Crispy Smashed Potatoes (SUPER CRISPY!)
These SUPER crispy smashed potatoes are a delicious side dish you can easily make at home! Every edge of the potatoes are crispy, yet soft on the inside and seasoned beautifully topped with fresh herbs and lemon
Servings: 4
Equipment
Ingredients
- 3 lb Yellow Baby Potatoes
- 1/4 cup kosher salt plus 1 teaspoon for seasoning
- 1/2 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tbsp fresh herbs (dill, rosemary, parsley) for garnish
- lemon for garnish
Instructions
- Preheat oven to 450F.
- Rinse potatoes of any excess dirt then fill in a 5 quart pot with cold water until fully submerged. Add the kosher salt and bring to a simmer over medium high heat. Simmer for 15-20 minutes or until fork tender and drain.
- On a nonstick baking sheet, drizzle evenly with half of the olive oil. Add the potatoes to the baking sheet, leaving room in between the potatoes, and use a flat object or pan to smash the potatoes to a 1/2" thickness, ensuring there is space in between the potatoes. Drizzle the top of the potatoes liberally with the remaining olive oil and season with the final teaspoon of salt, pepper, garlic powder, onion powder, and paprika.
- Roast the potatoes on the center rack at 450F for 30-45 minutes until golden brown and crispy.
- Season with salt to taste and garnish with fresh herbs and lemon. Enjoy!
Video
Notes
Potatoes - I used Yukon Gold potatoes that were 2-3" long. I recommend using a smaller, waxy potato - they cook faster, they're easier to smash and roast, and I like how the insides get creamy. You can use a larger potato but they will have less crispy to inside ratio, and the inside will taste fluffier (vs. creamy)
Cooking times may vary -Depending on your oven and the size of your potatoes, cooking times may vary for your Crispy Smashed Potatoes. I recommend using similar sized potatoes to ensure even cooking throughout and check the potatoes occasionally until they are crispy to your liking!
Use more oil if needed - When roasting the potatoes, keep an eye on them. Check them at least once (halfway) - if the potatoes do not look like they are starting to crisp up, drizzle more olive oil. This is because the potatoes continue to absorb the olive oil as they roast, so if there is not enough oil, they will not crisp up.
Storage and Reheating - Store any leftover Crispy Smashed Potatoes in an airtight container in the refrigerator for 3-4 days. The potatoes will not retain their crispy texture when refrigerated. You can try to restore some of the crispiness by reheating them in the air fryer at 375°F for 8-10 minutes or until crispy.
Nutrition
Calories: 242kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 340mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
