Crispy Smashed Potatoes – Crispy, salty, savory, MAGIC. These crispy seasoned smashed potatoes have it all! They’re perfect tasty appetizer or side dish. (Gluten free, vegan & whole30)
If you’ve been here a minute, you know I’m typically fairly simple (read: boring) when it comes to side dishes. I don’t spend a whole lot of extra energy on sides on a busy night or (let’s be honest) ever. I favor simply cooked veggies, fresh fruit, and simple salads.
But every once in a while, I like making something that’s both simple and feels a step up from our everyday options. These smashed potatoes are EXACTLY that kind of recipe. They’re equally at home as an appetizer at a party, or on a holiday table next to a glazed ham or roast chicken.
Basically, crispy smashed potatoes have it ALL going on. They’re crispy and fluffy, they’re salty and savory, they’re simple and perfectly seasoned. Basically, I can’t stop eating them! Plus, they only require 4 main ingredients and a few simple steps to make them happen…
How to Make Crispy Smashed Potatoes
I love roasted potatoes and mashed potatoes, and these crispy smashed potatoes are kind of the best of both worlds. As for how to make them, it’s easy!
First off: what kind of potatoes do you use for crispy smashed potatoes? You can use just about any small potato. The waxy ones will get nice and crispy, while the starchier ones will be fluffier inside. I most often use baby Yukon gold or baby red potatoes.
Next: How do you make crispy smashed potatoes? The trick here is double cooking the potatoes to make the most of each cooking method. First, boiling the potatoes will give you that light, fluffy interior. Then, brushing them with olive oil and roasting them will give you that gorgeous crispy crust that’s so delicious. So, the steps are:
- Boil the potatoes (to soften them)
- Brush with olive oil, butter or ghee
- Season them
- Roast them to crisp up the exterior (leaving the inside light & fluffy)
- Try not to eat the whole batch yourself
You think I’m joking on #5? Try one and report back. They’re delicious!
How to Serve Crispy Smashed Potatoes –
AS A SIDE DISH – These crispy smashed potatoes are fantastic with just about any main dish, from chicken, beef, or fish, to a hearty salad and more. We love them paired with chicken sausages and a side salad. I top them with a sprinkle of fresh herbs (see the next section for my faves!) and call it good.
AS AN APPETIZER – I use small potatoes for these, so they make perfect finger foods. You can eat them as little bites on their own, add a little topping (like some crumbled bacon or fresh chives), or dip them in something delicious…
WITH A DIP – They’re the perfect size for dipping and dunking. I love them in all sorts of dips: homemade ranch, a little ultimate guacamole, or something with a bit of a kick. It’s ALL delicious.
Notes on these Crispy Smashed Potatoes –
Choose The Right Pan – Different colored baking sheets will conduct heat and cook differently. I tend to stick with lighter baking sheets like these. The darker your baking sheet, the quicker and more deeply your smashed potatoes will brown. This can be great, but it can also lead to burning if you’re not careful. Just check on them once or twice to keep an eye on them if you use a dark baking sheet.
Give The Potatoes Space – Try to keep the smashed potatoes from being crammed too close together. If they’re overlapping or packed too tightly, they’ll steam and stay softer rather than getting lots of good air circulation, which gives that crispy finish you’re looking for.
Can’t Touch This (aka Try Not to Turn Them) – If you can, avoid flipping or turning the smashed potatoes while they crisp up in the oven. A few years ago, I learned a trick for super crispy roasted potato wedges and the same thing applies here. Try not to flip them! They’ll have a crispier finish if left undisturbed.
Let’s Talk Seasonings – I LOVE seasonings, like garlic or fresh herbs, in my potatoes. That said, the cook time on these potatoes will most likely cause small minced herbs or garlic to burn (which will taste bitter and acrid–no, thanks!). If you’d like to add some extra seasoning at the end, you can! Or, you can use a little flavored olive oil during cooking–rosemary and basil are lovely!
Finish These With Herbs – I love to season these with fresh herbs, depending on what I’m serving them with. Rosemary is a classic that’s good in almost any situation. Fresh dill is delicious when they’re used as an appetizer (especially dipped in some homemade ranch!). Parsley, basil, or even fresh cilantro makes for a beautiful pop of color.
Love This? You Might Love:
- Spicy Crispy Oven Fries
- Mini Quiche With Hash Brown Crust
- Chipotle Mashed Sweet Potatoes
- Potato & Egg Breakfast Tacos
Crispy Smashed Potatoes (Gluten Free & Vegan)
- Prep Time: 5 minutes
- Cook Time: 50-60 minutes
- Total Time: about 1 hour
- Yield: 6 servings 1x
Description
Crispy Smashed Potatoes – Crispy, salty, savory, MAGIC. These crispy seasoned smashed potatoes have it all! They’re perfect tasty appetizer or side dish. (Gluten free, vegan & whole30)
Ingredients
- 1 1/2 lbs (24oz) baby yellow (can sub baby red potatoes)
- 3 Tbsp olive oil
- 1/2 tsp salt (or, to taste)
- 1/4 tsp pepper (or, to taste)
Optional, to serve: 1-2 Tbsp fresh herbs, such as dill, cilantro, parsley, basil, or rosemary
Instructions
- Preheat oven to 400 degrees F. Use a brush or your fingers to brush a tiny bit of the olive oil over a baking sheet to grease it well.
- Wash potatoes well (don’t peel). Add them to a large saucepan and cover with water (the surface of the water should be about 1″ over the potatoes)
- Bring to a boil over medium-high heat. Reduce heat to medium and keep at a boil for 15-20 minutes (depending on the size of your potatoes), or until they can be pierced easily through with a knife.
- Drain potatoes. Spread out on a baking sheet. Use a large fork to smash each potato to about 1/2″ thickness. (They should be tender enough to smash easily).
- Try to arrange the potatoes on the baking sheet so they don’t touch. (More air circulation = crispier potatoes.) Depending on the size of your potatoes, you may need to use two baking sheets. If so, try to split the potatoes evenly among the sheets.
- When all the potatoes are smashed, brush the tops of the potatoes with the remaining olive oil. Sprinkle generously with salt and pepper.
- Bake at 400 degrees F for 20-30 minutes, or until the bottoms are crispy and the tops are turning golden. Don’t flip them during the cooking process. (If you’ve used two baking sheets, rotate them between the racks in the oven halfway through to promote even browning.)
- Top with fresh herbs or additional seasonings as desired!
- Category: Side dish, appetizer
- Method: Boiling, Roasting
- Cuisine: American
Keywords: roasted potatoes, crispy potatoes, smashed potatoes, crispy smashed potatoes, gluten free, vegan, side dish, appetizer
Great recipe!! What dip did you make???
★★★★★
This one is my homemade ranch. It’s also awesome with Cilantro Lime Ranch or Avocado Ranch!
For a party could you boil the potatoes in the morning and then smash and roast them in the evening?
Ann Claire – I think that would be a great solution! You may want to warm them up a bit before smashing in the morning so they don’t just burst apart (when they’re warm, they mash more easily and smoothly).