Smashed Potatoes

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These crispy Smashed Potatoes are golden on the outside, tender and fluffy on the inside and are the perfect side dish for dinner tonight! This easy delicious smashed potatoes recipe also makes a great sharing appetizer as well as a versatile side dish for a festive main meal. Sure to be a hit with friends and family!

Course Side Dish

Cuisine American

Keyword smash potatoes recipe, smashed potato recipe, smashed potatoes, smashed potatoes recipe

Prep Time 10

Cook Time 40

Resting Time 10

Servings

Calories 368kcal

Author Trish - Mom On Timeout

Ingredients

Smashed Potatoes

2 pounds small yellow potatoes creamers and fingerlings work well
4 tablespoons olive oil divided
3 teaspoons sea salt divided
½ teaspoon fresh ground black pepper
1 teaspoon garlic powder

Dip

½ cup sour cream
½ cup mayonnaise
1 tablespoon lemon juice
3 tablespoons fresh chives finely chopped
½ teaspoon garlic powder
salt to taste
fresh ground black pepper to taste

Garnish

fresh chives finely chopped
fresh thyme
salt and fresh ground black pepper

Instructions

Smashed Potatoes

Thoroughly wash the potatoes.
2 pounds small yellow potatoes
Bring a large pot of water to the boil, carefully add the potatoes to the boiling water along with one teaspoon of sea salt.
3 teaspoons sea salt
Boil for 10-15 minutes or until a sharp knife can easily pass through the potatoes. Drain the potatoes then leave them to cool for ten minutes.
Meanwhile, preheat the oven to 425°F.
Drizzle a large baking sheet with two tablespoons of olive oil. Transfer the cooled potatoes on to the baking sheet then use the bottom of a glass or a potato masher to squash the potatoes until they are about ¼ inch thick (don’t push all the way down).
4 tablespoons olive oil
Drizzle the remaining two tablespoons of olive oil over the top of the smashed potatoes. Sprinkle with the remaining two teaspoons of sea salt, half teaspoon black pepper and one teaspoon of garlic powder.
4 tablespoons olive oil, 3 teaspoons sea salt, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic powder
Cook in the center of the preheated oven for 30 minutes, flipping once halfway through the cooking time. For optimum results, cook until the potatoes are golden brown and crispy - this may take longer as ovens vary.

Dip

To a small mixing bowl, add the sour cream, mayonnaise, lemon juice, chives and garlic powder. Whisk thoroughly to combine then taste and add salt and pepper according to your preference.
½ cup sour cream, ½ cup mayonnaise, 1 tablespoon lemon juice, 3 tablespoons fresh chives, ½ teaspoon garlic powder, salt, fresh ground black pepper
Remove the potatoes from the oven and transfer to a serving dish. Scatter over the fresh chives and thyme.
fresh chives, fresh thyme, salt and fresh ground black pepper
Serve with the sour cream dip. Enjoy!

Notes

Storage Information

Smashed Potatoes are best served and eaten as soon as they are out of the oven. However, they can be easily reheated in a hot oven for 10 minutes or an air fryer for 5 minutes. They are also very nice cold but do lose some of their crispiness over time.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition