My mom recently made Smashed Potatoes and I truly think it’s the first time I’ve had potatoes in that form. I’ve had regular ol’ mashed potatoes, whole roasted potatoes, baked potatoes, potatoes au gratin, etc., but these Crispy, Delicious, Easy Smashed Potatoes knocked my socks off. They were so flavorful and I knew I had to make some to live here on the blog!
This recipe is a combination of a few I came across on good ol’ Pinterest — shout out to Cookie + Kate (who has millions of incredible recipes) and Dash of Savory for the inspo. Check them both out for all the yumminess.
switch things up this thanksgiving
I wanted to get these posted before Thanksgiving for any procrastinators out there who haven’t 100% decided on what you’re making yet. If you want to go the non-traditional route and whip up smashed potatoes instead of mashed potatoes, I highly recommend this recipe. The good news is these will be delicious all year round, so there’s no rush if your Thanksgiving menu is already set in stone.
what’s the difference between mashed potatoes and smashed potatoes?
Mashed potatoes are usually made with a handheld masher and then whipped with an electric mixer, which is what gives them a smooth and creamy texture. Often times, the skin is peeled off of the potatoes to make mashed potatoes as well, but not always.
Smashed potatoes are made chunkier by hand mashing and usually require less prep time — um… yes, please. And, they include the skin, which I happen to love (plus it contains some good nutrients!) You boil the potatoes first, smash and season them, and then bake in the oven.
what kind of potatoes should you use for smashed potatoes?
Ideally you will want to get small to medium potatoes. You can use whichever kind you like, but I decided to get tri-color potatoes for some variety. I think red and purple potatoes tend to have a little more flavor than white or yellow potatoes.
In addition, colored potatoes may have more antioxidants than white potatoes. Regardless, potatoes contain several beneficial nutrients, including potassium and vitamin C, and can absolutely be included in a healthy, balanced diet! Especially when they are slathered in heart-healthy olive oil, herbs and spices!
what ingredients do you need for these easy smashed potatoes?
Great news! You probably already have all of the ingredients you need to make these bad boys, besides the potatoes themselves and fresh herbs. You can definitely use dried herbs if you have them, but fresh is usually better.
I used fresh rosemary, but dried thyme because of course the grocery store was out of fresh thyme, and it was one of those days where I was NOT going to make multiple grocery trips. Ya feel me? Thankfully, they still turned out to be delicious.
- Small to medium potatoes
- Extra virgin olive oil or avocado oil
- Fresh or dried rosemary
- Fresh or dried thyme
- Garlic powder
- Onion powder
- Fresh cracked black pepper
- Fresh cracked sea salt
- Cayenne pepper, if you like a little spice!
how long do i boil potatoes?
I boiled roughly two pounds of small to medium tri-color potatoes for this recipe, and it took about 20 minutes. Of course time may vary slightly depending on the size of your potatoes. You want to boil until they are tender and you can easily poke through them with a fork.
This recipe takes some time, but most of it is cooking time, and all the steps are super simple. Every amateur chef can make these with minimal effort, and you will wow all of your guests, or family members!
Let’s get to the recipe.
Easy Smashed Potatoes
- 2 lb small to medium tri-color potatoes or red/purple/yellow
- 5 Tbsp extra virgin olive oil or avocado oil, divided
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper more or less, depending on if you like spice
- 1 Tbsp fresh rosemary chopped
- 1/2 Tbsp dried thyme or fresh
- Fresh cracked black pepper to taste
- Fresh cracked sea salt to taste
- Wash potatoes under running water and scrub with a veggie brush if needed. Place the potatoes in a large pot.
- Fill the pot with enough water to fully submerge the potatoes + 1 additional inch of water. Bring the water to a boil over medium-high heat. Cook until potatoes are fork-tender, about 20-25 minutes.
- While the potatoes are boiling, preheat the oven to 425 degrees F. Drizzle 1 Tbsp of extra virgin olive oil or avocado oil over a large baking pan lined with parchment paper and use a brush to spread it evenly over the pan. (Cookie + Kate recommends not lining with parchment paper for a crispier product, but I went with the easy clean-up route — totally up to you!)
- In a small bowl, combine 4 Tbsp of oil, and all of the herbs and spices (aside from salt and pepper). Stir to combine.
- When the potatoes are done, transfer to a strainer to drain the water and give them a few minutes to cool.
- Evenly distribute the potatoes on the prepared baking sheet and use a potato masher or fork to gently smash each potato.
- Use a brush to evenly coat the potatoes with the oil + spice mixture. Then season with fresh cracked salt + pepper, to taste.
- Bake the potatoes for 20-25 minutes, until crispy and golden on the edges.
- Sprinkle with additional fresh herbs if desired, and serve immediately.
- Store in airtight container in the refrigerator for up to three days.
Please be sure to tag me in your creations if you try these Easy Smashed Potatoes at @wellnessforthewin on Instagram! Also, share the love by pinning this recipe on Pinterest!
Let me know what you think in the comments if you give them a try! 🙂