Smashed Potatoes Recipe
American · Side dish · 50 min total
Crispy on the outside, fluffy on the inside, these smashed potatoes are a perfect side dish for any meal.
10
min prep
min prep
40
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1.5 pounds baby potatoes or small Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Preheat oven to 450°F (230°C). Drain potatoes and let cool slightly.
- On a baking sheet, drizzle 1 tablespoon olive oil. Place potatoes on the sheet, spacing them apart. Using a potato masher or the bottom of a glass, gently press down on each potato until it smashes to about 1/2-inch thickness.
- Drizzle remaining olive oil over potatoes. Sprinkle with salt, pepper, garlic, and rosemary if using.
- Roast for 20-25 minutes until golden brown and crispy. Flip halfway through.
- Sprinkle with Parmesan cheese during the last 5 minutes of roasting, if desired. Serve hot.
Tips
- Use a fork to check tenderness; potatoes should be easily pierced but not falling apart.
- Don't overcrowd the baking sheet; use two sheets if needed for even crisping.
- Leftovers can be reheated in a 400°F oven for 5-10 minutes.
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