Description
Ultra Crispy Smashed Potatoes—boiled, smashed, and roasted with rich butter and olive oil. Crisp outside, fluffy inside—the perfect side!
Ingredients
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1.5 pounds (700g) small potatoes (baby Yukon Gold or red potatoes)
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1 tablespoon salt (for boiling)
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2 tablespoons unsalted butter, melted
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1 tablespoon olive oil
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3/4 teaspoon salt (for seasoning)
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1/4 teaspoon black pepper
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Fresh parsley, finely chopped (optional, for garnish)
Instructions
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Preheat oven to 450°F (230°C). Lightly grease or line a baking sheet.
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Add potatoes to a pot, cover with water, and boil with 1 tbsp salt until fork-tender (20–25 minutes).
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Drain and let them steam dry for 5 minutes.
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Transfer to baking sheet and gently flatten each potato to 1/2 inch thick using a masher or glass.
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Combine melted butter and olive oil; drizzle over potatoes to coat.
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Sprinkle with remaining salt and black pepper.
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Bake for 45–55 minutes, until crispy and golden brown (do not flip).
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Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, add minced garlic or parmesan before baking.
- These reheat well in the oven or air fryer for next-day crispiness.
- Serve with sour cream or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American