It is a chilly evening and you want something warm. These Crispy Smashed Potatoes are the perfect answer to your cravings. They are golden on the outside and fluffy inside. Your family will ask for seconds very quickly.
This recipe delivers a satisfying crunch in every single bite. It is simple enough for any beginner to master. You can serve these for a cozy weeknight dinner tonight. They bring comfort to your table with very little effort.
Why This Recipe Is a Winner
These potatoes are a total winner for any busy family. They feel fancy but use simple pantry staples. You only need a few ingredients to get started. The texture is the best part of this dish. It is like a French fry and a mashed potato in one. Everyone loves the crunch of those golden, roasted edges.
They are also very budget-friendly for large groups. You can feed a crowd without spending much money. This recipe fits perfectly into your holiday menu planning too. It is a side dish that pairs with almost anything. Your guests will be impressed by the beautiful golden color.
Simple Method
Making these is actually very fun and stress-free. First, you boil the baby potatoes until they are tender. Then comes the best part: you get to smash them. Even if you are a beginner, you can do this. A quick roast in a hot oven does the work. You will have a restaurant-quality side dish ready soon.
Ingredients You’ll Need
This recipe uses fresh, simple ingredients you likely have already.
- 1.5 lbs baby Yukon Gold potatoes
- 1 tablespoon salt for boiling water
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
Step-by-Step
- Place potatoes in a large pot and cover with cold water.
- Bring to a boil and simmer for 15 to 20 minutes.
- Drain the potatoes and let them steam dry for 5 minutes.
- Preheat your oven to 425°F (220°C) and grease a baking sheet.
- Arrange potatoes on the sheet and press them down gently.
- Drizzle with oil and sprinkle with salt, pepper, garlic, and rosemary.
- Roast for 25 to 30 minutes and flip them halfway through.
- Remove from the oven and serve immediately while hot.
Best Ways to Enjoy It
Serve these warm with a dollop of sour cream. They pair perfectly with roasted chicken or a simple steak. For a cozy date night, serve them with a green salad. Your kids will love dipping the edges into ketchup. Set the table and enjoy a satisfying meal together.
How to Store Leftovers
Store any leftovers in an airtight container in your fridge. They stay fresh for up to three days. To get them crispy again, use your oven. Avoid the microwave because it makes them too soft. Reheat at 350°F for about ten minutes until warmed and crunchy. This makes them great for easy weekday lunches.
Recipe Tips
- Dry the potatoes well after boiling for maximum crunch.
- Use a heavy glass to smash them evenly every time.
- Don’t crowd the baking sheet so they roast properly.
- Flip them halfway to ensure both sides are golden.
- Add a handful of fresh summer herbs if you prefer.
- Use baby Yukon Golds for the creamiest potato centers.
- Make sure your oven is fully preheated before roasting.
Easy Flavor Ideas
- Sprinkle with parmesan cheese during the last five minutes.
- Swap rosemary for thyme for a different earthy flavor.
- Add a pinch of chili flakes for a spicy kick.
- Use garlic powder if you do not have fresh cloves.
- Try a drizzle of truffle oil for a special occasion.
Quick Answers
Can I make these ahead of time?
Yes, you can boil the potatoes a day early. Store them in the fridge until you are ready. Then just smash and roast them before dinner starts.
What are the best potatoes to use?
Baby Yukon Gold potatoes are the best choice here. They have a naturally buttery flavor and thin skin. They smash easily without falling completely apart.
How do I know when they are done?
The edges should look dark golden and feel very firm. The centers will still be soft and light. Look for that perfect golden brown color before serving.
I hope these crispy smashed potatoes bring warmth to your table. They are such a simple way to make dinner feel special. Give them a try tonight and enjoy every bite!
— Lidia
Crispy Smashed Potatoes
Ingredients
- 1.5 lbs baby Yukon Gold potatoes
- 1 tablespoon salt for boiling water
- 3 tablespoons extra -virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cloves garlic , minced
- 1 teaspoon dried rosemary
Instructions
- Place potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of salt.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender.
- Drain the potatoes and let them sit in the colander for 5 minutes to steam dry.
- Preheat oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil.
- Arrange potatoes on the baking sheet. Use a heavy flat-bottomed glass or a potato masher to gently press each potato down until it is approximately 1/2 inch thick.
- Drizzle the smashed potatoes with the olive oil and sprinkle with kosher salt, black pepper, minced garlic, and rosemary.
- Roast for 25 to 30 minutes, flipping once halfway through, until the edges are golden brown and crispy.
- Remove from the oven and serve immediately.
