Smashed Potatoes
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5.0
30 reviews
Excellent
Smashed Potatoes
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These crispy Smashed Potatoes are easy to oven roast with a buttery herb topping. Easy additions include Parmesan or Asiago cheese, chives, and more!
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Ingredients
- 8 small yukon gold potatoes washed. About 1 ½ lbs.
- 1 tablespoon salt for boiling the potatoes
- Salt/Pepper for seasoning the potatoes
Topping
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- ½ teaspoon EACH: dried oregano, thyme
- ¼ teaspoon EACH: dried rosemary, garlic powder, ground sage
Instructions
Boil
- Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. *Note: A gentler boil ensures more even cooking.
- Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)
- Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.
Smash
- Preheat oven to 425° F.
- Use the bottom of a jar or drinking glass to slowly mash the potato down. Thicker = fluffier in the middle. Thinner = crispier. (There is no wrong answer!)
- Pro Tip: If the skin covers the top of the potato after I smash it, I like to move the skin to the edge and use a fork to gently fluff the middle of the potato.
- Let the steam escape on the tray for 5 more minutes.
- Sprinkle the potatoes with salt/pepper. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.
Bake
- Bake for 40-45 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!
- Optional but recommended: Remove and brush with 1 more tablespoon of melted butter during the last 10 minutes. Serve hot!
Notes
- Pro Tips:
- Make Ahead Method:
- Storage:
- Storage:
Potatoes:
Use Fresh Potatoes: Older potatoes are more prone to becoming crumbly, fresh potatoes will stay together better. I love using Yukon Gold potatoes because they're firm enough to hold up but starchy enough to yield fluffy, creamy results. Small red potatoes may also be used. My ideal potato for this recipe weighs .2 pounds.
- Use Fresh Potatoes: Older potatoes are more prone to becoming crumbly, fresh potatoes will stay together better.
- I love using Yukon Gold potatoes because they're firm enough to hold up but starchy enough to yield fluffy, creamy results. Small red potatoes may also be used.
- My ideal potato for this recipe weighs .2 pounds.
- Using Fresh Herbs: 1/2 tablespoon of fresh herbs can be used instead of 1/2 teaspoon of dried.
- Easy additions include shredded Parmesan or Asiago cheese, crispy bacon, and chives! Add right when they're done roasting!
- Boil the potatoes as outlined and let them cool completely. Store in an airtight container in the fridge for up to 2 days.
- When ready to serve: Smash, season, and bake as outlined.
- For best results, I don't recommend freezing these as part of a make-ahead method.
- Store in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350° oven for 6-8 minutes. Note that these are best when served hot and fresh!
- While you can freeze leftovers, I prefer to serve/eat these fresh, (or reheated from the fridge as outlined above).
- Nutritional information is an estimate and is per smashed potato. This recipe makes 8 potatoes.
Nutrition Information
Show Details
Calories
106kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
900mg
(38%)
Potassium
359mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
89IU
(2%)
Vitamin C
17mg
(19%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8potatoes
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 900mg | 38% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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