Smashed Potatoes
These smashed potatoes are so simple, made with 5 ingredients not counting salt and pepper! The trick to making perfect Smashed Potatoes is to cook them twice – first, you boil the potatoes until the become soft, smash them, and then bake. The results are thin, crispy, golden perfection! If you want to make this side dish with sweet potatoes instead, see my Smashed Sweet Potatoes recipe.
What You’ll Need
Just a few ingredients for the tastiest potatoes. See recipe card below for measurements.
Prep Ahead: What’s great about this side dish recipe is that you can boil the potatoes a day ahead and then smash and bake right before you’re ready to eat. Flavor: Paprika, garlic powder, salt and pepper is my favorite seasoning for potatoes. Dietary Restrictions: Gluten-free, dairy-free and Whole30 approved.
Potatoes: I use red or gold baby potatoes Seasoning: I love the combination of sweet paprika, garlic powder, salt and pepper when I make roasted potatoes. Fat: Use extra virgin olive oil Garnish: chopped parsley
How To Make Smashed Potatoes
Here’s the steps to make these crispy smashed potatoes. See the printable recipe in the recipe card below.
What to Serve with Smashed Potatoes
These smashed potatoes are an excellent side dish that pairs well with so many proteins. Try them with Air Fryer Herbed Buttermilk Chicken, Fish Florentine, and Air Fryer Bacon-Wrapped Pork Tenderloin. Add a green veggie, like green beans or asparagus, and call it a day!
Variations:
Swap baby yukon gold potatoes for small red potatoes. Season smashed potatoes with fresh herbs such as thyme or rosemary. Add parmesan cheese, or lemon zest. Add some crushed red pepper or use smoked hot paprika if you want spicy potatoes. Make them loaded by topping with cheddar cheese, bacon, sour cream and chives.
More Potato Recipes You’ll Love:
Grilled Potatoes Roasted Baby Potatoes with Rosemary Air Fryer French Fries Broccoli and Cheese Twice Baked Potatoes Instant Pot Mashed Potatoes
