Smashed Potatoes Recipe

Baby potatoes: These small potatoes are perfect for smashing as they cook quickly and have a tender texture.

Olive oil: Adds a rich flavor and helps the potatoes become crispy in the oven.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a bit of heat and depth to the dish.

Garlic powder: Provides a savory, aromatic flavor.

Fresh parsley: An optional garnish that adds a pop of color and freshness.

When smashing the potatoes, ensure they are slightly cooled to avoid burning your hands and to maintain their structure. Use a fork or potato masher to gently press down until they are about half an inch thick. This technique allows for more surface area to become crispy when baked. Drizzling with olive oil ensures even browning and enhances the flavor.

• baby potatoes - Substitute with fingerling potatoes: They have a similar texture and flavor, making them a great alternative.

• baby potatoes - Substitute with sweet potatoes: For a sweeter and more nutritious option, though the flavor will be different.

• olive oil - Substitute with avocado oil: It has a high smoke point and a neutral flavor, making it suitable for roasting.

• olive oil - Substitute with melted butter: Adds a rich flavor and helps in achieving a crispy texture.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: It has larger grains and a milder flavor, making it easier to control the seasoning.

• black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different flavor, often used for aesthetic reasons.

• black pepper - Substitute with cayenne pepper: Adds a spicier kick, but use sparingly as it is much hotter.

• garlic powder - Substitute with fresh garlic: Provides a more intense and aromatic garlic flavor.

• garlic powder - Substitute with onion powder: Offers a different but complementary flavor profile.

• fresh parsley - Substitute with fresh cilantro: Adds a fresh, citrusy note, though it has a distinct flavor.

• fresh parsley - Substitute with dried parsley: While not as vibrant, it still provides a hint of herbaceous flavor.

• Allow the smashed potatoes to cool completely to room temperature before storing. This helps maintain their texture and prevents condensation from making them soggy.

• Transfer the cooled potatoes to an airtight container. If stacking them, place a sheet of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven to regain their crispy texture.

• To freeze, place the cooled smashed potatoes on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Freeze the potatoes on the baking sheet for about 1-2 hours, or until they are solid. This prevents them from sticking together when stored.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, reheat the frozen smashed potatoes in a preheated oven at 425°F (220°C) for 15-20 minutes, or until they are heated through and crispy.

• For added flavor, you can sprinkle a bit more olive oil and garlic powder before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the leftover smashed potatoes on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through and crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the smashed potatoes in the skillet and cook for about 5-7 minutes, flipping occasionally, until they are heated through and regain their crispiness.

• Microwave Method: Place the smashed potatoes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the smashed potatoes in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the smashed potatoes on a baking tray. Heat for about 10 minutes, or until they are warmed through and crispy.

• Pot: Used to boil the baby potatoes until they are tender.

• Strainer: Helps to drain the water from the boiled potatoes.

• Baking sheet: Provides a surface to place and bake the smashed potatoes.

• Fork: Used to gently smash the potatoes.

• Potato masher: An alternative tool to smash the potatoes.

• Oven: Preheated to 425°F (220°C) for baking the potatoes until crispy and golden brown.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, pepper, and garlic powder.

• Knife: Used to chop the fresh parsley for garnish.

• Cutting board: Provides a surface to chop the parsley.

• Serving dish: Used to serve the warm, crispy smashed potatoes.

Pre-boil in advance: Boil the baby potatoes the night before and store them in the fridge. This way, you can skip the boiling step when you're ready to cook.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Microwave option: If you're short on time, microwave the potatoes for 5-7 minutes instead of boiling them.

Pre-mix seasonings: Mix the olive oil, salt, black pepper, and garlic powder in a small bowl ahead of time to quickly drizzle over the smashed potatoes.

Batch cooking: Make a larger batch and store leftovers in the fridge. Reheat in the oven for a quick side dish.