Description
These are the best ever Crispy Smashed Potatoes! They take a little time (mostly inactive), but are totally worth it!
Ingredients
Units
Scale
- 3 pounds small to medium golden potatoes (about 24 potatoes, depending on their size)
- 1 1/2 tablespoons salt, divided
- 1/4 cup unsalted butter, melted
- 2 tablespoons avocado oil
- 1/2 teaspoon black pepper
Instructions
- Add 1 tablespoon of salt and the potatoes to a large pot of water.
Bring to a boil and cook until they are soft, 25-30 minutes. - Preheat your oven to 400 degrees F.
- When the potatoes have finished cooking, drain them in a colander and allow them to sit for 5 minutes.
- Transfer the potatoes to two sheet pans and smash them using a potato masher (preferred) or a fork. Allow them to sit again for 5 minutes.
- Brush the potatoes with butter, then avocado oil, and then sprinkle with the remaining 1 1/2 teaspoons salt and black pepper.
- Bake in the preheated over for 45 minutes. Do not flip them, touch them, or open the oven door during the cooking time. Serve hot and enjoy!
Notes
Recipe Notes
- This makes 4 large servings. If you have multiple side dishes and a hearty main course, this would be enough for 6 or possibly even 8. Nutritional information reflects 4 large servings.
- Be sure to let the potatoes sit after draining and after smashing them. This helps them become extra crispy and is worth the waiting time!
- Butter is used for the best flavor and the oil helps with extra browning, crispiness, and preventing the butter from burning.
- While a little parsley was used for color in the photos, we prefer these served without any herbs or garlic at all…just as the recipe is written they are perfect!
- Prep Time: 40 minutes
- Cook Time: 45 minute
- Category: side dish recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 426
- Sugar: 2.8 g.
- Sodium: 2638.2 mg.
- Fat: 18.8 g.
- Carbohydrates: 59.7 g.
- Fiber: 7.2 g.
- Protein: 7.1 g.
- Cholesterol: 30.5 mg.