Crispy Smashed Potatoes
User Reviews
5
Crispy Smashed Potatoes
Description
The recipe for Crispy Smashed Potatoes begins by boiling whole baby Yukon Gold potatoes in cold water until they are just fork tender, which ensures that they hold their shape when smashed. After cooling slightly, the potatoes are arranged on an oiled baking sheet and smashed gently to flatten while keeping them in one piece, allowing more surface area to crisp up during roasting. They are then drizzled with olive oil and sprinkled with salt, freshly cracked black pepper, and garlic powder to enhance flavor.
Roasting in a hot oven at 450°F for 25 to 30 minutes produces browned, crisp edges with a tender and creamy center. This contrast in textures delivers a pleasing bite. The garlic powder subtly imparts savory notes without overpowering the potatoes.
These crispy smashed potatoes are best served immediately while hot to preserve crunchiness. Serving ideas include pairing with a sriracha yogurt dip or alongside grilled meats or vegetables to round out a meal.
Ingredients
- 2 pounds Yukon Gold potatoes baby
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
Instructions
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 degrees F.
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.
User Reviews
Overall Rating
5
You'll Also Love
