Crispy Smashed Potatoes
Once you make crispy smashed potatoes, I swear you will never go back! Nothing will top the crispy bits you get from pre-boiling the potatoes and then smashing them on the pan before doing a quick bake! My crispy smashed potatoes are also a side dish staple for the holidays!
10 minutes
40 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 85 |
| Fat: | 8 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 4 g |
| Sodium: | 626 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 lb2 lb2 lb White Potatoes
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of water to boil on the stove. Preheat your oven to 425F. While you wait for the water to boil, wash your potatoes.
- Boil your potatoes for 15-20 minutes or until fork tender. Remove the potatoes from the water and let cool. Toss the potatoes with olive oil, salt, pepper, and garlic. The potatoes will start to smush – this is exactly what we want!
- Line a baking sheet with parchment paper and spread the potatoes evenly. Use a fork or a potato masher to squish the potatoes – the thinner they are, the more surface area there is for the potatoes to get extra crispy! After smashing the potatoes, sprinkle with parmesan cheese.
- Bake for 20 minutes or until the potatoes have reached your desired crispiness!
Add a Note
My Notes:
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