Description
These crispy smashed potatoes are a delicious and easy side dish or snack, featuring tender boiled potatoes smashed and roasted to golden perfection with aromatic garlic and onion powders, fresh herbs, and optional Parmesan cheese for added flavor. Best enjoyed hot and crispy straight from the oven.
Ingredients
Potatoes
- 2 pounds small yellow potatoes
- 2 teaspoons sea salt, divided
Seasoning & Oil
- 2 tablespoons extra-virgin olive oil, plus more for the pans
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- Freshly ground black pepper, to taste
Finishing Touches (optional)
- 1 tablespoon finely chopped fresh herbs (parsley, chives, and/or dill)
- Flaky sea salt, for seasoning
- Parmesan cheese, for sprinkling
Instructions
- Preheat the oven and prepare baking sheets: Set your oven to 425°F (220°C). Generously coat two baking sheets with extra-virgin olive oil to prevent sticking and encourage crispiness.
- Boil the potatoes: Place the small yellow potatoes and 1 teaspoon of sea salt in a large pot. Fill it with enough water to cover the potatoes by about 1 inch. Bring to a boil and cook the potatoes until they are soft and fork-tender, which takes approximately 15 to 20 minutes.
- Drain and cool the potatoes: Drain the cooked potatoes and let them cool slightly so they are easier to handle during smashing.
- Smash the potatoes: Place each potato on the oiled baking sheet. Using the back of a measuring cup, gently press down on each potato until it is about ¼ inch thick without completely flattening them. This allows for crispy edges and a tender center.
- Season and roast: Drizzle the smashed potatoes generously with 2 tablespoons of extra-virgin olive oil. Sprinkle the garlic powder, onion powder, remaining 1 teaspoon sea salt, and freshly ground black pepper evenly over the potatoes. Roast in the preheated oven for 25 to 35 minutes, or until the potatoes are golden brown and crisp around the edges. Rotate the baking sheets halfway through cooking for even roasting.
- Garnish and serve: Once roasted, season the potatoes to taste with flaky sea salt if desired. Sprinkle with finely chopped fresh herbs like parsley, chives, and/or dill, and add a light dusting of Parmesan cheese for extra flavor. Serve hot for best texture and taste.
Notes
- For extra crispy potatoes, avoid overcrowding the baking sheets to ensure proper roasting.
- Small yellow potatoes work best due to their size and buttery texture, but baby red or fingerling potatoes can be good substitutes.
- To keep it vegan, omit the Parmesan cheese or use a plant-based alternative.
- These potatoes are ideal served immediately; once cooled, they lose their crispy texture.
- Experiment with herbs and seasonings to customize flavor profiles.