Smashed potatoes are fluffy and crispy little bites of joy! Made with tender potatoes and a touch of seasoning, they’re the perfect side dish for any meal.
I love how easy they are to make—just boil, smash, and bake until golden. It’s hard to resist sneaking a few before serving, right? 😄
Key Ingredients & Substitutions
Baby Potatoes: These are great for their creamy texture. Yukon Golds are just as good! You could substitute with regular potatoes, but the cooking time might be longer. Waxy potatoes hold together better when smashed.
Olive Oil: I love using olive oil for its flavor and health benefits. If you’re out, feel free to replace it with melted butter or canola oil. Each adds a different flavor profile to the dish.
Garlic: Fresh garlic brings a lovely aroma. If you only have garlic powder, use about 1/2 teaspoon for a milder flavor. You can also skip it if garlic’s not your thing, but I highly recommend it!
Thyme: Fresh thyme is my favorite for its vibrant taste. If you can’t find it, dried thyme works too. Just remember to use half the amount since dried herbs are more potent.
Parmesan Cheese: This is optional but definitely adds a nice touch. If you’re looking for a non-dairy option, consider nutritional yeast or leave it out altogether. You’ll still have delicious potatoes!
How Can You Achieve Perfectly Crispy Edges on Your Smashed Potatoes?
Crispy edges really make a difference in texture for smashed potatoes. Here’s how to get that perfect crunch:
- Preheat your oven to a hot 450°F (230°C) to start with high heat.
- Make sure the potatoes are drained well. Excess moisture can make them steam instead of roast.
- Coat each smashed potato thoroughly in the olive oil mixture. This helps them crisp up nicely.
- Bake them until you see golden brown edges, usually around 20-25 minutes. Keep an eye on them to avoid burning!
How to Make Smashed Potatoes
Ingredients You’ll Need:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- Salt, for boiling water
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare and about 25-30 minutes to cook. This includes boiling the potatoes and baking them in the oven for that perfect crispy finish. In total, you’re looking at around 40 minutes to enjoy these delicious smashed potatoes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 450°F (230°C). This will ensure the oven is hot enough to give your smashed potatoes that wonderful crispy edge.
2. Boil The Potatoes:
Take a large pot and fill it with water. Add a good pinch of salt to the water. Bring it to a boil over high heat. Once boiling, gently add your baby potatoes. Cook them for about 15-20 minutes, or until they’re fork-tender. This means a fork can easily poke through them.
3. Drain and Cool Off:
Once the potatoes are ready, carefully drain them in a colander and let them sit for a few minutes to cool down. This will make them easier to handle when you’re smashing them!
4. Smash the Potatoes:
Line a baking sheet with parchment paper. Place the cooled potatoes on the sheet. Now, using the bottom of a glass or a potato masher, gently smash each potato down until it’s flattened but still holding together nicely.
5. Flavor Them Up:
In a small bowl, mix together the olive oil, minced garlic, thyme, and black pepper. Drizzle this tasty mixture over each smashed potato, ensuring all the potatoes get a good coating of flavor!
6. Optional Cheese Topping:
If you’d like to add a cheesy touch, sprinkle grated Parmesan cheese over the smashed potatoes. This step is optional but definitely adds extra yumminess!
7. Bake Them Crispy:
Pop the baking sheet into your preheated oven and bake the potatoes for about 20-25 minutes. Keep an eye on them until the edges turn crispy and golden brown. Your kitchen will smell amazing!
8. Serve and Enjoy:
Once they’re out of the oven, you can garnish the smashed potatoes with chopped fresh parsley for a pop of color and flavor. Serve them warm and get ready to enjoy your delicious smashed potatoes!
## FAQ
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or small Yukon Golds work best, you can also use other small waxy potatoes like red potatoes or fingerlings. Just ensure they are evenly sized for consistent cooking.
How Can I Make These Smashed Potatoes Extra Crispy?
For an extra crispy finish, after smashing the potatoes, let them sit for about 10 minutes before baking to help dry out a bit. Additionally, you can increase the oven temperature to 475°F (245°C) for the last five minutes of baking for a perfect crunch!
Can I Prepare These Potatoes in Advance?
Yes! You can boil and smash the potatoes a few hours in advance and then keep them covered in the fridge. Just drizzle the olive oil mixture over them right before baking. They may need a few extra minutes in the oven to heat through.
What Should I Do with Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again!
