why make this recipe
Smashed Crispy Potatoes are a delicious and fun way to enjoy one of the most beloved vegetables. This dish combines the fluffy goodness of boiled potatoes with a crispy texture that everyone will love. It’s simple to prepare and perfect for any occasion, whether it’s a casual family dinner or a holiday gathering. With a few basic ingredients, you can create a side dish that adds flavor and crunch to your meal.
how to make Smashed Crispy Potatoes
Ingredients:
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons kosher salt divided
- 0.25 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon flaky sea salt
Directions:
- Boil 2 pounds of baby Yukon Gold potatoes in salted water with 2 tablespoons of kosher salt for 15 to 18 minutes until they are fork-tender. Drain the potatoes and let them steam dry for 5 minutes.
- Preheat your oven to 425 degrees Fahrenheit. Drizzle 2 tablespoons of olive oil on a parchment-lined sheet pan.
- Place the potatoes on the pan and gently smash them to about 0.5 inch thickness.
- In a bowl, mix the remaining 2 tablespoons of olive oil, melted butter, minced garlic, smoked paprika, black pepper, and red pepper flakes. Brush this mixture over the smashed potatoes and sprinkle with the remaining 1 tablespoon of kosher salt.
- Roast the potatoes in the oven for 40 to 45 minutes, or until they are deeply golden and crispy. If needed, broil briefly for extra crispiness.
- Finish with 0.5 teaspoon of flaky sea salt and 2 tablespoons of chopped parsley before serving.
how to serve Smashed Crispy Potatoes
Smashed Crispy Potatoes make a great side dish for grilled meats, roasted vegetables, or even as part of a brunch spread. You can serve them hot out of the oven, drizzled with extra olive oil or lightly topped with sour cream or your favorite dipping sauce. Adding some cheese or a sprinkle of green onions can elevate this dish even further!
how to store Smashed Crispy Potatoes
If you have leftovers, allow them to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place them in the oven for a few minutes to crisp them up again.
tips to make Smashed Crispy Potatoes
- Choose smaller baby Yukon Gold potatoes for even cooking and easier smashing.
- Don’t rush the boiling process; making sure they are fork-tender will ensure a soft inside.
- If you want more flavor, feel free to add herbs like rosemary or thyme to the oil mixture.
- Adding cheese, like parmesan, during the last few minutes of roasting can create an extra crispy topping.
variation
You can experiment with different spices according to your taste. Try adding Italian seasoning, lemon zest, or even some grated cheese to the mash for a different flavor profile.
FAQs
Can I use other types of potatoes?
Yes, you can use other potatoes, such as red or white potatoes. However, Yukon Golds are ideal for their creamy texture.
Are Smashed Crispy Potatoes gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients.
Can I make these potatoes ahead of time?
Yes, you can boil the potatoes ahead of time, store them in the fridge, and then smash and roast them when you’re ready to serve.
Smashed Crispy Potatoes
Smashed Crispy Potatoes are a delicious and fun side dish that pairs perfectly with any meal, featuring a crispy exterior and fluffy interior.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons kosher salt, divided
- 0.25 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon flaky sea salt
Instructions
- Boil the baby Yukon Gold potatoes in salted water with 2 tablespoons of kosher salt for 15 to 18 minutes until they are fork-tender. Drain the potatoes and let them steam dry for 5 minutes.
- Preheat your oven to 425 degrees Fahrenheit. Drizzle 2 tablespoons of olive oil on a parchment-lined sheet pan.
- Place the potatoes on the pan and gently smash them to about 0.5 inch thickness.
- Mix the remaining 2 tablespoons of olive oil, melted butter, minced garlic, smoked paprika, black pepper, and red pepper flakes in a bowl. Brush this mixture over the smashed potatoes and sprinkle with the remaining 1 tablespoon of kosher salt.
- Roast the potatoes in the oven for 40 to 45 minutes, or until they are deeply golden and crispy. If needed, broil briefly for extra crispiness.
- Finish with 0.5 teaspoon of flaky sea salt and 2 tablespoons of chopped parsley before serving.
Notes
Choose smaller potatoes for even cooking. Let them steam dry after boiling for better crisping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
