Crispy Smashed Potatoes
Crispy smashed potatoes are boiled baby potatoes pressed flat, coated with garlic-paprika oil, and roasted until golden-brown. They deliver a crispy exterior and fluffy interior in one irresistible side dish.
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Crispy smashed potatoes are boiled baby potatoes pressed flat, coated with garlic-paprika oil, and roasted until golden-brown. They deliver a crispy exterior and fluffy interior in one irresistible side dish.
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In a large pot, bring water to a boil and season generously with salt.
Add the baby potatoes to the boiling water and cook until they are fork-tender, about 15-20 minutes.
While the potatoes are boiling, prepare the seasoning. In a small bowl, combine the olive oil, minced garlic, paprika, red pepper flakes, and black pepper.
Stir the seasoning mixture until well combined.
Drain the cooked potatoes and arrange them on a parchment paper-lined baking sheet.
Using the bottom of a flat glass, gently press down on each potato to smash it to about 1/2-inch thickness.
Brush the garlic and spice oil mixture generously over the top of each smashed potato.
Bake at 400°F (200°C) for 20-25 minutes, or until the edges are golden brown and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 375°F for 8–10 minutes to restore crispiness.
Yes. Boil and smash the potatoes up to 1 day ahead, refrigerate covered, then brush with oil and roast just before serving for maximum crispiness.
Roast at 425°F (220°C) for 20–25 minutes until the edges are golden brown and crispy, stirring halfway through.
Roast in a single layer on a rimmed baking sheet, arrange them cut-side down, and avoid crowding. Serve immediately after roasting.
Yes, but cut them into 2-inch pieces after boiling so they cook evenly and develop crispy edges when roasted.
Yes. Reduce or omit if you prefer less heat; the garlic and paprika will still provide robust flavor.
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