1. Introduction to The Best Smashed Potatoes
Smashed potatoes are the ultimate comfort food. They’re the perfect balance of crispy and creamy, with the natural flavor of potatoes shining through. Whether served as a side dish or as the star of the show, smashed potatoes never disappoint. They’re easy to make, customizable, and always a crowd-pleaser at family dinners, holiday meals, or casual weeknight dinners.
In this recipe, we’ll guide you through how to make the best smashed potatoes—crispy on the outside, creamy on the inside, and full of flavor. These potatoes are a fantastic twist on mashed potatoes, offering a more textured, indulgent alternative that’s both delicious and fun to eat.
2. Ingredients for the Best Smashed Potatoes
For this simple yet flavorful dish, you don’t need many ingredients. Here’s what you’ll need to make the perfect smashed potatoes:
- 1.5 pounds small potatoes (Yukon Gold or baby potatoes work best)
- 2 tablespoons olive oil (or melted butter for extra richness)
- 3 cloves garlic, minced (optional, but highly recommended)
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/4 cup grated Parmesan cheese (optional, but adds flavor)
- Salt and pepper to taste
- Fresh herbs (parsley, thyme, or rosemary) for garnish
- Butter for drizzling on top (optional, but it makes everything better)
These ingredients can easily be adjusted. You can swap heavy cream for sour cream or Greek yogurt if you want a tangier flavor. You can also experiment with different seasonings to suit your taste.
3. Preparing the Potatoes
The first step to perfect smashed potatoes is preparing your potatoes properly. Here’s how to get them ready:
- Wash and Scrub: Rinse the potatoes under cold water and scrub away any dirt. Since we’re leaving the skins on, make sure they’re clean.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil over medium-high heat and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain the Potatoes: Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You can also use a slotted spoon to remove them from the water if you prefer.
4. Mashing and Smoothing the Potatoes
This is where the magic happens. The key to making perfect smashed potatoes is getting that balance of creamy and chunky texture.
- Smash the Potatoes: Using a potato masher or the bottom of a glass, gently smash each potato. You want to press down just enough to crack them open and flatten them slightly. Don’t mash them completely like mashed potatoes—keeping some texture gives them that satisfying bite.
- Add Butter and Cream: Drizzle the melted butter (or olive oil) and heavy cream over the smashed potatoes. Use a spoon or spatula to fold the butter and cream into the potatoes. This will make them rich and creamy but still retain a bit of their structure.
- Season: Add salt and pepper to taste. You can also mix in garlic, Parmesan cheese, or fresh herbs for extra flavor at this stage. Taste the potatoes to adjust the seasoning if needed.
5. Crispy and Golden Finish
For that irresistible crispy exterior, we’re going to roast the smashed potatoes.
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help the potatoes crisp up nicely.
- Arrange on a Baking Sheet: Spread the smashed potatoes out on a baking sheet lined with parchment paper. Use the back of a spoon or spatula to flatten them slightly into more of a disc shape, which will create more surface area for crispy edges.
- Drizzle with Olive Oil: Brush the top of each smashed potato with a little more olive oil or melted butter. This will help them crisp up beautifully.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the edges are golden brown and crispy. If you like them extra crispy, leave them in a bit longer and broil them for 1-2 minutes at the end.
6. Serving the Best Smashed Potatoes
Once your smashed potatoes are perfectly crispy and golden, it’s time to serve them!
- Garnish: Sprinkle the potatoes with freshly chopped herbs like parsley, rosemary, or thyme. You can also add a sprinkle of Parmesan cheese on top for an extra burst of flavor.
- Serve Immediately: Smashed potatoes are best enjoyed fresh from the oven while the outside is still crispy and the inside remains creamy. They make a perfect side dish for roast chicken, steak, or any of your favorite main courses.
FAQs about The Best Smashed Potatoes
1. Can I use other types of potatoes for this recipe?
While Yukon Gold and baby potatoes are ideal because they’re creamy and hold their shape, you can use russet potatoes as well. Just be aware that russets tend to be a bit starchier and can become fluffier, but they’ll still work great for this recipe.
2. Can I make these potatoes ahead of time?
Yes! You can boil and smash the potatoes in advance, then store them in the fridge for up to 24 hours. When you’re ready to serve, just bake them at 425°F for 20 minutes to crisp them up.
3. Can I make smashed potatoes without garlic?
Absolutely! Garlic is optional, so feel free to leave it out or replace it with other seasonings, such as onion powder, smoked paprika, or a bit of mustard for a unique twist.
4. What can I do if I don’t have heavy cream?
If you don’t have heavy cream, you can use milk or even sour cream or Greek yogurt for a tangy twist. The key is to use something that adds creaminess to the potatoes.
5. Can I freeze smashed potatoes?
While you can freeze smashed potatoes, the texture might change a bit after freezing. To freeze, spread the smashed potatoes out on a baking sheet to freeze them in individual portions, then transfer to a freezer bag. Reheat them in the oven or microwave, but they won’t be as crispy as fresh ones.
6. How can I make these potatoes spicier?
Add some heat by mixing in red pepper flakes, hot sauce, or diced jalapeños. You can also experiment with spicy cheeses like pepper jack to add some kick.
7. Can I skip the oven step and make smashed potatoes on the stovetop?
Yes! If you prefer, you can cook the smashed potatoes on the stovetop. After mashing them, place them in a hot, oiled skillet and cook over medium heat, pressing them down into the pan to get crispy edges. Flip to cook both sides.
8. Can I add bacon to these potatoes?
Yes! Adding crumbled bacon to the mashed potatoes or sprinkling it on top before baking would make them even more delicious. Bacon pairs wonderfully with the creamy, crispy texture of the potatoes.
9. How do I know when my potatoes are done boiling?
The potatoes are done when you can easily pierce them with a fork and they feel tender. Be sure to test a few potatoes in the center of the pot, as they may cook at different rates.
10. Can I make these potatoes vegan?
Yes, you can make these smashed potatoes vegan by using plant-based butter, olive oil, and a dairy-free cream like coconut milk or almond milk. Vegan cheese options can also be used for the cheesy finish.
With these Best Smashed Potatoes, you’ll create the perfect combination of creamy, fluffy interiors and crispy, golden exteriors. This recipe is easy to make, highly customizable, and absolutely delicious—perfect for any occasion. Enjoy these savory potatoes as a side dish, appetizer, or even a snack!