Description
Crispy Smashed Potatoes feature a golden, crunchy crust surrounding a soft and fluffy interior. Made with simple, natural ingredients, this easy-to-make recipe is perfect as a snack, side dish, or appetizer, offering versatile flavor options and quick preparation for any occasion.
Ingredients
Scale
Main Ingredients
- 500g baby potatoes, small and evenly sized
- 3 tablespoons olive oil (natural)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary leaves
Optional Variations
- 1/2 teaspoon smoked paprika (natural) or chili flakes for a spicy kick
- 1 tablespoon mixed fresh herbs (thyme, oregano, parsley)
- 1/4 cup plant-based shredded cheese
- Vegan garlic aioli dip: 1/4 cup plant-based mayo, 1 clove fresh garlic minced
- A few drops truffle oil (natural) for finishing drizzle
Instructions
- Prep Your Potatoes: Wash and dry the baby potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes, ensuring they remain firm enough to hold their shape.
- Preheat and Prepare Baking Sheet: Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper, then lightly drizzle olive oil (natural) over the surface to prevent sticking and enhance crispness.
- Smash the Potatoes: Drain the cooked potatoes and transfer them to the prepared baking sheet, spacing them evenly. Use the bottom of a sturdy glass or a potato masher to gently press down each potato until approximately 1.5 cm thick, increasing surface area for a crispy crust.
- Season and Oil: Drizzle olive oil (natural) generously over the smashed potatoes. Sprinkle garlic powder (natural), sea salt, and freshly ground black pepper to taste. Scatter fresh rosemary leaves on top for aroma and visual appeal.
- Bake to Crispy Perfection: Place the baking sheet in the oven and bake for 25-30 minutes. Turn the potatoes halfway through baking to ensure even crisping. Bake until edges are golden brown and crispy, while the inside remains soft and fluffy.
Notes
- Choose baby Yukon gold or red potatoes for best texture and color.
- Be generous but not excessive with olive oil (natural) to avoid greasiness.
- Space potatoes evenly on the baking sheet to allow air circulation and maximum crunch.
- Bake at a high temperature to ensure a crispy crust without drying out the interior.
- Add delicate fresh herbs like rosemary after baking to retain brightness if preferred.
- Leftover potatoes can be refrigerated in an airtight container for up to 3 days.
- Freeze uncooked smashed potatoes on a baking sheet before transferring to freezer bags; bake from frozen when ready.
- Reheat in an oven at 200°C (390°F) for 10-15 minutes to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/4 recipe (approx. 125g)
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smashed potatoes, crispy potatoes, side dish, vegan potatoes, gluten free appetizer, easy snack, plant-based
