Description
Crispy Smashed Potatoes
Ingredients
1.5 lbs baby potatoes
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Boil the Potatoes:
In a large pot, boil baby potatoes in salted water until fork-tender (about 15 minutes). Drain and let them cool slightly.
Smash Them:
Preheat the oven to 425°F (220°C). Place the potatoes on a baking sheet lined with parchment paper. Use the back of a fork or a potato masher to gently smash each potato, flattening it slightly.
Season & Oil:
Brush the potatoes with olive oil. Sprinkle garlic powder, paprika, salt, and pepper evenly over them.
Bake to Crispy Perfection:
Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy edges form.
Garnish & Serve:
Sprinkle with fresh parsley and enjoy as a delicious side or snack!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 180 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed instructions. After boiling and draining the potatoes, let them air-dry on the baking sheet for 5 minutes to evaporate surface moisture—this is key for crispiness. When smashing, use a flat-bottomed cup or glass for more even pressure than a fork. Ensure each potato is flattened to about 1/2-inch thickness. For seasoning, mix the garlic powder, paprika, salt, and pepper with the olive oil in a small bowl first, then brush this flavored oil generously over each potato to ensure even coverage.
Serving Suggestions
These versatile potatoes pair wonderfully with a variety of mains and dips. Serve alongside grilled chicken, steak, or roasted salmon for a complete meal. For a vegetarian option, pair with a creamy lentil stew. Elevate them as an appetizer or snack by serving with dipping sauces like garlic aioli, spicy sriracha mayo, a cool sour cream and chive dip, or even a simple ketchup.
How-to Summary
Boil baby potatoes until tender, then smash them flat on a baking sheet. Brush with a seasoned olive oil mixture and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until deeply golden and crispy. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different type of potato?
Yes, but baby potatoes (Yukon Gold or red) are ideal for their creamy interior and thin skin. For larger potatoes, cut them into 2-inch chunks before boiling.
How do I make them extra crispy?
Ensure the potatoes are thoroughly dried after boiling. Also, generously oil the baking sheet and the potatoes. For maximum crunch, bake on the lower oven rack.
Can I prepare these ahead of time?
You can boil and smash the potatoes a few hours in advance. Keep them on the baking sheet, uncovered, in the fridge until ready to season and bake.
Why didn’t my potatoes get crispy?
This is usually due to overcrowding on the pan (which steams them) or insufficient oil. Give each potato plenty of space and don’t skimp on the oil.
Can I air fry smashed potatoes?
Absolutely! Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway. You may need to work in batches to avoid overcrowding.
Common Mistakes to Avoid
- Over-boiling the potatoes: They should be just fork-tender. If they’re too soft, they will become mushy when smashed.
- Smashing too aggressively: Press gently to flatten. Smashing too hard can cause the potato to fall apart.
- Skipping the flip: Not flipping halfway through baking will result in one-sided crispiness.
- Crowding the baking sheet: This leads to steaming. Leave at least 1 inch between each potato for proper air circulation.
Conclusion
Crispy smashed potatoes are a simple yet transformative side dish that delivers an incredible contrast of textures. By following the detailed steps and avoiding common pitfalls, you can achieve restaurant-quality results at home. Their versatility in pairing and dipping makes them a guaranteed crowd-pleaser for any occasion. Master this technique, and you’ll have a go-to recipe that’s both impressive and effortlessly easy.