Description
Crispy Smashed Potatoes are the perfect comfort food combining delightfully crunchy golden edges with soft, fluffy centers. This easy recipe uses simple ingredients like small Yukon Gold potatoes, extra virgin olive oil, and fresh rosemary to deliver a versatile side dish full of rich flavor and texture, ideal for any meal or snack.
Ingredients
Potatoes
- Small Yukon Gold Potatoes – 1.5 pounds
Seasonings and Oils
- Extra Virgin Olive Oil (natural) – 3 tablespoons
- Sea Salt – 1 teaspoon
- Freshly Ground Black Pepper (natural) – 1/2 teaspoon
- Garlic Powder (natural) – 1/2 teaspoon
- Fresh Rosemary – 1 tablespoon, chopped
Optional Variations
- Smoked Paprika – 1/2 teaspoon (for spicy kick)
- Chili Flakes – 1/4 teaspoon (for spicy kick)
- Plant-based Parmesan Cheese (plant-based) – 1/4 cup, grated (for cheesy delight)
- Fresh Lemon Zest – 1 teaspoon (for lemon herb)
- Fresh Thyme – 1 teaspoon (for lemon herb)
- Vegetarian Worcestershire Sauce (natural) – 1 tablespoon mixed with 1 teaspoon grape juice (for umami boost)
- Fresh Minced Garlic – 1 clove (for garlic lovers)
- Fresh Parsley – 1 tablespoon, chopped (for garlic lovers)
Instructions
- Boil the Potatoes: Start by boiling small Yukon Gold potatoes in salted water until they are fork-tender but still intact, about 15-20 minutes, ensuring a soft and fluffy interior ideal for smashing.
- Preheat the Oven: While the potatoes boil, preheat your oven to 220°C (425°F) to ensure a hot environment for crisping the potato edges.
- Drain and Dry: Drain the cooked potatoes and let them air dry or gently pat them with a clean towel to remove excess moisture, which helps the oil crisp the skins during baking.
- Smash the Potatoes: Place the potatoes on a baking sheet lined with parchment paper or a silicone mat. Use a sturdy spatula or the bottom of a glass to gently press each potato until it flattens but remains in one piece.
- Season and Oil: Drizzle generously with extra virgin olive oil (natural). Sprinkle evenly with sea salt, garlic powder (natural), freshly ground black pepper (natural), and fresh rosemary leaves. Toss to coat well for maximum flavor and crispiness.
- Roast Until Crispy: Place the potatoes in the preheated oven and roast for 25-30 minutes, or until edges turn golden and crisp. Flip the potatoes halfway through to ensure even browning on both sides.
- Optional Finishing Touches: After roasting, add any variation toppings like plant-based parmesan cheese (plant-based), fresh herbs, lemon zest, or a drizzle of vegetarian Worcestershire sauce (natural) mixed with grape juice, depending on your preference.
Notes
- Choose Yukon Gold potatoes for their creamy texture and skin crispiness.
- Do not over-smash to keep the centers fluffy yet create enough surface for crisping.
- Use plenty of extra virgin olive oil (natural) to achieve a crunchy crust and rich flavor.
- Pat potatoes dry thoroughly before roasting to avoid soggy edges.
- Season generously with salt and herbs to enhance every bite.
- Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze on a baking sheet first, then transfer to a freezer-safe bag for longer storage.
- Reheat using an oven or toaster oven at 200°C (400°F) for 10-15 minutes for the best crispiness.
- Microwaving is not recommended as it can make the potatoes soggy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy smashed potatoes, smashed potatoes, roasted potatoes, potato side dish, easy potato recipe, vegetarian side, gluten free, plant-based
