These spuds are about as satisfying to make as they are to eat! Boil the potatoes to soften them, then smash them into a delicious mess. Drizzle and bake for a soft and crisp-brown tater dish that makes a wonderful appetizer or side dish.
Serve them with ranch dressing or the sauce(s) of your choice if you’d like a tasty dipping side.
Crispy Smashed Potatoes
| Yield |
|---|
| Serves 4-6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 50 min | 60 min |
Ingredients
- 1 1/2 pounds baby potatoes, such as red, golden, butter, etc.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder or 2 garlic cloves, minced
- 1 teaspoon dried rosemary, or 1 tablespoon fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method
- Place baby potatoes in a large pot, cover with salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange boiled potatoes on the prepared sheet pan and gently press each one with the bottom of a glass or cup until flattened but still intact.
- Drizzle with olive oil and sprinkle with garlic, rosemary, salt and pepper. Roast, until golden and crispy, about 25-30 minutes. Transfer to a serving dish and serve hot.
- Photos and recipe: Dish Works
