Go Back
–+ servings
A tray with 5 smashed potatoes, a fork picking up the center potatoes which is garnished with parsley
Print Recipe
4.78 from 9 votes

Smashed Potatoes

Smashed Potatoes: Flavorful, buttery, herbed smashed potatoes. A cousin to the mashed potato, the smashed potatoes offers a creamy center with a crispy crust that can be served as finger food appetizer or as a side to a main course.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: finger food, smashed potatoes, smashed potatoes recipe
Servings: 12 potatoes
Calories: 154kcal
Author: Rachael

Ingredients

  • 2 lbs baby yukon potatoes or any small potato
  • 1 1/2 Tbs olive oil
  • 1/4 tsp granulated garlic
  • 1/2 tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • 3/4 cup shredded sharp cheddar cheese
  • 1 Tbs freshly chopped parsley

Instructions

  • Preheat oven to 450 degrees F (230 degrees C).
  • Line a baking sheets with parchment paper. Set aside.
  • Scrub potatoes and place them in a pot. Fill pot with water until the potatoes are just covered.
  • Bring water to boil.
  • Stir the potatoes so the potatoes at the top go towards the bottom and the potatoes cook evenly.
  • Cook potatoes for about 5 minutes once the water starts boiling, or until you can just pierce the potatoes with a fork. Be careful not to overcook them.
  • While potatoes are cooking, mix together salt, pepper, onion powder, garlic granules, and paprika in a small bowl. Set aside
  • Drain water from potatoes. Return to the hot stove top and cook 1-2 minutes to let the steam evaporate from off the potatoes. This will help them crisp up.
  • Using tongs, place potatoes onto the baking sheets. Let the potatoes cool for 5 minutes.
  • Smash potatoes by placing a glass on them, and pressing down on them until they are flattened, but still intact mostly.
  • Drizzle oil on the potatoes, and sprinkle seasonings on top.
  • Bake for 10 minutes.
  • Take potatoes out of the oven, and sprinkle the cheese on top of the potatoes.
  • Bake for another 5 to 6 minutes, or until the edges of the potatoes start to crisp up and cheese is melted.
  • Remove from oven, and garnish with freshly chopped parsley.
  • Serve immediately.

Notes

For crispier potatoes, dry the potatoes on the hot stove after draining them.

Nutrition

Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 145mg | Potassium: 487mg | Fiber: 2g | Vitamin A: 180IU | Vitamin C: 22.9mg | Calcium: 90mg | Iron: 1mg