Smashed Potatoes
Smashed potatoes, oh how they make a comforting and delightful addition to any meal! Imagine, if you will, golden-crisp edges with soft, creamy centers that practically melt in your mouth. This is exactly what you get when you make these irresistible bites of joy. They’re not just a side dish; they’re the star of the show, playing nice with everything from a cozy weeknight dinner to a vibrant holiday feast. Honestly, who can resist a potato that has been lovingly crushed and roasted to perfection?
I first stumbled upon this simple yet transformative way of preparing potatoes during a family gathering. Watching everyone gather around the table, eager forks at the ready, created this beautiful atmosphere filled with laughter and satisfied munching. Each bite is a combination of crispy crust, savory garlic, and rich parmesan, making each moment around the dinner table one to remember. This recipe is easy enough for a beginner, budget-friendly, and guaranteed to please, so let’s get started!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With only about 30 minutes of prep and 48 minutes of cooking, you can whip these up without breaking a sweat!
- Irresistible Flavor: The combination of olive oil, garlic, and cheese creates a mouthwatering experience that’s hard to resist.
- Eye-Catching Appeal: The rustic look of smashed potatoes adds a fun visual element that’s sure to impress.
- Flexible Serving: Perfect for snacking, as a side dish for dinner, or served at parties.
- Diet-Friendly Options: You can easily modify this recipe to be gluten-free or dairy-free!
Ingredients You’ll Need
- 1½ pounds baby red potatoes: About 12 to 16 small potatoes, they’re waxy and creamy, perfect for smashing.
- ½ cup olive oil: A healthy fat that aids in achieving that crispy, golden finish.
- ⅓ cup grated parmesan cheese: Adds a savory, nutty flavor to the potatoes.
- 1 teaspoon salt: Essential for enhancing the natural flavor of the potatoes.
- ½ teaspoon garlic powder: Delivers a delicious aroma and taste that pairs perfectly with the potatoes.
- ½ teaspoon paprika: Adds a touch of smokiness and beautiful color.
- ½ teaspoon pepper: A good touch of added warmth to the flavor profile.
- ⅔ cup shredded parmesan cheese: For that final cheesy touch, adding gooey goodness on top.
How to Make Smashed Potatoes
Boil the Potatoes: Place the 1½ pounds of baby red potatoes in a large pot and cover them with water, ensuring it’s at least an inch above the potatoes. Bring the water to a boil, then reduce the heat, cover, and let them simmer until fork-tender, approximately 20 minutes. Once cooked, drain the water and set the potatoes aside to dry.
Prepare Your Oven: While your potatoes are boiling, preheat your oven to 450 degrees F. To ensure no sticking, line a baking sheet with foil and generously grease it with cooking spray.
Smash the Potatoes: On the prepared baking sheet, place the cooked potatoes. Using the bottom of a wide glass or a potato masher, gently smash each potato down to about a ½ inch thick, being careful to keep them intact.
Mix the Delicious Sauce: In a small bowl, combine ½ cup olive oil, ⅓ cup grated parmesan cheese, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon pepper. This mixture is what makes your potatoes so flavorful!
Brush & Roast: Brush the tops of the smashed potatoes generously with the oil mixture. Roast in the oven for 10-12 minutes until the bottoms are lightly browned and crispy.
Flip & Cheese: Carefully flip each potato with a spatula, brush with any remaining oil mixture, and sprinkle ⅔ cup shredded parmesan cheese over the tops. Return the tray to the oven and bake for an additional 8-10 minutes until golden brown and crispy.
Storing & Reheating
These delightful smashed potatoes can be stored at room temperature for up to 2 hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. If you’re looking to store them for future meals, they freeze wonderfully—just make sure they’re well-wrapped in foil or a freezer-safe container, and they can last up to 3 months. When you’re ready to enjoy them again, simply reheat in a 350 degrees F oven for about 10-15 minutes until warmed through and crispy. Just keep in mind that the texture might change, so a quick brush of oil before reheating helps to refresh them!
Chef’s Helpful Tips
- Avoid overcooking the potatoes when boiling, as this can cause them to fall apart.
- Make sure your olive oil is fresh and of good quality; it really makes a difference in flavor.
- If you prefer extra crunchy potatoes, you might broil them for the last minute or two—just keep a watchful eye on them!
- For a zestier flavor, you can add fresh herbs like rosemary or thyme to the olive oil mixture.
- Feel free to experiment with the toppings; try crumbled bacon or chives for a different twist!
- You can prepare the smashed potatoes ahead of time up until the roasting step and pop them in the oven when you’re ready to enjoy.
Making smashed potatoes can quickly turn into a wonderful habit when you realize how easy they are to whip up. They hit that comfort food spot with every bite, blending creaminess and crispiness in a glorious fashion. Whether you serve them with grilled chicken, atop a fresh salad, or simply on their own with a little ranch dressing, they’re bound to be a hit.
Recipe FAQs
Can I use other types of potatoes for this recipe?
How can I make this recipe vegan?
Why do I need to pre-boil the potatoes?
Can I make smashed potatoes ahead of time?
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Smashed Potatoes
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 18 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Smashed Potatoes are a delightful side dish that combines the creamy goodness of baby red potatoes with a crispy, cheesy topping. Perfect for a quick dinner or a comforting meal, these potatoes are seasoned to perfection and guaranteed to please anyone looking for a tasty homemade recipe.
Ingredients
- 1½ pounds baby red potatoes (12 to 16 small)
- ½ cup olive oil
- ⅓ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ⅔ cup shredded parmesan cheese
Instructions
- Place potatoes in a large pot and add enough water to cover by at least 1 inch. Bring to a boil, then reduce heat, cover, and simmer until fork tender, about 20 minutes. Drain water and set potatoes aside.
- Preheat oven to 450°F. Line a baking sheet with foil and generously grease with cooking spray.
- Place potatoes on the prepared baking sheet and smash them to about ½ inch thickness using the bottom of a wide glass, keeping them in one piece.
- In a small bowl, mix olive oil, grated parmesan, salt, garlic powder, paprika, and pepper. Brush the tops of the potatoes with this oil mixture.
- Roast potatoes for 10-12 minutes or until the bottoms are lightly browned and crisp. Flip the potatoes carefully, brush with the remaining mixture, and top with shredded parmesan cheese.
- Return the potatoes to the oven and bake for an additional 8-10 minutes or until they are browned and crispy.
Notes
For extra flavor, try adding herbs like rosemary or thyme to the oil mixture.
Ensure the potatoes are well spaced on the baking sheet for optimal crispiness.
Feel free to adjust seasoning according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
