Recipe
Let me tell you straight up—this recipe for smashed potatoes is a game changer. I’ve made them countless times, and every single bite feels like a crispy, golden hug for your taste buds.
The secret? A perfect balance of fluffy insides and that irresistible crackly exterior that you just can’t get enough of. Tossed in olive oil, sprinkled with garlic, and finished with a pinch of flaky sea salt, these potatoes are simple yet show-stopping.
Whether you’re feeding a crowd or just treating yourself, this dish is always a winner. Trust me, once you try them, you’ll wonder how you ever settled for ordinary potatoes. Let’s get smashing!
Ingredients
The secret to perfect smashed potatoes lies in the ingredients—each one plays a vital role in achieving that crispy-on-the-outside, fluffy-on-the-inside texture. Here’s what you’ll need, plus a few chef-approved swaps to make it your own.
– Baby potatoes (Yukon Gold or red-skinned): Their thin skins and creamy interiors are ideal for smashing.
*Pro tip: Avoid starchy varieties like russets—they’ll fall apart.*
– Olive oil (or duck fat for extra luxury): Coats the potatoes for maximum crispiness.
*Non-negotiable: Don’t skimp—this is what makes the edges golden and irresistible.*
– Kosher salt: Essential for seasoning every layer.
*Swap: Sea salt works, but adjust to taste—kosher’s larger flakes distribute better.*
– Freshly ground black pepper: Adds a subtle kick.
*Optional but recommended: For heat lovers, add a pinch of crushed red pepper flakes.*
– Garlic powder (or fresh minced garlic): Infuses depth without burning.
*Pro tip: If using fresh, toss it with the potatoes after baking to avoid bitterness.*
– Fresh herbs (rosemary, thyme, or parsley): Brightens up the dish.
*Little win: Sprinkle extra on top before serving for a restaurant-worthy finish.*
– Parmesan cheese (optional but game-changing): Adds a salty, umami crust.
*Swap: Pecorino or nutritional yeast for a dairy-free version.*
How to Make the Best Crispy Smashed Potatoes Recipe
– Serve immediately: Take the potatoes out of the oven and let them cool for a minute. Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
*Flexibility:* These are best served hot, but you can reheat them in the oven to restore crispiness.
Nutrition
Homemade smashed potatoes are a delicious and versatile side dish that can complement a variety of meals. Here’s a breakdown of their nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 320 mg |
| Total Carbs | 32 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 4 g |
Chef Tips
When making smashed potatoes, I’ve found that boiling them just until tender secures they’re easy to mash without falling apart. Use Yukon Golds for their creamy texture or russets for fluffiness.
Dry them well before smashing to avoid sogginess. Brush with olive oil and season generously before baking.
Don’t overcrowd the pan—space guarantees crispy edges. Garnish with fresh herbs or grated Parmesan for extra flavor.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, I can use sweet potatoes instead of regular ones. They’ll bring a sweeter flavor and softer texture, so I’ll adjust the cooking time. I’ll still boil, smash, and roast them like regular potatoes for a tasty twist.
How Do I Store Leftover Smashed Potatoes?
I store leftover smashed potatoes in an airtight container and refrigerate them for up to 3 days. To reheat, I either pop them in the oven to crisp up or microwave them if I’m in a hurry.
Can I Make Smashed Potatoes Ahead of Time?
I can make smashed potatoes ahead of time by preparing and smashing them, then storing them in the fridge for up to two days. I’ll reheat them in the oven to keep them crispy before serving.
What Dips Pair Well With Smashed Potatoes?
I love pairing smashed potatoes with creamy garlic aioli, tangy sour cream and chive dip, or a spicy chipotle mayo. A zesty tzatziki or rich cheese sauce also makes a great match for their crispy texture.
Are Smashed Potatoes Gluten-Free?
Yes, smashed potatoes are gluten-free if you use plain potatoes and avoid gluten-containing toppings or seasonings. I always check labels on butter, oils, or spices to make sure they’re gluten-free before I use them.
