Welcome to your new favorite way to eat potatoes! You never again have to choose between crispy roasted potatoes and fluffy mashed potatoes, because with these, you get both! Crispy skins with a smooth, buttery center. It’s the best of both worlds!
These perfect 1 to 2 bite nuggets are great for any occasion! Whether you are feeding a crowd or enjoying them all by yourself, you can’t go wrong!
Here’s what you need:
Use either red or Yukon gold potatoes.
Both are delicious. Yukon golds tend to be a little more buttery while reds are more on the starchy side with a firmer skin. You could even do a combination of both if you can’t decide!
To achieve crisp and fluffy deliciousness, you will boil the potatoes first until fork tender, then smash and roast them in olive oil and butter.
How to make crispy smashed potatoes:
- Place the potatoes in a large pot with a tablespoon of kosher salt. Fill with enough water to submerge and place on the stove. Bring to a boil and cook for roughly 20 minutes. They need to be fork tender but not falling apart.
- Drain the potatoes in a colander then turn them out onto a large sheet pan lined with parchment. (It’s likely you will need 2 sheet pans for this part because they do spread out considerably once smashed.)
- Leave them for a few minutes to cool down and dry.
- Pour the olive oil onto the sheet pan and toss the potatoes very well to coat.
- Use a sharp paring knife to score one side of the potatoes with an “x.” This will allow for more even smashing.
- Press down with the back of a fork right on the “x.” If a bit of potato becomes separated, just smash back onto the potato with the fork. These are not supposed to be uniform. They are meant to look a bit rustic. Just try to smash the whole potato evenly on all sides to ensure even crisping.
7. Brush the tops of the smashed potatoes with the melted butter and sprinkle with sea salt. 8. Roast in a 425 degree oven for 30 minutes. They will be flimsy right of the oven, so give them a f minutes to let them rest and crisp up!
So many sauces would go perfectly with these potatoes!
Smashed potatoes make a great vessel for scooping up dips! They are also a blank canvas, so they go with everything! Whether you are in the mood for something cool and creamy or bold and spicy, these potatoes will be delicious either way!
Some of my favorite sauces to pair with these are:
Today I wanted a sauce that was creamy, savory with a tang so I whipped up this sour cream dip in about 5 minutes. It’s great in a pinch because it uses kitchen staples and it’s so delicious! It’s like sour cream and onion potato chips!
Here’s what you need for a quick sour cream dip:
Just mix everything together and taste to check for seasonings.
Let the sauce hang out in the fridge for about an hour.
I highly recommend because it really allows all of the flavors in the sauce to marry. Keep refrigerated until needed.
Serve smashed potatoes warm with your favorite dips! These little guys are pretty irresistible, so you might need to double up your batches!
Other recipes to try:
Crispy Smashed Potatoes
Ingredients
- 2 pounds small Yukon gold or red potatoes
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter melted
- sea salt
- optional toppings such as scallions or parsley
Get Recipe IngredientsInstructions
- Place the potatoes in a large pot and fill with enough water to completely submerge. Turn the burner onto high heat and bring to a boil. Cook for around 20 minutes, until the potatoes are fork tender. Turn the oven to 425 degrees. Once the potatoes are finished boiling, Strain them in a large colander. Allow them to cool for a few minutes. This will make them much easier to handle and it will dry them out, which will result in crispier potatoes.Line 1 or 2 baking sheets with parchment. Dump the dried, cooled potatoes onto the trays. Add the olive oil and toss to coat the potatoes. Use a paring knife to score the potatoes with a small "x." Place the back of a fork over the "x" and smash down. If any bits of potato break off, put it back in place and gently smash it into the rest of the potato. Brush the tops of the potatoes with melted butter and sprinkle with sea salt. Bake for 30 minutes. Allow to rest for a few minutes before handling.
Sour Cream Dip
Ingredients
- 1 cup sour cream
- 1/2 tsp kosher salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Get Recipe IngredientsInstructions
- Stir all of the ingredients together. For best flavor, allow to hang out in the fridge for an hour so all of the ingredients have time to marry.