Crispy Smashed Potatoes
These potatoes are a game-changer! Small potatoes are boiled until tender, smashed flat, then roasted until the edges are impossibly crispy and golden. The result is maximum surface area for maximum crispiness, with a fluffy interior. They're addictively crunchy and pair perfectly with any main dish.
Ingredients
- 2 lbs baby potatoes (gold or red)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- Sour cream or aioli for serving
Instructions
- 1 Place potatoes in a large pot and cover with cold salted water.
- 2 Bring to a boil and cook for 15-20 minutes until fork-tender.
- 3 Drain potatoes and let cool slightly.
- 4 Preheat oven to 425°F and line a baking sheet with parchment paper.
- 5 Place potatoes on the baking sheet, spacing them apart.
- 6 Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still in one piece.
- 7 Drizzle olive oil over all the potatoes.
- 8 Sprinkle with garlic powder, paprika, rosemary, salt, and pepper.
- 9 Roast for 25-30 minutes until edges are golden brown and crispy.
- 10 Flip once halfway through for extra crispiness.
- 11 Garnish with fresh parsley and serve with sour cream or aioli.
Chef's Tips
-
Don't skip boiling first - this ensures they're fluffy inside.
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Smash gently so they stay in one piece but get lots of crispy edges.
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Use plenty of oil for maximum crispiness.
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Let them roast undisturbed for the first 15 minutes before flipping.
-
Try different seasonings like Parmesan cheese or ranch seasoning.
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These reheat well in the oven or air fryer.
Nutrition Information
| Calories | 220kcal |
|---|---|
| Protein | 4g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 380mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.