Description
Crispy Smashed Potatoes deliver the perfect combination of crunchy edges and fluffy, tender insides with simple, natural ingredients. This versatile and comforting recipe is easy to prepare, ideal for any meal, and customizable to suit your taste preferences with herbs, spices, and toppings.
Ingredients
Scale
Ingredients
- 500g baby potatoes
- 3 tbsp olive oil (natural)
- 1 tsp garlic powder (natural)
- 1 tsp sea salt
- 1 tsp fresh rosemary, chopped
- ½ tsp black pepper
Instructions
- Boil the Potatoes: Place baby potatoes in a large pot and cover with cold water. Add a pinch of sea salt and bring to a boil. Cook until potatoes are just fork-tender, about 15-20 minutes, taking care not to overcook so they maintain their shape for smashing.
- Preheat the Oven and Prepare Baking Sheet: While the potatoes boil, preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or lightly grease it with olive oil (natural) to prevent sticking and promote crisp edges.
- Smash the Potatoes: Drain the potatoes and spread them out on the prepared baking sheet. Using the bottom of a glass or a sturdy spatula, gently press down on each potato until it flattens to about half its original thickness, increasing surface area for crispiness.
- Season and Oil: Drizzle olive oil (natural) generously over the smashed potatoes. Evenly sprinkle garlic powder (natural), sea salt, black pepper, and fresh rosemary across the surface. The olive oil helps crisp the edges and carry the flavors.
- Bake Until Crispy: Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy on the edges. Flip the potatoes once halfway through baking to ensure even color and crunch.
Notes
- Choose baby Yukon Gold or red potatoes for tender interiors and crispy exteriors.
- Do not skip the olive oil (natural), which is essential for a golden, crispy crust.
- Space the potatoes evenly on the baking sheet without crowding to allow proper air circulation during baking.
- Press the potatoes gently to avoid smashing them too thin and maintain a tender inside.
- Use fresh herbs like rosemary or thyme for better flavor compared to dried alternatives.
- Flip the potatoes halfway through baking for an even crisp texture all around.
- After baking, garnish with chopped fresh parsley or green onions for added freshness and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, cool potatoes completely, freeze them in a single layer on a baking sheet, then transfer to freezer-safe bags.
- Reheat leftovers in a preheated oven at 200°C (390°F) for 10-15 minutes or use an air fryer for a crispier finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy smashed potatoes, baked potatoes, side dish, snack, easy potato recipe, vegetarian, plant-based, gluten free
