15-Minute Crispy Smashed Potatoes (Print Version)
Golden smashed potatoes, fluffy inside and crisp outside, come together quickly for a delicious, crowd-pleasing side.
# Ingredients:
→ Potato Base
01 -
1 ½ lbs (680 g) small baby potatoes (Yukon Gold or red potatoes recommended)
→ For Boiling/Microwaving
02 -
Water, as needed
03 -
1 tsp salt
→ For Crisping
04 -
3 tbsp olive oil
05 -
½ tsp garlic powder
06 -
½ tsp smoked paprika
07 -
½ tsp freshly ground black pepper
08 -
½ tsp sea salt
→ Garnish
09 -
2 tbsp chopped fresh parsley (optional)
10 -
¼ cup grated Parmesan cheese (optional)
# Steps:
01 -
Wash the baby potatoes thoroughly and place them in a large microwave-safe bowl. Add water to cover and 1 tsp salt.
02 -
Cover the bowl with a microwave-safe plate or lid. Microwave on high for 7–8 minutes, or until the potatoes are easily pierced with a fork. Cooking time may vary depending on potato size and microwave wattage.
03 -
Drain the potatoes well and transfer to a clean kitchen towel. Pat dry to remove excess moisture.
04 -
Preheat your oven broiler (or use an air fryer at 425°F/220°C).
05 -
Arrange the potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass or measuring cup to gently smash each potato to about ½ inch (1.25 cm) thick.
06 -
Drizzle olive oil evenly over the smashed potatoes. Sprinkle with garlic powder, smoked paprika, black pepper, and sea salt.
07 -
Broil (or air fry) for 5–7 minutes, or until the potatoes are crisp and golden brown on the edges.
08 -
Remove from the oven. If desired, sprinkle with chopped parsley and Parmesan cheese before serving.
# Notes:
01 -
For extra flavor, add a pinch of chili flakes or drizzle with truffle oil after baking.
02 -
Substitute vegan Parmesan for a dairy-free version.
03 -
Serve as a side dish or top with sour cream and chives for a loaded snack.