This recipe has made many appearances on my Instagram account. That’s because it’s a staple in our home. These crispy mashed potatoes are so fun to make and eat. They pair perfectly with burgers, steak, roast chicken, and the list goes on. I actually recommend this garlic aioli recipe atop burgers- it goes perfectly with a side of crispy smashed potatoes!
So the real excitement here isn’t the ingredients or recipe, it’s truly in perfecting the process. We want to use small potatoes. I buy the tiny baby ones, sometimes called creamers. You can slo use theslightly larger red poatoes, but I think the smaller ones are much easier to work with and are just the right size.
Aside from the potato size, the other big key here is boiling the potatoes. The majority of the cooking is done pre-oven. The oven is just for the crisp factor. We want the potatoes boiled to the point where you can easily stick a fork in them. That way they are easily smashable when the time comes. I like to use a heavy drinking glass to smash my softened potatoes. I’ve also used a glass measuring cup. Anything with a hard flat surface that doesn’t have a ton of grooves or patterns in it and is easily grippable is a great smashing tool.
When it comes to spices, you can really run wild here. I like to use salt, black pepper, and garlic. Sometimes I sprinkle in a few fresh herbs if I have them on hand- rosemary, oregano, and thyme are delicious. The last step in these crispy smashed potatoes, as I mentioned, is just baking them for a bit and then a quick broil for the ultimate crisp factor. They do refrigerate well for leftovers, but I do liekto re-heat to enjoy at their best. This is really saying something because I love easy cold leftovers.
This side dish would also pair really nicely with one of my favorite easy sheet pan meals- like HONEY MUSTARD CHICKEN & BRUSSELS or SPICY MAYO SALMON & GREEN BEANS.
CRISPY SMASHED POTATOES
Smashed potatoes, sprinkled with your favorite spices, and perfectly crisped.
- 1 lb creamer or baby potatoes
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp black pepper
- 3 cloves fresh garlic, minced
- 2 sprigs of fresh rosemary
- Boil potatoes in a large pot for 30 minutes.
- Pre-heat oven to 450°F.
- Once the potatoes are boiled to a point where you can easily prod them with a fork, drain the pot of water, and transfer potatoes over to a greased sheet pan.
- Use a heavy drinking glass to smash each potato. Drizzle with olive oil and sprinkle with salt, pepper, minced garlic, and fresh herbs.
- Bake the potatoes for 35 minutes, then broil for 2-5 minutes until they are nice and crispy.
Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 503mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.
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