Roasted Smashed Potatoes
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Looking for a new favorite way to enjoy potatoes that delivers crispy perfection? These roasted, smashed potatoes are about to become a staple at your dinner table.
With a simple method and a handful of fresh ingredients, you can create a delicious side dish that pairs perfectly with any main dish.
Whether you’re cooking for the family or hosting a gathering, these crispy smashed potatoes are sure to impress. Plus, they can be customized to suit your taste buds, making them a versatile addition to your recipe collection.
Why You’ll Love This Recipe
- Customizable: Easily add your favorite herbs or a sprinkle of parmesan cheese for extra flavor.
- Crispy Texture: Achieve crispy potatoes with golden brown edges that everyone will love.
- Simple Ingredients: Just a few pantry staples like garlic powder, fresh thyme, and extra virgin olive oil are all you need.
- Versatile Side Dish: Pairs perfectly with a variety of main dishes, from roasted chicken to grilled vegetables.
- Family-Friendly: Even picky eaters will enjoy these fork-tender, flavor-packed potatoes.
Ingredients for smashed roasted potatoes
- Yukon gold potatoes or red potatoes.
- Salt
- Pepper
- Garlic powder
- Thyme
- Rosemary
- Olive oil
Equipment and kitchen tools
- Sturdy glass or dry measuring cup
- Parchment lined sheet pan
- Bowl
How to make crispy smashed potatoes
- Add potatoes to a shallow dish and boil in salted water until fork tender (15-20 mins). Drain potatoes and add to a bowl.Toss potatoes in seasonings, herbs, and olive oil.
- Place coated potatoes on the parchment-lined baking sheet.
- Lightly smash with a glass or mug. You could also use a potato masher.
- Drizzle any remaining olive oil and herbs over the top of the smashed potatoes.
- Spread potatoes on a baking sheet in a single layer.
- Bake in a 425-degree oven for 30 minutes, flipping at the halfway mark.
Tips for the Best Results
- Make Sure to Preheat: Preheat your oven to make sure your potatoes crisp up nicely and finish baking in the time expected.
- Choose the Right Potatoes: Use small red potatoes, baby potatoes, or Yukon golds for the best texture. Waxy potatoes like these hold their shape well after smashing.
- Boil Until Fork-Tender: Make sure to boil the potatoes in enough water until they’re just fork-tender. This helps achieve the perfect smash without falling apart.
- Smash with Care: Use the bottom of a glass or a potato masher to lightly flatten each potato. A flat object ensures even smashing and crispy edges.
- Season Generously: Don’t skimp on the salt, pepper, and garlic powder. A sprinkle of salt before and after baking enhances the flavor.
- Bake on a Hot Pan: Preheat your sheet pan in the oven before placing the potatoes on it. This will help achieve that crispy edge on the bottom of each potato.
- Flip for Even Cooking: Flip the potatoes halfway through baking to ensure they are evenly golden brown and crispy.
- Get Potatoes Clean: Use a vegetable brush to scrub your potatoes and make sure they are dirt-free.
- Drain Potatoes: Drain your potatoes thoroughly and pat dry before adding herbs and oil.
Substitutions and Variations
- Herbs: Swap out fresh rosemary and thyme for fresh herbs like parsley or dill, depending on your taste preferences.
- Seasoning: Try adding a little onion powder or red pepper flakes for a bit of extra flavor.
- Cheese: Sprinkle grated parmesan cheese over the top of the potatoes for a cheesy finish.
- Oil: Use melted butter or a mix of butter and olive oil for a richer flavor.
- Cooking Method: For a quicker option, try making these in an air fryer. Adjust the cooking time as needed to achieve crispy perfection.
- Bacon Topping: Cook and crumble bacon, which you can add to the dish when it is removed from the oven. Or use store-bought bacon bits and put them on the dish for the last four to five minutes of baking time.
- Different Spices: Instead of rosemary, use dill.
- Spice it Up: Instead of rosemary and thyme, spice it up with chili powder and cumin. For extra heat, add a bit of ancho chili powder to the mix. A little goes a long way!
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FAQs About This Recipe
Yes, you can boil and smash the potatoes ahead of time. Store them in an airtight container in the fridge, then bake them when you’re ready to serve.
These crispy smashed potatoes make the perfect side dish for roasted meats, grilled vegetables, or even as an alternative to french fries.
Your leftover roasted smashed potatoes can be kept in the refrigerator for a few days and reheated in the microwave thirty seconds at a time until they reach a good temperature. You can also reheat the potatoes in a skillet with a little butter. I do not recommend freezing the leftover potatoes.
Yes! You can use your pressure cooker in place of boiling the potatoes. Instead of boiling, place them on a trivet in the Instant Pot with one cup of water in the bottom. Cook on high pressure for approximately twelve minutes.
Other Great Side Dishes
Garlic Parmesan Accordion Potatoes. This potato dish is as tasty as it is beautiful and perfect for serving to company.
Crockpot Mashed Potatoes. When you need the ease of throwing everything in a crockpot and walking away.
Chorizo Potatoes. This special sausage brings so much flavor to any dish.
More yummy potato recipes
Roasted Smashed Potatoes
Equipment
- Parchment lined sheet pan
- Bowl
- Sturdy glass or dry measuring cup
Ingredients
- 1 bag Yukon gold potatoes or red potatoes.
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp Rosemary
- 1/4 cup olive oil
Instructions
- Add potatoes to a shallow dish and boil in salted water over medium hight heat until fork tender (15-20 mins).
- Drain potatoes and add to a bowl.
- Toss potatoes in seasonings, herbs and olive oil
- Lay out on parchment lined baking sheet
- Lightly smash with a glass
- Drizzle any remaining olive oil and herbs over the top of the smashed potatoes
- Bake in a 425 degree oven for 30 mins, flipping at the half way mark.
Nutrition
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My dad’s mom was a great cook and roasted potatoes were her signature dish. These remind me of hers!