Ingredients
- 1.5 lbs (about 700g) baby potatoes or small Yukon gold potatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika or chili flakes (optional for a kick)
- Fresh herbs (like rosemary, thyme, or parsley) for garnish
- Grated Parmesan (optional, for extra flavor)
Directions
Smashed potatoes are a delightful and rustic side dish that perfectly balances crispy texture with creamy softness. Starting with small, tender baby potatoes that are boiled until just soft, these potatoes are gently smashed to create a rough, flattened shape that crisps beautifully when roasted. The result is a dish with irresistibly crunchy edges and a fluffy interior that melts in your mouth.
What makes smashed potatoes so special is their simplicity and versatility. They serve as an excellent accompaniment to a wide range of main courses—from grilled meats and roasted chicken to hearty vegetarian meals. The dish is also highly customizable: you can add garlic, smoked paprika, fresh herbs, or even sprinkle grated Parmesan for a savory twist. Because they keep their skins on, smashed potatoes also pack extra nutrients and fiber compared to peeled mashed potatoes.
Whether you’re preparing a weeknight dinner or hosting a casual get-together, smashed potatoes are sure to be a crowd-pleaser. They combine comfort food warmth with gourmet appeal, making them a beloved favorite in kitchens worldwide.
Here’s a basic nutritional overview for smashed potatoes (per serving, assuming 4 servings):
| Calories | 180–220 kcal |
| Carbohydrates | 35–40 g |
| Protein | 3–4 g |
| Fat | 5–7 g |
| Fiber | 3–4 g |
| Sodium | 300–400 mg |
| Sugars | 1–2 g |
Disclaimer: Nutritional values are approximate and may vary based on ingredient brands, preparation methods, and portion sizes. Always consult a nutritionist or dietitian for specific dietary advice.
Steps
1 Done | Boil the PotatoesPlace potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Simmer for 15–20 minutes, or until potatoes are fork-tender. Drain and let them cool slightly. |
2 Done | Preheat the OvenPreheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. |
3 Done | Smash the PotatoesPlace the boiled potatoes on the baking sheet. Use the bottom of a glass, potato masher, or fork to gently press down on each one until it flattens but stays in one piece. |
4 Done | SeasonDrizzle olive oil over the smashed potatoes. Sprinkle with salt, pepper, garlic, and any optional seasonings like paprika or chili flakes. If using Parmesan, sprinkle it on top now. |
5 Done | BakeRoast in the oven for 20–25 minutes, or until the edges are crispy and golden brown. |
6 Done | Garnish and ServeSprinkle with fresh herbs before serving. Serve hot with a dipping sauce like sour cream, aioli, or ranch. |
