These crispy smashed potatoes are the perfect blend of soft, fluffy interiors and irresistibly golden, crunchy edges. Perfect as a side dish or a snack, they are seasoned simply with olive oil, garlic, and herbs, allowing the natural flavors of the potatoes to shine. The process of boiling and then smashing gives them a unique texture that absorbs all the delicious seasonings while achieving an unbeatable crispiness in the oven. Pair them with your favorite dipping sauce, or serve them alongside a hearty main dish for an unforgettable treat.
Ingredients:
- 1 ½ pounds small potatoes (baby Yukon Gold or red potatoes work well)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon fresh thyme or rosemary, chopped (or ½ teaspoon dried)
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. - Boil the Potatoes:
Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain and let cool slightly. - Smash the Potatoes:
Arrange the potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently press each potato down until it’s about ½ inch thick. - Season the Potatoes:
In a small bowl, mix the olive oil, minced garlic, salt, pepper, smoked paprika (if using), and herbs. Drizzle the mixture generously over the smashed potatoes, ensuring they’re well coated. - Bake to Crispy Perfection:
Bake the potatoes in the preheated oven for 20-25 minutes or until the edges are golden and crispy. Flip them halfway through baking for even crispiness. - Garnish and Serve:
Remove the potatoes from the oven and sprinkle with fresh parsley, if desired. Serve immediately, while hot and crispy.
Tips:
- For extra crispiness, broil the potatoes for 2-3 minutes at the end of the baking time.
- These potatoes pair wonderfully with sour cream, aioli, or ketchup for dipping.
