Meet your new favorite way to make potatoes!
Oh my goodness. And I do mean goodness. These Crispy Smashed Potatoes are out of this world. Not only are they really fun to make (there is some smashing to be done!), but the end result is crunchy and creamy and you can serve them with upscale fare or as part of a homey comfort dinner, or you can just pop them into your mouth as a snack. I don’t know who first thought of this genius preparation for the humble potato, but I am forever grateful to whoever they are.
It’s like mashed potatoes and French fries had a baby! The smashing down of the cooked potatoes with a fork or a potato masher or even the bottom of a jar or a water glass creates these craggy ridges that crisp up like the very best fries, but the insides have all the luxury of the most creamy mashed potatoes. Nothing better than these two textures in one dish. And while our recipe simply seasons these beauties with salt and pepper (and some chopped parsley garnish), you can add any kinds of herbs or seasonings you like; in fact, when I serve Crispy Smashed Potatoes, I often cover them in Easy Chicken Seasoning. Amazing.
The Best Potatoes for This Recipe
Baby potatoes, also called New Potatoes, are harvested before they become grown-ups and are prized for their sweet flavor and tender texture; they are also the key to Crispy Smashed Potato success. Slices, even thick ones, won’t produce the fluffy insides the way a whole little potato will. But any kind of babies will work: Yukons, golds, reds…even baby purple potatoes!
How to Make Ahead and Store?
You can make Crispy Smashed Potatoes ahead of time by boiling and mashing them and then storing them overnight on a baking sheet covered with plastic wrap in the refrigerator; when you’re ready, drizzle the butter and oil, season with salt and pepper, and roast. You can also fully prepare them up to 3 days ahead of time, store them in the refrigerator in an airtight container, and then reheat them in the oven for 5-7 minutes. These potatoes can also be boiled and mashed and stored in the freezer on a cookie sheet (or, once frozen, in a freezer bag) for up to 3 months; when you want to serve them, thaw overnight in the fridge and then continue where you left off in the recipe.
Messy is your bestie here
Have some fun smashing those little taters and don’t worry about being neat or consistent from potato to potato; any and all kinds on indents and ridges are going to produce the same result: heavenly deliciousness.
Serving Suggestions
Crispy Smashed Potatoes can take the place of potato chips, like beside this Chicken Bacon Cheddar Sandwich, or be a healthier alternative to French fries (pair them with Black Bean Sliders and see what I mean!) and, of course, because they are potatoes, they go with almost any main, such as Easy Oven Baked Ribs or Garlic Butter Baked Chicken or fried fish (try this: Crispy Fried Calamari) but here is one of my absolute favorite ways to serve them: first I make Easy Broiled Salmon and when it’s cool, I flake it and serve it on the Crispy Smashed Potatoes that I have already dolloped with sour cream–the perfect snack, canape for a party, or brunch treat!!
Crispy Smashed Potatoes Recipe
Ingredients
- 1.5 pounds of small potatoes about 12 to 14 baby gold or red potatoes are ideal
- 2 tablespoons of unsalted butter melted
- 1 tablespoon of olive oil
- 1 tablespoon of kosher salt for boiling
- 3/4 teaspoon of kosher salt for sprinkling
- 1/4 teaspoon of freshly ground black pepper
- Optional: Fresh parsley finely chopped for garnish
Instructions
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Gently place your small potatoes in the water and cook them until they're tender and can be easily pierced with a fork (about 20 or 25 minutes).
- While the potatoes are boiling, preheat your oven to 390°F (or 350°F if you're using a convection oven).
- Once the potatoes are cooked, drain them well and let them sit in the colander for about 5 minutes to allow moisture to evaporate
- Transfer your potatoes to a large baking sheet. Now, here's the fun part—take a large fork or potato masher and press down on each potato until it's flattened but still in one piece. Thinner potatoes will be more like chips, while a bit thicker will give you a fluffy interior.
- Let the smashed potatoes sit on the baking sheet for another 5 minutes to dry further.
- Drizzle the melted butter over the potatoes, followed by the olive oil. Sprinkle with the remaining kosher salt and freshly ground black pepper.
- Slide the baking sheet into your preheated oven and bake for about 45 to 55 minutes, or until the potatoes are a deep golden brown and crispy. There's no need to flip them.
- Remove the potatoes from the oven and, if you like, sprinkle them with some finely chopped fresh parsley.
Leave a Comment