Description
Golden, crispy smashed potatoes with crunchy edges and fluffy centers, roasted to perfection with simple pantry ingredients. A versatile and satisfying side dish perfect for any meal.
Ingredients
1.5 lb baby potatoes
1 tsp sea salt
2 to 3 tbsp olive oil
Pinch of flaky sea salt
Chimichurri sauce (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil, add sea salt, and cook the baby potatoes for about 20 minutes until fork-tender.
- Drain the potatoes well and transfer them to the prepared baking sheet. Pat them dry.
- Using a fork or potato masher, gently press each potato until flattened to your desired thickness.
- Drizzle with olive oil and sprinkle with flaky sea salt.
- Bake for 40 to 45 minutes until golden brown and crispy around the edges. Do not flip during baking.
- Serve hot, optionally topped with chimichurri sauce.
Notes
For extra crispiness, smash the potatoes thinner and ensure they are fully dry before baking.
Add garlic powder, smoked paprika, rosemary, or thyme for extra flavor.
Sprinkle cheese or nutritional yeast in the last few minutes of baking for a cheesy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispiness.
Microwaving is not recommended as it softens the texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 193 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
