Crispy Smashed Potatoes Recipe
Crispy smashed potatoes are a perfect blend of soft, creamy interiors and golden, crunchy exteriors, making them an irresistible side dish. They’re easy to prepare, versatile, and can be paired with just about anything—from grilled meats to salads.
Ingredients You’ll Need:
- 1½ pounds of baby or small potatoes (Yukon Gold or red potatoes work best)
- 2–3 tablespoons of olive oil (or melted butter for a richer flavor)
- 2 cloves of garlic, minced (optional)
- 1 teaspoon of dried rosemary or thyme (fresh herbs can also be used)
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
- Grated Parmesan or any cheese (optional)
Step-by-Step Instructions:
1. Boil the Potatoes
Start by washing the potatoes to remove any dirt. Add them to a large pot of salted water and bring them to a boil. Let them cook for about 15–20 minutes, or until the potatoes are fork-tender. Avoid overcooking them, as they should remain intact when smashed.
2. Prepare the Baking Sheet
While the potatoes are boiling, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures that the potatoes won’t stick and makes cleanup easier. If using aluminum foil, lightly coat it with oil to prevent sticking.
3. Smash the Potatoes
Once the potatoes are cooked, drain them and let them cool slightly for easier handling. Using a potato masher, fork, or the bottom of a glass, gently press down on each potato until it flattens, about ½ inch thick. Be careful not to press too hard—you want the potatoes to hold together while still creating cracks where the oil and seasonings can seep in.
4. Season and Drizzle with Oil
Place the smashed potatoes on the prepared baking sheet. Drizzle them generously with olive oil or melted butter, ensuring the edges and tops get coated for maximum crispiness. Season with salt, pepper, minced garlic (if using), and herbs like rosemary or thyme. For extra flavor, sprinkle grated Parmesan or your favorite cheese over the top.
5. Bake to Perfection
Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes turn golden brown and crispy. Keep an eye on them, as oven temperatures may vary. For even more crispiness, flip the potatoes halfway through baking.
6. Garnish and Serve
Once the potatoes are done, remove them from the oven and garnish with fresh parsley, chives, or extra herbs. Serve hot, and enjoy their crispy, savory goodness!
Tips
- Use the Right Potatoes: Baby potatoes or small Yukon Gold varieties are ideal for this recipe. Their thin skins become perfectly crisp, and their interiors remain tender and creamy.
- Don’t Skimp on Oil: Olive oil or butter is essential for achieving that golden, crispy texture. Make sure to coat the potatoes well, especially around the edges, where the crisping magic happens.
- Add Flavor with Herbs and Spices: Customize your potatoes by adding herbs like rosemary, thyme, or oregano. You can also spice things up with a sprinkle of paprika, garlic powder, or chili flakes for a bit of heat.
- Cheesy Twist: For an indulgent variation, sprinkle some shredded cheese (Parmesan, cheddar, or Gruyère) over the potatoes during the last 5 minutes of baking.
- Get Creative with Toppings: Smashed potatoes are a blank canvas for toppings. Try sour cream, crispy bacon bits, caramelized onions, or even a drizzle of balsamic glaze for an added touch of gourmet.
The following chart is based on an average serving size (about 4-5 small smashed potatoes) and assumes the use of olive oil, no cheese, and standard seasonings.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180–220 kcal |
| Total Fat | 8–10 g |
| – Saturated Fat | 1.5 g |
| – Monounsaturated Fat | 6–7 g |
| Cholesterol | 0 mg |
| Sodium | 200–300 mg (varies by salt) |
| Total Carbohydrates | 28–32 g |
| – Dietary Fiber | 3–4 g |
| – Sugars | 1–2 g |
| Protein | 3–4 g |
| Vitamin C | 20–25% of Daily Value |
| Potassium | 620–700 mg (15% DV) |
| Iron | 6–8% of Daily Value |
| Calcium | 2–4% of Daily Value |
Key Nutritional Insights:
- Calories: Most of the calories come from the potatoes themselves and the olive oil used for crisping. Potatoes are naturally low in fat, so the fat content mainly comes from the added oil or butter.
- Healthy Fats: If using olive oil, you’ll get a good dose of heart-healthy monounsaturated fats.
- Carbohydrates: Potatoes are rich in complex carbohydrates, providing a steady source of energy. They are also a good source of dietary fiber, which aids digestion.
- Potassium: Potatoes are naturally high in potassium, a key mineral for maintaining healthy blood pressure levels.
- Vitamin C: Despite being associated with fruits, potatoes are a surprising source of vitamin C, which supports immune health and skin vitality.
- Protein: While relatively low in protein, this recipe can complement higher-protein meals, or you can enhance the protein content by adding cheese or serving it with a protein-rich dish.
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