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Crispy Smashed Potatoes

By Snejana Andreeva

on Aug 09, 2022, Updated May 28, 2024

Crispy on the outside, and creamy on the inside, these Crispy Smashed Potatoes are a ☁️ dream. They are so easy to make and a side dish that would impress anyone. They pair perfectly with sour cream, tzatziki , garlic dips, or anything creamy. This is a fantastic recipe to experiment with different 🧀 cheeses, herbs, and spices for your own twist. And as always, don’t forget to measure with your ❤️ heart! They only take a few minutes to prep and seconds to devour, so you may end up doubling this recipe.

• Why You’ll Love Crispy Smashed Potatoes
• How to Prepare Crispy Smashed Potatoes
• Nonna’s Tip 🥔
• Variations and Substitutions for Crispy Smashed Potatoes
• Similar Recipes
• Best Served With
• Common Questions
• Crispy Smashed Potatoes Recipe

Why You’ll Love Crispy Smashed Potatoes

You’ll love these Crispy Smashed Potatoes because they’re incredibly easy to make, yet deliver a gourmet touch to your meal with their crispy, golden exterior and creamy inside. Their flavor profile allows you to pair them with a variety of dips and toppings, making them a hit at any dinner table. Plus, the option to customize with different cheeses,🌿 herbs , and spices means you can tailor it to suit your personal taste preferences. Whether you’re looking for a quick side dish or an impressive addition to a special meal, these potatoes are sure to please even the pickiest of eaters!

How to Prepare Crispy Smashed Potatoes

💦 Wash potatoes, salt a pot of water, and boil until fork tender (about 15 minutes).

🧈 Mix softened butter, grated Parmesan, minced garlic, olive oil, salt, and parsley (or preferred herbs) in a bowl until smooth.

🧊 Drain and cool the boiled potatoes.

🫒 Line a baking sheet with parchment paper and drizzle with oil.

🥛 Roll each potato in oil, then flatten with the bottom of a glass.

🧀 Brush each flattened potato with the garlic-Parmesan butter mixture.

🔥 Bake at 425F (215C) for 30-40 minutes until crispy and golden . Enjoy!

Nonna’s Tip 🥔

You can use a ny potato you enjoy but make sure to boil them all the way so that they are easy to smash!

Variations and Substitutions for Crispy Smashed Potatoes

1. You can use mini red, yellow or 🍠 purple potatoes or a mix of colors for a more colorful presentation.
2. Feel free to use any seasonings you like on these Crispy Smashed Potatoes, such as a Greek seasoning with oregano and 🍋 lemon zest.
3. Use vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
4. You can use roasted garlic 🧄 instead of raw garlic in this recipe too. Alternatively, feel free to use garlic powder instead of fresh minced garlic if you prefer a milder garlic flavor.

Similar Recipes

Greek Potatoes with Feta

1 hr 15 mins

Parmesan Smashed Potatoes

50 mins

Greek Lemon Potatoes

1 hr 30 mins

Grilled Greek Potatoes

35 mins

Best Served With

• A dip such as my easy 🥒 Tzatziki or 🌿 Easy Ranch Dressing
• Any main protein dish, such as 🥩 steak, 🍗 grilled chicken or salmon
• A salad such as my Cobb Salad

Common Questions

If the potato gets stuck onto the bottom of the glass, just take a knife and gently help it out. Before smashing, I like to brush the tops of the potatoes with a bit of the olive oil mixture which also helps prevent them from sticking.

You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass.

Yes, you can certainly make this recipe vegan or plant-based. Simply use your favorite non-dairy butter and Parmesan alternative instead.

You could serve these Crispy Smashed Potatoes with my Easy Tzatziki or Ranch dip recipes! I also have a yogurt dip that goes with my Parmesan Smashed Potatoes which would be lovely with these as well.

Yes, you can certainly boil the potatoes ahead of time and then store them in the fridge. I would smash and bake just before you are going to serve that way they’re super crispy.

Feel free to air-fry these at 400F (200C) until crispy but keep opening the basket every few minutes and checking on them.

Feel free to use any oil you have on hand, as you technically don’t need the extra drizzle on the baking sheet but I always put a little to roll the potato in so that the bottom of my glass doesn’t stick to the potato as I press it down gently.

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Video

Equipment

• ▢ Large Pot
• ▢ Measuring Cups + Spoons
• ▢ Redmond Real Salt
• ▢ Baking Dish

Ingredients

• ▢ 13 mini potatoes , or any you like
• ▢ generously salted water , for boiling the potatoes
• ▢ ½ stick butter (softened) , 4 tablespoons
• ▢ ½ cup Parmigiano Reggiano , grated
• ▢ 1 tablespoon olive oil
• ▢ 4 garlic cloves , minced
• ▢ 1 pinch salt , + any herbs you like
• ▢ 1 drizzle olive oil , for the baking dish

Instructions

• ▢ Wash the potatoes and generously salt a pot of water. Add them in and boil until fork tender or until the tip of a knife is inserted easily. Mine took about 15 minutes from the boiling point but keep an eye on them.
• ▢ In the meantime, add the softened butter to a bowl with the grated parm, minced garlic, olive oil, salt, and parsley. Mix until smooth and creamy. Feel free to add dill instead of parsley or any herbs you enjoy.
• ▢ Once the potatoes are boiled, drain the water, let them cool a bit or until you can handle them easily. Line a baking sheet with parchment paper and add a tiny drizzle of oil.
• ▢ Take a potato, roll it in the oil, and gently press down with the bottom of a glass. I like to add a little bit of oil so that I can roll the potato in it before I press it down so that the glass doesn’t stick to the potato. Continue to repeat this step for the remaining potatoes until they are all flat.
• ▢ Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter.
• ▢ Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye on them as every oven is different. Enjoy

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Crispy Smashed Potatoes

Equipment

• Large Pot
• Measuring Cups + Spoons
• Redmond Real Salt
• Baking Dish

Ingredients

• 13 mini potatoes or any you like
• generously salted water for boiling the potatoes
• ½ stick butter (softened) 4 tablespoons
• ½ cup Parmigiano Reggiano grated
• 1 tablespoon olive oil
• 4 garlic cloves minced
• 1 pinch salt + any herbs you like
• 1 drizzle olive oil for the baking dish

Instructions

• Wash the potatoes and generously salt a pot of water. Add them in and boil until fork tender or until the tip of a knife is inserted easily. Mine took about 15 minutes from the boiling point but keep an eye on them.
• In the meantime, add the softened butter to a bowl with the grated parm, minced garlic, olive oil, salt, and parsley. Mix until smooth and creamy. Feel free to add dill instead of parsley or any herbs you enjoy.
• Once the potatoes are boiled, drain the water, let them cool a bit or until you can handle them easily. Line a baking sheet with parchment paper and add a tiny drizzle of oil.
• Take a potato, roll it in the oil, and gently press down with the bottom of a glass. I like to add a little bit of oil so that I can roll the potato in it before I press it down so that the glass doesn’t stick to the potato. Continue to repeat this step for the remaining potatoes until they are all flat.
• Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter.
• Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye on them as every oven is different. Enjoy

Video

Nutrition

Crispy Smashed Potatoes https://themodernnonna.com/crispy-smashed-potatoes/ August 9, 2022