Crispy Smashed Potatoes Recipe
Crispy Smashed Potatoes served with melted herb butter are one of the most heavenly potato recipes. These are pure comfort food and a beautiful side dish for family dinners, romantic date nights, holidays, or dinner parties. Soft fluffy centers are surrounded by a golden-brown crust on each and every one. And those crunchy edges are simply addictive.
Servings: 6
Calories: 260kcal
Equipment
Ingredients
Smashed Potatoes
- 1.5 pounds baby yellow potatoes
- olive oil
- herb butter
Herb Butter
- ½ cup butter
- ¼ cup fresh herbs - minced thyme parsley, rosemary, basil, and thyme (other herbs to try: sage, dill, chives, tarragon, oregano, or marjoram
- ½ teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Instructions
Smashed Potatoes
- Put the potatoes in a large pot of water, be sure to cover with 1 inch of water. Add 1 teaspoon sea salt to the water, and turn heat on high.
- Boil baby potatoes for 20 minutes until fork tender. Larger potatoes will take longer until fork tender. Remove them from the hot water, and place in a colander to drain, let cool down and steam escape for 5 minutes.
- Preheat oven to 400 degrees. Place potatoes on an ungreased large rimmed baking sheet pan.
- Using a potato masher, gently press down until the potato goes flat but not all the way through, and still retains overall shape. Use a fork to help release the potato masher if it sticks into the potato.
- After all the potatoes are smashed, let them rest 5 more minutes to release more steam, this helps them get the a gorgeous golden color and those crispy edges. The thicker parts will stay soft and fluffy when cooked.
- Brush each with olive oil, sprinkle sea salt and fresh cracked pepper all over. Pop into the oven for 45 minutes at 400 degrees until the edges are crispy and golden brown.
- Serve with butter or herb butter while they are hot.
Herb Butter
- Leave butter out at room temperature for a few hours to soften. If you cut the cube into little cubes and it will soften faster.
- Snip fresh herbs in a glass jar with kitchen scissors until the herbs are finely minced or chop on a board. I like to use parsley, rosemary, basil, and thyme.
- Mix soft butter, 3-4 tablespoons finely chopped herbs, 1 teaspoon salt and 1 teaspoon fresh cracked pepper. Optional, add finely crushed garlic!
- Place your herb butter in a small sealed container. Try it on toasted bread, steak, fish, or vegetables.
Video
Notes
baby potatoes
You can make this recipe using different kinds of potatoes. I used baby yellow potatoes, a 1.5-pound bag has about 12. The small size of the potato helps them cook faster and get crisper. Large potatoes will be fluffy but not as golden and crisp.butter
Melt regular butter on the potatoes when done, or make herb butter. If you love garlic, add crushed garlic into the herb butter, it is delicious.reheating
The best way to eat smashed potatoes is fresh out of the oven, you can reheat the leftover ones on a sheet pan, at 400 degrees for 15-20 minutes until hot.mashers
If you don't have a potato masher, you can use a meat tenderizer or a large serving fork to press them down.Top Tips
- Allow the potatoes to rest in the colander for 5 minutes after boiling to release steam, this will help them get crispier golden edges.
- After smashing them, again allow the steam to release for a few minutes before putting the olive oil on, it helps them get those golden-brown tops.
- A 1.5-pound bag of baby potatoes has about 12 potatoes inside approximately 6 adult servings.
- Use a potato masher, a small water glass, or a meat tenderizer mallet. Gently press down, not all the way through, just until they spread out.
- Use a fork to release the potato from the masher while smashing.
- You can add regular butter or herb butter when they come out of the oven.
- If using large potatoes instead of baby potatoes, you will need to bake them for 50-55 minutes, and they won't get as crispy.
- Garnish with fresh herbs like parsley and thyme, and a little more salt and pepper if you wish.
Nutrition
Calories: 260kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 337mg | Potassium: 539mg | Fiber: 3g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg