Crispy Smashed Potatoes

Baby potatoes: Small, tender potatoes that are perfect for boiling and smashing.

Olive oil: Adds richness and helps the potatoes crisp up in the oven.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

Garlic powder: Provides a subtle garlic flavor without overpowering the dish.

Fresh parsley: Optional garnish that adds color and a fresh, herbaceous note.

To achieve maximum crispiness for your smashed potatoes, make sure to let them cool slightly after boiling. This helps them firm up a bit, making them easier to smash without falling apart. When smashing, aim for an even thickness to ensure uniform cooking. Drizzling the olive oil generously and evenly over the potatoes will help them crisp up beautifully in the oven. For an extra layer of flavor, consider adding a sprinkle of parmesan cheese or paprika before baking.

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

• baby potatoes - Substitute with Yukon Gold potatoes: These have a creamy texture and can be cut into smaller pieces to mimic baby potatoes.

• olive oil - Substitute with avocado oil: It has a high smoke point and a neutral flavor, making it suitable for roasting.

• olive oil - Substitute with grapeseed oil: This oil also has a high smoke point and a light flavor, perfect for achieving crispy potatoes.

• salt - Substitute with sea salt: It provides a similar salty flavor but with a slightly different texture and mineral content.

• salt - Substitute with kosher salt: It has larger grains and can enhance the texture and flavor of the potatoes.

• black pepper - Substitute with white pepper: It offers a similar peppery flavor but with a slightly milder taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can add heat and depth to the dish.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic will provide a more intense and aromatic garlic flavor.

• garlic powder - Substitute with onion powder: It offers a different but complementary flavor profile that can enhance the dish.

• fresh parsley - Substitute with fresh cilantro: It adds a fresh, herbaceous note that pairs well with the crispy potatoes.

• fresh parsley - Substitute with fresh chives: Chives provide a mild onion-like flavor that complements the dish nicely.

• Allow the crispy smashed potatoes to cool completely at room temperature before storing. This helps to maintain their texture and prevents condensation from making them soggy.

• Transfer the cooled potatoes to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator. The potatoes will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet and bake for about 10-15 minutes, or until they regain their crispiness.

• For freezing, arrange the cooled potatoes in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the potatoes are frozen solid.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, preheat your oven to 425°F (220°C). Place the frozen potatoes on a baking sheet and bake for 20-25 minutes, or until they are heated through and crispy.

• Avoid microwaving the potatoes as it can make them soggy. The oven method ensures they remain crispy and delicious.

• Oven Method:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the leftover crispy smashed potatoes on a baking sheet lined with parchment paper.
  3. Drizzle a little olive oil over the potatoes to help them regain their crispiness.
  4. Bake for 10-15 minutes, or until they are heated through and crispy again.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the smashed potatoes in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover potatoes in the skillet and cook for 5-7 minutes, flipping occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the smashed potatoes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

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

• Large pot: Necessary for boiling the baby potatoes until they are tender.

• Colander: Utilized to drain the boiled potatoes after cooking.

• Baking sheet: Provides a flat surface for placing and baking the smashed potatoes.

• Parchment paper: Prevents the potatoes from sticking to the baking sheet and makes for easy cleanup.

• Potato masher: Used to gently smash each potato to create a flat, crispy surface.

• Fork: An alternative to the potato masher for smashing the potatoes.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, pepper, and garlic powder.

• Basting brush: Useful for drizzling olive oil evenly over the smashed potatoes.

• Chef's knife: Handy for chopping fresh parsley if you choose to garnish the dish.

• Cutting board: Provides a safe surface for chopping the parsley.

Pre-boil in advance: Boil the baby potatoes ahead of time and store them in the fridge. This way, you can skip the boiling step when you're ready to bake.

Use a microwave: If you're short on time, microwave the potatoes for 5-7 minutes instead of boiling them.

Line the baking sheet: Use parchment paper to line your baking sheet. This makes cleanup faster and prevents sticking.

Pre-mix seasonings: Combine the salt, black pepper, and garlic powder in a small bowl beforehand. This saves time when seasoning the potatoes.

Batch cooking: Make a larger batch and store the extra crispy smashed potatoes in the fridge. Reheat them in the oven for a quick side dish.