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. They are the perfect side dish for almost any meal!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
- 1.5 lbs bag Petite Yukon Gold Potatoes about 1.5 inches in diameter
- 1/4 cup extra virgin olive oil
- Salt and Pepper
- freshly chopped parsley optional
Rinse potatoes in a colander under running water. Drain briefly and transfer potatoes to a heavy-bottomed pot. Add enough water to cover the potatoes by 1 inch, and bring to boil over high heat. Reduce the heat to medium and boil until potatoes are tender, 12-16 minutes. Once the potatoes are done, drain them in a colander and pat them dry with paper towels or a clean kitchen towel.
While the potatoes boil, move the oven rack to the middle position and preheat to 450 degrees F.
Line a rimmed baking sheet with foil, a brush the pan with 2 Tablespoons of olive oil. Evenly space out the cooked and dried potatoes on the baking sheet.
Use a potato masher to smash the potatoes until they are flattened to about 1/2-inch thick.
Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and season generously with salt and pepper.
Bake for 25-30 minutes or until golden and crispy on the bottom and along some of the edges. Finish with some freshly chopped parsley (optional).
Calories: 217kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 702mg | Fiber: 4g | Vitamin C: 19.4mg | Calcium: 51mg | Iron: 5.6mg