February 16, 2024
Review RecipeSmashed Red Potatoes
These delicious and flavorful smashed red potatoes are the perfect combination of crispy and fluffy potatoes with a mix of herbs and spices.
Jump to Recipe
Table of Contents
If you’re looking for an easy, delicious side dish to spice up your next meal, look no further than our smashed red potatoes. These tender taters are bursting with flavor with perfectly crisp edges and a soft interior, making them the ideal complement to any main course.
Smashed Red Potatoes Ingredients
When it comes to flavor, these crispy smashed red potatoes hit the mark.
The creamy texture and savory herbs combine to make a delicious burst with every bite. They are also deliciously crispy on the outside, adding a delightful contrast to each serving.
You’ll need:
- 1½ pounds of small red potatoes
- 1½ tablespoons of kosher salt (divided into 1 tablespoon and ½ tablespoon)
- 3 tablespoons of extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
- 1 teaspoon of onion powder
- 1 teaspoon of fresh cracked black pepper
- 2 tablespoons of freshly chopped chives (optional garnish)
Substitutions And Additions
SALT: You can substitute coarse sea salt for kosher salt in this smashed red potato recipe.
POTATOES: You can use 1½ pounds of baby new potatoes instead of the small red-skin potatoes. Cook as directed above.
HERBS: Customize the herb blend to your liking. Rosemary and thyme add classic savory notes, but you can experiment with alternatives like sage, oregano, or chives for a different herbal aroma.
Dried herbs are also acceptable if fresh ones are unavailable.
CHEESE: For a cheesy twist, consider adding grated Parmesan, cheddar, or your favorite cheese of choice to the potatoes before baking.
The cheese will melt into the cracks and create a delightful cheesy crust on top of your smashed potatoes.
SPICES: Enhance the flavor profile by incorporating your preferred spices. Smoked paprika, cayenne pepper, or even a dash of curry powder can add an exciting kick to the dish.
TOPPINGS: Don’t hesitate to get creative with toppings. After baking, sprinkle on some crumbled bacon, diced green onions, or fresh parsley for added color and flavor.
Sour cream or Greek yogurt can also be dolloped on top for a creamy finish.
How To Make This Smashed Red Potatoes Recipe
The key to these delicious potatoes is to parboil them first before adding them to a baking sheet, smashing them, and baking them.
Here’s how you do it.
STEP ONE: Rinse any dirt or debris from the potatoes with cold water. Remove any eyes from the potatoes with a paring knife.
STEP TWO: Add the potatoes to a 4 to 5-quart stock pot. Cover the potatoes with water 1½-2 inches above the layer of potatoes.
Add one tablespoon of kosher salt. Cook for 15 minutes on high heat or until the potatoes are fork-tender.
A few minutes before you are ready to drain the potatoes, preheat the oven to 425°F.
OUR RECIPE DEVELOPER SAYS
Be careful not to overcook the potatoes. You just want to parboil them in this step. They will finish cooking in the oven.
STEP THREE: Carefully drain potatoes with a colander. Allow the potatoes to rest for five to seven minutes to cool down.
STEP FOUR: Line a large baking sheet with heavy-duty aluminum foil. Spray with olive oil or nonstick cooking spray. Set it aside.
STEP FIVE: Add the potatoes to a large heat-safe bowl. Drizzle two tablespoons of extra-virgin olive oil over the potatoes. Toss to coat completely.
PRO TIP:
For this step, you can also use the stock pot you boiled the potatoes in to save on dishes.
STEP SIX: Place four or five potatoes in one row, depending on how small the potatoes are.
You can use a potato masher, the flat bottom of a glass or coffee cup coated in extra virgin olive oil to keep the potatoes from sticking to the bottom, or even a fork to gently “smash” the potatoes.
Repeat the process for the remaining potatoes.
STEP SEVEN: Drizzle the remaining one tablespoon of extra virgin olive oil over the smashed potatoes.
STEP EIGHT: Sprinkle the remaining kosher salt, onion powder, and cracked black pepper over the tops of the potatoes.
Bake for 25 to 30 minutes or until the potatoes are golden brown. Garnish crispy smashed potatoes with freshly chopped chives and serve while hot.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your potatoes at the lower end of the recommended baking time.
How To Serve
Smashed red potatoes are one of the most versatile side dishes out there. The creamy texture and savory flavor of these potatoes make them a perfect accompaniment to almost any meal.
Whether you’re serving up a succulent steak or a juicy piece of baked chicken, smashed red potatoes are always a crowd-pleaser.
But why stop there? These potatoes also pair perfectly with lighter dishes like grilled tilapia or roasted vegetables.
Our creamy mashed potatoes and scalloped potatoes are two more easy recipes we know you will love.
MORE POTATOES RECIPES
Storage
Here’s everything you need to know about storing and reheating these delectable potatoes:
MAKE AHEAD: If you want to get a jump start on your meal prep, you can prepare these smashed potatoes in advance.
After boiling and smashing the potatoes, let them cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to serve, simply follow the baking instructions from the recipe to reheat and crisp them up again.
IN THE FRIDGE: Store any leftovers of this easy side dish in an airtight container in the refrigerator for up to two days.
IN THE FREEZER: We don’t recommend freezing these smashed oven potatoes. They are best made fresh as they will lose their crispness in the freezer.
Why We Love This Recipe
PERFECT TEXTURE: These smashed potatoes strike the perfect balance between crispy edges and a creamy interior. The smashing and baking technique creates a delightful contrast that’s incredibly satisfying to bite into.
GREAT FLAVOR: The combination of garlic, butter, and fresh herbs infuses the potatoes with a mouthwatering, savory flavor that pairs well with various main dishes.
EASY PREPARATION: The step-by-step instructions make the preparation process a breeze. Whether you’re a novice cook or a seasoned pro, you’ll find these smashed potatoes simple to make, and the results are always impressive.
If you’re looking for something different, this recipe is it! With a crispy golden exterior and fluffy center, these smashed red potatoes have plenty of amazing texture and incredible flavor, making them the perfect side dish.
Frequently Asked Questions
Do you boil water before adding potatoes?
Always start potatoes in cold water. This is because potatoes are quite dense but cook quickly, so it’s easy to overcook the outside of the potatoes before the insides are tender. Starting the potatoes in cold water allows them to cook more evenly all the way through.
What is the difference between mashed potatoes and smashed potatoes?
Mashed potatoes are boiled until soft and then mashed with butter and cream or milk until creamy and delicious. Smashed potatoes are boiled until fork tender and then smashed on a baking sheet and baked until they are crispy.
What are the best potatoes to use in this smashed red skin potatoes recipe?
We used red potatoes but baby new potatoes would also work fine in this recipe.
More Recipes You’ll Love
- Crack Potatoes
- Bacon Scalloped Potatoes
- Grilled Salmon
- Potato Salad
- Funeral Potatoes
- Dirty Fries
- Loaded Baked Potato Salad
- Greek Pasta Salad
- Crispy Fried Potatoes
- German Potato Salad
- Loaded Fries
- Cheesy Bacon Ranch Potatoes
- Air Fryer Sweet Potato Fries
Smashed Red Potatoes
These delicious and flavorful smashed red potatoes are the perfect combination of crispy and fluffy potatoes with a mix of herbs and spices.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Ingredients
- 1½ pounds small red potatoes
- 1½ tablespoons kosher salt (divided into 1 tablespoon and ½ tablespoon)
- 3 tablespoons extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
- 1 teaspoon onion powder
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons freshly chopped chives, optional garnish
Instructions
- Rinse any dirt or debris from the potatoes. Remove any eyes from the potatoes with a paring knife.
- Add the potatoes to a 4 to 5-quart stock pot. Cover the potatoes with water 1½ to 2 inches above the layer of potatoes. Add 1 tablespoon of kosher salt. Cook for 15 minutes on high heat or until the potatoes are fork-tender. A few minutes before you are ready to drain the potatoes, preheat the oven to 425°F.
- Carefully drain the potatoes with a colander. Allow the potatoes to rest for 5 to 7 minutes to cool down.
- Line a baking sheet with heavy-duty aluminum foil. Spray with olive oil or nonstick cooking spray. Set it aside.
- Add the potatoes to a large heat-safe bowl. (You can also use the stock pot you boiled the potatoes in.) Drizzle 2 tablespoons of extra-virgin olive oil over the potatoes. Toss to coat completely.
- Place 4 or 5 potatoes in 1 row (Depending on how small the potatoes are). You can use a potato masher, a flat-bottomed glass/coffee cup coated in extra virgin olive oil (to keep the potatoes from sticking to the bottom), or even a fork to gently “smash” the potatoes. Repeat the process for the remaining potatoes.
- Drizzle the remaining 1 tablespoon of extra virgin olive oil over the smashed potatoes.
- Sprinkle the remaining kosher salt, onion powder, and cracked black pepper over the potatoes. Bake for 25 to 30 minutes or until the potatoes are golden brown. Garnish with freshly chopped chives and serve while hot.
Notes
- Be careful not to overcook the potatoes. You just want to parboil them in this step. They will finish cooking in the oven.
- For this step, you can also use the stock pot you boiled the potatoes in to save on dishes.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your potatoes at the lower end of the recommended baking time.
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2648mg | Potassium: 791mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
More Recipes You’ll Love
Drink Recipes
Dinner Recipes
- Crack Chicken Chili
- Baked Barbecue Chicken Thighs
- Mini Pepper Pizzas
- Chicken and Broccoli Stuffed Shells
- Dirty Fries
- Million Dollar Chicken Casserole
- Air Fryer Pizza
Dessert Recipes
- Coconut Blossoms
- Easy Vanilla Cake Recipe
- Smore Bites
- Lemon Cobbler
- Pumpkin Chocolate Chip Bread
- Salted Caramel Cupcakes
- Crazy Cake
- Malibu Pineapples
- Peach Pretzel Salad
- Crockpot Better Than Sex Cake
- Lemon Chiffon Cake
- Snickerdoodle Cheesecake Bars
- Caramel Apple Dip
- Chocolate Chip Cheesecake Bars
- Banana Roll Cake
- Crockpot Applesauce
- Coconut Easter Eggs
Comments
Tabitha Barile says
Amazing!