Smashed Potatoes Recipe

Baby potatoes: Small, tender potatoes that are perfect for boiling and smashing.

Olive oil: Adds a rich, fruity flavor and helps the potatoes crisp up in the oven.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

Garlic: Minced garlic infuses the potatoes with a savory aroma and taste.

Fresh parsley: Chopped parsley provides a fresh, herbaceous finish to the dish.

When smashing the potatoes, use a flat-bottomed glass or a fork if you don't have a potato masher. This ensures an even smash, which helps the olive oil and seasonings penetrate better, resulting in a crispier texture.

• baby potatoes - Substitute with fingerling potatoes: They have a similar texture and size, making them ideal for smashing.

• baby potatoes - Substitute with Yukon Gold potatoes: These have a creamy texture and can be cut into smaller pieces to mimic baby potatoes.

• olive oil - Substitute with avocado oil: It has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with melted butter: Adds a rich flavor and helps achieve a crispy texture.

• salt - Substitute with sea salt: Provides a similar salty flavor with a slightly different mineral profile.

• salt - Substitute with kosher salt: It has larger grains and can be used in the same quantity for a similar taste.

• black pepper - Substitute with white pepper: Offers a milder peppery flavor and can be used in the same quantity.

• black pepper - Substitute with cayenne pepper: Adds a bit of heat and a different flavor profile.

• garlic - Substitute with garlic powder: Provides a similar garlic flavor and can be used in smaller quantities.

• garlic - Substitute with shallots: Adds a mild garlic-onion flavor and can be minced similarly.

• fresh parsley - Substitute with cilantro: Offers a fresh, herbaceous flavor and can be chopped similarly.

• fresh parsley - Substitute with dried parsley: Provides a similar flavor, though less vibrant; use about one-third the amount.

• Allow the smashed potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.
• For freezing, place the cooled smashed potatoes on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, place the potatoes on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until heated through and crispy.
• For added flavor, sprinkle a bit more fresh parsley or minced garlic before serving.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover smashed potatoes on a baking sheet.
  3. Drizzle a bit of olive oil over them to help them crisp up again.
  4. Cover the baking sheet with aluminum foil to prevent them from drying out.
  5. Bake for 10-15 minutes, then remove the foil and bake for an additional 5-10 minutes until they are heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the smashed potatoes in the skillet in a single layer.
  4. Cook for about 5-7 minutes on each side, or until they are heated through and crispy.

• Microwave Method:

  1. Place the smashed potatoes on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. If needed, continue microwaving in 30-second intervals until they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the smashed potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat; if needed, air fry for an additional 2-3 minutes.

• Oven: Used to bake the smashed potatoes until they are crispy and golden.

• Large pot: Necessary for boiling the baby potatoes in salted water until they are tender.

• Colander: Utilized to drain the boiled potatoes before placing them on the baking sheet.

• Baking sheet: Provides a flat surface to arrange the potatoes for smashing and baking.

• Potato masher: Essential for gently smashing each potato to create a flat, textured surface.

• Measuring spoons: Helps in accurately measuring the olive oil, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Chef's knife: Used to chop the fresh parsley finely before sprinkling it over the baked potatoes.

• Cutting board: Provides a stable surface for chopping the parsley and mincing the garlic.

• Tongs: Useful for handling the hot baking sheet and arranging the smashed potatoes.

• Serving platter: Ideal for presenting the crispy smashed potatoes once they are ready to serve.

Boil in advance: Cook the baby potatoes ahead of time and store them in the fridge. This way, you only need to smash and bake them when ready.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet to reduce cleanup time.

Microwave option: If you're in a hurry, microwave the potatoes instead of boiling them. This can cut down cooking time significantly.