Crispy Smashed Potatoes
Crispy Smashed Potatoes are easy to make and burst with flavor, featuring a crispy exterior and a fluffy interior that will impress your guests at any occasion.
Ingrédients
For the potatoes
- 2 pounds baby potatoes Opt for a variety of baby potatoes for a colorful presentation.
- 4 tablespoons olive oil Generously drizzle olive oil for maximum crispiness.
- 1 teaspoon garlic powder Customize with herbs or spices for additional flavor.
- Salt To taste.
- Pepper To taste.
- Fresh herbs for garnish Optional, such as rosemary or thyme.
Instructions
Preparation
- Gather all your ingredients on a clean workspace. Wash the baby potatoes thoroughly to remove any dirt and impurities.
Cooking the Base
- In a large pot, add the cleaned baby potatoes and cover them with salted water. Bring to a boil and then reduce to a simmer. Cook until tender, which should take about 15-20 minutes.
Draining and Cooling
- Once the potatoes are cooked, carefully drain them using a colander. Allow the potatoes to cool for a few minutes to avoid burns while smashing.
Smashing the Potatoes
- Place each potato on a baking sheet lined with parchment paper. Gently smash each potato with a fork or potato masher until they are flattened but still intact.
Seasoning
- Generously drizzle olive oil over the smashed potatoes. Sprinkle the garlic powder, salt, and pepper evenly over the potatoes. Customize this step by adding herbs like rosemary or paprika for added flavor.
Baking
- Put the baking sheet in a preheated oven at 450°F (232°C). Bake for about 25-30 minutes, or until the potatoes are golden and crispy.
Serving
- After baking, remove the potatoes from the oven. Garnish with fresh herbs if desired. Serve them hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For a longer storage, consider freezing them.