Nani's Crispy Smashed Potatoes
These crispy smashed potatoes are a family favorite because they are soft on the inside and perfectly golden and crunchy on the outside.
recipesbynani.comThere is something so satisfying about a potato that has been boiled until tender and then smashed flat. The rough, craggy edges get incredibly crunchy in the oven while the middle stays nice and fluffy. It is the perfect side dish for busy weeknights when you want something comforting.
My biggest tip for the best texture is to make sure your potatoes are completely dry before you toss them in oil. Moisture is the enemy of a good crunch, so give them a little extra time to steam dry in the pot after boiling.
🧺 Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes until they are fork tender.
- 3
Drain the potatoes well and let them sit for a few minutes so the steam escapes and they become dry.
- 4
Transfer the potatoes to your prepared baking sheet. Use the bottom of a heavy glass or a potato masher to press down on each potato until it is flat but still held together.
- 5
Drizzle the olive oil over the smashed potatoes and sprinkle with the garlic powder, oregano, salt, and pepper.
- 6
Bake for 25 to 30 minutes, turning once halfway through, until the edges are deep golden brown and crispy.
- 7
Remove from the oven and sprinkle with fresh parsley before serving warm.
💡 Tips
Serve these with a side of sour cream or a garlic feta dip for extra flavor. If you have leftovers, store them in an airtight container in the fridge and reheat them in a hot oven or air fryer to regain that signature crunch.
Made this recipe? Let us know how it went.
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