Smashed Potatoes
Smashed Potatoes are crazy delicious, with tender insides and crispy roasted edges that will have you going back for more, more, more! This side dish can be seasoned and topped in several different ways to keep the flavors new and fun!
Yield: 4 servings
Ingredients
- 1 ½ lbs. small Yukon gold potatoes (see notes)
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional additional seasonings:
- Chopped fresh rosemary, red pepper flakes, garlic powder, grated Parmesan cheese, shredded cheddar cheese, etc.
Optional toppings:
- Chopped fresh chives, chopped fresh parsley, sliced green onions, cooked, crumbled bacon, sour cream or Greek yogurt, hot sauce or sriracha, etc.
Instructions
- Place potatoes in a large pot and add enough water to cover by several inches. Bring to a boil, add salt and boil until tender, about 25 minutes. Drain.
- Meanwhile, preheat oven to 450. Line a baking sheet with parchment paper and brush with 1 ½ tablespoons oil.
- Place the potatoes a few inches apart on the baking sheet. Use a spatula or a potato masher and gently press into each one to flatten it. You want them to flatten to about ¼ to ½ inch thick.
- Brush the tops of the smashed potatoes with the remaining olive oil. Then sprinkle with salt and pepper and any desired additional seasonings. (See notes below.)
- Bake at 450 for 25-30 minutes, until the potatoes are browned and very crispy around the edges. Serve immediately.
Notes
Olive oil: You could also use melted butter in place of the olive oil if you prefer.
Seasonings: Feel free to mix and match any of the seasonings - and toppings - to suit your tastes. The combinations are endless! You can also use a favorite seasoning blend for these potatoes.
Leftovers: Leftover roasted potatoes, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on a sheet pan in the oven or toaster oven on low broil until warmed through, about 5 minutes.
Video
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 703mg | Fiber: 4g | Sugar: 2g
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