Crispy Smashed Potatoes

Baked smashed potatoes topped with bacon and chives.

5 from 6 votes

These buttery Smashed Potatoes, first boiled then baked in the oven are out of this world! They are super crispy on the outside and tender inside. Serve with bacon and chives or any of your favorite toppings!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 284kcal

Author: Veronika's Kitchen

Ingredients

2 pounds baby potatoes
1 tablespoon olive oil
3 tablespoons unsalted butter melted
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Instructions

Rinse and scrub the potatoes, then put them in a pot. Fill it with water, about 1-inch above the potatoes. Bring to boil and cook for about 20-25 minutes, or until they are cooked through.
While they are cooking, preheat the oven to 425°F.
When potatoes are cooked, drain them and let sit for 5-10minutes.
Brush the baking pan with olive oil. Transfer the potatoes to the baking pan. Smash them with a fork or a potato masher. Drizzle melted butter over, then sprinkle with onion powder, garlic powder, salt, and pepper.
Bake at 425°F for about 30-40 minutes or until the tops are golden and crispy.

Notes

Don’t forget to grease the baking pan with oil, so the potatoes won’t stick to the bottom and burn.
Drizzle some melted butter over smashed potatoes to make them extra buttery and crispy.
Use small potatoes, about a golf ball size. They will come out crispier and will be easier to smash.
You can use red or yellow variety, just make sure they are small (about a golf ball size). You can use bigger ones as well but they won’t be as crispy.
I prefer to serve these potatoes right from the oven. If you want to refrigerate them, you can transfer the leftovers to an air-tight container and put in the fridge for up to 5 days. To reheat, put then in the oven at 425°F for about 10 minutes.

Nutrition