Naked Baked Smashed Potatoes are steamed and smashed potatoes, lightly coated in olive oil, salt-sprinkled, and baked to crispy perfection. They’re creamy on the inside and crispy on the outside. Eat ’em naked, or add your favorite toppings. It’s a win-win either way!
Naked Baked Smashed Potatoes
Smashed potatoes are the Taj Mahal of easy recipes.
They’re creamy on the inside, and crispy on the outside…like the perfect French fry.
I first saw them years ago, via Pinterest, and Damn Delicious…love her blog!
There’s a reason these are crazy popular!
Smashed potatoes are so easy, and can be made with a gazillion different toppings.
Here’s the ‘naked’ version, so you can go crazy with your own concoctions.
If they’re not already a favorite comfort food, side dish, or party appetizer, make way because they will be soon!
What’s the difference between mashed and smashed potatoes?
Mashed potatoes are a popular, Thanksgiving side dish where potatoes are boiled, mashed (or whipped), served in a heap, and topped with gravy.
Smashed potatoes are boiled potatoes that are smashed, coated in a little oil, and baked until the surface is crispy.
Can I get an “Amen”?
How do you make smashed potatoes?
- Boil potatoes until fork-tender.
- Remove from boiling water and allow surface to dry.
- Carefully and slowly smash each potato with a potato masher or the bottom of a coffee cup.
- Some will fall apart, but that’s part of the deal, and this is how you end up with those little crispies…YUM!
- Drizzle smashed potatoes with olive oil, salt, and pepper.
- Bake…and devour!
Grab the full recipe below, but that’s the general idea:
How long do you BOIL smashed potatoes?
This can be the tricky part. If you boil the potatoes too long, they are pretty guaranteed to fall apart in the smashing process.
So, be careful to avoid this by testing the potatoes as they’re boiling.
As soon as they are fork-tender, they’re ready to smash and bake.
Fork-tender means you can stab a fork into the potato, pick it up, and it slides off the fork effortlessly.
How long do you BAKE smashed potatoes?
This really depends on your preference of how crispy you want them.
My recipe instructions will have your potatoes in the oven for a total of 20 minutes.
You might want them even crispier than what my recipe yields, so you’ll simply bake them a little longer.
How do you make CRISPY smashed potatoes?
This recipe will get you crispy results, but you may want them even crispier.
In this case, simply bake them a little longer than the recipe indicates, but use your best judgement to decide when enough is enough.
Be careful to not burn them…I’ve done it. Sad faces all around 🙁
What can you serve with smashed potatoes?
Simple Baked Chicken Leg Drumsticks take 5 minutes of prep and about 1/2 hour to bake, at the same 400° oven temperature as the smashed potatoes.
These Garlicky Oven Roasted Mushrooms take 5 minutes to prep and can also be baked at 400° along with the drumsticks and potatoes.
So convenient!
Throw in a side salad, and keep it simple with this Lemony Kale Chickpea Avocado Salad.
Naked Baked Smashed Potatoes (Ingredients)
- 12-20 small gold or red potatoes
- extra virgin olive oil
- salt and pepper
Kitchen tools I use for this recipe:
- chef knife and cutting board
- 8 quart soup pot (to boil potatoes)
- potato masher
- conventional oven or countertop oven
- baking sheet(s)
- silicone oven mitt
- pancake turner
Traci Antonovich
Yields 10-12 potatoes
Soft inside, crispy outside! Baby potatoes are boiled, smashed, drizzled in olive oil, and baked to crisp perfection.
5 minPrep Time
40 minCook Time
45 minTotal Time
Save Recipe5 based on 29 review(s)
Ingredients
- 10-20 Baby Gold or Red Potatoes
- Extra Virgin Olive Oil
- Salt
- Pepper
Instructions
Preheat oven to 400°
Place potatoes in a stock pot; fill with enough cold water to cover their surface; turn heat on high and bring to boil; allow to cook about 10 minutes, only until fork tender (don't overcook); drain potatoes and allow skin to dry (about 5 minutes).
Place potatoes on an oil-sprayed baking sheet with space between; gently smash each potato with masher until 1/2" thick; drizzle OLIVE OIL and sprinkle with SALT and PEPPER.
Bake 10 minutes, carefully remove from oven; flip over, place back into oven; bake another 10 minutes until surface is brown and crispy; serve warm.
Notes
For crispier potatoes, bake beyond suggested time in 5 minute intervals until desired browning is reached.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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