Smashed Red Potatoes Recipe
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5.0
15 reviews
Excellent
Smashed Red Potatoes Recipe
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Level up your side dish game in taste AND texture with this easy Smashed Red Potatoes recipe! A two-part cooking process of boiling and then roasting the potatoes gives them the BEST crispy texture.
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Ingredients
- 2 ½ pounds red potatoes about 10-12, rinsed and scrubbed
- 4 tablespoons melted butter or oil if dairy-free
- 4 cloves garlic finely minced
- 1 ½ teaspoons each of rosemary and thyme fresh, finely chopped
- 1 ½ teaspoons salt to taste
- ¼ teaspoon pepper to taste
- fresh parsley finely chopped, optional
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Instructions
- Preheat oven to 400 degrees.
- Boil Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce heat to medium-low and keep a rapid simmer. Cook potatoes for 15-20 minutes. Once potatoes are fork tender, remove from pot and dry thoroughly.
- Smash Potatoes: Place potatoes on a parchment paper lined baking sheet. Smash each potato twice in a criss-cross pattern with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Garlic Herb Sauce: In a small bowl whisk together the butter, or oil, garlic, herbs, salt, and pepper. Drizzle each potato with equal amounts of the garlic herb sauce.
- Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy. Top with fresh parsley and serve immediately.
Notes
- Potatoes: Red potatoes are the best option for this dish, but another small variety will work, too.
- Size: Choose potatoes that are similar in size so they cook at the same rate when boiling.
- Prep-ahead: You can boil the potatoes a day or two before making this dish if needed.
- Storage: Keep leftover smashed potatoes in an airtight container in the fridge for up to 4 to 5 days. For the best results, warm the potatoes back up in the oven. While you can use the microwave, they won't get as crispy.
- Freezing: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
- Dry 'em off. Be sure there is no moisture left before smashing the potatoes.
- Don't skimp. The sauce is what gets the potatoes nice and crispy.
- Pay attention. Don't boil the potatoes for too long or they'll fall apart when smashing.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
264mg
(11%)
Potassium
882mg
(25%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
375IU
(8%)
Vitamin C
20.8mg
(23%)
Calcium
35mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 264mg | 11% |
| Potassium | 882mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 35mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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