Description
Crispy Smashed Potatoes are a delightful side dish featuring tender boiled baby potatoes smashed to a perfect thickness, then roasted with a flavorful blend of olive oil, garlic, and smoked paprika until golden and crisp. Garnished with fresh parsley and Parmesan cheese, they make a deliciously crunchy and savory treat ideal for any meal.
Ingredients
Scale
Potatoes
- 1½ lbs baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp salt (for boiling water)
Seasoning & Roasting
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Boil the Potatoes: Bring a large pot of water to a boil and add 2 tbsp salt to it. Add the baby potatoes and cook them for 15 to 20 minutes until they are fork-tender. Drain the potatoes and allow them to cool slightly to make handling easier.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). Place the slightly cooled potatoes on a greased baking sheet. Using a fork or the bottom of a glass, gently press each potato until they are flattened to about ½ inch thickness. This creates extra surface area for crispiness.
- Season & Roast: In a small bowl, combine the olive oil or melted butter with garlic powder, smoked paprika (if using), salt, and black pepper. Drizzle this mixture evenly over the smashed potatoes. Roast them in the preheated oven for 25 to 30 minutes, flipping halfway through to ensure both sides become nicely crispy and golden brown.
- Garnish & Serve: Once roasted to perfection, remove the potatoes from the oven. Sprinkle with freshly chopped parsley and optional grated Parmesan cheese for added flavor. Serve the crispy smashed potatoes warm, paired with your favorite dipping sauce for a delicious appetizer or side dish.
Notes
- You can substitute olive oil with melted butter or a mix of both for richer flavor.
- Smoked paprika adds a subtle smoky note but can be omitted or replaced with regular paprika.
- Use a sturdy glass or potato masher to gently smash the potatoes without breaking them apart completely.
- For extra crispiness, ensure the baking sheet is well greased or lined with parchment paper.
- These potatoes are best served fresh and warm but can be reheated in the oven to restore crispiness.
