Posted September 11, 2023 by: Admin #Kitchen

These Smashed Potatoes have a crispy texture and are loved by everyone. They have a salty skin and golden roasted edges, giving them the taste of campfire potatoes.

Imagine the wonderfulness of the salty crisp skin teasing your taste buds! You must try this Smashed Potato recipe. Similar to our Baked Potato Wedges, these potatoes have soft centers and an irresistible cheesy crust.

What are Smashed Potatoes?

Smashed Potatoes are small red or yellow potatoes (baby potatoes) that are simmered until tender, then flattened, drizzled with olive oil, and baked until crispy at the edges. We add parmesan for a cheesy crust. The kids love them as a snack, dipping the crispy potatoes in ketchup or Avocado Ranch like a giant French fry; only healthier because they are baked, not fried!

Simple Ingredients:

We love that this recipe uses basic pantry and refrigerator staples. The simplest recipes are often the best, and this one is budget-friendly too.

• Baby potatoes – we use a combination of red and yellow potatoes. They should be 1 1/2″ to 2″ in diameter and equal in size.
• Olive oil – a light drizzle helps the potatoes crisp up while roasting
• Garlic salt – dried garlic and parsley add great flavor without scorching in the oven
• Black Pepper – freshly cracked is best
• Parmesan Cheese – shredded parmesan creates a perfect cheesy crust
• Parsley – add finely chopped herbs at the end for color and flavor

How to Make Roasted Smashed Potatoes:

This process is simple but produces the most irresistible potato side dish. The potatoes are creamy on the inside and crispy on the outside. Get the full print-friendly recipe below.

1. Boil potatoes in a pot of water with 2 tsp salt. Simmer for 20-30 minutes (depending on the thickness of potatoes) until tender.
2. Drain potatoes and transfer to a lined baking sheet. Allow them to cool for 10-15 minutes. Use a potato masher or the bottom of a drinking glass to gently press each potato down to a thickness of about 1/2″. Be careful not to break them apart.
3. Drizzle half of the olive oil over one side of the potatoes and sprinkle with half of the seasonings. Bake, uncovered, for 12 to 15 minutes or until the bottoms are lightly golden.
4. Turn the potatoes with a spatula, drizzle with the remaining oil, and sprinkle with the remaining seasonings. Bake for another 12 to 15 minutes or until the potatoes are golden brown and crisp.
5. Sprinkle parmesan cheese on the potatoes and broil for 2 to 3 minutes to melt the cheese.

Garnish with finely chopped fresh parsley and serve warm.

Tips for Perfect Smashed Potatoes:

Follow these tips to make the crispiest and most delicious roasted baby potatoes!

• The Right Potatoes – small potatoes have the best ratio of skin to potato and are easier to flatten and crisp in the oven.
• Flatter is Better – the more you can flatten them (aim for 1/2″ thick), the crispier they will be.
• Season Generously – A crispy and salty potato skin is unbeatable. Don’t be stingy with the garlic salt and cheese.
• Broil at the End – Once the cheese is added, broil for a couple of minutes to melt the cheese and make the potatoes extra crispy.

How to Serve Smashed Potatoes?

If you are serving them as a side dish, be aware that they are in great danger of being devoured as an appetizer as people pass through your kitchen and “sample” them. Smashed potatoes go well with:

Can I Make These Potatoes Ahead?

You can boil the potatoes a day ahead, cool them to room temperature, and then cover and refrigerate overnight. Smash, season, and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior. P.S. You can easily double this recipe to serve a crowd (highly recommended!).

Our Best Potato Recipes:

Roasted smashed potatoes are one of my favorite ways to enjoy potatoes. My children usually aren’t fans of potatoes, but they love these! Here are some of the potato recipes that always receive rave reviews:

These cheesy smashed potatoes have a crispy outer layer and a creamy center.

• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Servings: 6 as an appetizer

1. Bring a pot of water to a boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once the water has boiled, carefully add the potatoes, then reduce the heat to a low boil and cook until the potatoes are tender and easily pierced with a fork. Drain the potatoes (total boiling time is 25-30 minutes depending on the size of the potatoes).
2. Meanwhile, preheat the oven to 450˚F. Transfer the drained potatoes to a lined rimmed baking sheet, spacing them evenly.
3. Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to a thickness of about 1/2″. Press gently so that the potatoes don’t break apart.
4. Drizzle the tops with olive oil, then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 minutes. Flip the potatoes over with a spatula, drizzle the second side with oil, and season with more garlic salt and pepper. Bake for another 12-15 minutes or until the potatoes are crisp with golden brown edges.
5. 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.