crispy smashed potatoes

The most delicious crispy smashed potatoes with perfectly golden edges and simple seasoning. You&#039;ll love these easy smashed potatoes as a wonderful appetizer or side dish! Serve with our creamy garlic feta sauce or any dipping sauce your heart desires.

Crispy Smashed Potatoes

potatoes

salt

extra virgin olive oil

garlic powder

Lots of freshly ground salt and pepper, to taste

For dipping:

garlic feta sauce

To garnish:

Fresh rosemary, parsley or cilantro

Add the potatoes and a handful of salt to a large pot of water and bring to a boil. Cook the potatoes until just fork-tender, about 15-20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan.

Use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Note: don’t make them too thin or they’ll be likely to fall apart easier.

Preheat the oven to 450 degrees.

In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. Season the potatoes generously with salt and pepper. Bake in the oven for 40-45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking.

Make the whipped garlic feta yogurt sauce according to the recipe. Or you can make whatever sauce you’d like -- options in the blog post and note section below.

Garnish the potatoes with rosemary sprigs on the side of the platter or chopped parsley/cilantro, then drizzle the feta sauce over the top or serve as a dipping sauce.

Crisp and golden-brown on the outside, and creamy in the middle, these crispy smashed potatoes are the starchy side dish you need on your table ASAP!

baby potatoes

Tbsp + 1.5 tsp kosher salt

olive oil

garlic

Tbsp herbs

Preheat oven to 450 ° F.Bring a large pot of water along with 1 tablespoon salt to a rapid boil

Add in baby potatoes and cook for 20 minutes, until very soft

Remove from water and allow sit in a colander for 5 minutes until completely dry.Brush a large baking sheet with 1 tablespoon olive oil

Using the bottom of a glass cup gently press down on potatoes until potatoes are ¼ inch thick

Brush with remaining olive oil and season with remaining salt and garlic

Transfer to a platter and top with fresh herbs

These crispy smashed potatoes are a fun, flavorful side dish or snack! They&#039;re best straight off the sheet pan, when they&#039;re still crisp and hot from the oven.

Smashed Potatoes

sea salt (divided)

extra-virgin olive oil (more

onion powder

black pepper

herbs

Flaky sea salt (optional)

Parmesan cheese (optional)

Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.

Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.

Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.

Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.

These crispy smashed potatoes are the perfect side dish. They’re easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful. 

baby potatoes (about 2 pounds)

salt (for boiling)

salt (or

black pepper (or

teaspoon garlic powder

Cook the potatoes.

To cook on the stove: Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.

To cook in the instant pot: Add potatoes in the instant pot and cover with water (about 3-4 cups). Add salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.

Drain completely and place the hot potatoes evenly spaced apart on a large baking sheet. Gently flatten the potatoes into approximately 1/2-inch thick discs with a potato masher or fork.

Brush or spray oil on each smashed potatoes and season with salt, pepper, and garlic powder.

Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy.

Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).

Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness. 

Crispy Oven Roasted Smashed Potatoes

½ pounds baby potatoes

salt (more

butter (melted)

½ teaspoon smoked paprika (optional)

sharp cheddar cheese

Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).

Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.

Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.

Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).

Stir together melted butter and garlic. Drizzle over potatoes.

Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.

Crispy, flavorful air-fryer smashed potatoes! These make a delicious side dish or a fun and tasty appetizer. A quick and healthy alternative to French fries that require only a few simple steps!

Air Fryer Smashed Potatoes

lb. baby gold potatoes

fine sea salt

paprika ((I use smoked paprika))

ground pepper

Start by boiling the potatoes. Place potatoes in a medium sized pot and add water until it comes to about an inch over the potatoes. Bring to a boil and cook until potatoes are tender enough to pierce with a fork (15-20 minutes depending on the size of your potatoes).

When the potatoes are done, preheat your air fryer to 400 degrees F.

Drain potatoes and allow them to dry and slightly cool. Then place in a large bowl and add olive oil, garlic powder, salt, paprika, and pepper. Mix or toss to ensure all potatoes are coated in the oil/seasoning mix.

Place potatoes on a baking sheet to smash. Using the bottom of a cup, smash the potatoes down to about ¼” thickness.  If you have remaining olive oil in your bowl, you can brush this on the potatoes after they’ve been smashed.

Using a spatula, transfer smashed potatoes to the air fryer basket. It is okay if they are touching, but don’t overlap potatoes. Return basket to air fryer and cook for 10-12 minutes. I let potatoes cook without flipping, but you can flip halfway through if you&#39;d like. Check your potatoes after about 10 minutes to make sure they don&#39;t overcook. You can continue cooking until desired crispiness is reached.

Best served straight from the air fryer. Enjoy!

Crispy Smashed Potatoes.  Crispy smashed potatoes with creamy, fluffy centers and crispy outsides. Petite potatoes topped with olive oil, salted butter, salt, and pepper and baked until crispy and topped with a garlic cheddar sour cream dip. The best smashed potatoes recipe!

