Crispy edges, fluffy center, salty and oh so satisfying! Smashing the potato is pure joy and then watching those jagged corners turn crispy in the oven is magical!
Smashed Potatoes
Choose your potato I like small red potatoes or baby gold potatoes for smashed potatoes because they are the perfect handheld size and give a creamy center and crispy edge. We have use all types of small to medium potatoes and they all work. The smaller potatoes get nice and crispy and are a great dipping size and the medium potatoes keep a creamier inside.
Boil Fill a pot of water about halfway and add your potatoes with 1 teaspoon of salt. Bring them to a boil, and let boil for 15-20 minutes or until you can easily stick a knife in them. Drain them and let cool for 5 minutes.
Drizzle On a sheet pan, drizzle the potatoes with olive oil and season with salt and pepper.
Smash With a spatula or fork, smash the potatoes. The thinner the potato, the crispier, and the thicker the potato, the creamier the center
Bake Let the oven do the rest of the work! Bake for 30-40 minutes or until nice and crispy. Season with salt and pepper if needed and serve!
What to Serve with Smashed Potatoes
My favorite main dishes to serve with these ultra crispy smashed potatoes is Herb Dijon Pork Chops, Southwest Turkey Meatloaf, Brown Sugar Glazed Meatloaf or Everything Bagel Pork Tenderloin.
Serve these potatoes go great dipped in Lemon Herb Vinaigrette, Ranch Dressing, Tzaziki Sauce, Ketchup or whatever you dip your fries in!
For more potato recipes, try our Fully Loaded Baked Potato Casserole or our Crispy Potato Wedges.
Recipe
Smashed Potatoes
Crispy, fluffy, salty and oh so satisfying. These smashed potatoes will be your new favorite side dish!
Ingredients
- 1 1/2 pounds small Red potatoes or small Golden potatoes
- 1 tsp. Kosher Salt, for boiling
- 3 Tbsp. Olive Oil
- 1/2 tsp. Kosher Salt, for seasoning
- 1/2 tsp. Cracked Black Pepper
Directions
- Step 1 Preheat oven to 425F. Place the potatoes in a medium pot of water and fill with water an inch higher than the potatoes. Add 1 teaspoon salt and bring to a boil. Boil potatoes for 15 minutes or until you can easily poke them with a knife. Drain and let cool for 5 minutes.
- Step 2 On a large sheet pan, toss the potatoes with olive oil, salt and pepper. Smash the potatoes with a spatula or the flat bottom of a drinking glass. The flatter the potato, the crisper and the thicker the potato, the creamier the inside.
- Step 3 Bake the potatoes for 35-45 minutes or until the edges and cracks are golden brown and crisp.
- Step 4 Serve with your favorite dipping sauce and enjoy!
About The Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
