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Crispy Smashed Potatoes

5 from 6 votes
crispy smashed potatoes with chives
3 words: crispy smashed potatoes! They're buttery (yet completely dairy-free), crispy on the outside, garlicky and soft in the middle. SO GOOD!!
Serving Size 4

Ingredients
 

  • 2 pounds small-medium yukon gold potatoes
  • avocado oil or substitution
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika (optional)
  • 1 tsp 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.