Incredibly Crispy Smashed Potatoes

Spatula lifting smashed potato from baking sheet.

5 from 1 vote

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

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

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.

Nutrition