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Introducing these deliciously crispy Smashed Potatoes that are an easy side dish to make and perfect to have with any main dish!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
The great thing about these crispy potatoes is that they are the perfect side dish that can go with just about any protein and vegetables to create a complete meal.
With crispy edges and fluffy centers these golden brown potatoes will definitely become a hit with all the family at dinner time. And will sure become your new favorite way of cooking small potatoes. I also made an air fryer smashed potato recipe so make sure to check that out if you have an air fryer.
Ingredients to make Smashed Potatoes
- Baby Potatoes – I find this recipe works best with smaller potatoes such as new potatoes as they go crispier and cook faster!
- Cider Vinegar – Add a sharp taste that pairs perfectly with this crispy smashed potatoes recipe.
- Fresh Garlic – garlic and potatoes are a match made in heaven.
- Extra virgin olive oil – creates maximum crispiness and the ultimate crunchy edges.
- Olives – optional but add a bit of colour to the final dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Baby Potatoes – you could make this with small red potatoes or even use larger potatoes by adjusting the cooking time. Unfortunately, it won’t work with sweet potatoes.
- Cider Vinegar – just about any vinegar would work, it’s there to add acidity which tastes amazing once bake the potatoes.
- Fresh Garlic – by all means swap this for garlic powder or onion powder if you have that in the cupboards.
- Extra Virgin Olive Oil – another oil such as avocado oil or vegetable oil will work well too.
Variations
- Spicy – add red pepper flakes, cayenne pepper or your favourite spice blend.
- Deluxe – these don’t just need to be served as a side dish, they can also be the perfect appetizer served up with sour cream or garlic hummus or whatever your favorite dipping sauce is. You could also top them with grated parmesan cheese!
- Kid Friendly – no doubt these will become your kids new favorite side dish. If they prefer less acidity just don’t use any vinegar.
How to make Smashed Potatoes
Step 1: Pre-heat your oven to 200°C (390°F). To a large baking sheet/baking dish add the baby potatoes, garlic cloves (in their skin), vinegar, olive oil and a generous pinch of sea salt and black pepper and shake. Bake for 45 minutes.
Step 2: Remove from the oven, now it’s time to smash potatoes – lightly press the potatoes with a fork (or the bottom of a glass or potato masher) until they split and bake again for 15 minutes.
Step 3: Finally, remove from the oven, sprinkle over some olives if using and any fresh herbs you want and serve them up to the dinner table.
Leftovers
If you have some of these easy smashed potatoes leftover then do store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until crispy.
Recipe FAQs
Sure, I have a dedicated recipe for that (see link above) but you could also make this exact recipe in the air-fryer by just reducing the time by 15-20 minutes!
You can serve it with any of your favourite proteins such as chicken, salmon, steak, tofu etc. My favourite way to serve them is with my Air Fryer Tenderstem Broccoli and Baked Salmon.
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Smashed Potatoes
Ingredients
- 1 kg baby potatoes
- 2 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, in the skins
- 100 g olives, optional for serving
Instructions
- Pre-heat your oven to 200°C (390°F). To a large baking sheet/baking dish add the baby potatoes, garlic cloves (in their skin), vinegar, olive oil and a generous pinch of sea salt and black pepper and shake. Optionally brush with fresh rosemary. Bake for 45 minutes.
- Remove from the oven, now it's time to smash potatoes – lightly press the potatoes with a fork (or the bottom of a glass or potato masher) until they split and bake again for 15 minutes.
- Finally, remove from the oven, sprinkle over some olives if using and any fresh herbs you want and serve them up to the dinner table.
I had always boiled the little buggers first before chucking into the oven! Will have to try your way.
Crispy, delicious and easy to make. The perfect side dish for any meal 🙂
Thank you Fay 🙂
I’ve always avoided potatoes like the plague but for some reason, these were just screaming my name!
Beautiful recipe with a repeated taste explosion leaving you craving another bite. So good we ate the lot between 2 of us
Thank you Catherine 🙂 so pleased you enjoyed the recipe!