Find delicious middle ground between mashed and roasted taters with this easy recipe for a savory side that’s a versatile crowd-pleaser!
I love potatoes. No matter how they’re cooked, I will devour them with gusto. My unconditional passion for spuds often leads me to a mealtime conundrum: roasted or mashed? I used to struggle with this decision more than I’d like to admit. Then I discovered delicious middle ground: smashed potatoes!
This recipe is dedicated to all my fellow overthinkers. When you crave the creamy comfort of mashed potatoes but also want that beautiful roasted crispness, rest assured that you can have both. By first boiling the potatoes, then lightly pressing them into smashed patties, and finishing them in a hot oven, you end up with a deeply satisfying combo of fluffiness, creaminess, and golden, crispy edges.
Plus, the simple seasonings in this dish make it a perfect companion to nearly any entrée. Rosemary brings in soft herbaceousness, while Parmesan adds its signature savory tang. Kosher salt and freshly ground black pepper amplify the earthiness of the spuds without overwhelming them.
Reach for this recipe anytime you find yourself waffling over a starchy side dish. It’s the right choice for pleasing everyone, from picky kids to discerning adults.
The best spuds for smashing
For this smashed potato recipe, new potatoes shine brightest. Their tender skins, delicate sweetness, and creamy interior create the perfect mix of crisp edges and soft centers. New potatoes aren’t a specific variety—they’re simply young, freshly harvested potatoes picked before they mature fully. They come in various colors and always have thin, tender skins and a waxy, high-moisture interior. That combination means they hold their shape beautifully and crisp on the outside while staying creamy inside when smashed. Small new potatoes, about one and a half to two inches wide, cook evenly and are perfect for flattening into bite-sized rounds.
Yukon Golds balance starch and moisture, giving you a creamy, buttery center that still crisps well in the oven. They’re reliable all-rounders for roasting, mashing, or smashing—ideal when you want that classic golden crust without worrying about the potatoes falling apart.
Red potatoes have thin red skins and a waxy, firm interior, which keeps them intact during boiling and smashing. They deliver a sturdy, crisp exterior with a smooth bite inside—a great option if you like your smashed potatoes to hold perfect shape and have a subtle earthy flavor.
Fingerlings are long, slender, and waxy, with naturally thin skins and a pleasant nuttiness. They make beautiful individual smashed potatoes, and their compact shape and firm texture help them brown evenly.
Russets have high starch and low moisture, so they can crumble easily if pressed too hard. They crisp up well but don’t have the dense, creamy texture of waxy varieties. If you use russets, handle them gently as you smash.
How do I store leftovers?
Let leftover smashed potatoes cool completely, then store them in an airtight container. They’ll keep in the fridge for up to 3–5 days. You can also freeze them for up to 3 months—but note that their texture may become softer once thawed. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer the potatoes to a freezer-safe container or resealable bag. Thaw overnight in the fridge. Reheat in a 400°F oven for 10–12 minutes until hot and crispy. Microwaving for 1–2 minutes works, too, but they will not be as crisp.
Serving suggestions
Serve smashed potatoes alongside protein- and veggie-rich dishes for a classically satisfying meal. Excellent pairings include Rosemary Steak, Slow-Cooker Beef Brisket, and Balsamic Chicken. Add colorful Greek Roasted Vegetables or garlicky Sautéed Kale for well-balanced deliciousness.
Ingredients
- 12 small, round new potatoes about 1 1/2 pounds
- 3 tablespoons olive oil divided
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 1 tablespoon fresh rosemary or to taste, chopped
- 1/4 cup Parmesan cheese or to taste, finely grated
Instructions
- Preheat your oven to 450°F. Lightly coat a rimmed baking sheet with 1 tablespoon of the olive oil.
- Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender but not falling apart, about 18–22 minutes.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam dry—this helps them crisp better in the oven.
- Arrange the potatoes on the prepared baking sheet, leaving space between each one. Using a potato masher or the bottom of a glass, gently press down on each potato until flattened to about 1/2 an inch thick.
- Drizzle the remaining 2 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle with kosher salt, black pepper, chopped rosemary, and Parmesan cheese.
- Roast in the preheated oven until the potatoes are golden brown and crispy around the edges, about 20–25 minutes, depending on their size.
- Remove from the oven and let cool slightly before serving. Garnish with an extra sprinkle of rosemary or Parmesan if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment