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SMASHED POTATOES (EXTRA CRISPY!)
As if you needed another reason to eat potatoes, these Smashed Potatoes are an easy side dish that even the pickiest of eaters will love. Gone are the days when you have to sacrifice flavor for a healthy meal. These potatoes are made with good for you fats and baked, never fried, for a recipe you can feel good about serving. Soft and tender on the inside yet crispy on the outside, they’ll have all your guests begging for more.
WHAT YOU’LL LOVE ABOUT SMASHED POTATOES
- There are less than 8 simple, healthy ingredients needed to make this dish.
- Potatoes are full of vitamins, nutrients, and fiber, and extra virgin olive oil gives them a boost of healthy fats, too.
- They are easily paired with all your favorite main dishes for a complete meal.
- This recipe is quick to make, and clean-up is a breeze.
- Once baked, these potatoes come out of the oven hot and sizzling…so, you just know they’re gonna be good.
HOW TO MAKE EXTRA CRISPY SMASHED POTATOES
There are a few tricks to achieving extra crispy smashed potatoes in the oven.
- Boil the whole red potatoes, but be careful not to overcook them.
- Raise the oven rack to the upper middle position. Keeping the potatoes closer to the heat helps create a crispy exterior without burning.
- Don’t be stingy with the extra virgin olive oil. Coating the potatoes well will help prevent them from sticking to the baking pan.
- Keep an eye on the potatoes while baking, and remove them from the oven as soon as they are browned.
- Serve hot for the crispiest texture.
SMASHED POTATOES COMMONLY ASKED QUESTIONS
Both mashed and smashed potatoes begin with boiling potatoes. However, that’s where their similarities end. Mashed potatoes are created by whipping boiled potatoes with milk and often butter. Meanwhile, smashed potatoes are made by simply mashing or pressing down whole boiled potatoes until they form a flattened patty-like shape.
We found several ways to smash potatoes. You can use the flat bottom of a glass or a sheet of foil or cloth to smash the potatoes. However, our favorite method was to use a potato masher.
Yes, although it’s unlikely you’ll have any leftovers, these potatoes can be stored in the fridge for up to 5 days. Then, just warm them in the oven until your desired temperature is reached.
MORE TO COOK AND EAT
- Instant Pot Baby Potatoes – supremely flavorful and tender, this recipe requires just 5 minutes of cooking time.
- Air Fryer French Fries, Extra Crispy – if you love fries but want something a bit more healthy, this recipe is for you.
- Garlic Roasted Potatoes with Lemon – we adore this simple side dish. With fresh lemon and spices, there’s no better (or easier) way to roast potatoes.
- Ranch Roasted Potatoes – these potatoes boast bold flavors but couldn’t be any quicker or easier to make.
- Cheesy Scalloped Potatoes – always a crowd-pleasing dish, this recipe also happens to be gluten-free.
ALSO TRY TATER TOT BREAKFAST CASSEROLE
Smashed Potatoes (Extra Crispy!)
- 12 whole red potatoes
- extra virgin olive oil
- garlic powder to taste
- kosher salt to taste
- freshly ground black pepper to taste
- optional: chopped chives or chopped bacon for garnish
- other: table salt for boiling water
- Boil Potatoes: Fill a large, heavy pot two-thirds full of water. Generously sprinkle table salt into water, and bring to a boil. Add potatoes and cook just until they are tender when pierced with a fork. Don't overcook them. Remove potatoes and drain.
- Prepare: Preheat oven to 450, with rack on upper middle position.
- Oil: Cover a large baking pan with foil. Brush foil with plenty of olive oil (be generous, as this prevents sticking.)
- Smash: When potatoes have cooled enough to handle, gently press down each potato with a potato masher until they are about 1/2 inch thick. Lay smashed potatoes on prepared pan. Generously brush tops with olive oil, and don't be shy here!
- Garnish: Sprinkle tops generously with kosher salt, pepper, garlic powder, and chives/bacon if you are using. Don't be afraid to use enough salt.
- Cook: Bake 20-25 minutes, or just until nicely browned and sizzling!
- Serve: Eat while they're hot.
Did you make this?
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