Crispy Smashed Potatoes

Crispy… Tasty… Simple… Some of my favorite words. My type of recipe. An easy potato side dish that will become one of your all-time favorites.


The basic idea is to boil some smaller potatoes in salt water until soft. About 30 minutes. Smash them on an oiled pan, top with oil, salt, pepper and anything else you want. Then bake them at a relatively high temp until browning and crunchy. About 20 minutes. Your basic 2/10
skill level.

I started by reading many recipes. I’ll pick a Pioneer Woman recipe as the inspiration, but it could have been any of 3 or 4.

Rating

This is a solid 4.

Notes:
I will be doing this again many times. Tonight I have some bacon in the fridge, and I’m making “loaded smashed potatoes” with bacon and cheese. I ended up baking at 400 degrees since I was doing other baking. It took 30 minutes to finish. I used my 7:2:1 seasoning for that garlic taste. Of course scale to the amount you need.

In a pan big enough to hold the amount of potatoes you want, add water and some salt. Here I have 3-4 cups of water, I added one tsp of salt and brought to a boil over high heat.

Scrub some smaller potatoes. These are about 1 1/2 inch red potatoes.

Add the potatoes to the water. Be sure you cover the potatoes with the water. Cover with a lid and reduce the heat to low and simmer for about 30 minutes until “fork tender”. This is when you can stick it with a fork and meet only a little resistance, and it comes out easily.  Preheat oven to 450.

Add olive oil to a non-stick baking pan with an edge. Use enough to have it “pool” a little, not just a coat. Add the potatoes and “smash” to about 1/2 inch thick. I used a potato masher, but the bottom of a large glass would work also.

Brush top with more olive oil.

Sprinkle with salt, pepper and anything else you want. I used my 7-2-1 seasoning mix which also has garlic in it.

Bake until brown and crisp. About 20-25 minutes.

Crispy Smashed Potatoes

Votes: 5 Rating: 4.4 You: Rate this recipe!

Print Recipe

Crispy… Tasty… Simple… Some of my favorite words. My type of recipe. An easy potato side dish that will become one of your all-time favorites. Your basic 2/10 skill level. Scale to the amount you need.

• CoursePotato
• CuisineAmerican

Servings	Prep Time
4 servings	30 minutes

Cook Time

25 minutes

Servings Prep Time 4 servings 30 minutes

Cook Time 25 minutes

Crispy Smashed Potatoes Votes: 5 Rating: 4.4 You: Rate this recipe! Print Recipe Crispy… Tasty… Simple… Some of my favorite words. My type of recipe. An easy potato side dish that will become one of your all-time favorites. Your basic 2/10 skill level. Scale to the amount you need. CoursePotato CuisineAmerican Servings Prep Time 4 servings 30 minutes Cook Time 25 minutes Servings Prep Time 4 servings 30 minutes Cook Time 25 minutes

Ingredients

• 4 red potatoes 1 1/2 inch
• olive oil
• salt and water
• 7:2:1 or 7:2:2 seasoning or kosher salt and pepper

Servings: servings

Units:MetricUS Imperial

Instructions

1. In a pan big enough to hold the amount of potatoes you want, add water and some salt. I had 3-4 cups of water, and I added 1 tsp of salt. Bring to a boil over high heat.
2. Scrub some smaller potatoes. I used 1 1/2 inch red potatoes.
3. Add the potatoes to the water. Be sure you cover the potatoes with the water.
4. Cover with a lid and reduce the heat to low and simmer for about 30 minutes until “fork tender”. This is when you can stick it with a fork and meet only a little resistance, and it comes out easily. Preheat oven to 450.
5. Add olive oil to a nonstick baking pan with an edge. Use enough to have it “pool” a little, not just a coat. Add the potatoes and “smash” to about 1/2 inch thick. I used a potato masher, but the bottom of a large glass would work also.
6. Brush top with more olive oil. Sprinkle with salt, pepper and anything else you want. I used my 7-2-1 seasoning mix which also has garlic in it.
7. Bake until brown and crisp. About 20-25 minutes.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 7, 2016