Crispy Smashed Potatoes
User Reviews
5
Crispy Smashed Potatoes
Description
This recipe starts with small Yukon Gold or fingerling potatoes boiled until fork-tender, enabling easy smashing without falling apart. After boiling, the potatoes are lightly smashed with a glass bottom and coated with melted salted butter and extra-virgin olive oil, then sprinkled with salt and pepper. Baking at 425°F crisps the smashed potatoes over 35 to 45 minutes, producing a golden crust with tender, creamy centers.
The accompanying garlic cheddar sour cream dip combines shredded cheddar, garlic, garlic salt, black pepper, and sour cream for a rich and savory sauce that enhances the potatoes. The dip's creamy texture contrasts nicely with the crispy potatoes.
Crispy Smashed Potatoes work well as a side dish for dinners or as an appetizer. Using Yukon Gold potatoes with their creamy texture and thin skin helps achieve the desired balance of softness inside and crispness outside.
For a richer flavor, increasing the butter to four tablespoons is suggested. Letting drained potatoes steam in a colander before smashing enhances crispiness by releasing moisture. Adjust baking time based on potato size and desired crustiness.
Ingredients
- 1.5 lbs Yukon Gold potato or fingerling potatoes, petite
- 3 Tablespoons butter melted, salted
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- parsley chopped, fresh
Garlic Cheddar Sour Cream Dip:
- 8 ounces sour cream
- 3/4 cup cheddar cheese (grated)
- 1 garlic or 1/4 teaspoon Garlic Powder, clove
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
- Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
- Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
Garlic Cheddar Sour Cream Dip:
- In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.
Notes
- Use Yukon Gold or petite fingerling potatoes for best texture and smashing ease.
- Boil potatoes until fork-tender to facilitate smashing without breaking apart.
- Steam potatoes briefly after boiling to release excess moisture for crispier results.
- Butter amount can be increased to enhance richness.
- Adjust baking time for desired crispness depending on potato size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 714mg | 30% |
| Potassium | 619mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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