Best Smashed Potatoes: The Ultimate Smashed Potatoes Recipe
Introduction to Best Smashed Potatoes
Smashed potatoes are a delightful twist on traditional mashed potatoes, offering a crispy texture on the outside while remaining fluffy on the inside. They are an easy and delicious side dish that can elevate any meal. Whether you’re serving them with roasted chicken, grilled steak, or a simple vegetable stir-fry, these smashed potatoes will surely be a hit at your dinner table.
A Personal Story Behind My Best Smashed Potatoes Journey
Growing up, my family often gathered around the dinner table, and one dish that always brought us together was my grandmother’s smashed potatoes. She had a special way of making them crispy and golden, and the aroma would fill the house, making everyone eager to eat. This recipe is inspired by her, and every time I make it, I am reminded of those cherished family moments.
What Makes This Best Smashed Potatoes Recipe Special?
What sets this smashed potatoes recipe apart is the combination of seasonings and the method of cooking. The use of garlic powder and onion powder adds depth of flavor, while the olive oil ensures a crispy texture. Plus, they are easy to make and can be customized with your favorite herbs. This version is not only delicious but also a healthier alternative to traditional fried potatoes.
The Full Best Smashed Potatoes Recipe
Ingredients
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, chives, and/or green onion
Instructions
- Start by scrubbing the potatoes clean under running water. Remove any sprouting areas and place them in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are fully submerged, plus an extra inch of water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat. Cook until the potatoes are easily pierced with a fork—about 20 minutes for smaller potatoes and 25 minutes for medium ones.
- While the potatoes are cooking, preheat your oven to 425°F (220°C). Drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet and brush it evenly across the surface.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 5 minutes until they are safe to handle.
- Spread the potatoes evenly on the prepared baking sheet. Using a potato masher or a serving fork, gently smash each potato to about ½ inch thick. (Thinner potatoes will be crispier!)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder, and the remaining ¼ teaspoon of salt. Finish with a light dusting of freshly ground black pepper.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and crispy. Once done, sprinkle with your choice of fresh herbs and serve hot.
Serving Suggestions and Variations for Best Smashed Potatoes
These smashed potatoes are perfect on their own or served alongside your favorite main dishes. For an extra burst of flavor, try adding a sprinkle of grated Parmesan cheese before baking. You can also experiment with different herbs—thyme, rosemary, or dill can add a unique twist. Serve them with a dollop of sour cream or a drizzle of your favorite sauce for a lovely finishing touch.
Frequently Asked Questions About Best Smashed Potatoes
Can I use other types of potatoes?
Yes, while red or yellow potatoes work best for this recipe, you can also use Yukon Gold or even fingerling potatoes for a different texture and flavor.
How do I store leftovers?
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Can I make these ahead of time?
Yes, you can prepare the smashed potatoes ahead of time and bake them just before serving. This makes them a great option for entertaining!
Best Smashed Potatoes
Equipment
- Dutch oven
- Baking sheet
- Potato masher
Ingredients
Main Ingredients
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon fine sea salt
- 0.25 teaspoon fine sea salt
- 4 tablespoons olive oil
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 to taste freshly ground black pepper
- 2 tablespoons chopped fresh parsley, chives, and/or green onion
Instructions
- Start by scrubbing the potatoes clean under running water. Remove any sprouting areas and place them in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are fully submerged, plus an extra inch of water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat. Cook until the potatoes are easily pierced with a fork—about 20 minutes for smaller potatoes and 25 minutes for medium ones.
- While the potatoes are cooking, preheat your oven to 425°F (220°C). Drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet and brush it evenly across the surface.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 5 minutes until they are safe to handle.
- Spread the potatoes evenly on the prepared baking sheet. Using a potato masher or a serving fork, gently smash each potato to about ½ inch thick. (Thinner potatoes will be crispier!)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder, and the remaining ¼ teaspoon of salt. Finish with a light dusting of freshly ground black pepper.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and crispy. Once done, sprinkle with your choice of fresh herbs and serve hot.