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.
- 2 lbs Yukon Gold potatoes or substitue red skinned potatoes
- 1 ½ tsp kosher salt
- ¼ cup olive oil
- 1 ½ tbsp fresh herbs chopped (choose any combination of thyme, rosemary, chives, parsley, or marjoram)
- ½ tsp kosher salt
- ¼ tsp pepper
- 2 tsp garlic minced
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 tsp 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.
Tips & Tricks
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.
- 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.
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