Crispy, flavorful Smashed Potatoes make an incredible side dish or appetizer option! Add your favorite toppings and serve for any occasion!
Crispy Smashed Potatoes
Introducing your new favorite potato recipe – buttery, crispy SMASHED POTATOES! Crispy on the outside, fluffy on the inside, and there’s a very serious chance you’ll want to devour the entire pan by yourself. Don’t worry, I won’t judge you. In fact, I totally understand!
Why I LOVE Ultra Crispy Smashed Potatoes
- Crispy- Yep! Nothing like biting into one and feeling that crispy texture!
- Buttery- Melted with the cheese and other toppings, what’s not to love?!
- Smashed- Such a fun way to serve potatoes! After all, it’s not every day you can smash your food and get away with it, right?!
- Easy- with only a few simple ingredients and steps, these potatoes are ready any time you desire!
Ingredients Needed for Smashed Potatoes
- Small, round potatoes- I use Yukon gold, however, any small potato works and cook as many potatoes as needed
- Olive Oil- this will be drizzled on the pan as well as on top of the potatoes
- Salt/Pepper- as much or as little as desired
- Garlic- Minced
- Cheese- I use Parmesan, but you can use whichever you prefer. Check below for the LOADED version of these potatoes
How to Make
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish and cook them until they are fork tender.
- On a cookie sheet, drizzle olive oil. Place tender potatoes on cookie sheet and leave enough room between each potato.
- With a potato masher (or bottom of a flat glass/cup), gently press down into each potato until it slightly mashes. Rotate 90 degrees, and gently mash again.
- Brush the tops of the potatoes generously with olive oil.
- Sprinkle potatoes with salt, pepper, and some garlic.
- Bake in a preheated oven (450) for about 20-25 minutes, or until golden brown.
- Serve.
Tips to make Ultra-Crispy Smashed Potatoes
These potatoes are pretty simple to make. With just a few small tips, these potatoes may just be a new favorite in your house!
- Let the potatoes steam dry a bit after smashing them. This ensures extra crispiness!
- When boiling your potatoes, test with a fork to check for doneness. If the fork can be easily inserted, they are ready to smash.
- If you don’t have a potato smasher, feel free to use a large fork to smash the potatoes.
- Use potatoes that are even in shape and size so that they cook evenly.
Loaded Smashed Potatoes Recipe
Yep, you read that right! Want to make these the ULTIMATE potato?? LOAD them up! Add crumbled bacon, more cheese, chives, sour cream, and any other topping you desire. Cook, season, and bake as directed below. Once done in the oven, remove and add any and every desired topping!
Some topping options are:
- Cooked bacon
- Shredded Cheese
- Jalapeno Slices
- Sour Cream
- Chopped Chives
- Salsa
- Any seasonings desired
What are the best potatoes to use?
For the best loaded smashed potatoes, use small golf sized potatoes.
New potatoes, baby reds or Yukon golds all work well. You don’t need to peel them as the skins are thin, just give them a quick wash before boiling them.
Can you make them ahead of time?
Loaded smashed potatoes should be served straight out of the oven, but you can do a lot of the prep the day before.
Boil and smash the potatoes and place them covered in the fridge for up to 8 hours. When you are ready to cook them, simply bake them as directed below.
More Potato Recipes to try
Parmesan Roasted Potatoes– simple, yet packed with flavor and a great variation to these smashed potatoes
Mississippi Mud Potatoes– with bacon, cheese, garlic, and more…what’s not to love?
Zesty Italian Potatoes– these potatoes are roasted with Italian seasonings to really enhance the flavors!
Hasselback Potatoes– such a fun way to enjoy a potato with your meal! Sliced and stuffed with tasty toppings!
Smashed Potatoes Recipe
Ingredients
- 12 small potatoes
- 3 tablespoon olive oil
- salt/pepper *to taste
- 4 garlic cloves *minced
- 2 tablespoon Parmesan cheese *adjust to fit tastes
Instructions
- Bring a pot of salted water to a boil. Add desired number of potatoes and cook them until they are fork tender.
- On a cookie sheet, drizzle olive oil. Place tender potatoes on cookie sheet and leave enough room between each potato.
- With a potato masher (or bottom of a flat glass/cup), gently press down into each potato until it slightly mashes. Rotate 90 degrees, and gently mash again.
- Brush the tops of the potatoes generously with olive oil. Sprinkle potatoes with salt, pepper, garlic, and cheese.
- Bake in a preheated oven (450) for about 20-25 minutes, or until golden brown. Serve or load them up with desired toppings (see content above recipe card for options).
Nutrition
Recipe updated 9/26/22
