Smashed Potatoes
Crispy on the outside and fluffy on the inside, these smashed potatoes are the perfect side dish. Seasoned to perfection, they’re great for any meal or even as a snack. Easy to make and absolutely delicious!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes work well)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary (optional)
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the Potatoes:
Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly. - Prepare the Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. - Smash the Potatoes:
Place the boiled potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently press each potato to flatten it to about 1/2-inch thick. - Season and Drizzle:
Drizzle the smashed potatoes with olive oil. Sprinkle minced garlic, salt, pepper, rosemary, and paprika (if using) over the top. - Bake Until Crispy:
Bake the potatoes for 20–25 minutes, or until they are golden brown and crispy around the edges. - Garnish and Serve:
Remove the potatoes from the oven and sprinkle with fresh parsley. Serve warm.
Notes
- You can use other herbs like thyme or oregano for extra flavor.
- For extra crispiness, turn on the broiler for the last 2–3 minutes of baking.
- These pair wonderfully with sour cream or your favorite dipping sauce.
Find it online: https://recipe.newsvks.com/smashed-potatoes/