There are a million ways to make potatoes, but I promise you that this is the best way! Everyone in my house loves these potatoes and they are super easy to make.
Frequently Asked Questions
Can I boil the baby potatoes on the stovetop instead of using the microwave?
Yes — boil the baby potatoes in salted water for 15-20 minutes until easily pierced with a fork, then drain and cool before smashing. The microwave method is simply faster, but the stovetop produces identical results.
Can I make Potato Smashes ahead of time?
You can microwave and smash the potatoes up to 1 day ahead, store them on the oiled baking sheet covered with plastic wrap in the refrigerator, and roast them directly from cold when ready — just add 5 extra minutes to the roasting time per side.
What toppings go well with Potato Smashes?
These crispy smashed potatoes are delicious topped with sour cream, fresh chives, shredded cheddar, crumbled bacon, or a drizzle of garlic herb butter. For a more elevated serving, try them with a dollop of creme fraiche and smoked salmon.
Why are my smashed potatoes not getting crispy?
The key to crispiness is using enough olive oil on the pan and making sure the oven is fully preheated to 425°F. Also, make sure the potatoes are thoroughly drained and dried after microwaving — excess moisture is the main enemy of a crispy crust.
Potato Smashes
Ingredients
Method
- Preheat oven to 425 F
- Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 10-15 mins. (check after 10 minutes; if they’re still hard, return them for another 5, and so on, replenishing the water, if necessary). Remove, uncover, drain well, and cool until just warm.
- Using a fork, lightly smash the potatoes down while retaining their shape. You want them to hold together, so be gentle.
- Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper.
- Arrange the smashes on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Place pan on the center rack of the oven and roast until the undersides are crispy, 10 to 15 minutes. Remove the pan from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, another 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with parsley and/or chives.
