Crispy Smashed Potatoes (Easy!)
What’s the secret to crispy potatoes? Smash them! These smashed potatoes are perfectly crispy little morsels, seasoned however you please.
Servings: 4 servings
Ingredients
- 2 pounds baby potatoes red, yellow, or mixed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon seasoning of choice see notes below for ideas
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Carefully add potatoes, and boil them for 10-15 minutes until just fork tender but not falling apart.
- Drain the potatoes well.
- Place them on a large, lightly greased baking sheet in a single layer.
- Once they are cool enough to touch, use the palm of your hand to smash the potatoes as flat as possible without them completely falling apart. You can also use the back of a fork but I find that your palm works better!
- Use a basting brush to brush each potato with olive oil, evenly distributing the 1 tablespoon of oil throughout.
- Sprinkle seasoning, salt and pepper.
- Bake at 450℉ for 30-35 minutes until the bottoms are crisp and golden. Broil them for 2-4 minutes after baking for extra crispy potatoes. Serve with more salt and dipping sauces if desired.
Video
Notes
- Need simple seasoning ideas? Try using a premade herbed salt, Italian, Cajun, BBQ, ranch, or garlic parmesan seasonings. You can also use herbs, like dried rosemary, thyme, parsley, or a blend like Herbs de Provence.
- Instead of seasoning them with herbs/spices, try using flavored oils like Truffle Oil!
- Don’t worry if potatoes fall apart a bit when smashed! Gently push any loose pieces back together if needed.
- Sprinkle cheese on them with one minute left in the oven.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 1001mg | Fiber: 7g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 45mg | Calcium: 86mg | Iron: 3mg