Crispy Smashed Potatoes

These Crispy Smashed Potatoes are a great side dish for chicken, steak, pork, and more! They taste like a fried hash brown, but way healthier and way more delicious!
Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides

So here’s a short little story for you: My husband grew up on a farm. My husband thinks diets should consist of only steak, potatoes, eggs, and cheese. My husband has cholesterol issues. The End. 
That just about sums him up in a nutshell, huh? Lol! Actually, he’s been a champ the past few months working out 5 days a week and eating well, so I really can’t poke fun at his cholesterol levels anymore. He’s the one giving me crap now for not working out, so maybe I should follow his lead… Right after I devour these Crispy Smashed Potatoes
So the point of that fun little story was to tell you that there is a lot of potato eating in our house. A LOT. My husband would prefer that to be the only vegetable served to him, and my children would live on mashed potatoes if I let them! Luckily they have me to expose them to all sorts of interesting side dishes beyond the simple potato, (asparagus, mushrooms, zucchini… who knew??) but on those nights when potatoes deserve a spot on the menu, this is one of my FAVORITE ways to prepare them!
Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides
The best way I can describe these smashed potatoes is this: They taste like the most amazing crispy, salty, fried hash brown you’ve ever eaten, but ten times BETTER! It’s like the grown up version of tater tots. Are you hooked yet?
Here’s the low-down on creating these magical little taters: 
First you boil the potatoes until tender to make them smashable. Is that a word? It is now! Smashable. I like to use the back of a solid metal spatula to do the smashing for me, but you can also use the heel of your hand if you’re short on utensils. Give the potatoes a gentle smash until the skins burst open and create a nice, flat surface. You don’t want to pulverize the potatoes, just smoosh them enough to flatten them out. There’s another new word for you: smoosh. 

Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides
Generously drizzle olive oil and both sides of the potatoes and season with coarse salt. Don’t skimp on the salt!

Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides
Now comes the best part: roasting the potatoes. Throw them in the oven for 15-20 minutes on each side until they are golden brown and perfectly crispy. Just look at those skins! I’m drooling already.

Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides
Now take a bite… Welcome to Potato Heaven! You will never want to make potatoes any other way again! I sometimes like to add fresh chopped rosemary or shredded Parmesan to my potatoes to make them extra tasty. 

Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides
Smashed potatoes are a great side dish for steak, chicken, pork, breakfast… just about anything! Try these tasty taters for dinner tonight!

Crispy Smashed Potatoes taste just like a fried hash brown, but way healthier and way more delicious! A great side dish idea! LoveGrowsWild.com #recipe #potato #sides

Crispy Smashed Potatoes
1 1/2 pounds small potatoes (yellow potatoes work best)
olive oil
coarse salt
Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water. Reduce heat and simmer until tender, about 18-20 minutes. Drain potatoes and transfer to a baking sheet. Let cool 5 minutes, then gently smash each potato with the back of a solid spatula or the heel of your hand. Drizzle generously with olive oil and season with coarse salt, then gently flip the potatoes over and repeat on other side. Roast in the oven for 15 minutes, then flip potatoes and roast for another 15-20 minutes until golden brown and crisp. 
Serves 4
Try these other great side dish ideas:
Potato and Mushroom Gratin
Chipotle Lime Roasted Corn
Asparagus with Lemon Dill Sauce

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Comments

  1. Yes, please! I don’t even like potatoes and these look amazing to me. My husband would die if I served these at dinner.

  2. This is such a great idea! Simple and stunning.

  3. Liz, these potatoes look absolutely delicious!!

  4. Need to try this !! Thanks for sharing ! Delicious!

  5. this might actually be fun to try, with the smashing and all. looks yummy!

  6. So delicious. I’m stuffing my face right now. I also broiled them for 7 mins for extra crispness.

  7. Oh my….. these look really, really good! I have some yukon golds in my cupboard right now just waiting to be smooshed! Thank you so much!

  8. I can practically taste the Parmesan cheese and rosemary in these. What a great recipe!

  9. These look so good! I cook potatoes every way I can think of…love them! Thanks for sharing this!

  10. I’m making these potatoes tonight using some fingerlings I picked up at the farmers market this weekend. I am so excited to try this out! They look and sound amazing!

  11. I make these potatoes, too – they’re one of my favourite side dishes! I only ever cook one side – never tried cooking both. Will have to give that a go next time :) I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-13

  12. Ummm YUM!! Thanks so much for this recipe! I’m like your kids – I could eat mashed potatoes all day long! Can’t wait to try these. Totally pinning. :)

  13. These sound AMAZING! Pinned!

  14. Yum! I like how simple they are but they look amazing!

  15. Anonymous says:

    Omg! Yummy…I made these last night. They were so creamy soft in the middle and crunchy on the outside. Definately making these again and again.

