If you want a delicious and easy minimal ingredient appetizer or side dish then you nee to whip up these Smashed Potatoes. So tasty and appetizing.
Potatoes are one of our go to side dish recipes. It always has been and always will be. We love starch and carbs, yes you heard that right and I’m not ashamed.
I believe that everything in moderation is good for you, but with these Smashed Potatoes it’s kinda of hard to keep that rule at thumb.
This recipe is so easy that it is one of the recipes that we make most often as a side dish or as an appetizer for game day or just whenever the craving comes.
With the addition of some bacon and green onion or chives, it really just hit’s that spot just right where they really don’t last that long.
Some of our favorite potato dishes that we have on the site include Crockpot Cheesy Potatoes, Cheesy Breakfast Potatoes and Mashed Potato Casserole!
Potatoes are just appetizing and super delicious in my opinion, we always get hoards of them from my parents because they grow various types in their garden.
We never can turn them down, so it’s a lot of different potato dishes for us, which I don’t mind and honestly we never get sick of them one bit.
WHY THIS RECIPE WORKS:
- With minimal and pantry staple ingredients this comes together quickly.
- You can doctor up the toppings on these potatoes to fit your needs.
- You can double or halve this recipe depending on the amount of people you are serving.
For this recipe we use baby potatoes, you can use any kind you want, red (our preferred), yellow etc. But they have to be baby potatoes and smaller or they won’t work.
But make sure that they aren’t too tiny either otherwise you will end up with a little potato that doesn’t really smash up nicely or does any good.
HOW TO MAKE SMASHED POTATOES STEP BY STEP:
- Clean and boil the potatoes in a large pot for 15 to 20 minutes until fork tender. Drain and allow the potatoes to steam dry in the colander for 5 minutes. Transfer the potatoes to a large baking sheet and use a potato masher, fork, or the back of a spatula to gently press the potatoes down so they split but remain in one piece.
- Brush the potatoes with olive oil.
- Then season with salt and pepper. Bake for 40 minutes at 450 degrees F.
- Remove from the oven and sprinkle with the remaining seasonings and top with a small pat of butter and roast for an additional 3 to 5 minutes until the butter has melted. If adding bacon crumbles, cheese, or chives, you would also add them during this step.
See how easy this recipe is? I mean come on! It does require a little bit of bake time but for the outcome of this Smashed Potato Recipe it is absolutely worth it.
HOW TO STORE:
If and I say that with a capital IF you have any leftover of these potatoes then the best way to store them is in the refrigerator.
You can place them in an airtight container and they should keep for 3-4 days, to re heat just place back on baking sheet and crisp up in the oven at 350 for about 10 minutes.
We haven’t really ever had to store these because they are eaten in seconds our kids LOVE Smashed Potatoes, they request them so much.
They are just like loaded baby potatoes, and we love Loaded Potatoes! But they are bite sized which makes them even better and easier to handle for smaller hands.
TIPS AND TRICKS:
- Do not replace the olive oil for butter since butter can burn and smoke at such a high temperature. But use butter at the end for the best flavor.
- The combination of steam drying, oil, and high heat are what make these nice and crispy.
- I prefer baby red potatoes but any baby potato variety will do.
- You can mix the spices into the butter and let it sit while the potatoes roast to let the flavor build.
- The toppings are optional but they are absolutely highly recommended.
- You can halve or double this recipe depending on how many people you are serving.
- You can substitute the paprika, garlic powder, white pepper and red flakes with some seasoning salt if you like.
I will tell you one more time that this Smashed Potato Recipe is super simple and it’s absolutely hard to resist. Once you make them they will be come one of your go-to recipes.
We do like to make this at holiday’s as well as an optional side dish, some people aren’t fans of mashed potatoes so we like to give options when we can.
If you want a recipe that everyone will fall for then you absolutely need to whip up a batch of these Smashed Potatoes, I can guarantee that you won’t be disappointed.
If you like this recipe you might also like:
If you’ve tried these SMASHED POTATOES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Smashed Potatoes
Ingredients
- 24 oz baby potatoes we like red
- 2 Tbs olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes optional
- 1/4 cup salted butter
- 4 strips bacon cooked and crumbled optional
- 1 Tbs chives chopped, optional
- ¼ cup shredded cheddar cheese optional
Instructions
- Clean and boil the potatoes in a large pot for 15 to 20 minutes until fork tender. Drain and allow the potatoes to steam dry in the colander for 5 minutes.
- Preheat the oven to 450 degrees F.
- Transfer the potatoes to a large baking sheet and use a potato masher, fork, or the back of a spatula to gently press the potatoes down so they split but remain in one piece.
- Brush the potatoes with olive oil and season with salt and pepper
- Bake for 40 minutes.
- 6Remove from the oven then mix together the garlic powder, paprika, white pepper, and red pepper flakes and sprinkle over potatoes then top with a small pat of butter and roast for an additional 3 to 5 minutes until the butter has melted. If adding bacon crumbles, cheese, or chives, you would also add them during this step.
- Remove from oven and serve.
Notes
- Do not replace the olive oil for butter since butter can burn and smoke at such a high temperature. But use butter at the end for the best flavor.
- The combination of steam drying, oil, and high heat are what make these nice and crispy.
- I prefer baby red potatoes but any baby potato variety will do.
- You can mix the spices into the butter and let it sit while the potatoes roast to let the flavor build.
- The toppings are optional but they are absolutely highly recommended.
- You can halve or double this recipe depending on how many people you are serving.
- You can substitute the paprika, garlic powder, white pepper and red flakes with some seasoning salt if you like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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