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These smashed potatoes are truly delightful with their perfect balance of crispy exterior and soft interior. Smashing creates more surface area to brown than traditional baked potatoes, making them a creative twist on classic side dishes.
The first time I made these smashed potatoes, I couldn't believe how such a simple method gave such amazing results. Their uneven surface soaks up olive oil and spices incredibly well.
Key Ingredients
- Waxy potatoes: They hold their shape without turning mushy, baby potatoes work best
- Olive oil: It creates that golden, crispy crust and adds a subtle flavor
- Seasonings: The mix of salt, pepper and paprika gives potatoes a rich, tasty flavor
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Detailed Instructions
- Getting potatoes just right for boiling
- Wash potatoes thoroughly under running water to remove any dirt. Always keep the skin on—it adds nutrients, flavor and that crispy texture. Fill a big pot with water, add salt and bring to a boil. Gently drop in the potatoes and let them cook on medium heat for about 15 minutes. Cooking time changes based on size—they should be soft but not falling apart. Test with a fork: it should go in easily without breaking the potato. Drain and quickly run them under cold water to stop the cooking.
- Setting up your oven and baking sheet
- Heat your oven to 200°C conventional heat. Line a baking sheet with parchment paper so the potatoes won't stick and cleanup will be easier. Lightly brush or spray the paper with olive oil so the bottoms of the potatoes brown better.
- The smashing technique
- Spread the par-boiled and slightly cooled potatoes on your prepared baking sheet. Leave enough room between each one so they can get crispy all around. Using a potato masher, the bottom of a heavy glass or mug, gently press each potato until it's about 1-1.5 cm thick. They should be flattened but not completely broken apart. The irregular surface with cracks and edges will create that wonderful crispy texture.
- Adding flavor and baking
- Drizzle or spray the smashed potatoes generously with olive oil so they're all well coated. Season with salt, freshly ground pepper and paprika to your liking. Bake in the middle of the oven for 25-30 minutes, until they're nicely golden and crispy. For best results, turn the baking sheet halfway through so the potatoes brown evenly.
I've found these smashed potatoes turn out best when I use small potatoes that are all about the same size. That way, they cook and brown at the same rate. I've also tried different spice combos—from Mediterranean herbs to spicy blends—and they all work great!
Versatile Crispy Side
Smashed potatoes are a food trend that brings together the best features of different potato preparations. They offer the crispy texture of fries but they're healthier since they soak up less fat. The pre-boiling followed by smashing creates an uneven surface with loads of corners and edges that get perfectly crispy in the oven, while the inside stays creamy and soft. This method also helps absorb spices and flavors better, making these smashed potatoes a tastier alternative to regular baked potatoes.
Serving Ideas
These versatile potatoes go well with many main dishes:
- As a side with juicy grilled meats or fish
- With a fried egg for breakfast or brunch
- As a base for a vegetarian meal, topped with veggies and sauce
- As a cozy evening snack, served with different dips
Seasoning Options
With different spices, you can create unique versions of the basic recipe:
- Mediterranean style with dried thyme, rosemary and garlic powder
- Spicy version with chili, cumin and garlic granules
- Fresh herb version with chives, parsley and dill
- Cheese-herb variation with parmesan, thyme and garlic
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Choosing The Right Potatoes
For the best results, pay attention to these points:
- Pick small potatoes of similar size for even cooking
- Waxy varieties like baby potatoes, fingerlings or small rosemary potatoes work best
- Leftover boiled potatoes from yesterday can be used to save time
- Always keep the skin on—it contains valuable nutrients and ensures crispiness
After making these smashed potatoes many times, I can say they're really adaptable in the kitchen. They're simple enough for everyday meals but impressive enough for guests. Their crispy texture makes them a hit with kids and adults alike, and the ability to customize them with different spices means they never get boring. Try this method and see for yourself why smashed potatoes deserve a regular spot on your plate!
Frequently Asked Questions
- → What type of potatoes work best for this dish?
- Go for small firm ones like baby potatoes. They hold their shape and crispen up nicely. Avoid floury ones; they can break apart.
- → Do I need to peel the potatoes?
- Nope, leave the skin on for extra crunch. Just give them a good wash before cooking.
- → How can I switch up the seasoning?
- Try garlic powder, rosemary, thyme, or a bit of chili. Sprinkle some parmesan over the top near the end for a cheesy twist!
- → Can I prep the potatoes ahead of time?
- Yes, boil them a day before and store in the fridge. On the day, smash, season, and bake right before serving. Saves time!
- → How do I make them extra crispy?
- Use plenty of oil and keep them no thicker than about a half-inch after smashing. A few extra minutes in the oven gets them super golden.
- → What dips can I serve with these?
- Try sour cream with chives, yogurt-garlic sauce, or spicy mayo. Herb dips like yogurt with dill or parsley work well too.