I don’t really eat potatoes much, but if I’m going to eat them at all, I want them crispy.
Even with fries…no mushy thick-cut fries for me. I like the thin ones that have more crisp to potato ratio…like a particular fast-food chain sells. 😉
And even then, you will find me snatching up the crispy bits in the box…you know the ones. They’re golden and you just know you’re going to get some crunch when you bite into them.
So yes, I like my potatoes crispy. And salty.
Who’s with me??
I actually got inspired for these crispy roasted smashed potatoes from my friend, Sonia who served up potatoes for dinner once. I watched her boil and drain the potatoes, put them on a baking sheet, oil, salt and pepper them, then pop them in the oven. I had never seen such a method for cooking potatoes before and was impressed with how they had this nice crispy exterior!
As crazy as it sounds, that method of cooking potatoes stayed a seed in my mind for years…YEARS! Even crazier is the fact that I only now developed the idea into this recipe!
With only one additional step, these crispy roasted smashed potatoes are oh so delish. That extra step of smashing the boiled potatoes with a fork creates all these uneven edges that get all crispy and golden.
They are also way easier than making fries, and way…WAY more exciting to eat than boring baked or roasted potatoes, and even mashed potatoes (in my opinion)!
To balance the crisp, there is still soft potato inside…not too much, not too little, just right.
And then there’s the saltiness that just totally makes these da bomb.
Try these making these tasty gems the next time you want to make a potato side dish. Yup. Crispy potatoes are the way to go. Crunchy, crispy, perfectly salty, delicious.
Oh, and by the way, on the slim chance you happen to have any leftovers, they are also yummy cold from the fridge!
Crispy Roasted Smashed Potatoes
- 1 lb. baby red potatoes See note below about potatoes
- 3-4 tbs light olive oil
- Salt and pepper
- Preheat oven 425 deg F (225C).
- Rinse and clean any dirt or debris off potatoes.
- Cut potatoes into quarters.
- Place in a medium sized pot with water over high heat.
- Bring potatoes to a boil. Reduce heat to medium and cook for about 6 minutes.
- Drain thoroughly and shake gently in the strainer to roughen up the edges of the potatoes a bit. Let sit a few minutes to dry out slightly.
- Place potatoes on a baking sheet, skin sides down. Flatten potatoes with a fork or potato masher.
- Drizzle oil over all the potatoes, and sprinkle with salt and pepper.
- Bake for 40-45 minutes until golden brown and crispy.
- Serve immediately.
- I find the baby red potato variety work the best for this recipe.
- You can use Yukon potatoes, but they should only be boiled for 4-5 minutes and will crisp up in the oven much faster. Start checking them after 20-25 minutes in the oven.
- The more you can smash the potato quarters down, the crispier they will be. But make sure you don't flatten them smooth. All the uneven bits are what get the crispiest!
- For flavor variations, season the potatoes with other flavors like garlic powder or dried chili flakes.
- Top with grated Parmesan during the last half of baking if you want crispy cheesy smashed potatoes!
- Top with fresh cut chives, sour cream, and chopped bacon for a fun take on a baked potato!
If you make this dish, share your photo on Facebook or Instagram and be sure to tag me @dayinthekitchen!
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