Crispy Smashed Potatoes

Delight in the crunch of crispy smashed potatoes, perfectly paired with creamy sour cream and caramelized onions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 servings

Course: Snacks & Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1.5 pounds Baby potatoes small, waxy potatoes
3 tablespoons Olive oil or melted butter for extra richness
1 teaspoon Salt season generously
½ teaspoon Pepper preferably freshly cracked

For the Topping

1 cup Full-fat sour cream or Greek yogurt as a healthier option
1 large Onion thinly sliced for caramelizing
to taste Fresh herbs (optional) like chives or parsley for garnish

Equipment

pot
Baking Sheet
Skillet
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 until they are about half an inch thick.
Place the smashed potatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake the potatoes in the oven for 25-30 minutes until golden brown and crispy, flipping halfway through.
While the potatoes are roasting, heat olive oil in a skillet and caramelize sliced onions for 15-20 minutes.
Top roasted potatoes with caramelized onions and sour cream. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat to regain crispness.

Tried this recipe?

Let us know how it was!