Smashed Potatoes Recipe

Baby potatoes: Small potatoes that cook quickly and have a tender inside, perfect for smashing.

Olive oil: Adds flavor and helps the potatoes get crispy in the oven.

Salt: Enhances the natural taste of the potatoes.

Black pepper: Adds a little bit of spice and depth.

Garlic powder: Gives a mild garlic flavor without the need to chop fresh garlic.

Fresh parsley: A fresh herb that adds color and a light, fresh taste when sprinkled on top.

One of the coolest parts of this Smashed Potatoes Recipe is how you gently smash the baby potatoes before baking them. Here’s a simple way to do it so your potatoes turn out crispy on the outside but soft and fluffy inside:

1. After boiling and draining the potatoes, place them on a flat baking sheet.
2. Take a fork and press down gently on each potato until it flattens but doesn’t fall apart. You want it smashed just enough to create more surface area for crispiness.
3. Try to keep the smashed potatoes about the same thickness so they cook evenly.

Smashing the potatoes like this helps the olive oil and seasonings stick better, which means every bite gets that perfect golden crunch and tasty flavor. Plus, the little cracks and crevices let the heat reach inside, making the inside soft and tender while the outside crisps up nicely.

When I first tried smashing potatoes, I pressed too hard and ended up with mashed potato blobs instead of crispy pieces. It took a few tries to get the pressure just right—gentle but firm. Now, I love using a fork because it’s easy to control and doesn’t make a mess. Also, if you don’t have a fork handy, the bottom of a glass or a small plate works well too!

Once you’ve smashed and seasoned your potatoes, baking them at 425°F makes them beautifully golden and crispy. Don’t forget the fresh parsley at the end—it adds a fresh pop of color and flavor that makes these smashed potatoes extra special.

• baby potatoes - Substitute with fingerling potatoes: They have a similar texture and size, making them perfect for smashing.

• baby potatoes - Substitute with Yukon Gold potatoes: These potatoes have a creamy texture and hold up well when smashed.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• olive oil - Substitute with melted butter: Butter adds a rich flavor and helps achieve a crispy texture.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can enhance the flavor of the potatoes.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a different texture and flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can add heat and depth of flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor to the dish.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro adds a fresh and slightly citrusy flavor.

• chopped fresh parsley - Substitute with chopped fresh chives: Chives provide a mild onion-like flavor and a pop of color.

• Allow the smashed potatoes to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.
• Transfer the cooled potatoes to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This ensures the potatoes remain fresh and flavorful.
• For longer storage, place the smashed potatoes on a baking sheet lined with parchment paper and freeze them individually. Once frozen, transfer them to a freezer-safe bag or container.
• Label the container with the date to keep track of their freshness. Frozen potatoes can be stored for up to 2 months.
• To reheat, preheat your oven to 400°F (200°C). Place the smashed potatoes on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
• Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil to restore their crispiness.
• Avoid microwaving the potatoes as it can make them mushy and lose their delightful texture.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover smashed potatoes on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through and crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the smashed potatoes in the skillet and cook for about 5-7 minutes, flipping occasionally, until they are heated through and crispy.

• Microwave Method: Place the smashed potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through, until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the smashed potatoes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until they are crispy and warmed through.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the smashed potatoes on the toaster oven tray. Heat for about 10-12 minutes or until they are warmed through and crispy.

• Oven: Used to bake the smashed potatoes until they are crispy and golden.

• Pot: Used to boil the baby potatoes until they are tender.

• Baking sheet: Provides a flat surface to place and bake the smashed potatoes.

• Fork: Used to gently smash each potato.

• Colander: Used to drain the boiled potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and garlic powder.

• Knife: Used to chop the fresh parsley for garnishing.

• Cutting board: Provides a surface to chop the fresh parsley.

• Tongs: Optional, but can be used to handle the hot potatoes when placing them on the baking sheet.

Pre-boil potatoes: Boil the baby potatoes in advance and store them in the fridge. This way, you only need to smash and bake when ready to serve.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Microwave option: If short on time, microwave the potatoes for 5-7 minutes instead of boiling.

Pre-mix seasoning: Combine olive oil, salt, pepper, and garlic powder in a small bowl beforehand for quick drizzling.

Chop parsley ahead: Chop the fresh parsley in advance and store it in an airtight container.