Ultimate Crispy Smashed Potatoes
Indulge in the irresistible crunch of these Ultimate Crispy Smashed Potatoes! Delightfully tender on the inside, these little gems are perfectly coated in golden, crispy edges that provide a satisfying texture in every bite. Simple yet elegant, they make for a fabulous side dish, ready to impress your guests or to elevate your weeknight dinner. With minimal hands-on time and a make-ahead option, you can enjoy the perfect crunch without the fuss. Perfectly seasoned and drizzled with high-quality extra virgin olive oil, these potatoes are sure to become a staple in your culinary repertoire. Another fabulous creation inspired by Fine Cooking magazine!
4
Servings
300
Calories
3
Ingredients
Ingredients
Red Potatoes
12-15 (1.5 to 2 inches in diameter)
Kosher Salt
2.75 teaspoons (divided)
Extra Virgin Olive Oil
1/2 cup (for drizzling)
Instructions
1
In a large saucepan or Dutch oven, place the red potatoes in a single layer and cover them with at least 1 inch of cold water. Add 2 teaspoons of kosher salt to the water.
2
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook the potatoes for 30 to 35 minutes, or until they are tender enough to be easily pierced with a fork or skewer. Avoid overcooking them.
3
While the potatoes are boiling, layer two clean dishtowels on your countertop. Once cooked, carefully remove the potatoes one by one from the water, allowing them to drain for a few minutes on the dishtowels.
4
Using a folded dishtowel to cover each potato, gently press down with the palm of your hand until each potato is flattened to about ½ inch thickness. Don’t worry if they break slightly; you can still use them.
5
Line a large rimmed baking sheet with aluminum foil, and place a sheet of parchment paper on top. Transfer the smashed potatoes to the baking sheet and let them cool completely at room temperature. If you’re making them in advance, lightly cover them with plastic wrap and refrigerate.
6
When you’re ready to roast, preheat your oven to 450°F (or 400°F with convection). If you refrigerated the potatoes, take them out to warm slightly while the oven heats.
7
Sprinkle the remaining ¾ teaspoon of salt over the potatoes and drizzle the olive oil on top. Toss the potatoes gently to ensure they are well coated in oil and seasoning, making sure some oil gets underneath.
8
Roast the potatoes in the preheated oven until they are golden brown and crispy around the edges—about 30 minutes if using convection, or 30 to 40 minutes in a conventional oven. Flip them gently halfway through using a spatula or tongs.
9
Serve hot, and enjoy the delightful crunch of your Ultimate Crispy Smashed Potatoes!
Nutrition Information
17.5g
Fat
41.25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Crispy Smashed Potatoes?
They are tender red potatoes that are flattened and roasted until they have golden, crispy edges and a satisfying texture.
What type of potatoes should I use?
This recipe specifically calls for red potatoes.
What is the ideal size for the potatoes?
The potatoes should be approximately 1.5 to 2 inches in diameter.
How many potatoes are needed for 4 servings?
You will need between 12 and 15 red potatoes.
How much salt is required for this recipe?
A total of 2.75 teaspoons of kosher salt is used, divided between the boiling water and the roasting stage.
What kind of oil is best for roasting these potatoes?
High-quality extra virgin olive oil is recommended for the best flavor and crunch.
How much olive oil is used?
The recipe calls for 1/2 cup of extra virgin olive oil.
How do I start the cooking process?
Place the potatoes in a single layer in a large saucepan and cover them with at least 1 inch of cold water.
How long should the potatoes boil?
Boil them for 30 to 35 minutes until they are tender enough to be easily pierced with a fork.
Should I overcook the potatoes during the boiling phase?
No, you should avoid overcooking them to ensure they hold their shape for smashing.
How should I dry the potatoes after boiling?
Carefully remove them from the water and allow them to drain for a few minutes on clean dishtowels.
What is the best way to smash the potatoes?
Cover each potato with a folded dishtowel and gently press down with the palm of your hand.
How thin should the potatoes be smashed?
Aim for a thickness of about 1/2 inch.
What if the potatoes break while I am smashing them?
Don't worry if they break slightly; they can still be roasted and will become very crispy.
How should I prepare the baking sheet?
Line a large rimmed baking sheet with aluminum foil and then place a sheet of parchment paper on top.
Can I make these potatoes in advance?
Yes, you can smash the potatoes and let them cool completely, then refrigerate them until you are ready to roast.
How do I store the potatoes if I make them ahead?
Lightly cover the smashed potatoes with plastic wrap and keep them in the refrigerator.
What temperature should the oven be for roasting?
Preheat your oven to 450°F for a conventional oven or 400°F for a convection oven.
What should I do if the potatoes were refrigerated?
Take them out of the refrigerator to warm slightly while the oven is preheating.
When do I add the final seasoning?
Sprinkle the remaining 3/4 teaspoon of salt over the potatoes right before roasting.
How do I ensure the potatoes get crispy on both sides?
Toss the potatoes in olive oil to coat both sides and flip them gently halfway through the roasting time.
How long does it take to roast the potatoes?
Roast for about 30 minutes in a convection oven or 30 to 40 minutes in a conventional oven.
How do I know when the potatoes are done?
They are finished when they are golden brown and crispy around the edges.
Is this recipe vegetarian?
Yes, these crispy smashed potatoes are vegetarian.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 17.5 grams of fat per serving.
How many carbohydrates are in this dish?
There are 41.25 grams of carbohydrates per serving.
How much protein does this side dish provide?
Each serving contains 3 grams of protein.
What category of food does this recipe fall into?
This is a potato-based side dish.
What inspired this recipe?
This creation was inspired by Fine Cooking magazine.