Smashed potatoes are like regular mashed potatoes, but with a fun twist! They’re crispy on the outside and fluffy on the inside, making them super tasty.
Seriously, who can resist a crunchy bite? I love dressing them up with butter and herbs. They make a perfect side dish and are perfect for sharing…or not! 😉
Key Ingredients & Substitutions
Baby Potatoes: Small potatoes like Yukon Gold or red potatoes work best for this recipe. They become tender quickly and hold their shape. If you can’t find these, you can use any small potatoes, just be mindful of the cooking time.
Olive Oil: This adds great flavor and helps achieve a crispy texture. If you’re looking for a substitute, avocado oil is a fantastic choice as it has a high smoke point and is also healthy.
Garlic: Minced garlic gives a lovely aroma. If fresh garlic is not on hand, garlic powder can be used instead—about 1/4 teaspoon should do the trick. Some people prefer a punchier flavor and might even add roasted garlic for extra sweetness.
Thyme: Dried thyme works well, but fresh thyme can elevate the flavor even more. If you’re out of thyme, rosemary or oregano are good substitutes. They bring a nice herbal note to the dish.
Parmesan Cheese: Adding Parmesan gives a nice cheesy touch, but it’s optional. If you’re vegan or dairy-free, consider nutritional yeast for a cheesy flavor without the dairy.
How Do I Get My Smashed Potatoes Extra Crispy?
For perfectly crispy smashed potatoes, it’s essential to smash them just right before baking. Here are some tips to achieve that crispy texture:
- Start with cooked, cooled potatoes. Let them sit for a few minutes post-boiling to help them dry slightly.
- When smashing, do it gently. Aim for about 1/2 inch thickness to ensure they won’t fall apart.
- Brush on a generous amount of olive oil and season well with salt and pepper—it helps with flavor and crispiness.
- Use parchment paper on your baking sheet. This prevents sticking and allows for even crisping.
- Bake at a high temperature, like 450°F (230°C), and don’t overcrowd the potatoes on the sheet to allow proper airflow.
Following these tips will lead to deliciously crispy smashed potatoes every time!
How to Make Savory Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- Salt to taste
- Black pepper to taste
For Serving:
- 1/4 cup grated Parmesan cheese (optional)
- Fresh herbs for garnishing (optional)
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation and cooking time, plus around 20-25 minutes for baking. Altogether, you’re looking at roughly 40-45 minutes from start to finish. Perfect for a tasty side dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 450°F (230°C). While the oven is heating, place your baby potatoes in a large pot and cover them with cold water. Turn the heat up and bring the water to a boil. Cook the potatoes for about 15-20 minutes, or until they’re fork-tender. Once they’re done, drain the potatoes and let them cool for a few minutes. This makes them easier to handle!
2. Smash the Potatoes:
Next, line a baking sheet with parchment paper to prevent sticking. Arrange the cooked potatoes on the sheet, giving them some space. Now, it’s time to smash! Use a potato masher or the bottom of a glass to gently press down on each potato until they’re flattened but still hold their shape—aim for about 1/2 inch thick.
3. Season and Bake:
Now let’s add the flavor! In a small bowl, mix together the olive oil, minced garlic, thyme, salt, and pepper. Brush this delightful mixture generously over the smashed potatoes, making sure to coat them well. Pop the baking sheet into the preheated oven and bake for about 20-25 minutes, or until the potatoes turn golden brown and crispy on the edges. If you like, sprinkle some grated Parmesan cheese over the potatoes during the last 5 minutes of baking for an extra tasty touch!
4. Finish and Serve:
Once they’re done, carefully remove the baking sheet from the oven. If you want, garnish your smashed potatoes with fresh herbs for a lovely presentation. Serve them hot and enjoy your savory side dish!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work great, feel free to experiment with other varieties like fingerling or even russet potatoes. Just note that cooking times may vary slightly depending on the type of potato used, so keep an eye on them while boiling!
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
Can I Prep Smashed Potatoes Ahead of Time?
You can prep the potatoes ahead by boiling and smashing them. Just cover them and refrigerate until you’re ready to bake. When you’re ready to serve, just brush on the olive oil mixture and bake as instructed. This makes it super easy for meal prep or parties!
What Can I Use Instead of Parmesan Cheese?
If you’re looking for a substitute for Parmesan, you can use nutritional yeast for a dairy-free option that adds a cheesy flavor. Additionally, crumbled feta or shredded cheddar can also be delicious alternatives, depending on your taste preferences!
