Lately I’ve been looking for something new and different to do with the big bag of potatoes I picked up at the grocery store. My old go-to was mashed potatoes, but I think I’ve found a new go-to with these crispy smashed red potatoes!
Potatoes are a staple across the whole world, including China, Germany, France, and the United States! Their versatility is appealing to everyone–what can’t you do with a potato? From mashed to baked to boiled to air-fried, the options are endless. I’ve always been partial to french fries, but smashed potatoes might be my new favorite! Red potatoes are also a good source of fiber, potassium, and Vitamin C. The perfect balance of crispy edges and slightly gooey insides make this potato dish a stand-out. I’m definitely serving this dish for my next dinner party because it’s really easy to adjust the serving size depending on how friends many rsvp! This recipe is also customizable: Do you have any guests who are cheese enthusiasts? Then serve with shredded cheddar, parmesan, or gruyere. On the other hand, if you have any dairy-allergies, no need to add cheese at all!
This easy recipe is the perfect side for a weeknight meal. I recommend using small red potatoes for this dish–no need to cut or peel. Anytime I can get away without chopping or peeling, I know it’s going to be a delicious (and time-saving) recipe! The next time I make this recipe I think I’m going to experiment with the herbs! Maybe I’ll add some rosemary and paprika to change it up. Dill would be another good choice!
I hope you won’t just take my word about these tasty potatoes! Try them out for yourself and watch your friends and family beg you to make them week after week! Savory, lemony, and crunchy–I don’t know anyone who could resist. I like how the red skin from the potatoes gives the dish a more colorful, appealing appearance. Smashed potatoes will definitely attract attention at a potluck, picnic, or family gathering. Personally, I think these crispy smashed potatoes along with this corn salad would be the perfect side dishes to bring to a party. If you’re looking for a more hearty meal, then try the potatoes with baked chicken.
Let’s Talk Potato Techniques
Red potatoes are recommended for this recipe but you can also use Yukon gold potatoes. Just keep in mind the appearance and texture of the finished product may be slightly different. However, you should avoid Russet potatoes because they will be harder to smash without crumbling. When boiling the potatoes, keep an eye on the clock. If they are boiled for too long, then it will be tricky to smash them and they might fall apart. After boiling the potatoes, make sure to dry them off. You want to get rid of as much moisture as you can before smashing. Remember you don’t even need a potato masher to make this dish! A regular fork will work just fine.
I recommend spacing out the potatoes on the pan so they cook evenly and crisp up nicely in the oven. To help with clean-up, line the large baking sheet with parchment paper before smashing and baking the potatoes. I’m a fan of my reusable silicone baking mat instead of the flimsier parchment or aluminum foil.
Ingredients
- 1 pound small red potatoes scrubbed and cleaned
- 2 tablespoons kosher salt divided
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
- 1/4 cup sour cream
- 1 garlic clove minced
- 1 tablespoon fresh lemon juice
- Chopped fresh chives for garnish (optional)
How to Make Crispy Smashed Red Potatoes
Step 1: Preheat your oven to a hot 450°F. Lightly coat a large, rimmed baking sheet with non-stick cooking spray.
Step 2: Place your red potatoes in a medium pot and cover them cold water. Stir in 1 tablespoon of kosher salt to season and bring the pot to a simmer. Cook the potatoes until they’re just fork-tender (15-20 minutes).
Step 3: Drain the potatoes and let them cool for 5 minutes. Place the potatoes on the sheet and gently smash each potato with a potato masher or the bottom of a sturdy glass. Drizzle with olive oil and sprinkle with salt and pepper.
Step 4: Bake until the edges of the potatoes are crispy and golden brown (about 25-30 minutes).
Step 5: While the potatoes are cooking, mix together the sour cream, minced garlic, and fresh lemon juice in a small bowl. Season with salt and pepper to taste for a perfect dip.
Step 6: Once the potatoes are done, let them cool for just a moment before transferring to a serving plate. Serve it with a side of creamy dip. Sprinkle with chopped chives.
FAQs & Tips
Yes! Feel free to cook this dish in advance. They will keep in the fridge for about 3-5 days. You can reheat them in the oven at 400 degrees Fahrenheit for approximately 10 minutes. If you are making ahead, it’s best to make the dip when you plan on serving the potatoes.
I think garlic aioli is a great option for smashed potatoes! You can also try a pesto dip or cilantro lime dressing.
It’s best to make sure all the potatoes are approximately the same size so they will cook evenly.
Yes, you can. Vegetable oil, canola oil, and avocado oil are suitable substitutes for this recipe.
You can use a fork, potato masher, or the bottom of a glass cup. The thinner the potatoes, the crispier they will be!
Serving Suggestions
These crispy smashed red potatoes are best served hot! Consider serving them as a side with salmon and asparagus. Another great salmon dish is this lemon butter salmon. The lemon marinade for the salmon matches nicely with the drizzle of lemon juice of the smashed potatoes. Not a fan of seafood? If you have an air fryer, try serving the smashed potatoes alongside this chicken dish. For vegetarians, the smashed potatoes would be a great combination with a tomato and chickpea flatbread or a vegetarian baked ziti. They would also pair well with a pasta dish, or even as a mid-afternoon snack!
Smashed potatoes are versatile and delicious! If you don’t finish this dish the same night, feel free to store them in an airtight container and reheat them the next day, either using the oven or microwave (oven is the preferred method). Enjoy your crispy smashed red potatoes!
Crispy Smashed Red Potatoes
Ingredients
- 1 pound small red potatoes scrubbed and cleaned
- 2 tablespoons kosher salt divided
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
- 1/4 cup sour cream
- 1 garlic clove minced
- 1 tablespoon fresh lemon juice
- Chopped fresh chives for garnish optional
Instructions
- Preheat your oven to a hot 450°F. Lightly coat a large, rimmed baking sheet with non-stick cooking spray.
- Place your red potatoes in a medium pot and cover them cold water. Stir in 1 tablespoon of kosher salt to season and bring the pot to a simmer. Cook the potatoes until they’re just fork-tender (15-20 minutes).
- Drain the potatoes and let them cool for 5 minutes. Place the potatoes on the sheet and gently smash each potato with a potato masher or the bottom of a sturdy glass. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake until the edges of the potatoes are crispy and golden brown (about 25-30 minutes).
- While the potatoes are cooking, mix together the sour cream, minced garlic, and fresh lemon juice in a small bowl. Season with salt and pepper to taste for a perfect dip.
- Once the potatoes are done, let them cool for just a moment before transferring to a serving plate. Serve it with a side of creamy dip. Sprinkle with chopped chives.
