Crispy Smashed Potatoes

5 from 1 vote

Recipe from Two Peas and Their Pod

These Smashed Potatoes with creamy centers, crispy outsides, and a sprinkling of salty Parmesan cheese are SO delicious! Serve as an appetizer with a dipping sauce or enjoy along side any meal. Everyone loves these crispy little potatoes!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings:

Calories: 243kcal

Ingredients

1 1/2 lbs small yellow or red potatoes, scrubbed well
2 tablespoons olive oil, divided
2 tablespoons melted butter
Kosher salt and black pepper, for seasoning potatoes
Optional toppings: freshly grated Parmesan cheese and chives

Instructions

Add potatoes to a large pot and cover with water. Season generously with salt (about 1 tablespoon) and bring to a boil over high heat. Reduce to medium heat and cook uncovered for 15 to 20 minutes or until potatoes are fork tender. Larger potatoes might take a little longer. Drain the potatoes and let cool for 5 minutes.
Preheat oven to 425 degrees F. Brush a large baking sheet evenly with 1 tablespoon of olive oil.
Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
Drizzle or brush the potatoes evenly with olive oil and melted butter. Season generously with salt and pepper.
Bake for 40 to 45 minutes, or until the potatoes are crispy. You don’t need to flip the potatoes. Serve warm with Parmesan cheese and chives, if desired.

Nutrition