Spiciness: Mild
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This easy and crispy smashed potatoes recipe is addicting. Potatoes are boiled, cooled, smashed, roasted and garnished with sour cream and chives. Smashed potatoes are crisp on the outside, yet tender on the inside.
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What Kind Of Potato For Smashed Potatoes?
Any kind of potato works but I prefer yukon gold. They stay the firmest during baking and don't fall apart when smashed.
Choose any kind of potato but the smaller they are the better for smashing, crisping, and serving sizes.
Why Are My Smashed Potatoes Falling Apart?
Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot.
Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes!
Last - cool the potatoes completely before smashing them.
How Do I Make Perfect Smashed Potatoes?
Boil the potatoes until soft yet still firm.
Transfer strained and boiled potatoes to a large plate or sheet pan and place in the refrigerator for at least 30 minutes. This will speed up the cooling process so you can smash them without completely breaking the potatoes apart because they may be too hot.
If you don't have room in your refrigerator then just leave them out and make sure they are at least room temperature before smashing.
Do you know your oven? 450F is hot but a lot of stoves have a hard time cooking at that temperature. Check the potatoes every once in a while. They may need more or less time to cook based on how well your oven works.
If your oven runs hot then decrease the temperature to 425F. If your oven runs cool, then increase the temperature to 475F.
Serving Suggestion
Serve this crispy smashed potatoes recipe with one of these main dishes:
- Easy and Crispy Oven Roasted Chicken Thighs
- Simple and Easy Whole Beef Tenderloin
- Buttery Shrimp with Worcestershire Sauce
- Simple Vegetarian 13 Bean Soup
You May Also Like
If you like this recipe you may also like one of these other delicious potato side dishes:
- Easy Roasted Whole Baby Potatoes with Rosemary
- Creamy Ricer Mashed Potatoes
- Crispy Homemade Potato Latkes
- Cast Iron Skillet Scalloped Potatoes
Things In My Kitchen:
- 13 x 18 "jellyroll" baking sheetsfor roasting smashed potatoes.
- Pastry scraperfor lightly smashing the potatoes.
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Easy Crispy Smashed Potatoes
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EatSimpleFood.com
This easy and crispy smashed potatoes recipe is addicting. It's boiled, cooled, smashed, roasted and garnished with sour cream and chives. It's crisp on the outside, yet tender on the inside.
- Author: beckie
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
UnitsScale
- 2 lb potatoes (~12 small to medium)
- ¼ cup olive oil
- salt to taste
- black pepper
- 1 cup sour cream (optional as garnish)
- ¼ chives, sliced thin (optional as garnish)
Instructions
Preheat oven to 450F.
- Rinse and scrub potatoes and add to large pot.
- Add enoughcold water to coverthe potatoes by 1 inch.
- Place pot on burner, turn on high heat, add ~1 tablespoon salt to the pot, and bring to a boil covered.
- After the water isboiling, remove lid, and simmer ~ 25-30minutes or until potatoes are fork tender.
- Drain potatoes and transfer to refrigerator to cool for ~ 30 minutes. Don't smash potatoes while still warm.
- Place cooled and dried potatoes spaciously on abaking sheet and gently smash the soft potatoes with a spatula or pastry / bench scraper.
- Drizzle with ¼ cup olive oil and add desired amount of salt & pepper.
- Roast ~ 30 minutes or until potatoes crisp up on top (check occasionally to make sure they are not burning).
- Garnish with sour cream and chives and add salt to taste. Happy Eating! Beckie
Notes
- Place the sheet (or transfer to a large plate) of boiled potatoes in the fridge or freezer if you have room. This will speed up the cooling process so you can smash them without completely breaking the potatoes apart.
- Do you know your oven? 450 is hot but a lot of stoves have a hard time cooking at that temperature. Check the potatoes every once in a while. They may need more or less time to cook based on how well your oven works.
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