Smashed potatoes are like a cozy hug on your plate! They are crispy on the outside and soft on the inside, making them a super fun side dish for any meal.
Honestly, who can resist a tasty pile of these little wonders? I often add a sprinkle of cheese or herbs on top—they just shine with flavor! 😋
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for this recipe because they’re tender and flavorful. If baby potatoes aren’t available, small Yukon Gold potatoes work great too. Other small waxy potatoes can also be a substitute.
Olive Oil: Olive oil adds a nice flavor and helps in crisping the potatoes. If you’re looking for a different taste, try using melted butter or avocado oil for a healthy twist!
Sea Salt and Pepper: These seasonings elevate the dish. If you prefer something spicier, consider using garlic powder or smoked paprika for added flavor.
Fresh Thyme: Thyme pairs wonderfully with potatoes. You could also swap in rosemary, oregano, or even parsley if you want something different!
Parmesan Cheese: Though optional, adding Parmesan gives a delicious cheesy crust. No Parmesan? Use nutritional yeast for a dairy-free cheese flavor. Or sprinkle some cheddar cheese for a different twist!
How Do I Smash the Potatoes Without Making a Mess?
Smashing the potatoes correctly can be tricky, but it’s all about gentle pressure. Here’s how to do it well:
- After boiling, let the potatoes cool slightly so they’re easier to handle.
- Place the potatoes on a lined baking sheet, making sure there’s space between each one.
- Use a potato masher or the bottom of a glass to press down gently. Aim for a flattened look while keeping them intact!
- Keep an eye on your technique—too much force could break them apart!
With gentle smashing, you’ll get the perfect texture for a crispy edge while keeping the potato fluffy inside. Enjoy your cooking!
How to Make Crispy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes or small Yukon Gold potatoes
- 4 tablespoons olive oil
- Sea salt and freshly cracked black pepper, to taste
- 2 teaspoons fresh thyme leaves (or other herbs of choice)
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This delicious recipe takes about 40-50 minutes total. You’ll spend around 15-20 minutes cooking the potatoes, then about 30 minutes for smashing and roasting them in the oven. It’s a simple process that results in crispy, tasty potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high temperature will give the potatoes a lovely crispy texture.
2. Boil the Baby Potatoes:
In a large pot, fill it with water and add some salt to taste. Bring the water to a boil over high heat. Once boiling, add the baby potatoes and let them cook for about 15-20 minutes. You want them to be fork-tender, so just poke one with a fork to check. Once they are ready, drain the water and let the potatoes cool a bit.
3. Smash the Potatoes:
Now it’s time to smash! Line a baking sheet with parchment paper. Place the cooked potatoes on the sheet. Using a potato masher or the bottom of a glass, gently press down on each potato until they are flattened but still hold their shape. Think of them as little potato pancakes!
4. Season with Oil and Herbs:
Drizzle the smashed potatoes with olive oil, ensuring they are nicely coated. Then, sprinkle on sea salt, black pepper, and fresh thyme leaves (or any herbs you like). This will add great flavor!
5. Roast to Perfection:
Pop the baking sheet in the oven and roast the potatoes for about 20-25 minutes. You want the edges to be golden brown and crispy—perfect for that delicious crunch!
6. Add a Cheesy Touch (Optional):
If you love cheese, sprinkle the grated Parmesan cheese over the potatoes during the last 5 minutes of roasting. This will melt beautifully and create a tasty crust.
7. Serve and Enjoy:
Finally, take the potatoes out of the oven. You can garnish them with more fresh thyme if you like. Serve these crispy smashed potatoes hot and enjoy every bite!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or small Yukon Golds are perfect for smashing, you can also use other varieties like red potatoes or fingerlings. Just be sure they’re small enough to cook through in about the same time, or adjust the cooking time as needed.
What If I Don’t Have Fresh Herbs?
No problem! You can substitute with dried herbs; just use about one-third of the amount since dried herbs are more concentrated. Italian seasoning or a mix of rosemary and oregano works great as alternatives!
How Can I Make This Recipe Vegan?
To make these smashed potatoes vegan, simply omit the Parmesan cheese or replace it with a plant-based cheese or nutritional yeast for a cheesy flavor without dairy!
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness or microwave them for a quicker option, but be aware they may not be as crispy!
