Side Dish Sundays: Our Favorite Crispy, Roasted Smashed Potatoes.
If you haven’t made crispy smashed potatoes before, WHAT are you waiting for?
Say hello to our most made side dish!
This isn’t the first time I’ve shared smashed potatoes here on the blog, but this is a much more classic version.
A few years ago I made these buttered rosemary smashed potatoes with burrata and they are SO delicious and such a great way to fancy these up. But that’s when I make them most – for dinner parties or even for Thanksgiving – and they aren’t something I tend to make on a busy weeknight.
But this traditional version is! I’ve probably made these once or twice a week since last fall because Eddie loves them so much. He even had a stint of making them for his work lunches (which, you know, infuriates me, because it means I can’t really make them for dinner then!) and everyone always flips over them.
We’re taking the kind of “flip” where they taste so good that people crowd around the crumbs on the baking sheet and fight over them. Uh huh.
The flavor and the texture are what get everyone. They are so salty and crunchy. Fabulous on their own, but even better if you want to dip them in something. I have SO many dips. You could do a green goddess, a sriracha yogurt (which is what I show here!), a homemade ranch, the options are endless.
And bonus tip! I have prepped these ahead of time countless times. What that means is that you parboil your potatoes then once they cool, stick then in the fridge. The day you make these, just smash and roast. It’s a huge time saver and I can’t recommend it more!
This are a few things we love to eat with crispy smashed potatoes:
Eddie of course loves these as a side to chicken or steak, but I love to do big veggie bowls (I know! WHO AM I?!) or other roasted veggies along with these. So good!
Marinated grilled vegetable platter
Mediterranean kale salad with chicken
Blackened salmon caprese skewers
Skirt steak with avocado pesto and corn relish
Open faced steak sandwiches with avocado horseradish
Garlic brown sugar flank steak
Crispy Smashed Potatoes
Ingredients
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
Instructions
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 degrees F.
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.
Did you make this recipe?
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I appreciate you so much!
Dead over those golden, crunchy edges.
37 Comments on “Side Dish Sundays: Our Favorite Crispy, Roasted Smashed Potatoes.”
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Oh my, how good do these look?! I love this and I love how easy it is to make!
Lol i too smoke out my kitchen with olive oil… Didn’t about evoo..Thanks
thank you so much melissa!
Just me or does anyone else always set off their fire alarm when cooking olive oil at 450?
Are you using EVOO? That will smoke below 350, while the extra light olive oil can take the heat without smoking into the 460s (other varieties are in between)
you guys can totally use another oil too!! grapeseed works. :)
This most made side dish is really very delicious!
thank you!
I like to use these to make breakfast bowls!
omg i love that idea!
I made these last night and they were easy and so so good! Thank you for this recipe that will definitely become a regular side dish in our house.
so glad you liked them!! xo
Delicious!!!!!!!
very good, always fun and yummy, thank you
thank you
Gosh, all the years I’ve been cooking and I’ve never made smashed potatoes. While I was wandering through your web site, I came across your recipe and photos and thought I just had to try them. I happened to have a bag of baby Yukon gold potatoes on hand, so it was a go. I have to say they turned out great and enjoyed by our guests, along with lamb chops and fresh asparagus. Thanks for sharing your recipes. I’ll be back.
sounds incredible nancy! thank you! glad you enjoyed.
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Umm these are fantastic! Like a cross between baked potatoes and potato skins. So easy, delicious, and even my toddlers devoured them. Will make these again and again.
Made these today! Amazing! Super easy and delicious!
I can’t seem to get these crispy enough. I used small red potatoes and drizzled about a tablespoon of olive oil on each potato. I cooked them at 425 for 15 minutes then flipped them for another 15 then even broiled them for about 10 but they were only s little crispy. Any ideas?
Maybe too much oil?
Red potatoes dont get crispy.
Oh thank you Olle! I think you helped solve the mystery!
I filed this recipe away and finally made it tonight! I always manage burn or undercook roasted potatoes but these were awesome and SO easy! I love that they’re basically finger food too unlike regular roasted potatoes. Can’t wait to make these again!
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what is the dipping sauce you have with the potatoes?
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I’m going to try this with ghee Instead of olive oil for flavor and high heat. Anyone tried ghee?
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I made these, they were legit. There was a positive correlation between how thin I smashed the potatoes and how crispy they came out of the oven.
I made this tonight with some leftover red potatoes we had and they were DELICIOUS. I couldn’t stop eating all the crispy bits off the pan!
Great recipe, family loved these. I was afraid that it would take too long, but it was 99% hands off – boiling and roasting. So good! Thank you.
They are really good ! But I prefer to steam the potatoes before putting them in the oven. The problem was that when I smashed them , there was more on the glass I used to smash than on the dish :(… but with Mediterranean coarse salt, it was delicious !
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I finally got a chance to try these last night. I had a mix of small red and yellow fingerling potatoes, all about the same size, and they worked out perfectly. I even flipped them and put them back in the oven for a few minutes. They were everything I wanted them to be, So crispy. I am going to try and reheat my leftovers in the air fryer for lunch today. I can see why this is a favorite. Now I can’t wait to try the sweet potato version from your book :-)