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–+ servings
Baked Smashed Potatoes

Crispy Baked Smashed Potatoes That Will Wow Your Tastebuds

These Baked Smashed Potatoes deliver crispy edges and buttery softness, making them a perfect side dish everyone craves.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes Choose firm, small-sized potatoes
  • 3 tablespoons olive oil Substitute with vegetable oil for an alternative
  • 2 tablespoons melted butter Replace with olive oil for a vegan option
For the Seasoning
  • 4 cloves minced garlic Fresh is best
  • 1 teaspoon salt Adjust according to taste
  • ½ teaspoon black pepper Freshly ground preferred
  • 1 teaspoon smoked paprika Use regular paprika for less heat
  • 1 teaspoon dried oregano Can substitute with basil or thyme
For the Finishing Touches
  • ½ cup grated Parmesan Use nutritional yeast for a vegan option
  • 2 tablespoons fresh parsley Or use chives for variation
  • ¼ teaspoon red pepper flakes Optional for extra kick

Equipment

  • large pot
  • Baking Sheet
  • Parchment paper
  • Basting brush
  • Fork or glass

Method
 

Cooking Instructions
  1. Boil potatoes in salted water until fork-tender, about 15-20 minutes.
  2. Preheat oven to 425°F (220°C) and prepare baking sheet.
  3. Smash cooled potatoes to about ½-inch thickness on the baking sheet.
  4. Whisk together olive oil, melted butter, garlic, salt, pepper, paprika, and oregano.
  5. Coat smashed potatoes with the seasoning mixture and sprinkle Parmesan on top.
  6. Bake for 25-30 minutes until golden brown, using the broiler for extra crisp.
  7. Garnish with parsley and red pepper flakes; serve hot.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Choose firm baby potatoes for best texture. Bake at high temperature for crispy edges. Make ahead and reheat for convenience.

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