Crispy Smashed Potatoes

A close up of a smashed potato with crispy skins and topped with salt and pepper and parsley.

5 from 1 vote

These Crispy Smashed Potatoes are one of my favorite potato side dishes, with a crispy, salty outside, and soft and fluffy inside. They're such a great side dish, with just a few ingredients, that you'll want at almost every meal!

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: crispy smashed potatoes, Potatoes

Servings:

Calories: 162kcal

Ingredients

1.5 lbs small Yukon Gold Potatoes
2 tsp salt (divided)
2 TBS extra virgin olive oil
2 TBS unsalted butter (melted)
1/4 tsp black pepper
fresh parsley (chopped)

Instructions

Place the cleaned potatoes in a large pot and fill it with water, add 1 teaspoon of salt to the pot of water.
Heat the pot over medium high heat, and bring it to a boil. Once boiling, cook the potatoes for 15 to 20 minutes, or until fork tender.
Drain the water out into a colander, then let the potatoes sit in the colander for 5 minutes to steam dry.
Preheat the oven to 425 F. Grease two baking pans with 1 TBS of the olive oil.
Place the potatoes onto the pans. Press them down until they're about 1/4inch thick with the bottom of a cup, or potato smasher.
Drizzle remaining olive oil, and melted butter over the top of the potatoes.
Sprinkle potatoes evenly with remaining salt and pepper.
Roast the potatoes for 25 to 30 minutes, or until golden brown and edges are crispy. Rotate the pans half way through baking.
Season to taste with more salt, and top with parsley if desired. Enjoy hot.

Nutrition