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    Home » Recipes » Side Dishes

    Published: Mar 16, 2020 · Modified: Apr 1, 2020 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Incredibly Crispy Smashed Potatoes

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    Bowl of red skin mashed potatoes.
    Crispy Smashed Potatoes on spatula with text overlay

    Calling all potato lovers! These Crispy Smashed Potatoes are tender on the inside with a satisfying crunch on every edge. With a variety of flavor options, this is the ultimate side dish for any number of meals.

    Spatula lifting smashed potato from baking sheet

    Just one bite. That’s all you need to be thoroughly convinced that smashed potatoes are the best potatoes. They’re crispy and golden brown, flavored just to your liking, and very simple to make. These are great for a simple family dinner, but with the perfect prep-ahead method they can also be made for a crowd (don't worry, I included our method below).

    Ingredients

    Yukon Gold potatoes: This is my favorite kind of potato for this recipe, but you can also substitute red skinned potatoes.
    Olive oil: Adds flavor, prevents sticking, and, most importantly, makes the potatoes golden and crispy.
    Salt and pepper: This is the base flavor. You can stick with just salt and pepper, or add the herbs and garlic for more.
    Fresh herbs: Typically, I choose 2-3 herbs, but you can choose as many or as few as you’d like. My favorites are thyme, rosemary, chives, parsley, or marjoram.
    Garlic: This is optional, but I highly recommend it for that extra delicious flavor.

    Instructions

    Start by gathering the potatoes. You can use smaller potatoes (about 1 ½") or medium potatoes (2 - 2 ½"). Ideally you would choose potatoes that are similar in size, but if you have to mix up the sizes you can.

    Small potato and medium potato by a ruler

    Next step, gently boil the potatoes in salted water until they are soft and tender when tested with a fork. The time will depend on the size of the potatoes; if you have mixed sizes, you may have to remove the smaller potatoes first and let the larger ones finish.

    Now for a key step: Let the potatoes drain on a towel really well. This gives the moisture a chance to evaporate. Moisture is not the friend of crispy, so don't skip this part!

    Once drained, place the potatoes on a sheet pan and get ready for some fun smashing. You can use a glass cup, measuring cup, or potato masher to smash the potatoes until they are relatively flat but still in one piece. Be careful... if you smash too hard, they will just turn into mashed potatoes.

    Potatoes smashed on baking sheet before herbs

    Once smashed, allow them to cool for a bit longer to let any leftover moisture evaporate (the cooler the better, even up to room temperature). Then drizzle a bit of olive oil under each potato (we don't want any sticking) and over the top. Now just add your seasonings and bake until deliciously crispy 😍

    Edge of sheet pan with crispy smashed potatoes with herbs

    Prep ahead

    These potatoes can be mostly prepped in advance, perfect for the occasions where you are serving a crowd or don't have much cooking time before dinner. Boil, drain, and smash your potatoes just as directed. Allow them to cool at room temperature, then cover and refrigerate on the baking sheet. When you're ready to bake, just add the oil and herbs and cook as directed.

    Serving Ideas

    These potatoes go with so many main dishes. Here are a few ideas to get you started. Tag @borrowedbites and let us know what else you served them with!

    • Easy Electric Skillet Chicken with Lemon Sauce
    • My favorite 5 Ingredient Honey Butter Pork Tenderloin
    • Super simple Slow Cooker Fall Apart Roast

    More Great Sides

    • The Best Brown Butter Rice Pilaf
    • Crispy Roasted Brussels Sprouts
    • Easy Green Beans Almondine
    • Cast Iron Skillet Roasted Corn
    Crispy smashed potatoes in center of baking sheet

    Tips & Tricks

    • Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes. 
    • Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy! 
    • If you are using garlic, add it about ⅔ into the cooking time (about the 20 minute mark). This prevents it from burning.

    👋 Connect with us! 

    If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

    Spatula lifting smashed potato from baking sheet.

    Incredibly Crispy Smashed Potatoes

    Calling all potato lovers! These Crispy Smashed Potatoes are tender on the inside with a satisfying crunch on every edge. With a variety of flavor options, this is the ultimate side dish for any number of meals.
    5 from 1 vote
    Print Pin Save Saved! Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 198kcal
    Author: Borrowed Bites

    Ingredients

    • 2 lbs Yukon Gold potatoes or substitue red skinned potatoes
    • 1 ½ teaspoon kosher salt

    Toppings

    • ¼ cup olive oil
    • 1 ½ tablespoon fresh herbs chopped (choose any combination of thyme, rosemary, chives, parsley, or marjoram)
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • 2 teaspoon garlic minced
    Prevent your screen from going dark

    Instructions

    • Choose potatoes close in size if possible. Small potatoes are about 1 ½" and medium are 2-2 ½". Rinse to remove excess dirt.
    • Place potatoes in pot and fill with water until it reaches ½ inch above potatoes. Add 1 ½ teaspoon kosher salt. Bring to a gentle boil over medium-high heat and boil until soft and tender when tested with a fork. Time varies depending on size of potatoes (small= 25-30 minutes, medium= 30-35 minutes).
      *If potato sizes vary, remove smaller potatoes when finished and allow medium potatoes to continue cooking until soft.
    • Preheat oven to 400°F. While oven is heating, drain potatoes and set on towel to cool for 5-10 minutes. Line up on baking sheet. Using a glass cup, metal measuring cup, or potato masher, smash potatoes until relatively flat but still in one piece.
    • Allow potatoes to cool on sheet until about room temperature (the cooler the better). Drizzle olive oil under each potato and evenly over the top. Add fresh herbs, kosher salt, and pepper.
    • Bake until edges are golden and crispy, about 30 minutes (if using garlic, add after first 20 minutes of baking). Turn off oven and leave potatoes inside with the door closed for an additional 10 minutes. Remove from oven and serve.

    Notes

    Tips & Tricks
    • Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes. 
    • Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy! 
    • If you are using garlic, add it about ⅔ into the cooking time (about the 20 minute mark). This prevents it from burning.
     
    Prep Ahead Instructions
    Boil, drain, and smash the potatoes as directed. Allow to cool completely to room temperature on the baking sheet. Cover and refrigerate. Before baking, add oil under each potato, drizzle on top, and add herbs. Bake as directed. 

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    Nutrition

    Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 785mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Phyllis says

      January 06, 2021 at 8:05 pm

      Hi ladies

      Just had our Grandson over for lunch - Salmon and smashed potatoes. I thought I made way to many for three people (I made 2 lbs) — think again - all were eaten. That’s how good this recipe is. Easy to do and your instructions are right on. Thanks.

      Reply
      • Misty says

        January 08, 2021 at 11:17 am

        That's wonderful, so glad you enjoyed them!

        Reply
    2. Jen says

      November 20, 2020 at 10:19 am

      5 stars
      These turned out really crispy and flavorful! I just used garlic and rosemary and they were perfect.

      Reply
      • Misty says

        November 20, 2020 at 10:20 am

        So glad they turned out good!

        Reply
    3. Delani Denton says

      March 16, 2020 at 7:23 am

      I LOVE potatoes! My ultimate comfort food. And hey, they're high in potassium, so I'm doing my body a favor, right? Can't wait to try this one!

      Reply
      • Misty says

        March 16, 2020 at 10:29 am

        Yes, potassium ftw! Your body will thank you later 😉 Let us know how they turn out!

        Reply
        • Phyllis Miller says

          March 27, 2020 at 8:08 pm

          Misty and Dani

          Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.

          Reply
        • Phyllis Miller says

          March 27, 2020 at 8:09 pm

          Misty and Dani

          Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.

          Reply

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