Herby, crispy smashed potatoes are par boiled potates, that are smashed on a baking sheet, then brushed with butter and baked until crispy.
Try these potatoes once, and before you know it you'll be replacing french fries on your dinner menus.
Smashing potatoes may seem time consuming, but only a few minutes of active cooking time is needed to make and smash these perfectly crispy, delicious potatoes.
Smashed potatoes, smushed potates, squashed potatoes, whatever you call these crispy baked potatoes, they're a wonderful potato side dish, especially when entertaining.
All you have to do is boil your spuds, squish your spuds, drizzle them in butter and bake. That's all there is to it.
Well, not quite all. If it was that easy there would be no need for my tutorial on how to make the best crispiest smashed potatoes around.
We Irish love our spuds and these baked, smashed potatoes get a true Irish seal of spud cooking approval from my family.
Here's my spud cooking tutorial, with step-by-step photographic instructions.
Table of Contents
- 1: Sound The Alarm
- 2: Prep The Spuds
- 3: Prep The Pot (Boil)
- 4: Time to Smash (Crush And Coat)
- 5: Make a Butter Glaze
- 6: Brush The Spuds With Butter And Herbs
- 7: Bake Until Crispy
- 8: Sprinkle Parmesan Cheese
- 9: Delicious Crispy Smashed Potatoes!
- Recipe Card for Smashed Potatoes
1: Sound The Alarm
Tasty crispy potatoes! That's what this recipe is all about.
Once you make these baked smashed spuds, you'll be inundated with requests to cook them again and again.
Ingredients for Smashed Potatoes
Here are the ingredients that you'll need.
- baby potatoes
- garlic cloves (peeled and kept whole)
- salted butter
- chopped fresh rosemary
- chopped fresh parsley
- grated parmesan cheese
You can substitute cheddar cheese for the Parmesan and use it to garnish the potatoes at the end.
Remember to melt the cheddar for a few minutes under the broiler before serving.
2: Prep The Spuds
This cooking technique can be used on any sized potato, but I recommend choosing fairly small potatoes. I like to use potatoes that are about the size of a golf ball, so I recommend using baby potatoes.
Any size potato will work, but my rule is to stick with a spud that is smaller than a tennis ball.
Yukon golds work great for this recipe. Russets do too, but they tend to be a little big. I ususally choose baby potatoes - those small prewashed potatoes that are easy to find in the grocery store.
Red potatoes turn out beautifully when cooked according to this potato recipe.
3: Prep The Pot (Boil)
I like to boil the potatoes with some peeled garlic cloves to infuse flavor into the potato skins.
Place the potatoes in a large pot of lightly salted water with the garlic cloves.
Bring it to the boil over high heat, then reduce the heat to low, and simmer the potatoes until they are just beginning to get tender.
Be careful not to over boil the potatoes, since they will finish cooking in the oven.
4: Time to Smash (Crush And Coat)
Now it's time to reveal the inside of the potatoes, and have a little fun.
Drain the parboiled potatoes. Don't throw the garlic cloves away. We're going to use them for our butter sauce.
Line the potatoes up on a sheet pan covered with parchment paper - this helps to prevent your spuds from sticking and makes clean up a whizz.
Use the back of a spoon to smush the spuds. Don't press too hard, since you don't want them to fall apart completely.
One thing I love about this recipe is that you can boil the potatoes in their skins the night before, store them in the fridge, and then when you're ready for dinner line them up to smash and dress them.
To tell you the truth I always cook extra potatoes whenever I put a pot of spuds on to boil. It's an Irish thing to always have cooked spuds ready to go.
This way, I'm always ready to toss together some fried potatoes or smashed potatoes in double quick time.
5: Make a Butter Glaze
Next it's time to add some butter and herbs to take these little spuds to the next level altogether.
First of all, you need to mash the reserved garlic cloves that were boiled up with the potatoes.
Next melt the butter in a saucepan. Add the chopped rosemary and parsley.
If you like your herbs to be finely chopped, then be all means chop away to your hearts content. I like to leave a little extra bite in my rosemary.
Toss in the mashed garlic and season with salt and freshly ground black pepper.
Some cooks just use olive oil sprinkled with dried spices like paprika and garlic powder, to liven up their smashed potatoes. But I like to cook them the good old Irish way, with a melted butter and fresh herb glaze. Simply scrumptious!
6: Brush The Spuds With Butter And Herbs
Now, you're ready to glaze your spuds with buttery goodness.
Take a kitchen brush, dip it into the butter and spread the butter and herbs all over the smashed potatoes.
Use a spoon to help spread the herbs and melted butter all over the top of the smushed potoates.
7: Bake Until Crispy
It's time to crisp up your smashed potatoes by roasting them. Pop the baking sheet into the pre-heated oven and bake for 15 to 20 minutes until crispy.
The oven is preheated to 425 degrees so it is good and hot to help crisp up the spuds.
This is the step that creates that soft tender insides, like french fries, but with a more crispy, rustic and interesting texture on the outside.
8: Sprinkle Parmesan Cheese
Just before serving I like to sprinkle the top of my smashed potatoes with grated parmesan cheese.
9: Delicious Crispy Smashed Potatoes!
These smashed potatoes truly are as easy as this tutorial demonstrates. Deliciously fluffy on the inside, the underside and top surface are ultra crispy.
Don't smash them flat. Nothing neat about smashed potatoes. You want those cracks and ridges on the surface to create that crispy crunch that's the hallmark of the best smashed potatoes ever.
Recipe Card for Smashed Potatoes
Here's the printable recipe.
Crispy Smashed Potatoes
- 2 pounds baby potatoes Yukon Golds work well
- 4 whole garlic cloves peeled and kept whole
- 2 ounces salted butter
- 1 tablespoon rosemary fresh and chopped
- 1 tablespoon parsley fresh and chopped
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper.
- 3 tablespoons grated parmesan cheese
- Preheat the oven to 425° degrees Fahrenheit or 220° Celsius. Place the potatoes in a saucepan of lightly salted boiling water and add the garlic cloves. Cook the potatoes for 15 to 20 minutes until fork tender.
- Drain the potatoes and garlic. Place the potatoes separately in rows on a parchment lined baking tray. Remove the garlic cloves and set aside in a separate bowl.
- Use a potato masher or a large metal spoon to gently crush each potato. Do not over crush them or they will become too mushy.
- Use a fork to mash the garlic bulbs.
- Melt the butter in a small skillet and add the mashed garlic and herbs. Season with salt and black pepper.
- Brush the garlic and herb mixture over the crushed potatoes. Bake the potatoes in the oven for 20 minutes until golden brown and turning crispy.
- Sprinkle with grated parmesan cheese before serving.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
If you're a potato fan, like me, then I think you're going to love these smashed potatoes.
Here are some other side dishes you might enjoy...
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade