Smashed Potatoes

Smashed potatoes are a delightful and easy-to-make side dish that’s crispy on the outside, fluffy on the inside, and packed with flavor. Whether served with a dip, as a standalone snack, or alongside your favorite main course, smashed potatoes are sure to please everyone at the table.

Ingredients

• 1.5 pounds (700g) baby potatoes (Yukon Gold or red potatoes work best)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary (optional)
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Potatoes
   • Wash the baby potatoes thoroughly and place them in a large pot. Add water to cover the potatoes and season the water with a generous pinch of salt.
   • Bring the pot to a boil, reduce the heat, and simmer until the potatoes are fork-tender (about 15–20 minutes).
2. Preheat the Oven
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Smash the Potatoes
   • Drain the boiled potatoes and let them cool slightly. Arrange the potatoes on the prepared baking sheet.
   • Using the bottom of a glass or a potato masher, gently press each potato to flatten it slightly, ensuring it remains intact.
4. Season the Potatoes
   • In a small bowl, mix the olive oil, melted butter, garlic powder, rosemary (if using), paprika, salt, and pepper.
   • Brush the mixture generously over the smashed potatoes, ensuring they are well coated.
5. Bake to Perfection
   • Bake the potatoes in the preheated oven for 20–25 minutes, or until the edges are golden and crispy.
   • Remove from the oven and garnish with fresh parsley before serving.

Serving and Storage Tips

• Serving Suggestions: Serve smashed potatoes hot as a side dish with grilled chicken, steak, or fish. They also pair wonderfully with creamy dips like sour cream or garlic aioli.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven at 375°F (190°C) for 10–15 minutes to restore their crispiness, or use an air fryer for a quick reheat.

FAQs

1. Can I use larger potatoes for this recipe?
Yes, but larger potatoes may need to be cut into smaller pieces and boiled longer to achieve the same tender texture. Baby potatoes work best for uniform smashing and baking.

2. Can I make smashed potatoes ahead of time?
Yes, you can boil and smash the potatoes a day in advance. Store them in the fridge, and when ready, season and bake.

3. What other seasonings can I use?
Feel free to experiment with seasonings like thyme, oregano, or even a sprinkle of Parmesan cheese for added flavor.

4. Are smashed potatoes gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions. Just ensure any additional toppings or dips are also gluten-free.

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