Crispy Smashed Potatoes
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Crispy Smashed Potatoes
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This easy smashed potatoes recipe delivers a crispy, golden brown exterior and tender, fluffy insides. Best potato side dish ever!
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Ingredients
- 1 ½ pounds baby gold potatoes
- 1 tablespoon plus ½ teaspoon kosher salt divided
- 2 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon course ground black pepper plus more for serving
- Flaky sea salt such as Maldon or fleur de sel, for serving
Instructions
- Rinse the potatoes and trim away any small sprouts. Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of the kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Let simmer, adjusting the heat as needed, until the potatoes are barely fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
- While the potatoes boil, place a rack in the center of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon of the oil.
- Shake the potatoes once more to remove any last water, then spread them out on the baking sheet. With the bottom of a sturdy drinking glass or your palm, gently press the potatoes until they are ½ inch thick. Try your best to keep the potatoes in one piece, but don't worry if they break apart—just use your fingers to gently smoosh them back together into a rough circular shape. Drizzle with the remaining 1 ½ tablespoons oil and sprinkle with the remaining ½ teaspoon kosher salt and the black pepper.
- Bake the smashed potatoes until golden and crisp, about 25 to 30 minutes depending upon the size of your potatoes, rotating the pan 180°F halfway through. Remove from the oven and immediately sprinkle with flaky salt and freshly ground black pepper. Serve hot.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days. Potatoes do not freeze well, so I don’t recommend freezing this recipe.
- : The best way to reheat smashed potatoes is in a 400ºF oven or air fryer, which will heat and re-crisp them. In a pinch, you can use the microwave.
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days. Potatoes do not freeze well, so I don’t recommend freezing this recipe.
- TO REHEAT: The best way to reheat smashed potatoes is in a 400ºF oven or air fryer, which will heat and re-crisp them. In a pinch, you can use the microwave.
Nutrition Information
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Serving
1(of 4)
Calories
209kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Potassium
718mg
(21%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
34mg
(38%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 209kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 718mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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