Description
These Crispy Smashed Potatoes were made for the true potato lovers! They’re ultra crispy on the outside, fluffy and buttery on the inside, and topped with plenty of fresh herbs for ultimate flavor. These crispy potatoes are easier to make than you may think and the perfect side dish or even appetizer!
Ingredients
- 1.5 pounds small to medium Yukon gold potatoes
- 1 tablespoon salt (for boiling) + 1/2 teaspoon (for sprinkling)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh chives, for garnish
- 1 tablespoon fresh parsley, for garnish
- 1 tablespoon fresh dill, for garnish
- flaky sea salt, for garnish
Instructions
- Add the potatoes to a large bowl and then cover with cool water. Bring to a boil and then add 1 tablespoon of salt. Cook the potatoes for 20-25 minutes or until fork tender. Drain the potatoes in a colander and let sit for 5-10 minutes until completely dry.
- Preheat oven to 425 degrees.
- Coat a large sheet pan with 1 tablespoon of olive oil and then place the potatoes on the pan.
- Use the bottom of a glass to smash each potato until around 1/4 inch thick. Try not to make them too thin so they don’t fall apart on you after baking. Make sure there is adequate space between each potato otherwise they’ll steam and won’t become crispy.
- Drizzle the remaining olive oil and melted butter on the potatoes and then sprinkle on the remaining salt, garlic powder, onion powder, and black pepper.
- Bake the potatoes at 425 degrees for 25-35 minutes until they are golden brown and nice crispy. Don’t flip. Smaller potatoes will need less time and larger potatoes will need a bit more so just be sure to check on them in the oven.
- Transfer the potatoes to a serving platter and then garnish with fresh herbs and flaky sea salt.
Notes
How to Store and Reheat
Store the potatoes in an air-tight container in the fridge for 3-5 days. When you’re ready to reheat the best way to do it is in the oven. Place the potatoes on a sheet pan lined with parchment and bake at 425 until warmed through.
Ashlea’s Tips and Tricks
Pick potatoes that are around the same size – if all of the potatoes are around the same size then they will all take the same time to cook which is exactly what you want.
Use a small glass to smash – I like to use the bottom of a mason jar or small glass to smash the potatoes to the perfect thickness.
Use a combination of butter and oil – the combination of butter and oil gives you buttery potatoes that are perfectly crips but not burnt. If you prefer you could use ghee instead of butter.
Give them room – make sure there is adequate space between each potato on the baking sheet, otherwise they’ll steam in the oven and won’t become crispy.
Don’t skimp on the salt – making sure you have enough salt both in the boiling water and when seasoning the potatoes is key in ensuring they have enough flavor. Be sure finish the potatoes with a bit of flaky sea salt for the perfect bite.
