Living in Savory, Potatoes

Crispy Smashed Potatoes

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Hi there! Its been a while since I posted about something savory so lets talk about potatoes baby! This is a great pantry staple and I no joke make these crispy smashed potatoes about once a week.

Crispy Smashed Potatoes close up

Size Matters

Lets start of by talking about the size of your potatoes. This is the one time where you want to find the smallest potatoes you can at your grocery store. I’ve used baby red, gold and purple potatoes, peewee potatoes — really any small potato will work. How many times can I say potato? A whole lot more.

Ideally your potatoes will be about 1 inch in length, but you can go a bit bigger — this will just increase your microwave time. Yes, that’s right — the key to these potatoes is time in the microwave *before* you throw them in the oven. Trust the process.

Crispy Smashed Potatoes on a sheet pan

So why the microwave? Mainly because it is very efficient at making steam and maintaining temperature. Once you have selected the tiniest potatoes possible, wash them, place them in a shallow dish and fill that dish with water that comes about half way up the sides of the potatoes. You want the majority of your potatoes to be touching the water, and ideally in one layer in the pan, so make sure you use a microwave safe dish to do this. I used a corning-wear casserole dish for mine, but you can use whatever you have that is microwave safe!

Once your potatoes are in the dish, with the water – cover tightly with plastic wrap. This is to seal them in and create the steam that I talked about before. Essentially we are cooking the potatoes before we cook them. Sounds good right?

Crispy Smashed Potatoes on a sheet pan

This process can take anywhere from 10 to 15 minutes in a standard microwave on the high setting. you can start checking at about 5 minutes, depending on — you guessed it — the size of your potatoes. You want them to steam until a knife can easily be inserted into the flesh of a potato. I find that I need to check regularly (about ever couple of minutes) because some potatoes will cook faster than others.

Meanwhile…

Start prepping your baking sheet. I use a silpat mat on the bottom of mine, but you dont have to do that — you can just but the potatoes directly on the surface. Depending on how many potatoes you are cooking will depend on the size of your sheet pan that is needed, but I have found that a half sheet pan is plenty big enough for 4 people. on the bottom of your pan, pour about 1/4 cup oil (i use walnut because of the high smoke point, but you can use what you have on hand — anything except light olive oils, they will burn) and sprinkle salt and pepper over the oil. You got that right. It will make sense in a minute.

As your potatoes are being tested and found to be soft but still holding their shape, use the back of a sturdy spatula to flatten them. You want to apply enough pressure so that they flatten, but not too much where they break apart. Just be gentle with them and it will be ok. As you flatten, place the potatoes on the prepped baking sheet.

You have preheated your oven to 425 right? I thought so.

Now you are just a crispy smashed potato assembly line, smashing and placing those potatoes on the baking sheet. Once you have all your smashies on the pan (in one layer please!) the drizzle on about another ~1/4 cup oil on the top (I know its a lot of oil, but trust!) you basically want enough to coat the potatoes. Sprinkle on a bit more salt and pepper.

When your oven reaches 425 F slide your baking sheet in on *the bottom* of the oven if you have a gas oven — if you’re working with electric, not a problem, see my tips for these potatoes in a electric oven in the next section. Roast your potatoes for about 10-15 minutes then remove from oven, flip the potatoes over and return to the oven for another 10-15 minutes.

Its Electric!

When making these potatoes in an electric oven, place a oven rack as close as you can to the electric coil and heat to 425. When your oven comes to temp, place the baking pan you intend to use in the oven and heat until water sizzles when sprinkled on the surface. This will take about 5 minutes. Remove your baking sheet from the oven and add oil, salt and pepper and the prepped smashed potatoes as quickly as you can. Place back in the oven and roast as directed.

Once your potatoes are suitably crispy, remove from oven and transfer to a serving platter — sprinkle with chopped parsley and serve!

Crispy Smashed Potatoes on sheet pan

I hope you and your family enjoy digging into these crispy smashed potatoes — they are definitely a hit in our house! See you next time!

XO,

Danielle

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Crispy Smashed Potatoes

Just when you thought you had potatoes everyway possible! Crispy Smashed Potatoes are here to change your mind about the right way to eat potatoes. #Mind-blown

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 People
Author Danielle

Ingredients

  • 1 1/2 Lbs Baby Potatoes the smallest you can find 16-24 potatoes
  • 1/2 Cup Oil; I used walnut but you can use canola or vegetable oil and use as much as necessary to coat your potatoes
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • Parsley for garnish as desired

Instructions

  1. Preheat your oven to 425F. If using an electric oven, see notes
  2. Clean and drain your potatoes. Place into a shallow microwave safe dish (potatoes should be in one layer) and fill with about 1/2 inch of water (approx half way up the side of the potatoes)
  3. cover with plastic wrap and pole a few holes in the top. Microwave on high for about 10 -15 minutes. Potatoes should be easily pierced with a fork or knife. (Check after 10 minutes and if they are still hard microwave for another 5 minutes or until done. Replenish water as necessary.)
  4. Remove, drain and allow to cool until just warm.
  5. Using the back of a sturdy spatula, smash the cooled potatoes into rounds. Be gentle, you dont want them to fall apart.
  6. Pour half the oil (about 1/4 cup) into the bottom of your sheet pan. Sprinkle top with half the salt and pepper.
  7. Arrange the smashed potatoes on top of the oil and drizzle with oil and sprinkle with remaining salt and pepper to taste.
  8. Put sheet pan on the floor of the oven and roast for 10-15 minutes. Remove the pan from the oven, gently flip the potatoes over and return to the oven for another 10-15 minutes or until the potatoes are golden brown and crispy.
  9. Remove from the oven and arrange on a serving platter. Garnish with parsley as desired. Consume!

Recipe Notes

When making these potatoes in an electric oven, place a oven rack as close as you can to the electric coil and heat to 425. When your oven comes to temp, place the baking pan you intend to use in the oven and heat until water sizzles when sprinkled on the surface. This will take about 5 minutes. Remove your baking sheet from the oven and add oil, salt and pepper and the prepped smashed potatoes as quickly as you can. Place back in the oven and roast as directed.

*recipe inspired by Chrissy Teigen’s Crispy potato smashies

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