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Smashed Potatoes
These Crispy Smashed Potatoes are creamy in the center and have an irresistibly crispy, cheesy crust. Serve as a side dish or finger-food appetizer with dipping sauce. They are easy to make and disappear quickly, so be sure to double the recipe for a crowd.
Ingredients
- 2 lbs small potatoes (12-16 count) , 1 1/2 to 2" diameter*
- 2 Tbsp Extra virgin olive oil, to drizzle
- 2 tsp Garlic salt, or substitute 1 1/2 tsp salt and 1/2 tsp garlic powder
- 1/2 tsp black pepper, freshly cracked
- 3/4 cup parmesan cheese, freshly grated
- 2 Tbsp parsley, finely chopped to garnish, optional
Instructions
- Boil potatoes - Bring a pot of water to a boil and add 2 tsp salt (Note: I used 8 cups of water for a 5-Qt pot). Carefully add potatoes to the boiling water, then reduce the heat to a low boil and cook until the potatoes are tender and easily pierced with a fork, about 25-30 minutes, depending on potato size.
- Drain the potatoes - Preheat the oven to 450˚F. Drain the potatoes, transfer to a lightly oiled, rimmed baking sheet* and let them air-dry for 5 minutes. Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness.* Press gently so you don’t break the potatoes apart.
- Season and bake - Drizzle the tops with half of the olive oil, and then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min until the potatoes are starting to turn golden.
- Turn the potatoes - Flip the potatoes over with a spatula, drizzle the second side with remaining oil, and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
- Sprinkle generously with Parmesan cheese, then return to the oven for another 2-3 minutes, or just until the cheese is melted. Garnish with parsley if desired and serve warm.
Notes
*Get baby red or baby yellow potatoes that are even in size and thickness for even cooking.
*Baking Sheet Size: I love using my extra-large baking sheet to keep them spaced out for better crisping, but you can also use 2 regular baking sheets if needed.
*When smashing potatoes, it helps to place a small sheet of parchment over the potato to keep it from sticking to the masher.
Make Ahead and Storage: These potatoes keep well in the fridge or freezer.
- Make-ahead - boil and smash the potatoes as directed then store in the fridge overnight. Oil, season, and bake just before serving, adding a few extra minutes to the bake time.
- To Refrigerate - allow leftovers to cool slightly and store in the fridge in an airtight container for up to 4 days.
- To freeze - store leftovers in an airtight container in the freezer for up to 3 months.
- To reheat - Reheat in the oven at 425°F for 10-15 minutes, or in a 400˚F air fryer for 5-8 minutes, or until crispy again. Add an extra 3-8 minutes if reheating from frozen.
Nutrition Facts
Smashed Potatoes
Amount per Serving
Calories
197
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
9
mg
3
%
Sodium
1003
mg
44
%
Potassium
709
mg
20
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
221
IU
4
%
Vitamin C
15
mg
18
%
Calcium
166
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.