This Smashed Potatoes Recipe is going to walk you through making crispy, delicious, smashed potatoes that will be a hit no matter the occasion.
Smashed potatoes are a crispy bite that have the power to make every meal a little more special and indulgent. They are the perfect weekday side dish or part of Saturday night dinner for company. It’s a three step process. First you are boiling, then smashing, and you finish it off by baking it until golden perfection. Their inside remains creamy and the edges are perfectly crisp making them very addictive.
It’s no coincidence we love smashed potatoes, they are very similar to their cousin, the Tostone. Two of our favorite side dishes and both have a very similar preparation. Tostones are green plantains that are fried, smashed and then fried again. While smashed potatoes are boiled or baked until almost fully cooked and then smashed and roasted or pan fried. It’s similar but different, but both absolutely delicious. So we like to call them our Potato Tostones.
Our Tips for How to Make Our Crispy Smashed Potatoes Recipe
- You can TOTALLY USE YOUR AIR FRYER!! If you are willing to work in batches, you can also use an air fryer to crisp them. Once they are smashed and seasoned place them in a 400 degree air fryer for 8-10 minutes.
- MIX IT UP! We like to use a mixture of potatoes. They each lend a different flavor and texture.
- Small fingerling potatoes are some of our favorites to use for their creamy center and intense potato flavor.
- Sweet potatoes are larger, but still work for this recipe, lending their smooth and sweet characteristics to contrast the other potatoes.
- This recipe keeps the flavorings very simple with salt and herbs. If you want to switch it up, we would recommend adding garlic powder or onion powder but not fresh garlic because it will burn.
- When you are smashing, don’t worry about making them the same. It is the tiny imperfections that make smashed potatoes so good. The corners become crispy and the middle of the potato stays moist and tender. The more you smash the crispier they will be. We like them to have a balance of textures.
- Grated parmigiano reggiano once they are ready to serve is never a bad idea!
What to Serve With your Potato Tostones
These potatoes would be a great side dish for a Holiday meal or even with a simple weeknight meal. It’s up to you!
Try them with our
Dip them in our
or drizzled with our Olive Salsa Verde
Smashed Potatoes Recipe (Tostones de Papa)
Course: Sides8
servings15
minutes30
minutesIngredients
3 pounds of potatoes, washed and scrubbed (use a mixture of sweet potatoes and small potatoes)
1/3 cup of olive oil
2 sprigs of rosemary
4 springs of thyme
1 tablespoon of salt
Garnish: Maldon salt, freshly cracked pepper and fresh herbs such as chives, parsley and basil.
Directions
- Preheat oven to 450 degrees. Line a baking sheet with a silpat mat or parchment paper and set aside.
- If you are using any large potatoes cut them in thirds or halves depending how big they are. Leave small potatoes whole.
- Place the potatoes in a pot and cover with water. Add 1 tablespoon of salt. Turn heat to high and bring the water to a boil.
- Cook until the potatoes have softened and a knife can pierce them easily. It will take about 20 to 30 minutes depending on how big the potatoes.
- Drain the potatoes and let them cool.
- Once they have cooled, place the potatoes on the baking sheet. Smash them. (see tips above)
- Brush the oil onto both sides of the potato. Be liberal. The oil and high heat will allow the potatoes to crisp.
- Sprinkle one side with salt and freshly cracked pepper. Add the rosemary and thyme to the potatoes. Leaving some sprigs whole and destemming the others.
- Roast for 18-20 minutes until the edges are golden brown. If they need to be crispier broil on high for 2-4 minutes. Or you can use the air fryer as mentioned above.
- Garnish with more herbs and maldon salt. Serve immediately.
