There’s something undeniably comforting about potatoes, especially when they’re transformed into crispy, buttery bites of goodness. If you’re looking for a side dish that combines simplicity with a touch of elegance, look no further than this Smashed Potatoes Recipe. Perfectly crispy on the outside and fluffy on the inside, these smashed potatoes are drizzled with olive oil, seasoned to perfection, and topped with melted Parmesan cheese. Whether it’s a family dinner or a gathering with friends, these potatoes are sure to impress!
Why Smashed Potatoes Recipe is Worth Your Time
Smashed potatoes are a fantastic way to elevate your typical potato side dish. Unlike traditional mashed potatoes, which can sometimes feel heavy and one-dimensional, smashed potatoes offer a delightful contrast of textures. The crispy edges provide a satisfying crunch, while the fluffy interior is light and airy. With minimal ingredients and straightforward preparation, this Smashed Potatoes Recipe is approachable for home cooks of all levels. Plus, it allows for plenty of customization, making it a versatile addition to any meal!
Ingredient List
- 2 lbs small potatoes (12-16 count, 1 1/2 to 2″ diameter)
- 2 tsps salt (for water)
- 1 Tbsp olive oil (to drizzle)
- 1 1/2 tsps garlic salt (or to taste)
- 1/4 tsp black pepper (freshly cracked)
- 3/4 cup Parmesan cheese
- 2 Tbsps parsley (finely chopped, to garnish)
Equipment & Tools
- Large pot – for boiling the potatoes.
- Colander – to drain the potatoes after boiling.
- Baking sheet – for roasting the smashed potatoes.
- Fork or potato masher – for smashing the potatoes.
- Oven – for roasting the potatoes until crispy.
Smashed Potatoes Recipe: Step-by-Step Guide
Step 1: Boil the Potatoes
Begin by placing the small potatoes in a large pot and covering them with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
Step 2: Preheat the Oven
While the potatoes are boiling, preheat your oven to 450°F (232°C). This high temperature will help achieve that perfect crispy texture on the outside of the smashed potatoes.
Step 3: Drain the Potatoes
Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to cool slightly. You want them warm but manageable.
Step 4: Smash the Potatoes
On a baking sheet lined with parchment paper, place the drained potatoes. Using the bottom of a fork or a potato masher, gently press down on each potato until it is flattened but still intact. Aim for a thickness of about 1/2 inch.
Step 5: Season the Potatoes
Drizzle the smashed potatoes with 1 tablespoon of olive oil. Then, sprinkle the tops with garlic salt and freshly cracked black pepper.
Step 6: Roast in the Oven
Transfer the baking sheet to the preheated oven and roast the smashed potatoes for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them to avoid burning.
Step 7: Add the Parmesan
After roasting, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese generously over the hot potatoes. Return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish and Serve
Once the cheese has melted, take the potatoes out of the oven and garnish with finely chopped parsley. Serve immediately while they are hot and crispy!
What to Use Instead
- Cheese alternatives: Swap Parmesan for cheddar, feta, or vegan cheese for a different flavor profile.
- Olive oil alternatives: Use melted butter or avocado oil for a richer taste.
- Herb alternatives: Experiment with rosemary, thyme, or chives instead of parsley for a different herbaceous note.
- Potato alternatives: Try using sweet potatoes for a healthier twist on this dish.
Behind-the-Scenes Notes
– For extra crispiness, you can refrigerate the smashed potatoes for about 30 minutes after smashing and before roasting. Chilling them helps to achieve that delightful crunch.
– If you’re short on time, you can microwave the potatoes for a quick cook instead of boiling. However, boiling will yield a creamier texture.
– Feel free to adjust the seasoning to your taste. Adding a pinch of cayenne pepper or paprika can give the potatoes a spicy kick!
Make-Ahead & Storage
– You can prepare the smashed potatoes ahead of time by boiling and smashing them, then storing them in the refrigerator for up to 2 days. Just be sure to cover them to prevent drying out.
– To reheat, simply drizzle with a little olive oil and bake in a preheated oven at 400°F (204°C) until heated through and crispy again, about 15-20 minutes.
Questions People Ask
Can I use larger potatoes for this recipe?
Yes, you can use larger potatoes. Just be sure to cut them into smaller chunks before boiling to ensure they cook evenly and thoroughly.
What can I serve with smashed potatoes?
Smashed potatoes pair wonderfully with a variety of main dishes, such as grilled chicken, roasted vegetables, or a hearty steak. They also work well as a base for a delicious sauce or gravy.
Can I make smashed potatoes in advance?
Yes! You can boil and smash the potatoes ahead of time. Just store them in the fridge and roast them when you’re ready to serve.
How do I know when the potatoes are done boiling?
The potatoes are done boiling when they are fork-tender. You should be able to easily pierce them with a fork, but they should not be falling apart.
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Ready to Cook?
With this Smashed Potatoes Recipe, you’re well on your way to creating a dish that’s not only easy to make but also utterly delicious. The combination of crispy edges, fluffy interiors, and savory toppings makes these potatoes a standout addition to any meal. Gather your ingredients, follow the steps, and watch as your family and friends rave about this delightful side dish. Enjoy!
Smashed Potatoes Recipe
Ingredients
- 2 lbs small potatoes (12-16 count, 1 1/2 to 2" diameter)
- 2 tsps salt (for water)
- 1 Tbsp olive oil (to drizzle)
- 1.5 tsps garlic salt (or to taste)
- 1/4 tsp black pepper (freshly cracked)
- 3/4 cup Parmesan cheese
- 2 Tbsps parsley (finely chopped, to garnish)
Instructions
- Begin by placing the small potatoes in a large pot and covering them with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are boiling, preheat your oven to 450°F (232°C). This high temperature will help achieve that perfect crispy texture on the outside of the smashed potatoes.
- Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to cool slightly. You want them warm but manageable.
- On a baking sheet lined with parchment paper, place the drained potatoes. Using the bottom of a fork or a potato masher, gently press down on each potato until it is flattened but still intact. Aim for a thickness of about 1/2 inch.
- Drizzle the smashed potatoes with 1 tablespoon of olive oil. Then, sprinkle the tops with garlic salt and freshly cracked black pepper.
- Transfer the baking sheet to the preheated oven and roast the smashed potatoes for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them to avoid burning.
- After roasting, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese generously over the hot potatoes. Return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once the cheese has melted, take the potatoes out of the oven and garnish with finely chopped parsley. Serve immediately while they are hot and crispy!
Equipment
- Large Pot
- Colander
- Baking Sheet
- Fork or Potato Masher
- Oven
Notes
- For extra crispiness, refrigerate the smashed potatoes for about 30 minutes after smashing and before roasting.
- If short on time, microwave the potatoes for a quick cook instead of boiling.
- Feel free to adjust the seasoning to your taste; adding cayenne pepper or paprika can give a spicy kick!
