Crispy Smashed Red Potatoes

Do you love potatoes as much as I do? Especially when they are crispy and salty on the outside and soft and buttery on the inside!

These Crispy Smashed Red Potatoes are especially easy and hands off, making them a great side to any dish that requires a lot of attention in the kitchen. Once these whole potatoes are boiled, you simply smash them on a baking tray and toss them in the oven to crisp up. And they’re SO tasty!

Crispy Smashed Red Potatoes
(Original recipe: Cookie and Kate)

1 lbs small-to-medium red potatoes, rinsed and any sprouts removed
1 tsp sea salt
1 TBSP olive oil
2 TBSP butter, melted
¼ tsp garlic powder
¼ tsp onion powder
Black pepper to taste
OPTIONAL: 2 TBSP chopped fresh chives

Boil prepped potatoes on the stove until the they are very easily pierced through by a fork, about 20-25 minutes.

While the potatoes cook, preheat the oven to 425F and drizzle 1 TBSP olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

When the potatoes are done on the stove, drain them in a large colander and let them cool until they can be handled safely. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch.

Drizzle the melted butter over the smashed potatoes. Sprinkle the garlic powder, onion powder, salt, and pepper over the potatoes. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes.

Sprinkle them with chopped fresh chives and serve immediately.

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