Best Smashed Potatoes
Deliciously crispy smashed potatoes that are fluffy on the inside, seasoned to perfection.
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.
Notes
For extra flavor, try adding a sprinkle of grated Parmesan cheese before baking. Feel free to mix and match your favorite herbs for a personalized touch!