Smashed potatoes are fun and tasty! They start as fluffy white potatoes, and you mash them down before roasting for a crispy outside and soft inside.
Let’s be real, it’s the perfect way to enjoy potatoes! I love adding a sprinkle of salt and some butter on top. Who doesn’t love crispy edges? 😋
Ingredients & Substitutions
Baby Potatoes: These small potatoes are ideal for smashing. Yukon Gold potatoes work too! If you can’t find small ones, small red potatoes work in a pinch. They hold their shape and have great flavor.
Olive Oil: I love using extra virgin olive oil for its rich taste. If you want to cut fat, feel free to use vegetable oil. Avocado oil is another lovely alternative that has a high smoke point.
Fresh Thyme: Fresh thyme adds superb flavor. If you only have dried thyme, use half the amount since it’s more concentrated. You can also try rosemary or oregano for a different twist!
Parmesan Cheese: If you’re looking to keep it dairy-free, skip the cheese or use nutritional yeast for a cheesy vibe without the cheese. Grated pecorino works as a great substitute too!
How Do I Get My Potatoes Crispy in the Oven?
Crispy smashed potatoes are all about the right technique. After boiling, the key is to dry them off before baking. Here’s how to ensure that delicious crunch:
- Make sure to leave space between the smashed potatoes on the baking sheet. This ensures they crisp up and don’t steam.
- Drizzle the olive oil and garlic mixture generously over the potatoes. The oil helps them crisp up nicely.
- For bonus crunch, broil the potatoes for the last 2-3 minutes of baking. Watch them closely to avoid burning!
How to Make Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (or small Yukon Gold potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
- Fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You will spend 15-20 minutes boiling the potatoes, followed by a short prep time for smashing and seasoning them. Finally, they will bake in the oven for 20-25 minutes until they’re nice and crispy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
First, preheat your oven to 425°F (220°C). While the oven is warming up, wash and scrub the baby potatoes to clean them. Next, place the potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring the pot to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
2. Smash the Potatoes:
Once the potatoes are soft, drain them and let them cool for a few minutes until they are comfortable to handle. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Now, grab a potato masher or the bottom of a glass and gently smash each potato. You want them to be slightly flattened but still stay in one piece!
3. Season and Bake:
In a small bowl, mix together the olive oil, minced garlic, fresh thyme, salt, and black pepper. Drizzle this tasty mixture over the smashed potatoes, ensuring that each one is well-coated. If you like cheese, sprinkle some grated Parmesan on top for extra flavor. Now it’s time to bake! Put the baking sheet in the preheated oven and let the potatoes bake for 20-25 minutes, or until they are golden brown and crispy.
4. Garnish and Serve:
When the potatoes are done baking, take them out of the oven, and don’t forget to garnish them with fresh thyme leaves before serving. Enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or small Yukon Golds work best for their creaminess, you can also use red potatoes or fingerlings. Just make sure they’re small enough to smash easily, and adjust the cooking time if you choose larger ones.
What If I Don’t Have Olive Oil? Can I Use a Substitute?
Yes, you can substitute olive oil with other types of cooking oil such as canola oil, avocado oil, or melted butter. Each will bring a slightly different flavor, but all will work well for roasting those potatoes!
Can I Prepare This Recipe Ahead of Time?
Yes, you can! Cook the potatoes in advance and store them in the refrigerator after smashing. When you’re ready to bake, simply drizzle on the oil mixture and bake them straight from the fridge. They may need a few extra minutes in the oven to heat through.
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet in a preheated oven at 375°F (190°C) until heated through, about 10-15 minutes. This will help retain their crispy texture!
