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crispy smashed potatoes on platter

Crispy Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

These Crispy Smashed Potatoes are absolutely delicious, easy to make, and packed full of flavor. They’re the perfect side dish or appetizer!


Ingredients

Scale
  • 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

  1. 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.
  2. Preheat oven to 425 degrees.
  3. Coat a large sheet pan with 1 tablespoon of olive oil and then place the potatoes on the pan.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the potatoes to a serving platter and then garnish with fresh herbs and flaky sea salt.