Smashed Potatoes Recipe

Baby potatoes: Small and tender potatoes that are perfect for boiling and smashing, providing a creamy texture.

Olive oil: Used to drizzle over the potatoes, adding a rich flavor and helping them crisp up in the oven.

Garlic powder: A convenient way to add a savory garlic flavor without the hassle of peeling and chopping fresh garlic.

Dried rosemary: An aromatic herb that brings a pine-like fragrance and earthy taste to the dish.

Salt: Enhances the natural flavors of the potatoes and other ingredients.

Pepper: Adds a hint of spice and depth to the overall flavor profile.

To achieve perfectly crispy smashed potatoes, ensure that the potatoes are thoroughly dried after boiling. Excess moisture can prevent them from crisping up properly. Use a clean kitchen towel or paper towels to pat them dry before placing them on the baking sheet. Additionally, when smashing the potatoes, aim for an even thickness to ensure uniform cooking and crispiness.

• baby potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a similar texture when roasted and smashed.

• baby potatoes - Substitute with cauliflower florets: Cauliflower provides a lower-carb option with a mild flavor that pairs well with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• olive oil - Substitute with melted butter: Melted butter adds a rich flavor and helps achieve a crispy texture.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile to garlic.

• dried rosemary - Substitute with dried thyme: Dried thyme has a similar earthy flavor and works well with roasted vegetables.

• dried rosemary - Substitute with dried oregano: Dried oregano provides a slightly different herbal note that pairs nicely with the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt for a different taste profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, enhancing the overall flavor of the dish.

• Allow the smashed potatoes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potatoes to an airtight container. If stacking them, place a sheet of parchment paper between layers to maintain their crispiness.

• Store in the refrigerator for up to 3-4 days. For optimal freshness, consume within this timeframe.

• To reheat, preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet and bake for about 10-15 minutes or until they regain their crispy texture.

• For freezing, arrange the cooled smashed potatoes in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date. Frozen smashed potatoes can be stored for up to 2 months.

• To reheat from frozen, preheat the oven to 425°F (220°C). Place the potatoes on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving as it can make the potatoes lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Place the smashed potatoes on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through and regain their delightful crispiness.

• For a quick fix, use a microwave. Arrange the potatoes on a microwave-safe plate, cover them with a damp paper towel to maintain moisture, and heat on medium power for 1-2 minutes. Check and repeat if necessary, but be cautious not to overcook and make them rubbery.

• If you have an air fryer, it's a fantastic option to bring back the crunch. Set the air fryer to 375°F (190°C), place the potatoes in a single layer, and heat for about 5-7 minutes. This method will keep them crispy on the outside and soft on the inside.

• On the stovetop, use a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan, then add the smashed potatoes. Cover the skillet with a lid and heat for about 5 minutes, flipping halfway through to ensure even reheating and a golden crust.

• For a unique twist, transform your leftovers into a potato hash. Chop the smashed potatoes into smaller pieces, and sauté them in a skillet with diced onions, bell peppers, and a sprinkle of garlic powder. Cook until everything is heated through and slightly crispy.

• Oven: Used to bake the potatoes until they are crispy, set to the required temperature of 425°F (220°C).

• Pot: Utilized to boil the baby potatoes until they become tender.

• Baking sheet: Provides a flat surface to place the boiled potatoes for smashing and baking.

• Fork: Employed to smash each potato gently, creating a rough surface for better crispiness.

• Colander: Used to drain the water from the boiled potatoes before placing them on the baking sheet.

• Measuring spoons: Ensures accurate measurement of olive oil, garlic powder, and dried rosemary for seasoning.

• Tongs or spatula: Handy for transferring the smashed potatoes to and from the baking sheet.

Pre-boil in advance: Boil the baby potatoes ahead of time and store them in the fridge. This way, you can skip straight to smashing and baking when you're ready to cook.

Use parchment paper: Line your baking sheet with parchment paper to make cleanup faster and prevent sticking.

Microwave option: If you're short on time, microwave the potatoes instead of boiling. Pierce them with a fork and microwave until tender.

Batch seasoning: Mix olive oil, garlic powder, rosemary, salt, and pepper in a bowl first, then brush over the potatoes for even distribution.