Crispy Smashed Potatoes
An easy oven-baked side dish with crispy, craggy edges and a soft center, good for a weeknight dinner or a full table.
Servings: 4
Calories: 287kcal
Ingredients
- 1½ pounds (24 ounce bag) baby yukon gold potatoes
- 3 teaspoons salt divided (2 teaspoons to salt the potato boiling water and 1 teaspoon to season the smashed potatoes)
- 2 tablespoons extra virgin olive oil (plus additional to grease the baking sheets)
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Garnish
- Fresh parsley finely chopped
- Flaky sea salt (Maldon or Fleur de Sel)
Instructions
- To a large pot, add the baby yukon gold potatoes, 2 teaspoons salt, and enough water to cover the potatoes by at least 1 inch.1½ pounds (24 ounce bag) baby yukon gold potatoes, 2 teaspoons salt
- Over medium-high heat, bring the water to a boil. Once boiling, cook the potatoes for 20-25 minutes or until fork tender.
- While the potatoes are boiling, preheat the oven to 400°F and lightly grease 2 large baking sheets with olive oil, being sure to cover the entire surface of the baking sheet. Set aside.2 tablespoons extra virgin olive oil
- Place a colander, or large straining basket, into the sink and pour the potatoes into the colander. Let them cool for 3-4 minutes, just until they can be handled but are still warm. Warm potatoes smash more cleanly.
- Place 6-9 potatoes (depending on size) onto each of the prepared baking sheets, being sure to allow at least 2 inches between each potato.
- Using a potato masher, or large fork, gently apply even pressure to each potato to smash them on the prepared baking sheet. Allow the potatoes to sit for another 3-4 minutes, once smashed, to allow the steam to escape. This will help make sure they crisp nicely when baked.
- In a small bowl, stir together the olive oil and melted butter.3 tablespoons unsalted butter
- In a separate small bowl, stir together the reserved 1 teaspoon salt, garlic powder, onion powder, and black pepper.1 teaspoons salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Spoon 1-1 ½ teaspoons of the butter mixture evenly over each of the smashed potatoes.
- Sprinkle a small amount (approximately ¼ teaspoon) of the spice mixture evenly over each of the smashed potatoes.
- Bake for 25-30 minutes or until golden brown and crispy. Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes before garnishing with a sprinkle of flaky sea salt and chopped fresh parsley.Flaky sea salt, Fresh parsley
- Transfer to a platter and serve while still warm for best results.
Notes
Tips:
- Smash gently with a potato masher instead of pressing them flat, so some natural texture stays in the center.
- Let the potatoes rest for 3 to 4 minutes after smashing, before adding the butter and seasoning, so steam can escape.
- Look for potatoes that average about 2 inches. Bigger ones spread too wide and smaller ones burn before they crisp.
Storage:
Store leftovers in an airtight container in a single layer for up to 2 days in the refrigerator. Reheat on a baking sheet in a 350°F oven for 8 to 10 minutes, until warmed through. I have not tested freezing this recipe, so I cannot recommend it.
Nutrition
Calories: 287kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