1.5 lbs Petite Yukon Gold or FIngerling Potatoes

Tablespoons Salted Butter * ((melted))

Tablespoons Extra-Virgin Olive Oil

Salt

Pepper

Parsley ((chopped))

Sour Cream

Cheddar Cheese ((grated))

Garlic Clove ((or 1/4 teaspoon Garlic Powder))

Garlic Salt

Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.

Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.

Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to &quot;smash&quot; them.

Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 

Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.

In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.

Garlic Cheddar Sour Cream Dip:

https://embed.mediavine.com/videos/r7xt4ji4i0wh8i8tnasi

How to make super crispy oven-baked smashed potatoes with a homemade garlic cheddar sour cream topping. These smashed potatoes are perfect to serve with steak, chicken, salmon and are the ultimate side dish. Everyone loves these crispy oven-baked potatoes! These potatoes are buttery, crispy, and are the perfect side dish.

These Crispy Smashed Potatoes are crunchy on the edges, but fluffy and soft in the middle. It's reminiscent of a french fry, but so much easier to make!

lbs baby creamer potatoes

Preheat oven to 450F.

Rinse the potatoes well and scrub if needed.

Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.

Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.

Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.

Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.

Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!

These vegan Crispy Smashed Potatoes have a golden brown exterior, extra crispy edges and a tender interior that makes them beyond addictive.  They are the perfect simple and quick-to-prepare side dish with incredible flavor and texture.  Whether you are hosting guests for a holiday meal or party or cozying up for a quiet dinner at home, these naturally gluten-free crispy smashed potatoes will become your go-to side dish!

Preheat your oven 450 degrees Fahrenheit and brush one tablespoon of extra virgin olive oil over a half baking sheet.

Place potatoes in a large Dutch oven covered with water and add 1 tablespoon of salt.  Bring the pot to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes) - time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed. Drain and allow the potatoes to cool until you can safely handle them (about 5 minutes).

Place each potato onto the large oil-greased baking sheet and use the bottom of a metal measuring cup or the bottom of a glass to press down on and smash each potato until it is 1/4 inch thick.  Repeat until all potatoes are smashed.  It is okay if the potatoes break apart.

Drizzle 3/4 teaspoon of olive oil over each smashed potato and then season generously with the salt, pepper and garlic powder.

Bake for 20 minutes on the middle rack then carefully flip each potato and bake another 20 minutes until golden brown with crispy edges.  Watch closely toward the end to avoid burning.  Serve hot right off the baking sheet or on a platter.  Garnish with freshly chopped parsley and flaky sea salt if desired.  Add any of the topping ideas mentioned in the above article.

Super super simple and delicious! My non-vegan family members even raved repeatedly. 

I paired with Elaine’s Creamy Vegan Tahini sauce. I appreciate that she adds so many options! Yummy and will be making again!

Delicious! We used fingerling potatoes and they turned out great.

This Reverse-Seared Rack of Lamb is juicy, tender, cooked to perfection and bursting with flavour. Enjoy it alongside some Minty Salsa Verde and Crispy Smashed Potatoes for the ultimate Sunday Roast.

Reverse-Seared Rack of Lamb with Minty Salsa Verde - Whole30, Paleo

lamb (8 to 10 bones)

kosher salt and freshly-cracked pepper (to taste)

lemon juice

garlic (finely chopped,

rosemary (finely chopped, plus 2 whole sprigs)

thyme (finely chopped, plus 2 whole sprigs)

tabelspoons butter (substitute ghee or beef tallow)

shallot (finely chopped)

tabelspoons finely chopped fresh parsley leaves

8-10 finely chopped fresh mint leaves

garlic (finely chopped or grated)

red finger chili pepper

juice of half a lemon (plus more to taste)

maple syrup (optional; omit for Whole30)

kosher salt and freshly cracked black pepper (to taste)

creamer potatoes (substitute baby potatoes)

kosher salt

beef tallow (substitute extra-virgin olive oil, avocado oil, ghee

thyme leaves (substitute finely chopped fresh rosemary)

Pat the rack of lamb dry with paper towel. Drizzle with olive oil and liberally season all sides with salt and pepper. Add the lemon juice, chopped garlic, chopped rosemary and chopped thyme. Massage everything to coat, cover and refrigerate 4 hours to overnight.

Preheat oven or Traeger Grill to 225F.

Place the rack of lamb bone-side down on a wire rack set on a sheet pan. Transfer the lamb to the oven or Traeger and roast until the thickest part of the meat registers 125F,  between 30 and 45 minutes. Note that cooking times will vary depending on thickness of rack of lamb and the efficiency of your oven.

Preheat a cast-iron or carbon steel skillet over medium-high heat. Add the butter, rosemary sprigs, thyme sprigs and smashed garlic cloves. Cook, stirring, 1 to 2 minutes or until the herbs are fragrant. Carefully place the rack of lamb in the pan, fat-side down first, and cook until a deep crust has formed, around 3 minutes. Flip and sear the bottom side of the chops, 2 to 3 more minutes. Using a spoon, carefully baste the lamb with the melted butter as it sears. Transfer the lamb to a board and let rest 8 to 10 minutes before carving. Serve with the Minty Salsa Verde and crispy smashed potatoes.

For the Reverse-Seared Rack of Lamb

In a bowl, combine all of the salsa verde ingredients and stir to incorporate. Taste for seasoning and adjust with salt, pepper and lemon juice as desired. Cover and set aside at room temperature until ready to serve. If making well in advance, you can refrigerate the salsa verde and remove it 20 minutes prior to serving.

For the Minty Salsa Verde

Preheat your oven or Traeger grill to 450F.

Fill a sauce pan with water, add the potatoes and 1/2 teaspoon of salt. Set over high heat, bring to a boil and cook the potatoes until just fork-tender, around 12 minutes. Drain the potatoes and let them dry fully.

Transfer the potatoes to a large sheet pan lined with parchment paper. Add the beef tallow, salt and pepper to taste, and thyme. Toss everything to coat. Using the bottom of a measuring cup or small bowl, gently smash each potato down to 1/4&quot;-thick discs. Space each potatoe apart so none overlap and transfer to the preheated oven. Cook until the potatoes are golden brown and crispy, around 45 minutes total, flipping halfway. Serve with the reverse-seared rack of lamb and Minty Salsa Verde.

For the Crispy Smashed Potatoes

https://content.jwplatform.com/videos/aGEhN6U2.mp4

Reverse-Seared Rack of Lamb with Minty Salsa Verde and Crispy Smashed Potatoes

It’s officially grilling season, and if you ask me, no backyard BBQ is complete without a really good potato salad – and this Old Bay Smashed Potato Salad is just that! Baby potatoes are boiled until tender, smashed, and baked to golden, crispy perfection. Toss with crunchy veggies and zesty Old Bay dressing, and you’ve got a unique take on potato salad that is sure to be on heavy rotation this summer!

Old Bay Smashed Potato Salad

Kosher salt, (to taste)

cracked black pepper, (to taste)

vegan mayo

sweet relish

apple cider vinegar

Old Bay Seasoning

celery seed

celery

red onion

chives

parsley

(plus

Place the potatoes in a large pot, season with salt to taste, cover with water, and bring to a boil. Cook the potatoes until fork tender, but not too soft, 25-35 minutes. Drain and cool for 5-10 minutes.

Meanwhile, preheat your oven to 425°F.

Place the potatoes on a prepared baking tray. Using the bottom of a cup or the flat side of a spatula, gently smash the potatoes. Drizzle with the olive oil and season with a pinch of salt and pepper. Bake the potatoes until the edges are crispy and golden, 25-30 minutes. Remove and let cool for 5-10 minutes.

While the potatoes are in the oven, place the mayo, relish, apple cider vinegar, old bay seasoning, and celery seed in a large bowl and whisk to combine. Place the smashed potatoes into the bowl along with the celery, red onion, chives, parsley, and dill. Toss gently to combine. Taste and adjust seasonings, if necessary.

You can serve immediately, but I like to place mine in the refrigerator to cool for at least one hour to serve chilled.

These loaded smashed potato cups take crispy potatoes to the next level! Each bite-sized cup is filled with sautéed mushrooms, spinach, tangy sun-dried tomatoes, and topped with Parmesan. Perfect as a party appetizer or a comforting side, these cups come with a creamy sour cream and chive dip, making them irresistible and full of flavor.

Loaded Smashed Potato Cups

Olive oil (for greasing muffin tray)

Salt (to taste)

mushrooms (~150 grams, chopped and sautéed)

baby spinach (~30 grams, added to mushrooms while sautéing)

oz sun-dried tomatoes (~85 grams, chopped)

vegan Parmesan cheese

Chili pepper flakes (optional)

sour cream (~450 g, (or unsweetened coconut yogurt

fresh chives, chopped (~15 g)

scallions (diced (green section only))

Prepare Potatoes

Bring a pot of water to a boil, filled about 1/3 of the way up. Lightly oil a 12-slot muffin tray. Preheat your oven to 400°F (200°C).

Prepare Potatoes:

Cook Potatoes

Scrub and clean the potatoes. If they’re too large for the muffin slots, cut them in half. Add them to the boiling water with 1 salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender. Drain and transfer to the muffin tray.

Cook Potatoes:

Smash Potatoes

Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with Salt.

Smash Potatoes:

First Bake

Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.

First Bake:

While potatoes are baking, sauté the mushrooms until golden, then add the baby spinach and cook until wilted. Remove potatoes from the oven, then spoon the mushroom-spinach mixture into each potato indent.

Top with Sun-Dried Tomatoes and Parmesan:

Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.

Add Filling:

Second Bake

Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.

Second Bake:

Top 12 crispy smashed potatoes recipes from across the web

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Loaded Smashed Potato Cups

Top 12 crispy smashed potatoes recipes from across the web

The most viewed crispy smashed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Smashed Potatoes

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Crispy Oven Roasted Smashed Potatoe...

Air Fryer Smashed Potatoes

Crispy Smashed Potatoes

Crispy Smashed Potatoes

Crispy Smashed Potatoes

Reverse-Seared Rack of Lamb with Mi...

Old Bay Smashed Potato Salad

Loaded Smashed Potato Cups

The most viewed crispy smashed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine