smashed potatoes recipe

Deliciously cheesy potatoes that are incredibly crispy on the outside, but soft and tender on the inside.

Crispy Parmesan Smashed Potatoes

potatoes

salt for the water

olive oil

thyme

salt and fresh ground pepper (,

parmesan cheese

parsley

Place potatoes in a large pot and add water to cover the potatoes.

Season water with salt and bring to a boil.

Reduce heat to medium-low and continue to cook until potatoes are tender, about 12 to 15 minutes.

Transfer potatoes to a colander; drain and wash with cold water.

Let cool 5 minutes.

Using the smooth side of a meat tenderizer, smash each potato to a 1/2-inch thickness.

Heat olive oil in the griddle pan.

Add thyme and continue to cook for 2 more minutes.

Working in batches, cook the smashed potatoes, turning once, until browned and crispy; about 3 minutes on each side. Add more olive oil if needed.

Transfer potatoes to a serving plate, season with salt and pepper, and immediately sprinkle with parmesan cheese; allow to melt.

Add chopped fresh parsley and serve.

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

garlic powder

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.

Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.

Crispy salt and pepper smashed potatoes

salt

Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes

In the meantime, pre-heat the oven to 230ºC/450°F.

When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened. 

Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.&nbsp;

Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.&nbsp;

Remove from the oven and serve.&nbsp;

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!

Crispy Smashed Potatoes

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.

Made with simple ingredients, this Smashed Potatoes recipe is a side dish that is perfect for every occasion. Crispy on the outside and creamy on the inside!

baby yellow potatoes ((675 grams))

salt (divided)

olive oil (divided)

dill

In a large pot, combine the potatoes and 1 teaspoon salt. Add enough water to the pot to cover the potatoes by 1 inch.

Bring to a boil over medium-high heat, and cook until the potatoes are just fork-tender, about 15 minutes. Drain well and let cool while the oven preheats.

Preheat the oven to 425°F.

Brush a baking sheet with 1 tablespoon oil. Place the potatoes on the baking sheet. Using the bottom of a measuring cup or glass, smash the potatoes to a ¼-inch thickness. Drizzle the remaining 1 tablespoon oil over potatoes and sprinkle with the garlic powder, pepper, and remaining ½ teaspoon salt.

Bake for 40 to 45 minutes or until golden brown and the edges are crispy. Remove from the oven and sprinkle with dill before serving.

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

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.

Crispy, cheesy smashed potatoes loaded with bacon and BBQ sauce!

Hunters Smashed Potatoes

Streaky Bacon, (cooked & diced (see notes))

Baby Potatoes ((approx 700 grams/1.5lb))

tbsp Olive Oil

tsp EACH: Smoked Paprika, Garlic Powder

tsp Black Pepper

Cheddar, (grated)

Fresh Chives, (to garnish)

BBQ Sauce, (as needed)

Add the potatoes to a large pot and add enough cold water to just about cover them. Stir in 2 tsp salt then bring to a boil. Cook for around 20 mins, or until fork tender.

Drain the potatoes and let them sit in the colander for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.

Add the potatoes to a large baking tray and toss them in olive oil, smoked paprika, garlic powder, salt and pepper. Spread them out then use a mug or measuring cup to press down on each potato. The thinner you smash them, the crispier they&#39;ll be. Just be careful they don&#39;t break apart. You want them still intact. Use two trays if you need more room.

Top the smashed potatoes with a pinch of cheese, then bake them in the oven for 30-35mins, or until deep golden &amp; visibly crispy.

Push the potatoes toward the centre of the tray to close up the gaps, then drizzle over BBQ sauce. You may need to use a spatula to lift them slightly. Top with bacon and chives then tuck in and enjoy!

Smashed potatoes are another tasty way to enjoy potatoes at dinner (or as a snack). They&#039;re crispy on the outside, soft on the inside, and roasted with garlic parmesan goodness.

Smashed Potatoes (Garlic Parmesan)

white potatoes

Boil potatoes

Boil the potatoes. Place the potatoes in a pot and fill it with enough water to cover the potatoes by an inch. Salt the water (I use about a tablespoon of kosher salt). Bring the pot to a boil over medium-high heat, then cook the potatoes until fork-tender, about 15 minutes.

Drain and cool

Drain and cool. Drain the potatoes in a colander and let them cool to the touch, about 10 minutes.

Season and flavor

Season and flavor. Preheat the oven to 450°F (230°C). Transfer the potatoes to a mixing bowl, then add the oil, garlic powder, salt, and pepper. Stir to fully coat the potatoes in the seasoning.

Smash potatoes

Smash the potatoes. Place the potatoes on a baking sheet and use the bottom of a glass to smash them down. Thinner potatoes are more crispy, though are also more likely to break apart. Aim for a height of about ½-inch.   Bake until the potatoes are golden and turning crispy, about 25 to 30 minutes.

Sprinkle parmesan

Add parmesan cheese. Sprinkle the parmesan cheese evenly over the top and bake 5 minutes more.

Serve

Serve. If you&#39;d like, sprinkle with chopped parsley before serving, then serve them up warm!

These were FABULOUS!  I used baby Yukon Gold Potatoes (they were BOGO) and it turned out great!  I did use the Nutrional Yeast and sprinkled with some freeze-dried chives.  This will be a new regular in my house!

I pan fried in a little oil, not as healthy just quicker, they were crispy and yummy 😋

The potatoes turned out great!  I just put cheese and black olives on them as I was making them for my 4 year old grandson and he is rather picky.  He does like sour cream so we added some after they were out of the oven. They were so crunchy we both loved them! there was one left so the next day for lunch I put it in the air fryer and it tasted just as yummy as the night before!!!  Definitely a keeper!

The recipe came out perfect. One bag of baby potatoes was too many for my largest baking sheet, so I put the remaining 6 potatoes in my air fryer, stopping the process with 2 minutes remaining to sprinkle parmesian on them. Perfection! Thanks .

These were so easy to make and taste wonderful! I added some bacon to them and my husband loved them! He said they were excellent and wants them again! Thank you Lisa!!

I made these for dinner last night and everyone loved them :))

Really delicious, thank you!  Question: The sheet pans you mention in this recipe are aluminum, which I thought was to be avoided to due health concerns related to toxicity. Is this not a concern?  Thanks!

I’ve fully cooked potatoes, had left overs and smashed them the next day. A little butter and oil with garlic and herbs in a fry pan works well on a medium heat

I’ve smashed and fried the potatoes in a little extra garlic butter or garlic oil, it’s quicker although probably not as healthy

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