Crispy Smashed Potatoes

These Crispy Smashed Potatoes are by far my favorite potato recipe. They are creamy on the inside with beautifully crisp edges on the outside.

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These are a perfect sidekick to lots of main dishes from chicken to steak.

Ingredients

– Petite Yukon Gold Potatoes – Extra virgin olive oil – Salt and Pepper – Parsley NO. OF SERVINGS: 4 pax NO. OF SERVINGS: 4 pax TOTAL PREP TIME: 45mins TOTAL PREP TIME: 45mins Get Recipe

NOTE: You can use small red bliss potatoes for this recipe instead of petit Yukon gold potatoes. I do not recommend using purple pots for this recipe. Get Recipe

Step-by-step instructions!

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Thoroughly wash the baby potatoes and boil them for 12-16 minutes. Then, line a rimmed baking sheet with foil, a brush the pan with 2 Tablespoons of olive oil.

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Use a potato masher to smash the potatoes until they are flattened to about 1/2-inch thick.

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Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and season generously with salt and pepper.

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Bake for 25-30 minutes or until golden and crispy on the bottom and along some of the edges.

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Sometimes I like to add a dash of dried herbs over the potatoes. My favorite herbs and spices for this recipe are dill, smoked paprika, and rosemary.

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Swipe up for full recipe!

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