Crispy Smashed Potatoes
User Reviews
5
Crispy Smashed Potatoes
Description
Crispy Smashed Potatoes begin with boiling whole small potatoes like red potatoes until fork tender. They are then placed spaced apart on an oiled baking sheet and gently smashed to flatten slightly. The potatoes are brushed with olive oil and sprinkled with kosher salt, black pepper, and freshly chopped rosemary before roasting at a high temperature until the edges turn golden and crisp.
The result is a potato with a crispy outer layer and soft, creamy interior. The fresh rosemary adds an aromatic herbal note that complements the earthy potatoes and olive oil's richness. These potatoes serve well as a side dish accompanying meat or poultry or as a flavorful snack.
Practical tips include the option to prepare the potatoes in advance by boiling and smashing, then refrigerating until needed. Reheating in the oven helps to restore crispness. Variations can include different herbs, the addition of cheese, or cooking in an air fryer for convenience. Avoid freezing for best texture preservation.
Ingredients
- 1 pound red potato or other small round potatoes, small
- 4 tablespoons olive oil divided
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons rosemary finely chopped, fresh
Instructions
- Place the potatoes in a large pot with salted water and bring them to a boil. Cook until fork tender. Remove from heat and drain.
- Drizzle 2 tablespoons of olive oil on a foil-lined sheet pan.
- Place cooked potatoes on the sheet pan leaving a good amount of space between them.
- With a potato masher or the bottom of a cup, gently press down on each potato until it slightly mashes.
- Brush the top of each potato generously with remaining olive oil. Sprinkle with salt and pepper and fresh chopped rosemary.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Notes
- Boil and flatten potatoes up to 8 hours ahead and refrigerate for convenience; recoat with oil and seasonings before baking.
- Reheat leftovers in the oven at 400°F to maintain crispiness; freezing is not recommended due to texture loss.
- Use any small potato variety; starchy potatoes yield fluffier interiors, waxy types are creamier.
- Fresh rosemary is ideal, but other fresh or dried herbs like thyme, oregano, basil, or dill can be substituted with dried herbs at one-third the fresh quantity.
- Line baking sheets with foil or parchment for easier cleanup; dark baking sheets without lining can increase crispiness.
- Air fryer cooking can be used as an alternative to baking, cooking at approximately 20 minutes with a single layer of potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 103kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 592mg | 25% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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