Description
These crispy smashed potatoes are the perfect side dish. They’re easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.
Ingredients
- 20 baby potatoes (about 2 pounds)
- 1 teaspoon salt (for boiling)
- 1 tablespoon olive oil
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 teaspoon garlic powder
Instructions
- Cook the potatoes.
- To cook on the stove: Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.
- To cook in the instant pot: Add potatoes in the instant pot and cover with water (about 3-4 cups). Add salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.
- Preheat oven to 400F.
- Drain completely and place the hot potatoes evenly spaced apart on a large baking sheet. Gently flatten the potatoes into approximately 1/2-inch thick discs with a potato masher or fork.
- Brush or spray oil on each smashed potatoes and season with salt, pepper, and garlic powder.
- Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy.
- Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).
Notes
How to store: Crispy smashed potatoes can lose their crispiness easily if you don’t store them correctly. After baking, lay potatoes on a paper towel-lined plate and allow them to cool completely to room temperature. Then, place them in an airtight container in the fridge for up to 4-5 days. Allowing them to cool first ensures there is no condensation, and your potatoes remain crispy!
How to reheat: Reheat cold smashed potatoes in a preheated 400F oven for 10-20 minutes. You can also reheat them in the air fryer at 400F for 5-8 minutes until warmed through and crispy.
Tips for smashing potatoes: If you’re having a hard time smashing the baby potatoes with a fork or potato masher, you can also try using the bottom of a glass cup. To prevent sticking, add a little bit of oil to the cup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side
- Method: Bake
- Cuisine: American