Freshly grated Parmesan cheese or vegan Parmesan.Before you dig in, garnish them with whatever toppings you like. These smashed potatoes are best served hot off the baking sheet, when they’re still nice and crisp from the oven. … and sprinkle with the garlic powder, onion powder, salt, and pepper.įinally, bake! Roast the potatoes until they’re golden brown and crisp around the edges, about 25 to 35 minutes, rotating the pans halfway. Use the back of a measuring cup to carefully press them down until they’re about 1/4-inch thick. When the potatoes are tender, drain them and arrange them on the oiled baking sheets. Baking the potatoes directly on the oiled sheet pan helps them become especially crispy underneath. That’s right! Using parchment paper is my default, but I don’t recommend that you use it here. Next, smash. While you boil the potatoes, brush 2 large rimmed baking sheets with olive oil. Cook until the potatoes are just past fork-tender, 15 to 20 minutes.

Here’s how it goes:įirst, boil. Place the potatoes in a large pot, and cover them with one inch of cold water. I like to think of this smashed potatoes recipe in three parts: boil, smash, and bake. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Garlic powder and onion powder – For savory, umami flavor.You’ll drizzle some on the potatoes and brush the rest on the baking sheets so that the potatoes crisp up underneath. Extra-virgin olive oil – It helps the potatoes become golden brown and crisp as they bake.Look for ones that are no more than 2 inches in diameter. In order for the potatoes to crisp up in the oven, you’ll need them to be small. Potatoes, of course! I love using yellow potatoes for this recipe because they come out especially creamy – almost buttery – in the middle.Here’s what you’ll need to make this smashed potatoes recipe: The great thing is that you don’t have to pick! Once you try this smashed potatoes recipe, you can come back to it time and time again. Sprinkle them with fresh herbs, and they’d be a crowd-pleasing Thanksgiving side dish. Top them with a drizzle of chipotle sauce, and they’d make a mouthwatering game day snack. They have glorious crispy skins, comforting creamy middles, and a savory garlic-Parmesan flavor that I’m pretty sure no one could ever get enough of.Ĭonveniently, they’re perfect for a wide variety of occasions. I’m a huge fan of potato wedges, roasted potatoes, and even French fries, but these crispy smashed potatoes might just be my favorite potatoes yet.

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