Crispy Smashed Potatoes

crispy smashed potatoes. on top of baking sheet.

Print Recipe

No ratings yet

Crispy Smashed Potatoes is the side or snack you need to make now! Simply boil, smash, and bake and the dish is done!

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American

Servings:

Calories: 287kcal

Author: Jennifer Fishkind

Ingredients

1½ pounds baby yukon gold potatoes (24 ounce bag)
2½ teaspoons salt divided (2 teaspoons to salt the potato boiling water and ½ teaspoon to flavor the extra virgin olive oil)
5 tablespoons extra virgin olive oil divided (2 tablespoons to brush onto a large baking sheet and 3 tablespoons to mix with spices and brush onto the smashed potatoes)
½ teaspoon garlic powder
¼ teaspoon black pepper

Garnish

Fresh parsley chopped
Flaky sea salt Maldon or Fleur de Sel

Instructions

Preheat oven to 425° F. Using a pastry brush, brush 2 tablespoons of extra virgin olive oil over the entire surface of a large rimmed baking sheet. Set aside.
To a medium pot (approximately 3-4 quart sized), add the baby yukon gold potatoes, 2 teaspoons salt and enough water to cover the potatoes by 1 inch. Set the burner to medium-high heat.
Bring the water to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork tender. The total cook time will vary depending on how large, or small, your baby potatoes are.
Place a colander, or large straining basket, into the sink and pour the potatoes into the colander. Allow the potatoes to cool in the colander, and release steam, for 5 minutes.
Transfer the potatoes to the prepared baking sheet being sure to allow 1-2 inches between potatoes for them to be smashed.
Using a flat bottomed dry measuring cup or another, heat safe, food grade item (such as a heavy duty glass or mug) gently apply even pressure to each potato to smash them on the prepared baking sheet. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.
To a small bowl add the remaining 3 tablespoons extra virgin olive oil, ½ teaspoon salt, garlic powder and black pepper. Stir to combine.
Using a pastry brush, brush the entire surface of each of the smashed potatoes with the seasoned extra virgin olive oil.
Bake for 20-22 minutes, remove the baking sheet from the oven and carefully flip over all the smashed potatoes using a spatula. Return the baking sheet to the oven and finish baking for 22-23 minutes or until the potatoes are golden and crispy.
Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes before transferring them to a platter for serving.
Once you have transferred the crispy smashed potatoes to a serving platter, you can garnish them with a sprinkle of flaky sea salt and chopped fresh parsley if desired.

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in a single layer, for up to 2 days.
To Reheat: These crispy smashed potatoes can be reheated, on a large baking sheet, in a 350° F preheated oven for 8-10 minutes or until warmed through.

Tips:

Keep in mind that the size of the baby Yukon gold potatoes will vary from brand to brand and from bag to bag. You are looking for potatoes that average between 1 ½ - 2 inches in size. I found that the smaller potatoes get a crispier texture when roasted and the inside is more creamy.
The total cook time will vary depending on how large, or small, your baby potatoes are.
Use a flat bottomed dry measuring cup, a heavy-bottomed pot, or another heat safe, food grade item, such as a heavy duty glass or mug. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.

Nutrition