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Smashed Potatoes are a perfect side dish for any dinner! They are crispy on the outside and fluffy on the inside. Serve with your favorite dip!
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Breathe life into dinner with this amazing to eat and straightforward to make side dish, crispy smashed potatoes! Crispier than French fries, more flavorful than mashed potatoes, these are your new go-to! The flavor is unforgettable and the crunch is undeniable. Any old sheet pan will do, yellow potatoes, a drizzle of olive oil, garlic and onion power, black pepper, and fresh herbs (we chose chives). Follow our process for crispy potatoes every time, perfect with your choice cut of steak, grilled chicken, marinated pork, and more.
Ingredients in Smashed Potatoes
- Potatoes
- Olive Oil
- Garlic Powder
- Onion Powder
- Black Pepper
- Chives
How to Get the Crispiest Smashed Potatoes
To ensure the crispiest smashed potatoes, there is something you should know. After you smash them with the bottom of your glass, let them cool before baking and broiling them (the final step). Allow the steam to leave the potatoes as this is the moisture coming out of them. This will give you the best end product.
Dipping Sauces
Sour cream– there’s nothing like plain old sour cream with a crispy potato.
Honey mustard– the sweet compliments the black pepper and chive, try a Dijon mustard for a more spicy flavor.
Ranch – mix it up and make your own! Whether it’s from a package, you are using a recipe (we have a great one), or you are following your heart and adding fresh parsley, dill, and whatever else sounds good to a base, it’s fun to make it yourself. The cool thing is, you can add anything! Make it spicy, add chipotle or jalapeno, add a BBQ flavor. The world is your oyster.
Aioli – this is a sauce made by pounding garlic into a paste and then adding in olive oil. This creates a thick and creamy (and very flavorful) sauce that you can add many things to. For example: jalapeno and lime, or rosemary, or Sriracha.
Recipe Tip
Wait to add any fresh herbs until after cooking – otherwise, they will burn.
Frequently Asked Questions
People use small yellow or Yukon gold potatoes.
You could keep it simple with flaky sea salt, but some say cheese is delicious on smashed potatoes. From cheddar cheese to freshly grated parmesan cheese, it all melts beautifully and tastes great!
We used the back of a glass cup. We also recommend a glass measuring cup. These are both the correct size. These provide even pressure, you don’t want to use something like a fork. That would make a mess 🙂
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How to Make Smashed Potatoes
Smashed Potatoes
Ingredients
- 1.5 pounds small yellow potatoes
- 1 tablespoon salt
- 3 tablespoons olive oil divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- chives for garnish optional
- sour cream for serving
Instructions
- Preheat oven to 425℉. Wash potatoes and place them in a large pot. Cover with water until there is an inch of water above the potatoes. Add salt and bring to a boil. Boil for 15-20 minutes, or until fork tender.
- Drain potatoes and allow them to cool until you can handle them. Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the baking sheet and smash each one with the bottom of a measuring cup or glass. Potatoes should be about ½ inch thick.
- Allow the smashed potatoes to cool for 5 minutes. Brush each potato with remaining olive oil. Sprinkle with garlic powder and onion powder.
- Bake for 25-30 minutes or until the potato skin is crispy. Then, broil for 2-3 minutes until the edges of the potato skin start to turn golden brown.
- Remove from oven and sprinkle with black pepper and chives.
- Serve with sour cream or your favorite dipping sauce.
Notes
- Smashed Potatoes are best served immediately. The will soften as they cool.
- For best results, reheat any leftovers in the oven or air fryer.
- We love to eat these with sour cream, ranch, or honey mustard!
