Crispy Smashed Potatoes

Crispy smashed potatoes are a delightful side dish, combining crunchy exteriors with creamy interiors for the perfect comfort food.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Baby Potatoes
3 tablespoons Olive Oil

For the Toppings

1 cup Full-Fat Sour Cream
1 large Onion thinly sliced

Seasoning

Salt to taste
Pepper to taste

For Garnish

Fresh Herbs optional; such as chives or parsley

Equipment

pot
Skillet
Baking Sheet
Parchment Paper
Glass or potato masher

Method

How to Make Crispy Smashed Potatoes

Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Preheat your oven to 450°F (232°C).
Smash each potato gently with the bottom of a glass or potato masher until they're about half an inch thick.
Arrange the smashed potatoes on a parchment-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper.
Bake for 25-30 minutes or until crispy, flipping halfway through.
Caramelize the onions in a skillet over medium heat with a splash of olive oil for 15-20 minutes.
Top the roasted potatoes with caramelized onions and generous dollops of sour cream before serving.
Optional: Sprinkle fresh herbs over the top for a burst of color and added flavor.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

For the crispiest results, ensure your oven is fully preheated and remember to flip the smashed potatoes halfway through baking.

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