Classic Crispy Smashed Potatoes
Classic Crispy Smashed Potatoes
Ingredients
- 1 1/2 pounds small Yukon Gold potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425
- 2
Place the scrubbed potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min
- 3
Drain the potatoes thoroughly and let them cool for a few minutes until they are cool enough to handle.
⏱️ 5 min
- 4
Arrange the par-cooked potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a sturdy glass, a potato masher, or a fork, gently smash each potato until it's about 1/2 inch thick. Be careful not to break them apart completely.
⏱️ 5 min
- 5
In a small bowl, whisk together the olive oil, garlic powder, dried rosemary, salt, and black pepper.
⏱️ 2 min
- 6
Drizzle the seasoned olive oil mixture generously over the smashed potatoes, ensuring each potato is well coated.
⏱️ 3 min
- 7
Bake for 25-35 minutes, or until the potatoes are deeply golden brown and crispy. Flip them halfway through baking for even crispiness, if desired.
⏱️ 30 min•🌡️ 425
- 8
Remove from the oven, transfer to a serving platter, and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Crispy Smashed Potatoes
- 1 1/2 pounds small Yukon Gold potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425 - 2
Place the scrubbed potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min - 3
Drain the potatoes thoroughly and let them cool for a few minutes until they are cool enough to handle.
⏱️ 5 min - 4
Arrange the par-cooked potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a sturdy glass, a potato masher, or a fork, gently smash each potato until it's about 1/2 inch thick. Be careful not to break them apart completely.
⏱️ 5 min - 5
In a small bowl, whisk together the olive oil, garlic powder, dried rosemary, salt, and black pepper.
⏱️ 2 min - 6
Drizzle the seasoned olive oil mixture generously over the smashed potatoes, ensuring each potato is well coated.
⏱️ 3 min - 7
Bake for 25-35 minutes, or until the potatoes are deeply golden brown and crispy. Flip them halfway through baking for even crispiness, if desired.
⏱️ 30 min•🌡️ 425 - 8
Remove from the oven, transfer to a serving platter, and garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min