Crispy Smashed Potatoes
These smashed potatoes are addictively good and easy to make! They are super crispy on the outside and fluffy on the inside. Perfect as a snack, side, or appetizer, just like our cheesy loaded potato bread!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds baby gold potato
- 4 tablespoons olive oil (divided (or as needed))
- ½ teaspoon Kosher salt (or to taste)
- ½ teaspoon garlic powder (or to taste)
- ½ teaspoon onion powder (or to taste)
- Cracked black pepper (to taste)
- Green onion (thinly sliced (optional for garnish))
Instructions
- 1
Bring a pot of water to a boil and add the baby gold potatoes. Let the potatoes boil for about 20 minutes or until fork tender.*Optional: Add some salt to the water to season the potatoes while they're boiling. We recommend about 1 teaspoon of salt per 8 cups of water.*
- 2
Once the potatoes are cooked through, drain them immediately and let them dry and cool on the side until comfortable for handling.
- 3
While the potatoes are cooling, preheat the oven to 425°F and prepare a sheet pan lined with parchment paper. Grease the parchment with about 2 tablespoons of olive oil.*Feel free to use 2 smaller sheet pans if you prefer. See note for more detail.*
- 4
Once the potatoes are cool enough to handle, smash and flatten the potatoes directly on the greased sheet pan to about ½ inch to ¼ inch thick, using a fork, a potato masher, or the flat side of a ramekin or bowl. The thinner the potato, the crispier.
- 5
After all of the potatoes are flattened, drizzle the remaining olive oil on the potatoes. Use your fingers or a brush to coat the potato evenly with oil. Then season evenly with salt, garlic powder, onion powder, and black pepper.
- 6
Bake the potatoes for about 30 to 45 minutes, or until the potatoes are golden brown and the edges are crispy.
- 7
Garnish the crispy smashed potatoes with sliced green onions and enjoy while warm!