Crispy Smashed Potatoes
Crisp, crunchy, salty, and warm, these roasted Crispy Smashed Potatoes will be your new favorite way to make potatoes. Simple and fun to make, they are a great side to any dish, and a favorite, snackable add-on to dips, crudité platters, salads, and cheese boards.
VEGETARIAN ✓ GLUTEN-FREE ✓
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These are the crispiest, Crispy Smashed Potatoes! I make them extra crispy because I usually serve them as an indulgent surprise on a dip or crudité platter and love how they are firm and crunchy, and that they can hold themselves together to be dipped. They can also be partially prepared in advance, making them a great option for the busy entertainer, which also goes hand in hand with increasing their nutritional value (see below).
While I don’t usually eat potatoes often, as I follow a low carb, cyclical keto diet, I have been learning more about resistant starches and how you can reduce the carbs you digest in things like potatoes, yams, and rice, by altering how you prepare them. Essentially, if you cook these and allow them to cool completely before continuing their preparation, some of the starches (read carbs) transform into resistant starch, which cannot be digested and moves out of the body. Meaning, a hot, freshly boiled potato versus one that is then cooled and made into these crispy smashed potatoes will have different amounts of carbs.
In addition to the reduction in carbs, resistant starches are incredibly beneficial to your wellbeing and digestive health – they are essentially a superfood for your digestive system. Read more about it here: Resistant Starch 101
While I make these very basic here with just salt and pepper, they are delicious with additional toppings, spices, and drizzles. I love to splash a bit of vinegar on them when they are hot from the oven. Fresh herbs like chives, parmesan cheese, would be delicious – or make them into a plate with baked potato toppings!
How To Make Crispy Smashed Potatoes
I love a simple recipe, and these potatoes are just that: boil, cool, smash, drizzle, roast!
Start by boiling the potatoes until they are soft and can be pierced with a fork. It is okay if they split, as we will be smashing them anyway. Drain them and allow them to cool completely. At this point you can put them in the refrigerator and store them until you are ready to use.
Note: Skip the cooling process if you are not concerned about your carb intake, or are not prepping these in advance.
Preheat the oven to 425°F. Place the potatoes on a baking sheet, spacing them a few inches apart from each other. Using a firm object like a glass or mug, or a potato masher, press firmly down on the boiled potatoes until they smash into a flat-ish shape. When they are all smashed, drizzle the potatoes with olive oil and sprinkle with sea salt. Roast in the oven until they are starting to brown, about 25 to 30 minutes, then flip and roast for 5-10 minutes more to make them extra crispy on both sides. You will want to watch to make sure you get them to your preferred browning and crispiness. For a fluffier, less crispy potato, don’t flip them and skip the additional roasting.
Tips & Tricks
Here are a few things that might help:
- Use small potatoes to get extra crispy and snackable potatoes.
- Cool the potatoes before roasting, to decrease the carbs and increase the health benefits (read the recipe notes above).
- Roast these directly on the baking sheet to get them the crispiest – using parchment paper or a liner will retain moisture making the potatoes softer.
How To Store Crispy Smashed Potatoes
The potatoes can be stored in a sealed container in the refrigerator for up to 5 days. Reheat them in a 425°F oven or air fryer to maximize the crispiness.
Favorites To Serve Them With
If you make these Crispy Smashed Potatoes be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
RECIPE: Crispy Smashed Potatoes
|2 Lbs. Small Red Or Yellow New Potatoes|
|Olive Oil, For Drizzling|
|1 Tbsp. Sea Salt, Plus Extra For Sprinkling|
|Freshly Ground Black Pepper, For Sprinkling|