A simple yet satisfying side dish, smashed potatoes are crispy on the outside and creamy on the inside. This recipe delivers a perfect balance of flavors and textures, making it a versatile addition to any meal.
Ingredients
- 1 ½ pounds of small potatoes (such as baby Yukon gold or baby red potatoes)
- 2-3 tablespoons of olive oil
- Salt and pepper to taste
- Optional toppings: chopped fresh herbs (such as parsley or chives), grated cheese, crispy bacon bits, sour cream, or roasted garlic
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Rinse the potatoes under cold water to remove any dirt or debris. Pat them dry with a kitchen towel.
- Place the potatoes on the prepared baking sheet and drizzle them with olive oil, ensuring each potato is evenly coated.
- Use a fork or a potato masher to gently press down on each potato until it’s flattened but still holds together. You want them to be about ½ to ¾ inch thick.
- Season the smashed potatoes generously with salt and pepper.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes before serving.
- Transfer the smashed potatoes to a serving platter and garnish with your choice of toppings, such as chopped fresh herbs, grated cheese, crispy bacon bits, sour cream, or roasted garlic.
- Serve the smashed potatoes warm as a delicious side dish alongside your favorite main course. Enjoy!
