These are the best, Crispy Smashed Potatoes ever! Even better yet, they are super easy to make! Now that I have these potatoes down to a science, my boyfriend, Gregrey asks for the all the time.
These Crispy Smashed Potatoes are so easy, AND they are the perfect side dish to any meal. They are vegan, gluten free and great for anyone on Whole 30.
How to make these Crispy Smashed Potatoes (tips + tricks):
#1 - Pick the right potatoes
After much trial and error, I have found that the best potatoes for this dish are the small, yellow fingerlings. Yellow, not purple not red. The texture of the yellow potatoes is lighter and more buttery than the purple. Using the yellow will ensure the texture is crispy on the outside and soft and fluffy on the inside.
#2 - Parboil the potatoes with baking soda and salt
You will need to parboil the potatoes in water with baking soda until they are cooked through. Tender but not breaking apart.
#3 - Drain the potatoes and allow them to dry.
Soggy and wet potatoes will make soggy, not crispy potatoes. Drying the potatoes before smashing and baking ensures the potato exterior will be crispy, not soggy or chewy.
To dry the potatoes: drain the potatoes in a colander, then place the hot potatoes back in the (dry) pot they were just cooked in. This will allow the potatoes to dry quickly.
#4 - Smash the potatoes
Use a meat tenderizer (affiliate link) or a flat bottomed drinking glass to smash the potatoes ½" thick.
#5 - Preheat your baking sheet with oil
This part is KEY!! The potatoes will start to crisp right away if you preheat your pan and your oil. Cold oil will produce an oily potato. Hot oil will produce a potato with a crispy exterior.
#6 - Season the potatoes right after they come out of the oven.
These crispy, hot potatoes love to soak up seasonings fresh from the oven. Sprinkle with some finishing salt and fresh cracked pepper. For more flavor, sprinkle them with chopped fresh rosemary or chopped chives.
When to serve these Crispy Smashed Potatoes
These potatoes are a delicious alternative for hash browns with scrambled eggs. Or serve this alongside roasted chicken with a simple salad for a simple, but delicious dinner.
How to reheat and store
These potatoes will last up to 3 days covered, in the fridge. To reheat them, place them in the toaster oven or oven at 400F for 10 minutes or until heated through.
The Best, Crispy Smashed Potatoes Ever
- 1 Pound Yellow Fingerling Potatoes
- 3 Tbsp Sunflower Oil
- 1 Tsp Baking Soda
- 3 Tsp Salt divided (for boiling potatoes and seasoning)
- Black Pepper to taste
- 2 Tbsp Chives or herbs of choice - chopped
To boil the potatoes:
- Wash potatoes and add to a 8 quart sauce pot with baking soda and 2 tsp of salt.
- Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.
- Drain potatoes in a colander, then, place potatoes back into the pot (dry) they cooked in. (this allows the potatoes to dry quickly)
- Preheat the oven to 450F. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is heating.
Smash and Bake the Potatoes
- Using a meat tenderizer or a flat bottomed drinking glass, gently smash each potato about ½ inch thick.
- When the oven is ready, using pot holders, remove the baking sheet from the oven (be careful-it's hot!) Place the smashed potatoes in a single layer on the hot baking sheet.
- Cook for 10 minutes. Remove from oven and flip potatoes to crisp the other side. Cook anther 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)
- When potatoes are ready, remove from oven, sprinkle with salt, pepper and fresh herbs, if desired. Serve and enjoy!