Description
Crispy Smashed Potatoes are a simple yet flavorful side dish featuring tender boiled baby potatoes smashed and baked to golden perfection. Seasoned with garlic and onion powders, and optionally topped with Parmesan cheese and fresh herbs, this recipe delivers a deliciously crunchy texture ideal for any meal or appetizer.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (Yukon Gold or red)
Seasonings and Toppings
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Boil potatoes: Place the baby potatoes in a large pot of salted water and boil for 15–20 minutes until they are fork-tender but not falling apart. Drain the water and let the potatoes cool slightly for easier handling.
- Smash potatoes: Transfer the cooked potatoes to the prepared baking sheet. Using the bottom of a glass, mug, or measuring cup, gently press down on each potato until it is about 1/2-inch thick, being careful not to break them apart completely.
- Season and oil: Drizzle the smashed potatoes evenly with olive oil. Sprinkle garlic powder, onion powder, salt, pepper, and Parmesan cheese if using, making sure to coat each smashed potato well.
- Bake potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 25–30 minutes until the edges turn golden brown and crispy. For extra crispiness, flip the potatoes halfway through baking.
- Garnish and serve: Remove from the oven and garnish with freshly chopped parsley or chives if desired. Serve the crispy smashed potatoes immediately as a savory side dish or appetizer.
Notes
- For extra crispiness, flip the potatoes halfway through baking to ensure even browning.
- These potatoes pair perfectly with sour cream, garlic aioli, or your favorite dipping sauce for added flavor.
- If Parmesan is not desired, feel free to omit it for a dairy-free version.
- Use Yukon Gold or red baby potatoes for best texture and flavor.
Nutrition
- Serving Size: 1/4 batch
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
