smashed red potato recipe

Written ByJenny Smyth Posted on
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The Best smashed red potato recipe

I’m so excited to share with you my favorite smashed red potato recipe, which has become a staple in our household. I first discovered this dish while browsing through a cookbook, and I was immediately drawn to the simplicity and elegance of it. The idea of taking regular old potatoes and smashing them to bring out their natural sweetness and fluffy texture was genius.

I knew I had to give it a try. As soon as I started cooking, I knew this was going to be a hit with my family. The aroma of garlic and herbs wafting from the kitchen was irresistible, and the presentation was visually stunning.

My kids were skeptical at first, but after one bite, they were hooked. We’ve since made this recipe for countless family gatherings, potlucks, and even just a quick weeknight dinner. It’s become a go-to comfort food that never fails to impress.

The best part? It’s incredibly easy to make and requires minimal ingredients. You can’t go wrong with this recipe!

The technique of smashing the potatoes is what really sets this dish apart from your average baked potato. It’s all about creating those beautiful, fluffy pockets of potato goodness that just melt in your mouth.

Crispy Smashed Red Potatoes

4.9 from 1188 votes

These crispy smashed red potatoes are boiled until tender, then gently flattened and roasted until golden and crunchy. They make a perfect side dish for any meal, with a soft interior and a delightfully crispy exterior.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

1.5 pounds small red potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped

👨‍🍳Directions

1Place the red potatoes in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes, until the potatoes are fork-tender but not falling apart.
3Preheat the oven to 425°F.
4Drain the potatoes in a colander and let them cool for 5 minutes until they are cool enough to handle but still warm.
5Arrange the potatoes on a baking sheet, spacing them evenly.
6Using a potato masher or the bottom of a glass, gently press down on each potato until it flattens to about 1/2 inch thick, being careful not to break them apart.
7In a small bowl, mix the olive oil, salt, pepper, minced garlic, and chopped rosemary.
8Brush this mixture generously over the tops of the smashed potatoes.
9Roast the potatoes for 20 minutes, then flip each one with a spatula and brush the other side with any remaining oil mixture.
10Continue roasting for another 10 minutes, until the edges are deep golden brown and crispy.
11Remove the baking sheet from the oven and let the potatoes rest for 2 minutes.
12Serve immediately while hot and crispy.

🔧Equipment

Large pot
Colander
Baking sheet
Potato masher or flat-bottomed glass
Mixing bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 5g

📝Notes

For extra crispiness, make sure the potatoes are thoroughly dried after boiling. You can substitute dried rosemary if fresh is not available, using 1 teaspoon instead.

Watch Video Of How Crispy Smashed Red Potatoes Works

These smashed red potatoes are always a good idea for any occasion because they are simple to make and please almost everyone. I make them for family gatherings, potlucks, and even just a regular Tuesday night dinner.

They work well because you can prep them ahead and they reheat nicely. For storage, keep leftovers in a sealed container in the fridge for up to four days.

To reheat, spread them on a baking sheet and warm in a 400 degree oven for about 10 minutes. You can also use an air fryer for a few minutes to bring back the crunch.

Serve them alongside roasted meats, fish, or even as a snack with dipping sauce.

❓ Frequently Asked Questions About Crispy Smashed Red Potatoes

Q: What type of potatoes are best for this recipe?

For this recipe, you’ll want to use high-quality red potatoes that are high in starch and have a smooth texture.

Q: Can I use any type of oil for frying?

No, you’ll want to use a neutral-tasting oil like canola or grapeseed oil to prevent any flavor interference.

Q: How do I ensure my smashed potatoes are evenly cooked?

Make sure to rotate your potatoes halfway through cooking to ensure even browning.

Q: Can I make these ahead of time?

You can prepare the smashed potatoes up to a day in advance, but be sure to refrigerate them until serving.

Q: Are these smashed potatoes suitable for vegetarians?

This recipe is vegetarian-friendly; simply omit the optional bacon bits.

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