and let them cool for a few minutes until they’re easy to handle. You want them warm but not too hot to touch.
4. Smash the Potatoes:
On a baking sheet lined with parchment paper, arrange the cooked potatoes. Use the bottom of a glass or a potato masher to gently smash each potato to about 1/2 inch thick. Don’t worry about making them perfect—uneven edges will get crispy and delicious!
5. Make the Herb Mixture:
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. This will add fantastic flavor to your potatoes.
6. Brush with Herb Oil:
Brush the smashed potatoes generously with the olive oil mixture, making sure to coat them well. If you want to add a cheesy touch, sprinkle the grated Parmesan cheese over the top.
7. Bake to Perfection:
Place the baking sheet in your preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy. Keep an eye on them to make sure they don’t burn!
8. Serve and Enjoy:
Once baked, take the potatoes out of the oven and, if you’d like, garnish them with fresh herbs. Serve them hot and enjoy these tasty smashed potatoes with your favorite dish!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or Yukon Gold are recommended for their creaminess, you can use other varieties like red potatoes or even russets. Just keep in mind that different types may require slight adjustments in cooking time and texture.
What If I Don’t Have Fresh Herbs?
No worries! If you don’t have fresh herbs on hand, you can use dried herbs instead. Just remember that dried herbs are more potent, so reduce the amount to about one-third of the fresh herb measurement. For example, use 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, simply omit the Parmesan cheese. You can also add nutritional yeast for a cheesy flavor without the dairy, or use a dairy-free cheese substitute sprinkled on top before baking.
Can I Prep These Potatoes in Advance?
Yes, you can prep the potatoes ahead of time! Cook and smash them, then store them in the fridge for up to 2 days. When you’re ready to bake, just brush on the oil and herb mixture and bake them until crispy!
