Crispy Smashed Potatoes Recipe
These crispy smashed potatoes are lightly boiled before smashing, coated with ghee and spices, and baked to golden perfection. This smashed potato recipe makes a fabulous appetizer, or dinner or breakfast side dish that's perfect to load up with toppings!
Servings: 6 - 8 servings
Calories: 265kcal
Ingredients
- 1 ½ pounds baby potatoes yellow or red
- 4 tablespoons ghee melted (or 3 tb butter + 1 tb olive oil)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper
- Optional garnishes: flake salt fresh chopped parsley, scallions, or dill, crumbled bacon, sour cream, or shredded cheese
Instructions
- Place the potatoes and a large pot and fill the pot with water, covering the potatoes by 1-2 inches. Add several large pinches of salt to the pot and set over high heat. Once the water comes to a boil, set the timer and boil the potatoes for approximately 20 minutes, until they are fork-tender and could easily be smashed. Scoop the potatoes out of the water and turn off the heat.
- Preheat the oven to 400°F. Set out a large rimmed baking sheet. Brush 1 tablespoon of ghee (or olive oil) over the baking sheet. Place the potatoes on the baking sheet and use a flat metal spatula to smash them into level ¼ - ½ inch potato cakes.
- Drizzle the remaining ghee (or butter) over the top of the potatoes and brush the potatoes to make sure they are fully coated in butter.
- Sprinkle the tops of the potatoes with salt and pepper, followed by garlic powder, onion powder, and paprika.
- Once the oven is hot, roast the potatoes for 15 minutes until golden. Then flip the potatoes over and roast again for an additional 5-10 minutes until crispy.
- Serve hot, as is, or with optional garnishes!
Video
Notes
- Note - The recipe makes about 15-20 potatoes total. Each serving is roughly 3-4 potatoes; therefore, each batch yields somewhere between 6 and 8 servings.
- Storing Leftovers - Transfer the leftover potatoes to an airtight container and keep in the refrigerator for up to 4 days.
- Freezing - Place the smashed potatoes in an airtight container, either wrapped individually in plastic wrap or stacked with a piece of wax or parchment paper between each layer.
- Reheating - I suggest reheating them in the oven or air fryer to bring back the crispy texture.
Nutrition
Serving: 4oz | Calories: 265kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 11mg | Potassium: 729mg | Fiber: 4g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg