Crispy Smashed Potatoes: 1 Joyful Side

Okay, holiday meals. We all want that showstopper side dish, right? Something that looks amazing on the table but doesn’t tie you down in the kitchen when you’d rather be chatting with everyone. That’s where these smashed potatoes come in. Seriously, they’re taking over Thanksgiving menus for a reason! The magic is in this super simple boil-crush-roast method. It sounds fancy, but trust me, it’s easy. You end up with these perfectly crispy, fluffy-on-the-inside potatoes.

You know, I used to be the *least* likely person to be excited about cooking. My corporate job had me totally burnt out, and the kitchen felt like just another chore. But then I discovered this simple method, and it reignited this whole love for cooking. It’s proof that amazing food doesn’t have to be complicated, and these smashed potatoes are the perfect example of that joy.

Why You’ll Love These Smashed Potatoes

Get ready to fall in love with your new favorite holiday side!

• Crazy Easy: Seriously, you just boil ’em, squish ’em, and roast ’em. Perfect for when you’ve got a million other things going on.
• Irresistibly Crispy: That cracked surface? It’s your ticket to super crunchy edges and fluffy insides. Pure potato perfection!
• Bursting with Flavor: We’re talking garlic, rosemary, and thyme all infused into every bite. So good!
• The Ultimate Thanksgiving Side: They look gorgeous on your holiday table and taste even better. Way more fun than plain old mashed potatoes!

Gather Your Ingredients for Perfect Smashed Potatoes

Alright, let’s get our ingredients ready. You only need a handful of things for these flavor-packed smashers, and chances are you’ve got most of them on hand already!

• 2 pounds small Yukon Gold potatoes (they hold their shape so well!)
• 1/4 cup good quality olive oil
• 4 cloves garlic, just minced super fine
• 2 tablespoons fresh rosemary, chopped up
• 2 tablespoons fresh thyme leaves, also chopped
• 1 teaspoon salt (or to your taste!)
• 1/2 teaspoon black pepper, freshly ground is best

Mastering the Art of Crispy Smashed Potatoes

Alright, let’s actually get these amazing smashed potatoes made! It’s not hard at all, I promise. Just follow these steps and you’ll have a side dish that’s anything but boring.

Boil and Prepare Your Potatoes

First thing’s first, get your oven preheating to about 425°F. While that’s heating up, toss your little potatoes into a pot of salted water. You want to boil them until they’re super tender when you poke them with a fork – like, really soft, about 15-20 minutes. Then, drain them really, really well. Letting them sit in the colander for a few minutes to steam dry is key for that crispiness later. I usually give them a little shake too!

The Perfect Smash Technique for Smashed Potatoes

Now for the fun part! Get your tender potatoes onto a baking sheet that’s got parchment paper on it (makes cleanup a breeze!). You want to gently smash each potato. Don’t go crazy and mash them into oblivion; you’re just trying to crack them open and flatten them a bit. Something like the bottom of a sturdy glass works perfectly, or even a potato masher if you’ve got one. We’re aiming for these gorgeous, cracked-up little discs with lots of surface area. That’s what creates all those delicious crispy bits on our smashed potatoes.

Infusing Flavor: Garlic Herb Butter for Smashed Potatoes

While the potatoes are cooling slightly, whip up your flavor magic! In a small bowl, just whisk together that olive oil, your minced garlic (make sure it’s really fine!), chopped rosemary, and thyme. Give it a good stir, and then season it with salt and pepper. Now, be generous when you brush this delicious garlic herb mixture all over your smashed potatoes. Make sure to get into all those nooks and crannies. This is where all the amazing holiday flavor really comes from!

Roasting to Golden Perfection

Pop that baking sheet into your hot oven. You’ll want to roast them for about 20-25 minutes. Keep an eye on them! You’re looking for those edges to get beautifully golden brown and wonderfully crispy. They should smell amazing, too. If some spots look crispier than others, you can always give them a little prod to make sure they’re all around perfect.

