Crispy Smashed Baby Potatoes
In short: Baby potatoes boiled, smashed flat and roasted in garlic and paprika oil until crunchy at the edges. Serve with sour cream and chives. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 245 kcal
Smashed potatoes give you the creamy center of a boiled potato and the crisp, craggy edges of a roast one. Baby potatoes are boiled until tender, pressed flat with a glass and roasted in a hot oven with garlic and paprika. The extra surface area is what makes the crunch. They work as party finger food with a dollop of sour cream, or as a side for a roast.
Instructions
- Heat the oven to 220°C (425°F). Brush two large baking trays with 1 tablespoon of oil each.
- Put the potatoes in a large pot, cover with cold water by 5 cm (2 inches) and add the tablespoon of salt. Bring to a boil, then simmer for 15 to 20 minutes, until a knife slides in easily.
- Drain well and leave the potatoes in the colander for 5 minutes so the steam escapes. Dry potatoes crisp better.
- Space the potatoes on the oiled trays. Press each one with the bottom of a glass until it is about 1.5 cm (3/4 inch) thick, keeping it in one piece with ragged edges.
- Stir the remaining 2 tablespoons of oil with the garlic, paprika, thyme, 1/2 teaspoon of salt and the pepper. Spoon it over the potatoes, getting some onto the cracked edges.
- Roast for 30 to 35 minutes, flipping once halfway, until deep golden and crisp at the edges.
- Top each potato with a spoonful of sour cream and a pinch of chives. Serve right away while they are hot.
Tips
- Boil and smash the potatoes up to a day ahead and keep them chilled on the tray. Add the oil and roast just before serving, allowing 5 extra minutes.
- For a dairy-free topping, use a squeeze of lemon with mashed avocado, or just a drizzle of olive oil and flaky salt instead of sour cream.
Questions and answers
Why are my smashed potatoes not crispy?
They were wet, crowded or under-oiled. Steam them dry after boiling, use enough oil, space them apart and roast at a high temperature, flipping once.
Can I use regular potatoes for smashed potatoes?
Yes. Cut small waxy potatoes into 4 cm (1 1/2 inch) chunks, boil until tender and smash them. Floury potatoes crumble more, so handle them gently.
What can I serve with smashed potatoes?
Sour cream and chives is the classic topping, but a garlic yogurt dip, a spoonful of pesto or grated cheese melted on top also work. They suit roast chicken, steak and grilled fish as a side.
How long does it take to make Crispy Smashed Baby Potatoes?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Crispy Smashed Baby Potatoes?
About 245 kcal per serving, with 4 g of protein, 26 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 26 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
