Easy Smashed Potatoes
These Easy Smashed Potatoes are crispy on the outside, fluffy on the inside, and a perfect, simple side for any meal!
Equipment
- Large Pot
- Colander
- Potato masher or fork
- Large baking sheet
- Spatula
Ingredients
- 1 lb petite potatoes
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Instructions
- Start by placing the petite potatoes in a large pot. Cover them with water and add a generous pinch of salt. Bring the water to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Once the potatoes are done, carefully drain them using a colander. Allow them to cool for a few minutes until they are manageable to handle.
- Preheat your oven to 450°F (230°C). On a large baking sheet, place the cooked potatoes. Using a potato masher or a fork, gently smash each potato until it is flattened but still intact.
- In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Remove from heat and stir in the salt, black pepper, paprika, and Italian seasoning.
- Drizzle the garlic butter mixture over the smashed potatoes, ensuring each one is well coated.
- Place the baking sheet in the preheated oven and roast the potatoes for 20-25 minutes, or until they are golden brown and crispy.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Serve warm and enjoy the delightful crunch and buttery flavor of your Easy Smashed Potatoes!
Notes
- Use petite potatoes or baby potatoes for the best texture and creaminess.
- Substitute unsalted butter with olive oil or vegan butter to make this recipe dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best crispiness.