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### Smashed Potatoes

Smashed potatoes are the ultimate side dish—crispy on the outside, soft on the inside, and loaded with flavor. They’re simple to make and pair well with virtually any main course.
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Equipment

  • Kitchen Equipment Needed:
  • Large pot
  • Baking sheet
  • Parchment paper or aluminum foil
  • - Potato masher or the bottom of a glass
  • Pastry brush

Ingredients
  

  • ### Ingredients Overview
  • - **Baby Potatoes**: Small potatoes like Yukon Gold or red potatoes are ideal for this recipe as they cook quickly and smash easily.
  • - **Olive Oil**: Helps achieve that perfect crispy exterior.
  • - **Seasonings**: Garlic powder salt, pepper, and optional herbs like thyme or rosemary add irresistible flavor.
  • - **Cheese**: Optional but highly recommended—Parmesan or cheddar take these to the next level.
  • ### Ingredients
  • - 1 1/2 pounds baby potatoes
  • - 3 tablespoons olive oil
  • - 1 teaspoon garlic powder
  • - Salt and black pepper to taste
  • - Optional: fresh rosemary thyme, or parsley for garnish
  • - Optional: 1/4 cup grated Parmesan or shredded cheddar cheese

Instructions
 

  • ### Step-by-Step Instructions
  • #### Prepare the Potatoes
  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  • Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and add a generous pinch of salt.
  • #### Boil the Potatoes
  • Bring the water to a boil and cook the potatoes until fork-tender, about 15–20 minutes. Drain well.
  • #### Smash the Potatoes
  • Arrange the potatoes on the prepared baking sheet. Use a potato masher or the bottom of a glass to gently press down on each potato, flattening them to about 1/2-inch thick.
  • #### Season and Bake
  • Drizzle the smashed potatoes with olive oil. Sprinkle with garlic powder, salt, and pepper. If using herbs, scatter them on top.
  • Bake in the preheated oven for 20–25 minutes, or until the edges are golden and crispy.
  • #### Add Cheese (Optional)
  • If using cheese, sprinkle it over the potatoes during the last 5 minutes of baking, allowing it to melt.
  • #### Serve
  • Remove the potatoes from the oven and garnish with fresh parsley or additional herbs, if desired. Serve hot.
  • ### Recipe Tips
  • - **Choose the Right Potatoes**: Baby potatoes are best, but if using larger ones, cut them into smaller pieces before boiling.
  • - **Make Ahead**: Boil the potatoes in advance and store them in the fridge. Smash and bake them when ready to serve.
  • - **Experiment with Toppings**: Try adding bacon bits, sour cream, or chives for loaded smashed potatoes.
  • ### What to Serve With This Recipe
  • Smashed potatoes are versatile and pair wonderfully with roasted chicken, steak, fish, or even a hearty soup. For a vegetarian meal, serve them alongside a fresh salad or roasted vegetables.
  • ### Frequently Asked Questions
  • **Can I use sweet potatoes instead of regular potatoes?**
  • Yes, sweet potatoes work well, though they might not crisp up as much as regular potatoes.
  • **How do I store leftovers?**
  • Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore their crispiness.
  • **Can I make these in an air fryer?**
  • Absolutely! Air fry at 400°F (200°C) for 10–15 minutes after smashing for extra crispy results.
  • ### Serving Suggestions
  • These smashed potatoes are perfect as a side dish for any meal. They’re also great for parties or gatherings, served with dipping sauces like ranch, sour cream, or aioli. With their crispy edges and fluffy centers, they’re sure to steal the show!