Crispy Smashed Potatoes have the best of both worlds – a soft inside with a crispy exterior. My kids love these as a snack, dipping them in ketchup or Ranch just like a giant French fry.
Feel free to add your own spin with different spices!
The holiday of Lag Baomer is coming up this weekend.
I loved to sit near the bonfire with my friends as a child, roasting potatoes and marshmallows. But now, as an adult, I can only think of how dangerous fires can be, but I still miss the roasted potatoes.
This simple recipe is my favorite way to make potatoes, and I thought it could be a fun way to kind of celebrate the holiday at home.
How to Make the Best Smashed Potatoes
Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness.
Choose small potatoes rather than large ones. Choose potatoes around the size of a golf ball or two.
Be generous (and creative) with spices and herbs: Chili flakes, rosemary, sage, fresh garlic…the possibilities are endless.
Craving More Potatoes?
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- 1-2 pounds (1/2-1 Kg) small-to-medium red or yellow potatoes
- 1/4 cup (60 ml) olive oil plus a little more for greasing
- 1 tablespoon salt plus a little more to taste
- 1/8 teaspoon ground pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh herbs like chives, green onion, and thyme optional
Prepare the potatoes:
- Scrub and rinse potatoes under running water. Remove any black spots.
- Place potatoes in a large pot of water with 1 tablespoon of salt, and cover. Bring to the boil; cook for 15-20 minutes or until fork-tender. Drain.
- Let them cool until they can be handled safely.
- Preheat the oven to 400°F/ 200°C.
- Cover a baking sheet with parchment paper and lightly grease it.
- Evenly distribute the potatoes over the prepared baking sheet. Use the palm of your hand (or a fork) to lightly flatten the potatoes to a height of about ½ inch (1 cm).
- Drizzle olive oil on top and sprinkle with salt, pepper, and garlic powder.
- Bake until they are golden and crispy (about 15-20 minutes).
- Remove from the oven. Sprinkle them with chopped fresh herbs (optional), and serve hot and serve immediately.