Description
This Crispy Smashed Potatoes recipe features tender boiled small yellow potatoes smashed and baked to golden crisp perfection with a flavorful seasoning blend of garlic powder, onion powder, salt, and black pepper, finished with fresh parsley or chives.
Ingredients
Units
Scale
Potatoes
- 1 1/2 lbs small yellow potatoes
Seasoning & Oil
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Garnish
- Fresh parsley or chives, for serving
Instructions
- Boil Potatoes: Place the small yellow potatoes in a large pot and cover with salted water. Bring the water to a boil, then reduce heat to medium low and cover. Simmer the potatoes until they are fork-tender, about 20 minutes.
- Drain and Cool: Drain the hot water from the potatoes and let them cool for about 5 minutes until they are safe to handle.
- Preheat Oven and Prepare Sheet: While the potatoes cool, preheat your oven to 450 degrees Fahrenheit. Coat a baking sheet with olive oil to prevent sticking. Use two baking sheets if necessary to avoid overcrowding.
- Smash Potatoes: Place each potato on the prepared baking sheet. Using the bottom of a measuring cup or a glass, flatten each potato until it is about ½ inch thick, pressing gently to keep them in one piece.
- Season: Drizzle the smashed potatoes with olive oil and evenly sprinkle with salt, black pepper, garlic powder, and onion powder to enhance their flavor.
- Bake: Bake the potatoes in the preheated oven for 35 minutes, rotating the pan halfway through to ensure even cooking. Avoid flipping the potatoes. Watch closely near the end to prevent burning. Remove when edges are crispy and golden brown.
- Serve: Serve the crispy smashed potatoes warm, garnished with freshly chopped parsley or chives for added freshness and color.
Notes
- Allow potatoes to cool completely before storing to retain texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat and crisp them back up, use an oven or air fryer.
- You can use russet potatoes if small yellow potatoes are unavailable, but cooking times may vary slightly.
- Adjust seasoning quantities according to preference for salt and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
