Baked Smashed Potatoes Recipe
Baked smashed potatoes are made with baby potatoes that are cooked, smashed and roasted. The crispy outside and fluffy inside make them fun, irresistible, and primed for toppings!
Servings: 10 potatoes
Calories: 174kcal
Equipment
- oven or air fryer
- full size baking sheet
- spatula
Ingredients
- 2 pounds Baby Potatoes rinsed
- 2 tablespoons Extra Virgin Olive Oil or more as needed
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Boil POTATOES in salted water about 15 minutes, or until fork-tender.
- Preheat oven to 400 degrees Fahrenheit.
- Drain potatoes and allow to cool until warm to the touch.
- Drizzle half of the OLIVE OIL over the baking sheet surface.
- Place the cooked potatoes on the baking sheet and gently smash each one to about ½-inch thickness with a potato masher or your hand.
- Drizzle each smashed potato with remaining OLIVE OIL. Season with SALT, PEPPER, and any seasonings.
- Bake the smashed potatoes 20 minutes, or longer as needed until crispy and golden brown.
- Serve warm with your favorite toppings.
Notes
- Peeling baby potatoes is not recommended. In fact, doing so can remove nutrients located right below the skin. Also, the peels offer rustic flavor and appearance.
- Make sure potatoes reach a fork-tender status when boiling. This helps them smash more easily and makes them creamy and fluffy on the inside.
- To prep ahead and bake later, follow the recipe instructions up the point before the potatoes are ready to bake. Cool, cover, and refrigerate in an airtight container up to 2 days. To bake, resume the recipe instructions.
Nutrition
Serving: 4potatoes | Calories: 174kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 969mg | Fiber: 4g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 18.3mg | Calcium: 21mg | Iron: 1.5mg