Smashed Potatoes

Learn how to make perfectly crispy smashed potatoes with the added flavors of garlic, parmesan cheese, and fresh herbs.

Course Appetizer, side

Cuisine American

Keyword how to make smashed potatoes, smash potatoes recipe, smashed potatoes recipe

Prep Time 10

Cook Time 1

Servings

Calories 204kcal

Add the potatoes to a large pot of cool water with a teaspoon of salt. Bring the potatoes to a hard boil and then reduce to a gentle boil. Cook until fork tender and then plunge into ice water to stop the cooking process.
Meanwhile preheat oven to 425 degreese. Combine the remaining salt, olive oil, garlic powder, onion powder, and black pepper in a small bowl. Brush a large baking sheet with a small amount of the olive oil mixture.
Once the potatoes are fully cooled, dry them and place them on the prepared baking sheet. Using a potato masher (wire masher), smash the potatoes, trying to keep them in one piece. Brush the potatoes with the remaining olive oil mixture.
Roast for 30 minutes or until golden brown. Remove from the oven and sprinkle with the fresh herbs and Parmesan cheese. Return to the oven for 5-10 minutes. For best results, serve these potatoes promptly.

Use small gold or red potatoes and boil just until tender.
I love parchment paper, and I recommend it often. For this particular recipe, skip it. Oil the baking sheet so the potatoes crisp in the heat of the oil on the metal. If you are concerned about the mess, use an older well, seasoned baking sheet.
You could, of course, simply smash the potatoes with the bottom side of a cup or glass, but using a wire potato masher makes a lot of nooks and crannies for crispy bites. If you don't have a potato masher, use a fork. A meat serving fork works well because there is more space between the tongs.
Dry the potatoes well and let the steam escape after smashing for extra crispy potatoes.