These little Crispy Smashed Taters are the perfect side dish!
Great alongside any meat you’ll be grilling this summer, make a great appetizer, or can even be just a fun snack for kids.
Nice and crispy on the outside, yet soft and creamy on the inside puts them are right up there with french fries for me, and they’re not even deep fried!
First just boil some baby red or yellow potatoes until tender. Then, using a folded towel you smash ’em down to about a half inch in thickness.
Next place the potatoes on a baking sheet and allow them to cool completely. Brush them with olive oil and season with your favorite seasonings. Or just keep it simple and season with salt and pepper. This pan included some seasoned with salt and pepper, some with seasoned salt, and some with rosemary and garlic.
They go into the oven for about 30-40 minutes or until outsides are crispy. Serve with a dollop of sour cream, sprinkle of cheese, or ranch dressing.
These bite sized spuds are addicting and so easy to make!
Crispy Smashed Roasted ‘Taters
Ingredients
12-15 baby red or yellow potatoes
2-3 tsp salt and pepper (or other favorite seasoning)
1/2 cup extra virgin olive oil
additional 2 tsp salt
Instructions
Rinse potatoes and place in a pot of water with about 2 teaspoons of salt. Bring water to a boil and let potatoes cook until tender or can be easily pierced with a fork. You want them to be fully cooked but not over cooked.
While the potatoes are cooking, lay out a clean dishtowel folded in half on your counter top. Once potatoes are done cooking pour into a strainer and drain water. Place potatoes on the dish towel. Fold another clean dishtowel in half or into quarters, and using it as a cover, gently press down with the palm of your hand on one potato at a time, “smashing it” to about 1/2″ thick. Do this to all of the potatoes.
Using a spatula transfer potatoes to a baking sheet lined with parchment paper and let potatoes cool completely.
**You can do steps 1-3 ahead of time, then place the potatoes in the fridge until you are ready to bake.
Sprinkle potatoes with a pinch of salt and pepper. Generously brush potatoes with olive oil and sprinkle with more salt and pepper or other seasonings you prefer. Bake at 450 for 30-40 minutes, flipping once half way through and brushing with a little bit more olive oil.
source: Fine Cooking
These look awesome – and so simple!! I’m getting so excited for you! Your due date is just around the corner!!
Mmm so tasty!
Love this idea! I can’t wait to try it, they sound delicious!
Rebecca (hearts)…
These taters look and sound divine! I can’t wait to give this simple side dish a try!
Amazing! Easy and delicious!
Wow, perfect timing, we have a dinner at the terrace tomorrow and these will definitely be starring the evening! Thank you, they look easy and so, so yummy 🙂
Just tried these tonight and they were yummy! I think they would’ve turned out better if I’d use parchment paper, but I didn’t have any so they kinda fell apart. But the skin was nice and crispy!
Just made these a second time and they turned out PERFECT! They’re sooo addictive. I wish I’d made a bunch more!
LOVE these! The leftovers were great the next morning with eggs. Just popped em back into the oven to crisp em back up again.
That looks amazing! We definitely want to try these. Thanks for sharing! 🙂