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Crispy Smashed Baked Potatoes Recipe

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3.9 from 26 reviews

These Crispy Smashed Baked Potatoes are a perfect side dish with a crunchy outside and fluffy inside. Made with small potatoes boiled until tender, smashed flat, seasoned with garlic and onion powder, and baked until golden and crispy. Garnished with fresh parsley for a burst of flavor.

Ingredients

Crispy Smashed Potatoes

  • 2.2 lbs / 1 kg small potatoes (such as starchy or waxy potatoes)
  • 4 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Sea salt, to sprinkle and season
  • Fresh parsley, chopped, to sprinkle

Instructions

  1. Preheat Oven: Preheat a fan-forced oven to 200°C (390°F); if you don’t have a fan-forced oven, set it to 220°C (430°F). Prepare two half-sheet baking trays by drizzling 2 tbsp of olive oil on each and evenly spreading it around. Set trays aside.
  2. Prepare Potatoes: If needed, wash the small potatoes thoroughly using a kitchen brush to remove any dirt. Place the potatoes in a large pot and cover with water by about 1 inch. Cover with a lid and bring to a boil on the stovetop.
  3. Boil Potatoes: Boil the potatoes for 10 to 15 minutes or until they are tender when tested with a knife; the knife should go through easily but still have some resistance. Drain the potatoes carefully.
  4. Smash Potatoes: Transfer the drained potatoes to the prepared baking trays. Using a fork or potato masher, gently smash each potato to flatten them slightly. Allow the smashed potatoes to cool for 5 minutes.
  5. Season Potatoes: Sprinkle the smashed potatoes evenly with garlic powder, onion powder, and sea salt to taste. Drizzle an additional 2-3 tbsp of olive oil over each tray, ensuring the potatoes are well coated.
  6. Bake and Flip: Bake the potatoes in the preheated oven for 20 minutes. Remove trays and carefully flip each potato over using a spatula to ensure even crisping.
  7. Finish Baking: Return the trays to the oven and bake for an additional 20 to 30 minutes or until the potatoes are deeply golden and crispy on the outside.
  8. Garnish and Serve: Remove from oven and sprinkle freshly chopped parsley over the potatoes. Serve immediately for the best texture and flavor.

Notes

  • Potatoes – This recipe works with any type of potato. Small starchy potatoes create a fluffier inside, whereas waxy potatoes have a creamier texture. Smaller potatoes yield a crisper crisp; larger ones offer a fluffier interior.
  • Storage – Store leftover potatoes in an airtight container in the refrigerator for up to three days. To freeze, spread the potatoes in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months. Reheat in the oven to restore crispness.
  • Measurements – All ingredients use Australian cup and weight measurements. Australian cups differ from other countries, so weighing ingredients using kitchen scales is best for accuracy and recipe success.
  • Serving Size – Each serving includes approximately 6-8 small potatoes depending on size.

Find it online: https://deliciousyum.com/crispy-smashed-baked-potatoes-recipe/