Smashed potatoes are the ultimate comfort food, combining the creamy goodness of mashed potatoes with the irresistible crunch of roasted ones. This versatile side dish is easy to make, endlessly customizable, and guaranteed to steal the show at any meal. Whether you’re serving them alongside a juicy steak or as a snack with your favorite dip, smashed potatoes deliver flavor and texture in every bite.
Why You’ll Love This Recipe!
Crisp outside, soft inside: Each bite delivers a delightful texture combo.
Basic ingredients: You probably already have what you need at home.
Fast to make: Done in less than an hour, perfect for busy nights or spontaneous meals.
Loved by kids: Picky eaters will devour these golden treats.
Totally adaptable: Personalize with your favorite spices or toppings.
Ingredients :
2 pounds small potatoes (Yukon Gold or red potatoes work best)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
¼ cup grated Parmesan cheese (optional)
Method :
Cook the Potatoes:
After placing the potatoes, pour salted water over them. Boil for 15 to 20 minutes, or until a fork can easily pierce it. After draining, allow to cool somewhat.
Preheat the Oven:
Preheat to 425°F (220°C).
Smash the Potatoes:
Arrange the boiled potatoes on a baking sheet lined with parchment paper. Use a potato masher or fork to gently press each one to about ½ inch thickness.
Add Seasoning:
Drizzle with olive oil, then season with salt, pepper, smoked paprika, and garlic powder.
Garnish and Serve:
Top with chopped parsley and grated Parmesan if desired. Serve warm.
Storage & Reheating:
To Store:
Transfer any remaining potatoes to a sealed container and refrigerate for up to 3 days.
To Reheat:
For best results, reheat in a 400°F oven for 10–12 minutes to restore crispiness.
FAQ :
1- Can I prepare smashed potatoes beforehand?
Yes! Store the potatoes in the refrigerator after boiling and mashing them up to a day ahead of time.
2- Why aren’t my smashed potatoes crispy?
Ensure they’re not overcrowded on the baking sheet, and use enough oil to coat them well. Flipping halfway also helps.
3- Can I freeze smashed potatoes?
It’s not recommended, as the texture may become soggy. They’re best enjoyed fresh or refrigerated for a few days.
4- What’s the best potato for smashed potatoes?
Small Yukon Gold or red potatoes are ideal due to their creamy texture and thin skin.
Conclusion :
Smashed potatoes are a game-changer for any meal, offering a delightful mix of crispy edges and tender, fluffy centers. With minimal ingredients and endless ways to customize, this recipe is perfect for beginners and seasoned cooks alike.