Crispy Smashed Potatoes

This easy smashed potatoes recipe will turn into a family favorite in no time! Gluten free, vegan, tender on the inside yet amazingly crisp on the outside! The perfect side.

Calling all spud lovers out there! Today, I will introduce you to pretty much the best kind of potato side dish you could possibly have – fluffy on the inside yet incredibly crisp on the outside. We are talking Smashed Potatoes!

Now if you’ve never had smashed potatoes before, you are in for a treat. These crispy pillowy pouches of love are so good, you’ll want to devour them all - forget about the main dish!

I am pretty fond of anything potato, like most of us, I guess! I think we all have some fond memories of eating them - baked, mashed, roasted, or grilled, however granny would make them. These puppies are undoubtedly the most crowd-pleasing veg out there and can be delicious comfort foods.

Now while smashed potatoes might not be the quickest potato option around but they are worth every second! Such a fun way to use up that bag of potatoes in your pantry. They’re gluten-free and vegan, and kid-friendly too.

Boil them, smash them, show them some love (aka. olive oil, spices, and herbs), bake them and there you have it. Crispy smashed potato perfection that will make you forget all about the main dish!

If you ask me, it’s all about getting those crispy edges and I will show you how to do that!

Are smashed potatoes healthy?

So, there seems to be a bit of a controversy surrounding potatoes and how they fit into a healthy diet. I mean, do they? Yes, they do! A medium-sized baked potato contains only about 110 calories and despite their bad rep, they are a nutritious food packed with essential vitamins and minerals that help support the body and boost the immune system.

If you ask me, it really all depends on their preparation, what you eat with them, and how they fit into your overall diet - that is what matters.

Which potatoes are best for making Smashed Potatoes? 

When it comes to picking the right type of potato, I would say new potatoes! They are my favorite if they’re in season (they’re pictured here). Otherwise go for baby Yukon gold, red or yellow potatoes - these all work well.

Which size is best for making smashed potatoes

Go with small or medium-sized potatoes. You can make smashed potatoes with potatoes of any size, but if you want them crispy, I recommend using small ones (the size of one or two golf balls, no more). Additionally, small potatoes are easier to smash and keep in one piece.

Step 1 -  Place potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook the potatoes until they are soft and you can easily pierce them with a fork or a knife – about 20 to 30 minutes, depending on the size of the potatoes. Drain the water and set aside until the potatoes are cool enough to handle with your hands. While the potatoes are boiling, preheat oven to 440F/225C degrees.

Step 2 - Spray a large rimmed baking sheet with cooking spray (I used olive oil). Arrange the potatoes on the sheet, leaving enough room around each one to flatten them. Using a potato masher (or a drinking glass or measuring cup if you don’t have a potato masher), press on each potato until it splits open and is flattened. The thinner the potatoes, the crispier they will be, but make sure to keep them in one piece.

Step 3 - Drizzle each potato with olive oil and sprinkle them with salt, onion powder and garlic powder.

Can these be made ahead of time?

These crispy smashed potatoes are honestly best when they’re hot and fresh. Right off the pan is actually the best serving method.

There are ways to make these ahead of time though:

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan in the fridge. Cover them with cling film. Then all you have to do at the last minute is to brush them with oil and salt and into the oven they go.

Seasonings for Smashed Potatoes 

In this post, I will give you my basic recipe which features olive oil, garlic and onion powder and fresh herbs. That is the basic fare ticket to potato paradise. For the deluxe first-class dinner party version, I also included my Garlic Butter Parmesan Version which is to DIE FOR!

Topping Suggestions and Dipping sauce ideas:

• homemade pesto
• sour cream or vegan cashew cream 
• romanesco sauce
• roasted garlic chimichurri
• homemade marinara sauce
• ketchup (try this sugar-free version)
• crumbled goat cheese or feta

I personally love these alongside my Persian Salmon or my Lemon Chicken, but really, steak or fish - any protein will be happy to share plates with these babies.

Tips for making smashed potatoes:

• For an extra flavor boost, boil the potatoes in broth and add some garlic and rosemary as well.
• Use a large baking sheet to accommodate all the potatoes, while leaving a little breathing room around them. If necessary, use two pans instead.
• While I am usually a fan of parchment paper baking I highly recommend you bake these against an oiled baking sheet - it makes them even more crispy. It’s worth the clean-up!
• While you could use fresh garlic I recommend powder for that nice savory taste - garlic tends to burn in the oven.

