Move over roast potatoes, there’s a new favorite in town. These Crispy Smashed Potatoes are cooked twice, making them perfectly crispy on the outside, but soft and fluffy on the inside. The flavor is buttery with just the right amount of savory. And the best of all? They’re super easy to make!
Because they’re baked instead of fried, it’s less messy and makes it easier to cook potatoes for a crowd (let’s face it, no one wants to stand behind a pot of oil in the summer). This golden side dish is perfect for meaty main dishes and is any carb lover's dream.
Although they may sound similar from the name, smashed and mashed potatoes are quite different in preparation and look.
Smashed potatoes are seasoned with oil, herbs and then mashed with the skin on with a flat object such as the bottom of a glass. This method creates the shape of thin patties and once roasted potatoes will be crispier.
On the other hand, the mashed potato recipe calls for potatoes to be mashed without the skin and then mixed with milk, cream, butter to make them super creamy and soft.
Potatoes – use starchy potatoes, these will smash well and have a better texture.
Herbs – this recipe uses rosemary and thyme, but feel free to use any of your favorite herbs.
Olive oil – you can also use vegetable oil.
Seasoning – use basic salt and pepper seasoning.
You can also use a wooden spoon or fork to flatten the potatoes.
Make sure to use the right variety of potatoes. Waxy potatoes will result in a creamy texture, while starchy potatoes will be fluffier.
There’s no need to peel the potatoes (in fact, they taste better with the skin on). Just make sure to wash the potatoes with a vegetable brush before use.
Other seasonings that work well with this; try smoked paprika, powdered garlic, Cajun spice, or taco seasoning.
To ensure optimal crispiness, the potatoes must be completely dry after boiling. Leave them to dry after boiling, as this will give the moisture time to evaporate.
There are a variety of sauces you can serve with Crispy Smashed Potatoes. Try a herby pesto sauce, a romesco sauce, garlic aioli, sour cream, or hummus. If you serve it with a sauce, the crispy potatoes will make a great appetizer.
You can also serve the crispy smashed potatoes with a main like roast beef, or seared salmon. Add a fresh salad, and you have a complete, delicious dinner!
You can make Crispy Smashed Potatoes in a quick and easy way. Cook the potatoes in the microwave instead of boiling them, then air fry at 200ºC/390ºF for 15-20 minutes.
Top with parmesan or feta (or even grated cheddar cheese).
These crispy potatoes are best served while crispy. Leftovers can be stored in the fridge (in an airtight container) for up to 5 days.
To reheat, warm in the oven at 425°F until warmed through.
Put the potatoes in a saucepan and cover with water, salt. Bring to a boil and cook until ready.
Drain and chill in an ice bath until they cool completely. Place the potatoes on a baking sheet lined with parchment paper.
Press down each potato with the bottom of a glass.
In a small skillet over low heat, add butter, garlic, rosemary, thyme, and olive oil and simmer for a few minutes.
Grease the potatoes with the butter mixture and season with salt and pepper. Bake for 45-50 minutes at 180°C / 350°F.
Serve and enjoy!