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These smashed taters have a crunch outside and stay soft inside. They’ve quickly become a favorite side for parties or family dinners. With just a few easy ingredients they deliver a tasty and fancy touch that pairs well with many main dishes.
I whipped these up for a chill weekend cookout and they vanished quickly. I knew they’d be my go-to when I wanted a side dish that everyone would enjoy.
Needed Ingredients
- Small potatoes: pick firm, smooth ones without sprouts for creamy insides once cooked
- Brushing olive oil: adds a nice rich touch and makes the outsides beautifully crisp—extra virgin brings a gentle fruity note
- Salt: to lift all the natural flavors evenly
- Freshly ground black pepper: just a dash for a mild bite and aroma
- Garlic powder: gives a cozy savory kick without overpowering
- Dried rosemary or thyme: chosen fresh-looking dried herbs or even fresh ones add a lovely earthy smell and flavor
- Chopped parsley for topping: toss on right before serving for a splash of color and fresh taste
Step-By-Step Cooking
- Oven Warm-Up
- Get the oven hot at 425°F (220°C) so it’s ready by the time you’re done prepping the potatoes.
- Cooking The Potatoes
- Fill a big pot with water, salt it well, and bring to a rolling boil. Toss in the potatoes and cook until you can poke them easily with a fork, around 15 to 20 minutes. This makes sure they're soft inside.
- Draining Moisture
- Drain the taters and let them sit a bit in a colander to lose extra water. This step keeps skins from getting soggy when baked.
- Flattening The Potatoes
- Place them on a parchment-lined baking sheet. Gently press each one with a masher or glass bottom until flattened but still holding together.
- Adding Oil And Seasoning
- Brush each smashed potato with olive oil. Then sprinkle salt, pepper, garlic powder, and herbs all over so each bite tastes awesome.
- Baking Till Crunchy
- Put the tray in the oven and bake for 40 to 45 minutes. Flip every tater halfway through so they get golden and crispy all around.
- Finishing Touch
- Take them out, scatter chopped parsley on top, and serve right away while still warm and crunchy. That fresh parsley brightens the rich crunch perfectly.
This became a family must-have for Sunday dinners. I love seeing the kids argue happily over who gets the very last crispy piece. Those moments in the kitchen make it even better.
Storing Leftovers
Keep any extras sealed in the fridge for up to three days. Reheat in the oven at 400°F for about 10 minutes or until crispy again. Don’t microwave since that just makes ’em soft.
Switching Up Ingredients
Try Yukon gold potatoes for a creamier taste or small red potatoes if you want a bit tangier skin flavor. Play with fresh herbs like sage or tarragon for something different. A pinch of paprika or chili flakes adds a nice gentle heat.
Great Side Matches
These smashed potatoes go amazingly with roasted or grilled meats like chicken, steak, or pork tenderloin. They also lift vegetarian dishes such as grilled portobello mushrooms or ratatouille. For extra helpings, serve with a cold yogurt dip or garlic aioli.
Seasonal Twists
In colder months, add caramelized onions and parmesan cheese before baking for a richer taste. Summer calls for fresh basil and a squeeze of lemon after baking to brighten things up. Come fall, sage and melted browned butter drizzle make it cozy and comforting.
This dish is a sure hit with its crunchy, tasty results every time. Best enjoyed warm and fresh from the oven.
Frequently Asked Cooking Questions
- → How do I make sure the potatoes turn out crispy?
Boil till potatoes are soft but still firm so they don’t break. Let them steam dry before smashing. Use plenty of olive oil and bake hot, flipping halfway to crisp all sides.
- → Can I use herbs other than rosemary?
Sure, dried thyme or fresh parsley work great and bring nice aroma without hiding the potato flavor.
- → Which potatoes are best for this?
Baby or new potatoes hold up well and crisp best compared to bigger potatoes.
- → Do I need to flip the potatoes while baking?
Flipping halfway helps all sides get evenly crispy and brown for a nice texture.
- → Can I try this method with other veggies?
You can smash and bake root veggies like carrots or parsnips too for a similar crunchy finish.