5 from 5 votes

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Smashed Potatoes

This easy smashed potatoes recipe will turn into a family favorite in no time! Glutenfree, vegan, tender on the inside yet amazingly crisp on the outside! The perfect side.

Course side

Cuisine American

Keyword easy smashed potatoes recipe, garlic parmesan potatoes, smashed potatoes with garlic

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6

Calories 173 kcal

Author Marie

Ingredients

Basic Version

• 2 lb small potatoes - 1 kg , scrubbed clean, skin on (see notes for the type of potatoes)
• 1 tbsp sea salt + 1 tsp
• 4 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp parsley or chives chopped finely

Garlic Butter Parmesan Version

• 2 lb small potatoes - 1 kg - scrubbed clean, skin on (see notes for the type of potatoes)
• 1 tbsp sea salt + 1 tsp
• 3 tbsp butter melted (3 tbsp
• 1 large garlic clove
• 1 tsp salt
• 1 tsp dried thyme or rosemary
• 2 tbsp grated parmesan

Instructions

Basic Version

1. Place potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook the potatoes until they are soft and you can easily pierce them with a fork or a knife – about 20 to 30 minutes, depending on the size of the potatoes. Drain the water and set aside until the potatoes are cool enough to handle with your hands.
2. While the potatoes are boiling, preheat oven to 440F/225C degrees.
3. Spray a large rimmed baking sheet with cooking spray (I used olive oil). Arrange the potatoes on the sheet, leaving enough room around each one to flatten them. Using a potato masher (or a drinking glass or measuring cup if you don’t have a potato masher), press on each potato until it splits open and is flattened. The thinner the potatoes, the crispier they will be, but make sure to keep them in one piece.
4. Drizzle each potato with olive oil and sprinkle them with salt, onion powder and garlic powder.
5. Bake for 25-30 minutes until the edges are golden brown. If you want the skin to be extra crispy, broil them for 2-3 minutes more (keeping an eye on them to make sure they don’t burn).
6. Remove from the oven, sprinkle with parsley or chives and serve as is or with a dipping sauce (see post for ideas).

Garlic Butter & Parmesan Version

1. Place potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook the potatoes until they are soft and you can easily piece them with a fork or a knife, about 20 to 30 minutes, depending on the size of the potatoes. Drain the water and set aside until the potatoes are cool enough to handle with your hands.
2. While the potatoes are boiling, preheat oven to 440F/225C degrees.
3. Prepare the garlic butter. Mince the garlic as thin as possible - ideally using a microplane (grating) or a garlic press. The finer the garlic, then less change it has to burn in the oven (burnt garlic is very bitter!). Mix the melted butter, garlic and dried herbs.
4. Spray a large rimmed baking sheet with cooking spray (I used olive oil). Arrange the potatoes on the sheet, leaving enough room around each one to flatten them. Using a potato masher (or a drinking glass or measuring cup if you don’t have a potato masher), press on each potato until it splits open and is flattened. The thinner the potatoes, the crispier they will be, but make sure to keep them in one piece.
5. Brush each potato with butter mixture and sprinkle them with about 1 teaspoon of salt.
6. Bake for 20 minutes, remove from the oven, sprinkle with parmesan and bake again until cheese is melted and light golden brown, about 5 minutes.
7. Remove from the oven and serve.

Recipe Notes

• Nutrition facts are based on the basic version
• For an extra flavor boost, boil the potatoes in broth and add some garlic and rosemary as well.
• Use a large baking sheet to accommodate all the potatoes, while leaving a little breathing room around them. If necessary, use two pans instead.
• While I am usually a fan of parchment paper baking I highly recommend you bake these against an oiled baking sheet - it makes them even more crispy. It’s worth the clean-up! 
• While you could use fresh garlic I recommend powder for that nice savory taste - garlic tends to burn in the oven. 
•  

Nutrition Facts

Smashed Potatoes

Amount Per Serving (1 /6)

Calories 173 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 1178mg51%

Potassium 630mg18%

Carbohydrates 19g6%

Fiber 3g13%

Protein 4g8%

Vitamin C 17.2mg21%

Calcium 45mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

 If you tried this Recipe for Smashed Potatoes, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

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• Brie and Cranberry Sweet Potato Skins
• Roasted Potato Lentil Salad
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