smashed baby potatoes

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. 

Crispy Smashed Potatoes

baby potatoes (about 2 pounds)

salt (for boiling)

olive oil

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).

Crispy smashed baby potatoes cooked in bacon fat flavored with thyme and garlic. The perfect side dish served with sour cream and chives.

Crispy bacon fat smashed baby potatoes

1.5 kg (3lbs) baby potatoes

tbsp bacon fat

tsp salt

tsp pepper

garlic powder

thyme leaves

sour cream

chives

Place baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat.

Cook until the potatoes can easily be pierced with a sharp knife. Drain the potatoes and allow to cool for 10 minutes. 

Preheat the oven to 220°C/430°F.

Heat the bacon fat in a sheetpan (you might need two if your pans aren&#039;t very big) on the stovetop.

Add the cooked potatoes and carefully smash with the back of a wooden spoon.

Season with salt, pepper, garlic powder and thyme.

Place in the hot oven and allow to roast for 20-30 minutes or until the potatoes are crisp and golden.

 Place a generous dollop of sour cream onto a serving platter and with the back of a spoon, smear across the plate. Top with the smashed baby potatoes and finish with chopped chives. Serve immediately.

Ready for an easy potato recipe that will change your life? These crispy smashed baby potatoes are crisp and buttery on the outside and soft and fluffy on the inside. Paired with a delicious garlic cheese dip, this is easily going to be your new favorite go-to side dish!

Crispy Smashed Baby Potatoes

baby potatoes

unsalted butter, melted

extra virgin olive oil

salt & pepper

parsley

cheddar cheese

garlic salt

black pepper

Place potatoes in a large stockpot of water. Heat on high until boiling. Cook at a rolling boil for 25 minutes or until potatoes are fork tender.

Meanwhile, mix together sour cream, cheese, garlic salt, and pepper. Refrigerate until ready to serve with potatoes.

Preheat oven to 425 degrees. Drain potatoes and allow to cool in the colander for 5-10 minutes.

Place potatoes in a single layer on a baking sheet. Use the bottom of a glass to smash each potato and flatten them to about ½ inch thick.

In a small bowl combine melted butter and olive oil. Brush mixture over the potatoes and then season generously with salt and pepper.

Bake for 20 minutes, flip, and bake an additional 15 minutes or until they reach the desired crispiness. Serve garnished with chopped parsley and garlic cheese dip.

If I could give this recipe 20 stars I would! I made it for the first time last night and it is delicious and addictive!!!  For the dip I tossed in extra shredded cheese, next time I won't, it made the dip too thick.  One ingredient is missing: garlic It is mentioned in the "meanwhile mix together " directions but not listed in the ingredients and what amount.  I guessed and put in one tsp of minced garlic.Truly a fabulous recipe!  I hoping to use it for Easter gathering.  I am meeting friends for lunch today and printing them a copy of the recipe!!!

This is very good. I will say, though, that it’s more fuss than simply brushing a a russet potato with olive oil, sprinkling with salt on both sides, and baking it—and about the same deliciousness, in my opinion. For a regular weeknight dinner, I’ll stick with just baking whole potatoes. However, I think this would make a really fun and popular party food/ hors d’oeuvre, and it would be worth the extra bit of work for that! Additionally, it might be a good way to get small kids to eat since it’s a novelty presentation. I’ll try it on my toddler with leftovers tomorrow. 

The cheesy garlic dip is really the hot feature here. That was delicious!! I might add that next time I make my boring whole baked potatoes :)

It's a lot of work for potatoes that were no better than if I just roasted them cut in half. The positive review was probably due to the dip, not the potatoes. My advice is to just cut the potatoes in half, coat with oil and add seasonings, and roast cut side down on a parchment lined baking sheet. It would have been ready in half the time. No need to waste time and have to wash the boiling pot.

very good, a little more work than my usual potato recipes but I like the creamy/crispy texture and the sauce is AWESOME

https://content.jwplatform.com/videos/i9C3DFKv.mp4

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