Description
Golden, crispy-on-the-outside and fluffy-on-the-inside smashed potatoes that combine the best of fries and mashed potatoes. Simple, customizable, gluten-free, and impressive enough for everyday meals or entertaining.
Ingredients
- 1 1/2 lb baby potatoes (Yukon Gold or red potatoes), washed
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced (or garlic powder to taste)
- Salt and black pepper, to taste
- 1 tablespoon fresh herbs (rosemary, thyme, or parsley), chopped
- Optional: 2 tablespoons grated Parmesan, pinch of red pepper flakes, or lemon zest for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Spread cooled potatoes on a parchment-lined or greased baking sheet.
- Smash each potato to about ½-inch thickness using the bottom of a glass or potato masher.
- Drizzle olive oil, then season with garlic, salt, pepper, and herbs.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy on the edges.
- If desired, sprinkle Parmesan during the last 5 minutes of baking.
- Remove from oven and garnish with fresh herbs or lemon zest before serving.
Notes
- Boost flavor with smoked paprika, chili flakes, or red pepper flakes.
- Add shredded cheddar or Parmesan near the end for a cheesy finish.
- Brighten the dish with lemon zest and parsley garnish.
- Serve with dips like sour cream, aioli, or spicy mayo
- Ensure potatoes are dry before smashing and use enough oil for maximum crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
