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All you need to know are three words: crispy smashed potatoes. They're buttery (yet completely dairy-free), crispy on the outside, garlicky and soft in the middle. And, they're about to become your new favorite thing.
What's great about these crispy smashed potatoes is that they're great any time of the day. And yes, if you have a deep love for crispy potatoes, they truly are life-changing.
Serve them up for brunch with a healthy breakfast hash or make them for dinner alongside fish en papillote, gluten-free chicken parmesan, or with a roasted beet salad.
You can't go wrong.
Ingredients
- potatoes - use Yukon gold (sometimes also called yellow) or red-skinned potatoes for best results
- avocado oil - a great neutral-tasting high heat oil that gives almost a buttery flavor when cooked
- garlic powder - adds a nice umami/savory flavor.
- salt - to taste, don't leave it out
- smoked paprika (optional) - I love the smokiness this adds when paired with the garlic
- herbs (optional). Herbs are completely optional. You can add them before baking or top the smashed potatoes with fresh herbs once they're cooked.
How to Make Smashed Potatoes
The potatoes go through a simple process to reach their crispy, smashed status.
Remove the dirt. Wash the potatoes to remove the dirt and prick them all over with a fork.
Boil the potatoes. Add them to a pot of salted boiling water. While they cook, preheat your oven to 425°F. Boil until the potatoes are fork-tender, about 20 minutes. Drain the water and leave to cool a couple of minutes before putting them on a parchment or silicone-lined baking tray.
Smash the potatoes. Now is where the fun comes in. You literally 'smash' each potato open. To do this either use a potato masher, the bottom of a glass (sprayed with a little oil so it doesn't stick), or a flat wooden spatula.
Season. Spray or brush each smashed potato with oil and then season each oil-coated potato with a sprinkle of salt, garlic powder, smoked paprika, and herbs (if using).
Crisp 'em up. Roast the smashed potatoes until the edges are lightly browned. Turn your broiler on and broil them for another 5 minutes until crispy.
Sneak hot crispy morsels of potatoes straight out of the oven and try not to burn your mouth because you're so impatient (oh, just me?).
Serve immediately.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make these crispy smashed potatoes using what you already have? Here are some ideas…
- No garlic powder? ➝ Fresh garlic tends to burn at higher temperatures, so instead opt for another dried seasoning. Just about anything works here - use whatever flavor you enjoy.
- No avocado oil? ➝ Feel free to use another oil like olive oil. You can use a little bit of dairy-free (or regular) butter with the oil, but avoid using only butter so it doesn't burn.
- Using herbs? Herbs such as basil, dill, parsley, rosemary, and thyme work really well.
Helpful Tips to Get Your Smashed Potatoes Extra Crispy
Make sure to boil your potatoes before you smash them. Roasting them in the oven the whole time dries out their center and makes their skin tough.
Opt for smaller potatoes over large. Their skin to flesh ratio helps keep them cook evenly and crisp up nicely.
Use a large baking surface. I love my half-sheet pans.
Spray (or brush) each potato with oil before seasoning. This locks in both the flavor and helps them to crisp up.
The thinner you smash them, the crispier they'll be.
How to Enjoy with Crispy Smashed Potatoes
Serve as a side dish or dunk into these sauces:
- Egg-Free Mayo with ketchup for a little fancy sauce
- Arugula Pesto
- Creamy Roasted Red Pepper Hummus
- 2-Ingredient Cashew Cream
Crispy Smashed Potatoes
Ingredients
- 2 pounds small-medium yukon gold potatoes
- avocado oil or substitution
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- 1 teaspoon dried herbs (optional)
- kosher salt, to taste a good pinch
Instructions
- Wash the potatoes to remove the dirt and prick them all over with a fork.
- Now add them to a pot of salted boiling water. While they cook, preheat your oven to 425°F. Boil until the potatoes are fork-tender, about 20 minutes. Drain the water and leave to cool a couple of minutes before putting them on a parchment or silicone-lined baking tray.
- Now is where the fun comes in. You literally 'smash' each potato open. To do this either use a potato masher, the bottom of a glass, or a flat wooden spatula.
- Spray or brush each smashed potato with oil and then season each oil-coated potato with a sprinkle of salt, garlic powder, smoked paprika, and herbs (if using).
- Roast the smashed potatoes until the edges are lightly browned, about 25 minutes. Turn your broiler on and broil them for another 5 minutes until crispy.
- Serve immediately.
Notes
- I like smashing them until them they're really broken up. This way all the bits get really nicely crisped up.
- If brushing with oil, use about 1-2 tablespoons
- Best served warm out of the oven. Reheat in the oven or a toaster oven to warm back through and stay crispy.
- You can really use any quantity of potatoes here, just adjust the spices to taste. As a side dish, 2 pounds serves 4 adults.
Suzie says
I made these potatoes and the pesto, using spinach instead of arugula. The pesto is very good and compliments the potatoes beautifully. I didn’t do a very good job smashing the spuds! I tried the potato masher but had better results with the bottom of a glass. I would pound them down more next time for more crispness. I highly recommend both recipes.
Lindsey says
So glad the potatoes and the pesto worked out and were a hit! Thanks for letting me know. 🙂