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Crispy smashed potatoes are the side dish that always disappears first whenever I make them for family dinners or gatherings. Their crunchy edges and creamy centers make them totally irresistible, especially finished with a sprinkle of Parmesan and fresh chives. You can serve them with a dipping sauce as an appetizer or just pile them next to any main – they really go with everything.
My nieces always ask for these on their birthdays and they love helping smash the potatoes. Once you make them you will understand why everyone fights over the last one.
Ingredients
- Small yellow or red potatoes: look for smooth skins and no soft spots for best texture
- Olive oil: high quality brings rich flavor and makes the outsides crisp up
- Melted butter: adds savory richness and depth to the crust
- Kosher salt and black pepper: brings out the flavors of every ingredient
- Parmesan cheese: freshly grated gives a salty finish and melts into all the nooks
- Chives: for a fresh pop of green and a mild oniony bite
Buy potatoes about the size of a golf ball so they cook evenly and smash perfectly.
Step-by-Step Instructions
- Boil the Potatoes:
- Place your small potatoes in a large pot and cover with cold water to about an inch above the potatoes. Sprinkle in a generous amount of kosher salt. Bring the pot to a boil over high heat then lower to medium and simmer uncovered. Let the potatoes cook for about 15 to 20 minutes until they are completely tender when pierced with a fork. This step is what gives the fluffy center.
- Cool and Prep:
- Drain the potatoes using a colander and let them steam dry and cool for at least 5 minutes. This resting time makes them easier to smash without falling apart.
- Preheat and Oil:
- While the potatoes cool preheat your oven to a hot 425 F. This temperature is important for ultimate crispiness. Brush a large baking sheet with about half of the olive oil to create a nonstick base and encourage browning.
- Smash the Potatoes:
- Space the boiled potatoes over the prepared baking sheet. Use the bottom of a drinking glass a potato masher or even a fork to gently press down on each potato until it is about one half inch thick. You want the potatoes to be flattened but still holding together.
- Season and Dress:
- Drizzle or brush the remaining olive oil and all the melted butter generously over each smashed potato. Sprinkle with black pepper and a little more salt – this is where most of the flavor comes in.
- Roast to Crisp:
- Slide the tray into your hot oven and bake for 40 to 45 minutes. The potatoes will turn golden brown around the edges and the surface will be deeply crisp. No need to flip them at all – just let them roast undisturbed.
- Add Toppings and Serve:
- Right when the potatoes come out of the oven shower them with grated Parmesan and chopped chives. Serve while piping hot for the best crunch.
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The meltiness of Parmesan over the hot potatoes is my favorite detail and my brother always jokes that he wishes I would double the batch for his football parties.
Storage Tips
Let leftovers cool completely before transferring to an airtight container
They reheat best in a hot oven or toaster oven to bring the crispiness back
You can make them a few hours ahead and pop them back in the oven to re-crisp before serving without losing their texture
Ingredient Substitutions
If you do not have Parmesan Pecorino will add a sharp salty finish
Try smoked paprika or garlic powder in the butter for a new twist
If you need them dairy free just use all olive oil and skip the butter and cheese
Serving Suggestions
Dip in sour cream garlic aioli or ranch for an appetizer
Serve next to roast chicken grilled steak or fish for a hearty side
Chop leftovers into chunks and add to a breakfast hash with eggs and peppers
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Cultural Context
Smashed potatoes are the ultimate example of humble ingredients turned gourmet with just a bit of technique. This style of cooking potatoes has roots in several cuisines but it really shines as an American comfort food favorite. Every family puts their own spin on toppings and seasonings.
Frequently Asked Questions
- → How do you get potatoes crisp on the outside?
Make sure the smashed potatoes are coated evenly with olive oil and bake them in a hot oven until golden and crisp.
- → Can I use different types of potatoes?
Yes, small yellow or red potatoes work best, but other waxy varieties will yield similar results.
- → Is it necessary to peel the potatoes?
No, leave the skins on for extra flavor, color, and a crispy texture after roasting.
- → What toppings pair well with smashed potatoes?
Parmesan, chives, sea salt, garlic, and even a drizzle of sour cream or your favorite dipping sauce go well.
- → How do I prevent the potatoes from breaking apart?
Gently smash each potato until just flattened—they should still hold together and be about 1/2-inch thick.
- → Can smashed potatoes be made ahead?
Yes, you can boil and smash them in advance, then bake just before serving for best crispiness.