Crispy Smashed Potatoes

Crispy on the outside, and creamy on the inside, these Crispy Smashed Potatoes are a dream. They are so straightforward to make and a side dish that would impress anyone. They pair perfectly with sour cream tzatziki garlic dips, or anything creamy. This is a fantastic recipe to experiment with different cheeses, herbs, and spices for your own twist. And as always, don’t forget to measure with your heart! They only take a few minutes to prep and seconds to devour, so you may end up doubling this recipe.

What stands out

You’ll love these Crispy Smashed Potatoes because they’re incredibly straightforward to make, yet deliver a gourmet touch to your meal with their crispy, golden exterior and creamy inside. Their flavor profile allows you to pair them with a variety of dips and toppings, making them a hit at any dinner table. Plus, the option to customize with different cheeses herbs and spices means you can tailor it to suit your personal taste preferences. Whether you’re looking for a quick side dish or an impressive addition to a special meal, these potatoes are sure to please even the pickiest of eaters!

How to Prepare Crispy Smashed Potatoes

Wash potatoes, salt a pot of water, and boil until fork tender (about 15 minutes).

Mix softened butter, grated Parmesan, minced garlic, olive oil, salt, and parsley (or preferred herbs) in a bowl until smooth.

Drain and cool the boiled potatoes.

Line a baking sheet with parchment paper and drizzle with oil.

Roll each potato in oil, then flatten with the bottom of a glass.

Brush each flattened potato with the garlic-Parmesan butter mixture.

Bake at 425F (215C) for 30-40 minutes until crispy and golden. Enjoy!

Kitchen tip

You can use a ny potato you enjoybut make sure to boil them all the way so that they are straightforward to smash!

Swaps

1. You can use mini red, yellow or purple potatoes or a mix of colors for a more colorful presentation.
2. Feel free to use any seasonings you like on these Crispy Smashed Potatoes, such as a Greek seasoning with oregano and lemon zest.
3. Use vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
4. You can use roasted garlic instead of raw garlic in this recipe too. Alternatively, feel free to use garlic powder instead of fresh minced garlic if you prefer a milder garlic flavor.

Serve it with

• A dip such as our straightforward Tzatziki or Ranch Dressing
• Any main protein dish, such as steak, grilled chicken or salmon
• A salad such as our Cobb Salad

Questions

what do we do if the potatoes stick to the glass as we smash them?

If the potato gets stuck onto the bottom of the glass, just take a knife and gently help it out. Before smashing, we like to brush the tops of the potatoes with a bit of the olive oil mixture which also helps prevent them from sticking.

why are the potatoes breaking in half when we smash them?

You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass.

can we make a vegan version of these Crispy smashed potatoes?

Yes, you can certainly make this recipe vegan or plant-based. use your favorite non-dairy butter and Parmesan alternative instead.

what dips can we serve with The Smashed potatoes?

You could serve these Crispy Smashed Potatoes with our Tzatziki or Ranch dip recipes! We also have a yogurt dip that goes with our Parmesan Smashed Potatoes which would be lovely with these as well.

can this Smashed Potato recipe be made ahead?

Yes, you can certainly boil the potatoes ahead of time and then store them in the fridge. We would smash and bake just before you are going to serve that way they’re crispy.

Can we make these crispy smashed potatoes in the air fryer?

Feel free to air-fry these at 400F (200C) until crispy but keep opening the basket every few minutes and checking on them.

Can we use a different oil on the pan?

Feel free to use any oil you have on hand, as you technically don’t need the extra drizzle on the baking sheet but we always put a little to roll the potato in so that the bottom of our glass doesn’t stick to the potato as we press it down gently.

Ingredients

Makes 3 servings

• 13 mini potatoes, or any you like
• generously salted water, for boiling the potatoes
• ½ stick butter (softened), 4 tablespoons
• ½ cup Parmigiano Reggiano, grated
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 pinch salt, + any herbs you like
• 1 drizzle olive oil, for the baking dish

Equipment

• Large Pot
• Measuring Cups + Spoons
• Redmond Real Salt
• Baking Dish

Method

1. Wash the potatoes and generously salt a pot of water. Add them in and boil until fork tender or until the tip of a knife is inserted easily. Mine took about 15 minutes from the boiling point but keep an eye on them.
2. In the meantime, add the softened butter to a bowl with the grated parm, minced garlic, olive oil, salt, and parsley. Mix until smooth and creamy. Feel free to add dill instead of parsley or any herbs you enjoy.
3. Once the potatoes are boiled, drain the water, let them cool a bit or until you can handle them easily. Line a baking sheet with parchment paper and add a tiny drizzle of oil.
4. Take a potato, roll it in the oil, and gently press down with the bottom of a glass. We like to add a little bit of oil so that we can roll the potato in it before we press it down so that the glass doesn’t stick to the potato. Continue to repeat this step for the remaining potatoes until they are all flat.
5. Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter.
6. Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye on them as every oven is different. Enjoy