Smashed Potatoes Recipe

Baby potatoes: Small, tender potatoes that are perfect for boiling and smashing.

Olive oil: Adds a rich flavor and helps the potatoes become crispy in the oven.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

Garlic powder: Provides a savory, aromatic flavor without the need for fresh garlic.

Paprika: Adds a mild, smoky flavor and a beautiful color to the potatoes.

When smashing the baby potatoes, use a gentle but firm pressure to ensure they don't fall apart. This creates more surface area for the olive oil and seasonings to adhere to, resulting in a crispier texture. Additionally, make sure the potatoes are evenly spaced on the baking sheet to allow for proper air circulation, which helps them become golden brown and crispy.

• baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar texture and flavor, making them a great alternative for smashing.

• baby potatoes - Substitute with Yukon Gold potatoes: Yukon Golds have a creamy texture and buttery flavor, which works well for smashed potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with melted butter: Melted butter adds a rich flavor and helps achieve a crispy texture when roasting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture, enhancing the overall taste.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not preferred.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor, enhancing the overall taste of the dish.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity, giving the dish a different flavor twist.

• Allow the smashed potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy.
• For freezing, place the cooled smashed potatoes on a baking sheet lined with parchment paper. Freeze them in a single layer until solid, about 2-3 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat from frozen, place the smashed potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover smashed potatoes on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, then remove the foil and bake for an additional 5 minutes to restore their crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the smashed potatoes in the skillet and cook for 5-7 minutes, flipping occasionally until they are heated through and crispy on the outside.

• Microwave Method: Place the smashed potatoes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the smashed potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating and crispiness.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the smashed potatoes on the toaster oven tray. Heat for 10-12 minutes, checking halfway through to ensure they are heating evenly and becoming crispy again.

• Oven: Used to bake the smashed potatoes until they are crispy and golden brown.

• Pot: Used to boil the baby potatoes until they are tender.

• Potato masher: Used to gently smash the boiled potatoes on the baking sheet.

• Baking sheet: Used to place the smashed potatoes for baking in the oven.

• Colander: Used to drain the boiled potatoes after cooking.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, garlic powder, and paprika.

• Tongs: Used to handle the hot potatoes if needed.

• Brush: Optional, but can be used to evenly spread the olive oil over the smashed potatoes.

Pre-cook the potatoes: Boil the baby potatoes in advance and store them in the fridge. This way, you can skip the boiling step when you're ready to bake.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Microwave option: If you're short on time, microwave the potatoes for 5-7 minutes instead of boiling them.

Pre-mix the spices: Combine the salt, pepper, garlic powder, and paprika in a small bowl ahead of time to quickly season the smashed potatoes.

Use a fork: If you don't have a potato masher, use a fork to smash the potatoes quickly and easily.