These savory smashed potatoes pack in so much flavor, it’s hard to believe they only take a few minutes to prepare!
Easy Honey Mustard Chicken and Blackberry Dijon Ham are perfect pairings for these smashed potatoes, or top them off with some Chicken And Mushrooms. They are easy and delicious!!
A fun twist on potatoes
Potatoes are an easy and inexpensive side dish. They go so well with so many things! We love to serve them up alongside pot roast or ribs—really the possibilities are endless.
This twist on potatoes is not only fun, but delicious. It’s not quite a mashed potato, but it’s close. These smashed potatoes are loaded with seasoning with perfectly crispy edges.
The kids love the smashing part. It is pretty fun to flatten these beauties. The best part is they are so easy to make!!
How to make smashed potatoes
BOIL. Place the potatoes in a saucepan and fill the pan with water to cover the potatoes. Bring the water to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender. Drain the water.
PREP. While the potatoes are cooking, preheat the oven to 450 and line a baking sheet with foil or parchment.
SEASON. In a small bowl, whisk together the olive oil, butter, balsamic vinegar, garlic, basil, sage, and thyme.
SMASH. Place the cooked potatoes on the prepared baking sheet. Gently press down on the potatoes using a potato masher or a glass, so they are partially smashed.
BAKE. Spoon the olive oil mixture over each potato, then sprinkle with salt and pepper. Bake 25 minutes, until the potatoes are crispy and browned. Serve hot.
recipe tips
Here are some tips when making them:
- Any small waxy potatoes can be used in this recipe. Red potatoes also work well.
- The thinner you smash your potatoes the crispier they will be. The thicker they are smashed the softer the inside of the potato will be.
- Add 10 min to boiling and baking time for medium sized potatoes.
- For crispier skins brush the foil on your baking pan with some olive oil before adding the potatoes.
- Smashed potatoes can also be topped with crumbled bacon, parmesan cheese, rosemary, chives, green onion, or your favorite herbs and seasonings.
Storing Info
STORE smashed potatoes in an airtight container in the fridge for up to 5 days. Reheat in a 425 degree oven for a few minutes until warmed through.
It is not recommended to FREEZE leftover smashed potatoes.
More delicious potato recipes:
- Instant Pot Scalloped Potatoes
- Hasselback Potatoes
- Loaded Twice Baked Potatoes
- Instant Pot Red Potatoes
- Easy Lemon Herb Roasted Potatoes
Smashed Potatoes Recipe
Ingredients
- 1 1/2 pounds small yellow potatoes
- 3 tablespoons olive oil
- 1 tablespoon butter - melted
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground thyme
- Sea salt and pepper - to taste
Instructions
- Place the potatoes in a saucepan and fill the pan with water to cover the potatoes. Bring the water to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender. Drain the water.
- While the potatoes are cooking, preheat the oven to 450 and line a baking sheet with foil or parchment.
- In a small bowl, whisk together the olive oil, butter, balsamic vinegar, garlic, basil, sage, and thyme.
- Place the cooked potatoes on the prepared baking sheet. Gently press down on the potatoes using a potato masher or a glass, so they are partially smashed.
- Spoon the olive oil mixture over each potato, then sprinkle with salt and pepper. Bake 25 minutes, until the potatoes are crispy and browned. Serve hot.
