Description
Ultra Crispy Smashed Potatoes—boiled, smashed, and roasted with rich butter and olive oil. Crisp outside, fluffy inside—the perfect side!
Ingredients
1.5 pounds (700g) small potatoes (baby Yukon Gold or red potatoes)
1 tablespoon salt (for boiling)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
3/4 teaspoon salt (for seasoning)
1/4 teaspoon black pepper
Fresh parsley, finely chopped (optional, for garnish)
Instructions
Preheat oven to 450°F (230°C). Lightly grease or line a baking sheet.
Add potatoes to a pot, cover with water, and boil with 1 tbsp salt until fork-tender (20–25 minutes).
Drain and let them steam dry for 5 minutes.
Transfer to baking sheet and gently flatten each potato to 1/2 inch thick using a masher or glass.
Combine melted butter and olive oil; drizzle over potatoes to coat.
Sprinkle with remaining salt and black pepper.
Bake for 45–55 minutes, until crispy and golden brown (do not flip).
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