  16. Holy cow! YUM!!! I love everything about these!!!

  17. Okay – so I tried these last night (told you I would) and holy smokes were they good! Our new favorite potato recipe! Thanks again!

  18. Okay, these look unreal!! So yummy, Liz!

  19. Oh wow they look delicious! I’m going to give these a try, thanks for sharing the recipe :) Smoosherific! hehe.

  20. These look so good! Something tells me I will be smashing some potatoes in my future ;)

  21. I was drooling over these – think I will try them this week!! thx

  22. Recipe looks wonderful. Thanks for contributing to the Link Party Palooza.

  23. This recipe looks delicious. It’s always nice to find a new potato recipe.
    Thanks for sharing,
    Suzanne
    Pieced Pastimes
    PS-Would love to have you link this up to Saturday Sparks. Links are open till Friday.

  24. These sound delicious! I love that they taste fried even though they aren’t!

  25. I wonder, could you microwave the potatoes instead of boiling first? What do you think?

    They sound great and I can’t wait to try them!

  26. Ok, this is the single best idea that I’ve seen all month. I know my kids will love the idea and the flavor.
    Very creative!

  27. Anonymous says:

    My husband makes these for me along with sau’te brussel sprouts and I am in heaven. When we mention these to other people they can’t understand how much better they are Smashed. OK I didn’t either until we tried them. Thanks for proving I’m not crazy. Trish Butler

  28. Hi Liz, I just made these tonight – DELICIOUS!!! I do have to work on my shmooshing technique, though. Maybe I over-boiled the potatoes but when i tried to press them flat, they fell apart. Even still, they tasted fantastic! Reminds me of home fries. Yum.

  29. YUMMMMM, I am drooling too! I WILL make these tomorrow night!!! Thanks!

  30. I am putting these on my menu next week. I have been wanting to make these for such a long time, but I keep forgetting, excuse me while I make a not to myself. :)

  31. These look delicious! Just my kind of cooking–yummy and easy! Linda

  32. I came across this post over at Stone Gable. These potatoes look really yummy. I’m going to try them…as soon as I get some new potatoes in my pantry! ;)

  33. Hi. Found this via Pinterest & tried them last night. I made them with rosemary and a heavy dose of salt. OMG, I must have eaten a pound of potatoes! They were delicious! Like Amy above, though, I had trouble with the smooshing–my potatoes fell apart too. I think some of my potatoes were a little big for this technique, but it also might have been overboiling. But that didn’t affect the taste at all. Thank you!

  34. These were great – I used gold potatoes, butter in place of the olive oil, & fresh rosemary. They had just enough crisp for my non-potato-eating four year old to liken them to oven fries before scarfing them down! :)

  35. I have a weakness for potatoes! I’m going to try these out!

  36. My potatoes completely fell apart when I smushed them. I am using Yukon Gold- did I boil them too long?

    • Liz Fourez says:

      Hi Lauren! I’m so sorry they fell apart! It took me a time or two to get the potatoes perfectly boiled the first time I tried to make them, and yes, boiling them too long will make them fall apart. You want them just barely tender enough to smash, so maybe reduce the boil time just a few minutes next time. I’m sure you will be a potato-smashing expert in no time! :)

  37. Hi I make these by washing small potatoes, pricking them with a fork, putting them on a paper towel in a circle in the microwave and pressing potatoes on the front panel. Once cooked I let them cool a bit sometimes I don’t take the time, I smach them and I put a little bit of olive oil in a frying pan and cook them till the out shell is crispy, sprinkle with garlic power, salt and pepper or whatever spices you enjoy! This was one of the only way I could get my son to eat potatoes he is now 25 years old and still loves them.

    • Liz Fourez says:

      That’s too funny, Lorraine! Your son picked a great way to enjoy them… they’re so tasty! Thanks for sharing.

  38. Dear Liz,
    I made these potatoes for the first time tonight. They were to die for delicious. My Dad and partner gobbled them up. To me, they were just about the best potatoes I’ve ever tasted. Thanks a million for sharing this recipe. Warmest wishes, :-) Jane

    • Liz Fourez says:

      Jane, I am so glad you loved them! It makes my heart sing to know that someone is enjoying my recipes, so thank you so much for sharing! You are most certainly welcome. :)

  39. I made these tonight with mini yellow potatoes….. sooooooo yummy!!!

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