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Golden crispy smashed potatoes are my go-to trick for impressing guests or upgrading an ordinary weeknight meal with almost no effort at all. A quick zap in the microwave speeds up the cooking time and helps you get perfectly crunchy edges and fluffy insides that taste like hours of work but are actually ready in a flash.
The first time I made these for my friends on a busy weeknight dinner they disappeared before I could sit down — now they get requested for every potluck and pizza night
Ingredients
- Yukon Gold or red baby potatoes: About one and a half pounds. These varieties have creamy centers and turn beautifully crisp. Use small potatoes for better smashing and crispy surface area.
- Water and salt for microwaving: The salt helps season the potatoes through during cooking. Use filtered water for the best flavor.
- Olive oil: Key for achieving a shattery crust. Choose a fruity extra virgin olive oil for best taste.
- Garlic powder: For a savory punch. Go for fresh smelling garlic powder — toss out anything older than six months.
- Smoked paprika: Brings a subtle smoky warmth. Choose Spanish smoked paprika for authentic depth.
- Freshly ground black pepper: For gentle heat. Always buy whole peppercorns and grind fresh if you can.
- Sea salt: To finish. Go for flaky sea salt if possible for a final burst of flavor.
- Chopped fresh parsley and Parmesan cheese: For garnish. These are optional but add color, freshness, and a touch of richness. Use real Parmigiano Reggiano if possible, grate it yourself for the creamiest melt.
Step-by-Step Instructions
- Prep the Potatoes:
- Wash your baby potatoes thoroughly and place them in a large microwave safe bowl. Add enough water to cover the potatoes and a teaspoon of salt. Swish them around to help season and start cooking evenly.
- Microwave Until Tender:
- Cover the bowl with a microwave safe plate or lid. Microwave on high for seven to eight minutes until the potatoes are easily pierced with a fork. The potatoes should be cooked through but not falling apart.
- Dry and Preheat:
- Drain the potatoes well then turn them out onto a clean kitchen towel. Pat them completely dry to help them crisp up later. Preheat your oven broiler or set your air fryer to four hundred and twenty five degrees Fahrenheit.
- Smash for Maximum Crunch:
- Arrange the potatoes on a baking sheet lined with parchment paper. Using the bottom of a sturdy glass or measuring cup gently press each potato down until it’s about half an inch thick. Work slowly to avoid tearing them apart.
- Dress Up for Baking:
- Drizzle the olive oil evenly over all the smashed potatoes. Sprinkle on garlic powder, smoked paprika, black pepper, and sea salt. It’s easiest if you use your hands or a brush to make sure the potatoes get evenly coated.
- Broil or Air Fry Until Crispy:
- Broil the potatoes for five to seven minutes watching closely. The edges should become deeply golden and crispy but not burnt. In an air fryer check around the five minute mark and add time as needed.
- Finish and Garnish:
- Remove from the oven or air fryer. Scatter over chopped parsley and Parmesan cheese while still hot if you like. The cheese will melt into the potato crevices making them even more irresistible.
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My favorite ingredient is definitely the smoked paprika. It brings this subtle warm depth that makes the potatoes feel extra special. My best memory is making these with my dad on a camping trip — we used our campfire and they still turned out perfectly crunchy. Every time I make them I think of that night
Storage Tips
Keep leftover smashed potatoes in an airtight container in the refrigerator for up to three days. Reheat them on a baking sheet under the broiler or in the air fryer for two to three minutes so they crisp up again. Avoid microwaving for leftovers because they can become soggy.
Ingredient Substitutions
No baby potatoes available? Use small red or Yukon Gold potatoes cut in halves or quarters. Try swapping olive oil for melted butter or avocado oil for a new flavor twist. Vegan cheese shreds or nutritional yeast can easily stand in for Parmesan.
Serving Suggestions
These crispy smashed potatoes are perfect alongside grilled veggies and roasted chicken. Turn them into a fun snack by serving with sour cream and chives or load up with salsa, avocado, and a squeeze of lime for a Tex Mex twist. They also make a great base for breakfast eggs.
Cultural and Historical Context
Smashed potatoes are an American home cook classic beloved for their texture and all the ways you can flavor them. They get their inspiration from both traditional roasted new potatoes and Irish colcannon. The shortcut with the microwave is a modern twist that lets you enjoy them faster than ever.
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Recipe FAQs
- → How do I achieve crispy edges on the smashed potatoes?
Smash the potatoes evenly and drizzle with olive oil before broiling or air frying to promote crispiness.
- → Can I make these potatoes dairy-free?
Yes, simply omit the Parmesan cheese or use a dairy-free alternative for a vegan option.
- → Is it possible to prepare this dish without a microwave?
Yes, boil the potatoes until fork-tender, then follow the smashing and crisping steps as instructed.
- → Which potatoes work best for this side?
Small Yukon Gold or red potatoes are ideal, but any waxy baby potato will work well.
- → How can I add extra flavor to the potatoes?
Try finishing with chili flakes, truffle oil, or topping with sour cream and chives after baking.