Description
Smashed potatoes sit somewhere between mashed potatoes and French fries — soft inside, crisp on the outside, and full of the flavors you layer onto them. They’re a side dish that works with nearly any main course, and they’re also the kind of thing that rarely makes it to the table before someone picks one off the tray.
Ingredients
1 1/2 pounds small potatoes (about 700 g)
2 tablespoons salted butter, melted
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1 pinch parsley flakes
1 teaspoon kosher salt (plus more for boiling water)
Instructions
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes. Drain well.
Transfer the potatoes to a baking sheet. Use a fork or potato masher to press each one down until slightly flattened, keeping them in one piece. Let them rest for 10 minutes so the surface can dry out — this helps them crisp in the oven.
In a small bowl, mix the melted butter, olive oil, salt, and garlic powder. Brush or drizzle lightly over the potatoes, making sure each one is coated but not swimming in fat. Let them sit for another 10 minutes so the butter soaks in.
Bake at 400°F (200°C) for 40–60 minutes, depending on size, until the edges are deeply crisp. Remove from the oven, sprinkle with parsley, and serve hot.
Equipment
Notes
Potato type: Baby Yukon Golds or new potatoes work best — their skins hold up well to smashing.
Resting time: The two resting periods (before and after buttering) are crucial. They dry out the surface and give you a better crust.
Butter vs. olive oil: Butter gives richness and crisp edges, while olive oil helps keep things lighter. For a vegan version, use only olive oil.
Flavor variations: Add smoked paprika, thyme, rosemary, chili flakes, or even a BBQ rub before baking for a different spin.
- Prep Time: 5 minutes
- Cook Time: 1 hour 25 minutes
- Category: Appeitzer, Side
- Method: Oven Roasting
- Cuisine: French American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 185
- Sugar: 1g
- Sodium: 315mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 11mg