These smashed potatoes are the ultimate comfort food! They’re crispy on the outside and fluffy on the inside, making them so satisfying to eat. Just a few ingredients and you’re set!
Honestly, smashing them is half the fun! I love to sprinkle them with herbs or cheese for some extra yum. Perfect as a side dish or even a snack. Who could resist? 😋
Key Ingredients & Substitutions
Potatoes: Yukon Golds are my favorite for their creamy texture and buttery flavor, but baby potatoes work well, too. If you’re in a pinch, red potatoes are a nice alternative, though they may not be as creamy.
Olive Oil: Extra virgin olive oil adds great flavor, but you can substitute it with canola or vegetable oil if you’re looking for something lighter. I always keep a bottle of high-quality olive oil on hand for enhanced taste.
Garlic: Fresh garlic is a must for its robust flavor. If you’re out, garlic powder can suffice in a pinch for a milder taste. Personally, I like using more than three cloves for extra garlicky goodness!
Thyme: Fresh thyme really brings out the flavors, but dried thyme works too. I recommend using a bit less dried, about half the amount of fresh. If you have other herbs like rosemary or oregano, feel free to mix them in.
How Do You Achieve Perfectly Crispy Smashed Potatoes?
Getting the ideal crispy texture on smashed potatoes involves a few key steps. First, you’ll want to make sure the potatoes are well-cooked but not overdone; boiling for 15-20 minutes should be perfect. Once they’re drained, let them cool a bit before smashing.
- Use a potato masher or even the bottom of a sturdy cup to carefully smash each potato—don’t go too hard, you want them to hold their shape!
- Make sure to drizzle them generously with olive oil. This not only adds flavor but helps achieve that crunchy exterior.
- During the last part of baking, add grated Parmesan for an extra crispy and cheesy layer. Keep an eye on it so it doesn’t burn.
Using these methods ensures your smashed potatoes come out golden brown and delicious every time!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or baby potatoes)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- Parmesan cheese, grated (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and an additional 25-30 minutes for cooking. All in all, you should be enjoying your crispy smashed potatoes in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to preheat at 450°F (230°C). This will ensure it’s nice and hot when you’re ready to bake your potatoes, helping them get crispy.
2. Prepare and Boil the Potatoes:
Grab a large pot and fill it with water, enough to cover your potatoes. Add a generous pinch of salt to the water to season the potatoes as they cook. Place your small to medium potatoes in the pot, and bring it to a boil. Cook them until they are tender—this should take around 15-20 minutes. Once they’re done, drain the potatoes and let them cool slightly.
3. Smash the Potatoes:
Take a baking sheet and line it with parchment paper for easy cleanup. Arrange the drained potatoes on the sheet. Now, using a potato masher or the bottom of a cup, gently press down on each potato to smash it. You want the potatoes flattened but still holding together nicely.
4. Season the Potatoes:
Now it’s time to give those potatoes some flavor! Drizzle the smashed potatoes with olive oil to ensure they are well coated. Evenly sprinkle the minced garlic, fresh thyme, and a bit of salt and pepper over the top.
5. Bake to Crispy Perfection:
Place the baking sheet in your preheated oven and bake the potatoes for about 20-25 minutes. Keep an eye on them until they turn golden brown and crispy. You can even check halfway through to make sure they’re getting the color you like!
6. Add Cheese (Optional):
If you’re a fan of cheese, sprinkle some grated Parmesan over the top of the potatoes during the last 5 minutes of baking for additional cheesy goodness!
7. Garnish and Serve:
Once they’re out of the oven, give your smashed potatoes a fresh touch by garnishing them with chopped parsley. Serve them up hot and enjoy the crispy, flavorful delight!
Enjoy your perfectly crispy and flavorful smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold or baby potatoes work best for their creamy texture, you can also use Russet potatoes or red potatoes. Just keep in mind that Russets may require a bit more cooking time to become tender.
Can I Make These Smashed Potatoes Ahead of Time?
Yes! You can prep the potatoes in advance by boiling and smashing them, then store them in the fridge for up to 2 days. When ready to bake, simply drizzle with olive oil and seasonings before popping them in the oven!
What Should I Do with Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm them in the oven at 350°F (175°C) until crispy again, or pop them in the microwave if you’re short on time!
Can I Add Other Toppings to These Smashed Potatoes?
Definitely! Feel free to get creative with toppings. You can add crumbled bacon, sour cream, green onions, or even a sprinkle of chili flakes for some heat. Just be sure to add any extra toppings in the last few minutes of baking to keep them fresh.
