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!
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
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.
Dead over those golden, crunchy edges.