This easy Smashed Potatoes Recipe makes such a good side dish it might actually steal the show. These potatoes are crispy on the outside, tender on the inside, a little bit salty and a lot bit delicious. This frugal dish only requires five ingredients too.
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. 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.
Why This Recipe Works
Inexpensive to make – Potatoes are an inexpensive side and make a delicious meal option.
Only 10 minutes of prep – Throw these potatoes together in 10 minutes or less. The rest of the time is spent waiting on these yummy potatoes to cook.
Only five ingredients – You don’t need anything fancy or hard to work with for these smashed potatoes.
I will admit I get pretty excited about this recipe. Serve it with a fat juicy steak, grilled chicken, or even eat it as the main dish.
Potatoes: I prefer to use large Yukon Gold potatoes. They just give you a really great texture plus they taste fantastic.
Garlic Powder: I prefer garlic powder with these. But, you could also use minced garlic as well. The powder is a lot faster too.
Chives: I recommend using fresh chives and mincing them up very well. Not only will they enhance the flavor but they also give the potatoes a bright color.
Step One: Heat the oven to 400 degrees. Coat a baking sheet lightly with olive oil.
Step Two: Place the potatoes in salted water and boil for 25-30 minutes.
Step Three: When the potatoes are boiling, combine the olive oil, garlic powder, fresh chives, salt, and pepper together. Mix well.
Step Four: Drain the water off of the potatoes and put them on the prepared baking sheet. Take a potato masher and carefully smash the tops of each potato. Break the skin and expose the centers, but try to keep the potatoes in one piece.
Step Five: Add a little bit of olive oil over each potato with a spoon. Add a sprinkle or two of sea salt and bake for 20-25 minutes or until they are golden brown. They should be crispy when they are ready. Enjoy!
📌 Expert Tips
- The potatoes I used were on the larger side, so I boiled them for about thirty minutes so they’d be super easy to mash gently. 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.
- I used chives to add an extra pop of color and freshness. It adds a great kick of flavor, but if you have green onions or parsley on-hand those will do just fine as well!
The biggest difference is that smashed potatoes are crispy and are baked after they are boiled. Mashed potatoes are soft, creamy, and have lots of butter and cream.
In addition, smashed potatoes retain their skins unlike most mashed potato recipes.
Of course! We always try to use Yukon gold because the skin is thinner and tastes really good when it’s crispy. Red potatoes would be a lovely option as well. While you can use Russet potatoes, you may feel like the skin is a little thick. Do a trial to see which variety of potatoes you like best.
You can seriously serve almost any main dish you want with these. Whether you eat vegetarian or want a succulent piece of chicken, they will go well with the other foods. We will often serve the potatoes with some form of meat, a salad, and some warm bread.
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Smashed Potatoes Recipe
- 8 Yukon Gold Potatoes medium to large
- 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 one tablespoon of olive oil and set it aside.
- Boil potatoes for 25 to 30 minutes in a large pot of salted water. Larger potatoes will require closer to 30 minutes.
- While the potatoes boil, prepare the seasoning mixture in a medium bowl by adding olive oil, garlic powder, fresh chives, salt and pepper. Mix well. Set aside.
- Drain potatoes and place them 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 the seasoning 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.