This easy Smashed Potatoes Recipe will make such a good side dish it might actually steal the show. These potatoes are crispy on the outside, tender on the inside, salty and delicious.
This is probably my current favorite way to make potatoes. And I make a ton of potatoes since they’re one of the easiest things to throw together for dinner in a rush.
These smashed potatoes require a little more prep work than my go-to potatoes do. When I make potatoes I usually go for a variation of these oil free baked fries.
OR my new favorite thing is to bake a bunch of potatoes at once and keep them in the fridge for easy dinners and lunches. Stuff them with broccoli and cheese or with your favorite taco fixings for an easy dinner.
Anyway back to THESE potatoes before I spend the whole post talking about other irrelevant potatoes…
The potatoes I used were on the larger side, so I cooked them for about thirty minutes so they’d be super easy to mash gently.
I recommend 30 minutes for large potatoes. If they’re not boiled long enough, they’ll be too firm and the potato just won’t break or smash in the way you want it to. For medium potatoes 25 minutes should do.
Since taking these photos for the blog, I’ve made them, oh… about another three times or so. They’re really that good.
I used chives to add an extra pop of color and freshness to these smashed potatoes. It adds a great kick of flavor, but if you have green onions or parsley on-hand those will do just fine as well!
Smashed Potatoes Recipe
This easy Smashed Potatoes Recipe will make such a good side dish it might actually steal the show. They're crispy on the outside, tender on the inside, salty and delicious.
- 8 Medium to Large Yukon Gold Potatoes
- 4 tbsp. Extra Virgin Olive Oil plus 1 tbsp for greasing pan
- 1 tsp. Garlic Powder
- 1 tbsp. Fresh Chives minced
- Sea Salt and Black Pepper to taste
Preheat oven to 400F. Coat a baking sheet with 1 tbps. olive oil, set aside.
Boil potatoes for 25 to 30 minutes in a large pot of salted boiling water.
While the potatoes boil, prepare olive oil mixture in a medium bowl by adding olive oil, garlic powder, fresh chives, salt and pepper. Mix well. Set aside.
Drain potatoes, then place on baking sheet. Use a potato masher to gently smash the tops of the potatoes, breaking the skin and exposing the centers, but keeping the potato whole in one piece.
One firm mash should do it, just make sure to stop about halfway through the potato, otherwise they'll break apart completely.
Drizzle olive oil mixture over each potato with a spoon. Sprinkle lightly with sea salt. Bake for 20 to 25 minutes, until potatoes are golden brown and have a nice crisp to them.