Name: Easy Smashed Crispy Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Various
Ingredients: 2 pounds (907 g) small-to-medium red or yellow potatoes; 1 tablespoon (15 ml) plus 1/4 teaspoon (1 ml) fine sea salt, divided; 4 tablespoons (60 ml) olive oil, divided; 1/4 teaspoon (1 ml) garlic powder; 1/4 teaspoon (1 ml) onion powder; Freshly ground black pepper, to taste; 2 tablespoons (30 ml) chopped fresh parsley, chives and/or green onion

Description

Learn how to make easy smashed crispy potatoes with this delicious recipe. Perfectly crispy on the outside and fluffy on the inside. Try it today!

Ingredients

2 pounds (907 g) small-to-medium red or yellow potatoes
1 tablespoon (15 ml) plus 1/4 teaspoon (1 ml) fine sea salt, divided
4 tablespoons (60 ml) olive oil, divided
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion powder
Freshly ground black pepper, to taste
2 tablespoons (30 ml) chopped fresh parsley, chives and/or green onion

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Instructions

To get the potatoes ready, wash them thoroughly if they’re dirty and rinse them under running water. Cut off and discard any sprouting parts. Place the potatoes in a large pot or Dutch oven.
Fill the pot with water until the potatoes are fully submerged, with an extra inch of water above them. Add 1 tablespoon of the salt. Heat the water over medium-high heat until it boils, continuing to cook until a fork easily pierces the potatoes (smaller ones take about 20 minutes, while medium ones take around 25 minutes).
As the potatoes are cooking, set your oven to preheat at 425 degrees Fahrenheit. Pour 1 tablespoon of olive oil onto a large baking sheet with rims and spread it out evenly.
Once the potatoes are cooked, drain them using a large colander and allow them to cool for about 5 minutes, just until they’re safe to touch.
Arrange the potatoes evenly on the prepared baking sheet, and use a potato masher or serving fork to gently flatten each one to approximately ½ inch thick. (Thinner potatoes result in a crispier texture.)
Pour the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle them with garlic powder, onion powder, and the remaining ¼ teaspoon of salt. Add a light sprinkle of freshly ground black pepper.
Cook in the oven until the edges of the potatoes turn a nice golden color, which should take about 25 to 30 minutes. Finish by scattering chopped fresh herbs over them and serve while hot.

Notes

Enhance the flavor by using garlic-infused or herb-infused olive oil.
Customize the dish with herbs like rosemary, thyme, or paprika to suit your taste.
Ensure crispy potatoes by flipping them halfway through baking for even browning.