Make-Ahead and Reheating Strategy for Smashed Potatoes

Okay, so the best part about these smashed potatoes? You can totally get them ready ahead of time! This is a lifesaver for busy holiday days. After you’ve boiled and smashed the potatoes, just let them cool down completely. Then, carefully put them into an airtight container or a zip-top bag. They’ll keep in the fridge for literally up to two days. When you’re ready to serve them, just pop them back onto a baking sheet, give them another little brush with some olive oil (maybe a sprinkle of herbs if you have them handy), and roast them at about 400°F (200°C) for about 15-20 minutes. You’re looking for them to get nice and crispy all over again. It’s honestly just as good as making them fresh!

Tips for Extra Crispy Garlic Herb Potatoes

Want those garlic herb potatoes to be next-level crispy? I’ve picked up a few tricks over the years that really make a difference. It’s all about giving them space and making sure they’re ready for that hot oven!

• Dry ‘Em Well: I touched on this, but seriously, make sure those potatoes are super dry after boiling. Any extra water is the enemy of crispiness!
• Don’t Crowd the Pan: Give your smashed potatoes some breathing room on the baking sheet. If they’re piled on top of each other, they’ll steam instead of crisping up. Use two pans if you have to!
• Parchment is Your Friend: I always line my baking sheets with parchment paper. Not only does it make cleanup a snap, but it also helps give the potatoes a little lift off the pan, promoting better browning.

“Expert Tip from Alex: For that ultimate crunch, right at the end of roasting, I like to crank the oven up just a *smidge* higher – maybe to 450°F (230°C) – for the last 5 minutes. Just watch them closely so they don’t burn!”

Frequently Asked Questions about Smashed Potatoes

Got questions about making the best smashed potatoes? I’ve got you covered!

Can I use other types of potatoes?

While Yukon Golds are my go-to because they’re creamy inside and hold their shape nicely, you can totally try other waxy potatoes like red potatoes or new potatoes. Just make sure they’re small and aren’t too starchy, or they might turn into mush!

What if my potatoes aren’t crispy enough?

Oh no! If they’re not getting those lovely crispy edges, a few things might be happening. Make sure you didn’t overcrowd the pan, that you drained them really well after boiling, and that they’re fully smashed and coated in the oil. If they’re still looking a bit sad, try that pro tip I mentioned about cranking the heat up at the end – just watch them super closely!

Can I add other seasonings?

Absolutely! This recipe is a great base. Feel free to add a pinch of paprika for color, some garlic powder with your fresh garlic, or even a sprinkle of red pepper flakes if you like a little heat. Fresh chives or parsley stirred in at the end are also delicious!

How long do smashed potatoes last in the fridge?

Properly stored in an airtight container, these smashed potatoes should be good for about 2-3 days in the refrigerator. They reheat beautifully, so don’t be afraid to make a big batch!

Serving Suggestions for Your Holiday Dinner

These smashed potatoes are so versatile; they’re not just for Thanksgiving. They make an absolutely perfect side dish for any holiday dinner. They pair beautifully with classic roast turkey or a tender ham. But honestly, they’re also fantastic alongside roasted chicken, prime rib, or even a hearty vegetarian main course like a mushroom wellington. Really, anything you’re cooking for a special meal will be elevated by these crispy, garlicky potatoes!

Nutritional Estimate for Smashed Potatoes

Just so you know, these yummy smashed potatoes are estimated to have about 250 calories per serving. You’re looking at around 12g of fat, with 2g being saturated, and about 30g of carbs, including 3g of fiber. They also pack in about 4g of protein. Keep in mind these are just estimates, and your actual nutrition might be a little different depending on exactly how much oil you use or any extra seasonings you sprinkle in!

Share Your Smashed Potato Creations!

I just love seeing what you all make! If you try these smashed potatoes, please let me know how they turned out. Drop a comment below, give the recipe a star rating, or even tag me on social media with your photos. I can’t wait to see your delicious creations!

Print