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Olivia

Crispy Smashed Potatoes

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Crispy smashed potatoes are boiled, flattened, and oven-roasted until golden for a crunchy outside and fluffy center.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 93
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1½–2 lbs small potatoes baby or Yukon gold
  • Salt for boiling and seasoning
  • 3 tablespoons olive oil
  • Black pepper to taste
  • Garlic powder or minced garlic Optional
  • Fresh rosemary or thyme Optional
  • Grated Parmesan or plant-based alternative Optional
  • Sour cream yogurt, or tahini for serving (Optional )

Equipment

Petite Roast Pan

Cooking Instructions
 

  1. Place potatoes in a pot and cover with salted water.
  2. Bring to a boil and cook 15–20 minutes, until fork-tender.
  3. Drain and let steam dry for a few minutes.
  4. Preheat oven to 425°F (220°C).
  5. Line a baking sheet with parchment paper.
  6. Place potatoes on the baking sheet.
  7. Use the bottom of a glass or spatula to gently smash each potato.
  8. Drizzle with olive oil and season with salt and pepper.
  9. Add optional herbs or garlic if using.
  10. Roast 30-35 minutes, flipping once, until deeply golden and crispy.
  11. Finish with optional toppings and serve hot.

Nutrition

Calories: 93kcalFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 0.2mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.1mg

Notes

Extra crispy: don’t overcrowd the pan
Vegan-friendly: skip cheese or use plant-based
Grow-it-yourself: potatoes store well year-round
Serve with: salads, roasted vegetables, or dips

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