Crispy Smashed Potatoes
Crispy smashed potatoes baked with garlic herb butter—golden, fluffy, and packed with flavor. The ultimate easy side dish for any meal.
Equipment
- Pot for boiling potatoes
- - Cutting board
- baking pan
- Parchment paper or silicon mat
- Knife for chopping
- Basting brush
- Cup or bowl with a flat bottom
Ingredients
- 1.25 lb creamer potatoes washed and scrubbed (you can also use small red or yukon gold potatoes)
- 4 tbsp melted butter half stick
- 1/4 cup olive oil
- 2 tsp salt plus additional salt for boiling potatoes
- 1/4 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp oregano
- 2 tbsp fresh chopped parsley to garnish* optional
Instructions
- Par boil the potatoes in salted water for about 15 minutes or until they are fork tender. Drain and set aside to cool.
- To a large bowl add the butter, olive oil, and all the seasonings (salt, pepper, garlic powder, onion powder, paprika, oregano). Set aside about 3 tbsp of the mixture to baste over the potatoes later.
- Add the cooked potatoes to the large bowl and toss in the potatoes until well coated.
- Preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper and lay out the potatoes spaced apart in a single layer.
- Use a cup or bowl with a flat bottom and press down into each potato to flatten until the potato is about 1/2 inch in height (flatten more if you want extra crispy potatoes)
- Baste the marinade that was set aside generously over the tops of each potato. Bake for 30-45 minutes or until crispy and golden.
- Garnish with chopped parsley and serve immediately.
Nutrition
Calories: 342kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 30mgSodium: 1410mgPotassium: 668mgFiber: 4gSugar: 1gVitamin A: 1022IUVitamin C: 31mgCalcium: 39mgIron: 2mg
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