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.
2lbsmall potatoes- 1 kg , scrubbed clean, skin on (see notes for the type of potatoes)
1tbsp sea salt+ 1 tsp
4tbspolive oil
1tsponion powder
1tspgarlic powder
2tbspparsley or chiveschopped finely
Garlic Butter Parmesan Version
2lbsmall potatoes- 1 kg - scrubbed clean, skin on (see notes for the type of potatoes)
1tbspsea salt+ 1 tsp
3tbspbuttermelted (3 tbsp
1large garlic clove
1tspsalt
1tspdried thymeor rosemary
2tbspgrated parmesan
Instructions
Basic Version
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.
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.
Drizzle each potato with olive oil and sprinkle them with salt, onion powder and garlic powder.
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).
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
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.
While the potatoes are boiling, preheat oven to 440F/225C degrees.
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.
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.
Brush each potato with butter mixture and sprinkle them with about 1 teaspoon of salt.
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.
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 173Calories 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.