Crispy Smashed Potatoes!! Crunchy, golden brown exterior, with a soft, fluffy and delicious inside. So easy to make, this might become your favorite way to enjoy potatoes!
Over Memorial Day weekend, we went to a friends house and I made this “award winning” potato salad recipe. I also made this one, which I have made several times before. Kind of an unusual Memorial Day side dish to make but my kids requested it.
Anyway, as I shared on stories, there were a lot of people at the BBQ and we all took our food and ate outside. We all sat outside, talked, ate, Coco was there too so we watched her run around. People would go in and out and get more food etc. By the end of the afternoon, my family and I were the last ones there so I sent inside to help my friend clean up. Then, I noticed literally no one had touched my potato salad. Just the one little scoop I took and my friend also tried it but that was it. It remained untouched and I had about 5 lbs. of potato salad just sitting there. Because I added a large amount of mayonnaise, which I usually don’t I had to throw it all away. It has been sitting there all day. I thought why did no one even touch it? The excessive mayo? The egg? lots of people asked me why I chose that recipe and it was because I saw “award winning”, it’s from the Pennsylvania Dutch Country, and it was Memorial Day. Don’t you always have potato salad for Memorial Day?
Crispy Smashed Potatoes
That video got me thinking and I wanted to share one of my favorite ways to enjoy potatoes. Crispy Smashed Potatoes. If you’ve never made these before, what are you waiting for?
How to Make the Best Smashed Potatoes
Use small potatoes, rather than large. I find that baby gold or red potatoes work best so try to use smaller potatoes for this. You can also use fingerling potatoes but only boil them for about 15 to 20 minutes, or until they can easily be pierced through with a fork.
Crispy Smashed Potatoes
- potato masher or fork
- 2 lbs. small sized red or yellow (gold) potatoes
- 1 tablespoon Kosher salt + more for seasoning
- olive oil extra virgin
- melted unsalted butter
- freshly cracked black pepper
- variety of dipping sauces
- Cook potatoes: Place the potatoes into a big pot and fill with water. Bring to a boil, add the salt and cook the potatoes until soft, about 20 to 25 minutes.
- Pre-heat your oven to 425 F and prep your baking sheet. Lightly drizzle some olive oil over the baking sheet and set aside. Drain the potatoes and let them dry in the colander for about 5 minutes or so. This helps to give you crispier potatoes.
- Dump the potatoes over the prepared baking sheet, and use a potato masher or a fork to gently smash each potato. After smashing, I move them around the baking sheet a little to ensure the bottoms are nicely coated with the olive oil. Drizzle some more olive oil over the top and pour the melted butter on top as well. Season with salt and pepper and bake in the oven for about 45 minutes. Less time if you don't want them too crispy.
- Enjoy them hot with a variety of dipping sauces. We used ketchup, pesto and chick-fil-a sauce we had at home. Alternatively, you can sprinkle with garlic powder and chives.