Table of Contents
- Why You’ll Love This Recipe
- The Secret to Perfectly Crispy Smashed Potatoes
- How to Serve These Crispy Delights
- Best Potatoes for This Recipe
- Tips for Making Them Extra Crispy
- Storage and Reheating Tips
Key Takeaways
This recipe for crispy smashed potatoes is a game-changer! With golden-brown, crunchy edges and a fluffy interior, they make the perfect side dish for any meal. The secret? A garlic butter mixture that adds incredible flavor. Whether you’re serving them as a comforting side or a crispy snack, these potatoes are easy to make and absolutely delicious.
Why You’ll Love This Recipe
These crispy smashed potatoes are the ultimate comfort food! They have everything you want in a side dish—crispy texture, buttery flavor, and a hint of garlic goodness. Plus, they’re incredibly easy to prepare with simple ingredients you likely already have in your kitchen. Whether you’re making them for a weeknight dinner or a weekend gathering, these potatoes are always a hit.
The Secret to Perfectly Crispy Smashed Potatoes
The key to getting that perfect crunch lies in the preparation. First, boiling the potatoes until they are fork-tender ensures a soft interior. Then, gently smashing them before roasting creates all those nooks and crannies that crisp up beautifully in the oven. Using a blend of butter and olive oil helps achieve that golden-brown texture while adding layers of flavor.
How to Serve These Crispy Delights
These crispy smashed potatoes pair well with just about anything! Serve them as a side dish with grilled chicken, steak, or even as a vegetarian option alongside a fresh salad. They also make a fantastic appetizer with a dipping sauce like garlic aioli or ranch. No matter how you enjoy them, they’re sure to be a crowd-pleaser.
Best Potatoes for This Recipe
Not all potatoes are created equal when it comes to making smashed potatoes. The best varieties are small and waxy, like baby Yukon Gold or red potatoes. These hold their shape well and develop a creamy texture on the inside while getting crispy on the outside. Avoid using starchy potatoes like russets, as they tend to fall apart when smashed.
Tips for Making Them Extra Crispy
- After boiling, let the potatoes dry for a few minutes before smashing to remove excess moisture.
- Use a generous amount of oil and butter to coat the potatoes for maximum crispiness.
- Don’t overcrowd the baking sheet—giving the potatoes space allows the edges to crisp up properly.
- For even more crunch, broil the potatoes for the last 2-3 minutes of baking.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, pop them back into a 400°F (200°C) oven for 10-15 minutes or use an air fryer to bring back their crispy texture. Avoid microwaving, as it can make them soggy.
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Crispy Smashed Potatoes with Garlic Butter
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 cup shredded Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water for 15-20 minutes, until fork-tender.
- Drain the potatoes and place them on the baking sheet.
- Use a fork or potato masher to gently smash each potato.
- Mix melted butter, olive oil, garlic, salt, pepper, and oregano in a small bowl.
- Brush the garlic butter mixture over the smashed potatoes.
- Sprinkle shredded Parmesan cheese on top.
- Bake for 25-30 minutes, until golden brown and crispy.
- Garnish with fresh parsley before serving.
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