Crispy Smashed Potatoes
Golden, crunchy, and buttery, these smashed potatoes offer a perfect balance of texture. A quick weeknight or holiday side dish with rustic charm and restaurant-quality flavor. Easy to prepare in under 15 minutes and roasted to perfection.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4–6 servings
- Category: Easy Chicken Recipes
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5 pounds baby potatoes (Yukon Gold or red)
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary, lightly crushed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley or chives, chopped
Non-stick cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or lightly coat it with non-stick cooking spray.
Place the potatoes in a large pot, cover with cold, salted water, and bring to a rolling boil. Simmer for 15–18 minutes until the skins split slightly and a fork meets gentle resistance.
While the potatoes cook, whisk together olive oil, melted butter, garlic powder, smoked paprika, rosemary, salt, and pepper until glossy.
Carefully drain the potatoes in a colander and let sit for 3–5 minutes to dry.
Transfer the potatoes to the prepared baking sheet, smash each with a fork or glass until flattened into three-quarters-inch rounds, and brush them generously with the oil-butter glaze.
Notes
For bolder flavor, add a pinch of cayenne pepper to the glaze.
Refrigerate leftovers in an airtight container for up to 3 days.
Use a silicone baking mat for reusable, eco-friendly baking.
Find it online: https://viralchickenrecipes.com/crispy-smashed-potatoes/