Smashed Potatoes

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Smashed potatoes are a tasty side dish that’s easy to make. You start with baby Yukon Gold potatoes, boil them until tender, then smash and bake them. The result is crispy on the outside and fluffy on the inside.

You only need a few simple ingredients: potatoes, olive oil, salt, pepper, and herbs if you like. The process is quick – boil, smash, season, and bake. In about 30 minutes, you’ll have golden, crispy potatoes ready to serve.

Exact Ingredients List

Here’s what you’ll need to make these tasty smashed potatoes:

• 12 baby Yukon Gold potatoes
• Olive oil (for drizzling)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional herbs: Rosemary, dill, or Parisien seasoning

The amount of olive oil, salt, and pepper can be adjusted to your liking. Start with a light drizzle of oil and a pinch of salt and pepper, then add more if needed.

For the herbs, pick your favorite or try a mix. A teaspoon of dried herbs or a tablespoon of fresh chopped herbs is a good starting point.

Remember, you can easily double or triple this recipe. Just increase the ingredients as needed. The cooking time might be a bit longer for larger batches.

Instructions

Start by preheating your oven to 450°F. While it heats up, steam or boil the baby Yukon Gold potatoes until they’re tender. Steaming works great!

Next, get your baking sheet ready. Line it with foil and give it a spray with nonstick cooking spray. Drizzle some olive oil on the sheet too.

Place your cooked potatoes on the baking sheet. Make sure to leave about 2 inches of space between each one.

Now for the fun part! Use a potato masher to gently press down on each potato. You want them flattened but not totally smooshed.

Drizzle more olive oil over your smashed potatoes. Then sprinkle them with salt and pepper to taste.

If you like, add some herbs for extra flavor. Thyme, rosemary, or a herb blend like Parisien work well.

Pop the baking sheet in your preheated oven. Let the potatoes bake for 20-25 minutes. They’re done when the bottoms are golden and crispy.

And there you have it! Crispy, flavorful smashed potatoes ready to enjoy.

Possible Substitutes List & Recipe Variations

You can easily change up this smashed potato recipe with a few simple swaps. For the potatoes, try red or purple baby potatoes instead of Yukon Gold. They’ll give your dish a fun pop of color!

Can’t find baby potatoes? No worries! Small fingerling potatoes work great too. Just adjust the cooking time as needed.

Here are some tasty oil options to try:

• Avocado oil
• Melted butter
• Duck fat (for extra decadence!)

Seasoning ideas to spice things up:
• Garlic powder
• Onion powder
• Smoked paprika
• Cajun seasoning blend

For herbs, mix it up with:

• Chives
• Parsley
• Oregano
• Za’atar

Want to make it a meal? Top your smashed potatoes with:
• Crumbled bacon
• Shredded cheese
• Sour cream
• Chopped green onions

You can also try different cooking methods. Instead of the oven, use an air fryer or outdoor grill for extra crispiness. Just keep an eye on them so they don’t burn!

Tips, Tricks & Storing

For extra crispy smashed potatoes, try these tips:

• Pat the potatoes dry after boiling to remove excess moisture.
• Use a fork to create more ridges when flattening for added crunch.
• Flip potatoes halfway through baking for even crispiness.

Get creative with toppings! Try:

• Grated Parmesan cheese
• Crumbled bacon
• Chopped fresh herbs
• Sour cream and chives

You can prep ahead by boiling the potatoes earlier in the day. Store them in the fridge, then smash and bake when ready.

Leftover smashed potatoes keep well in the fridge for 3-4 days. To reheat:

1. Preheat oven to 400°F
2. Place potatoes on a baking sheet
3. Bake for 5-7 minutes until hot and crispy

For best results, eat your smashed potatoes right away while they’re hot and crispy!