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These smashed potatoes are a true culinary delight with their perfect combination of crispy exterior and soft interior. The smashed potatoes offer more surface area for crisping than conventional oven potatoes and are a creative alternative to classic side dishes.
When I prepared smashed potatoes for the first time, I was amazed at how easily such an impressive result could be achieved. The smashed potatoes with their uneven surface absorb the olive oil and seasonings particularly well.
Key Ingredients
- Waxy potatoes: Maintain their shape and don't become mushy, small potatoes (fingerlings) are ideal
- Olive oil: Provides the golden-brown, crispy crust and gives a fine flavor
- Seasonings: The combination of salt, pepper, and paprika gives the potatoes a full-bodied flavor
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Detailed Preparation
- Perfectly pre-cook potatoes
- Thoroughly wash the potatoes under running water to remove dirt and soil. Definitely leave the skin on, as it provides additional nutrients, flavor, and crispy texture. Fill a large pot with plenty of water, add salt, and bring to a boil. Carefully add the potatoes and cook over medium heat for about 15 minutes. Cooking time may vary depending on the size of the potatoes - they should be soft but not fall apart. Test the consistency with a fork: it should be able to easily pierce, but the potato should not fall apart. Drain the cooked potatoes in a colander and briefly rinse with cold water to stop the cooking process.
- Prepare oven and baking sheet
- Preheat the oven to 200°C top/bottom heat. Line a baking sheet with parchment paper so the potatoes don't stick and cleaning is easier later. Lightly brush the parchment paper with olive oil or spray with oil so the potatoes brown better from the bottom.
- Perfectly smash potatoes
- Distribute the pre-cooked, slightly cooled potatoes on the prepared baking sheet. Leave sufficient space between the individual potatoes so they can get crispy later. With a potato masher, the bottom of a glass, or a heavy cup, carefully flatten each potato until it is about 1-1.5 cm thick. The potatoes should be flat but not completely crumble. The irregular surface with its cracks and edges will later provide the wonderfully crispy texture.
- Season and bake
- Drizzle or spray the smashed potatoes generously with olive oil so all potatoes are evenly coated. Season with salt, freshly ground pepper, and paprika powder to taste. Bake the seasoned potatoes in the preheated oven on the middle rack for 25-30 minutes until they are golden brown and crispy. For optimal results, rotate the sheet halfway through the baking time so the potatoes brown evenly.
I've found that these smashed potatoes turn out particularly well when I use small, evenly sized potatoes. This way, they all cook through and become crispy at the same time. I've also tried various seasoning variations - from Mediterranean herbs to spicy chili mixes - they all work excellently!
Versatile Crispy Side Dish
Smashed potatoes are a culinary trend that combines the best properties of various potato preparations. They offer the crispy texture of French fries but are healthier since they absorb less fat. The pre-cooking and subsequent smashing creates an irregular surface with many corners and edges that become perfectly crispy in the oven, while the inside remains creamy and soft. This preparation method also allows for better absorption of seasonings and flavors, making smashed potatoes a more flavorful alternative to conventional oven potatoes.
Serving Suggestions
These versatile potatoes harmonize with various main dishes:
- As a side dish to juicy grilled meat or fish
- With a fried egg for breakfast or brunch
- As a base for a vegetarian dish, topped with vegetables and sauce
- As a snack for cozy evenings, served with various dips
Seasoning Variations
With different seasonings, you can creatively modify the basic recipe:
- Mediterranean version with dried thyme, rosemary, and garlic powder
- Spicy-hot variation with chili, cumin, and garlic granules
- Herb version with fresh chives, parsley, and dill
- Cheese-herb variation with Parmesan, thyme, and garlic
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The Perfect Potato
For the best results, you should pay attention to the following points:
- Choose smaller, uniformly sized potatoes for even cooking time
- Waxy varieties like fingerlings, baby potatoes, or small rosemary potatoes are best suited
- Boiled potatoes from the previous day can be used to save time
- Definitely leave the skin on - it contains valuable nutrients and ensures crispiness
After preparing these smashed potatoes multiple times, I can say that they are a true all-rounder in the kitchen. They are simple enough for everyday use but also impressive enough for guests. Their crispy texture makes them a favorite with both young and old, and the ability to personalize them with various seasonings ensures they never become boring. Try this recipe and discover for yourself why smashed potatoes have rightfully earned a permanent place on our plates!
Frequently Asked Questions
- → Which potatoes work best for smashed potatoes?
- Waxy small potatoes or baby potatoes are ideal. They keep their shape when smashed and become especially crispy. Floury potatoes tend to fall apart and are less suitable.
- → Do I need to peel the potatoes?
- No, the skin stays on and contributes significantly to the crispiness. Just make sure to wash the potatoes thoroughly beforehand.
- → How else can I season the smashed potatoes?
- Besides the basic ingredients, you can experiment with garlic powder, rosemary, thyme or chili. Parmesan or other grated cheese added shortly before the end of baking time is also delicious.
- → Can I prepare smashed potatoes in advance?
- You can cook the potatoes the day before and store them in the refrigerator. Then smash, season and bake them before serving. This saves time when guests are coming.
- → How do I get the potatoes especially crispy?
- Make sure to use enough oil and don't leave the potatoes too thick. The optimal thickness is about 1-1.5 cm. If in doubt, bake a little longer until they are really golden brown.
- → What dips go well with smashed potatoes?
- Sour cream with chives, aioli, herb quark or a spicy chili sauce go excellently. A simple yogurt-garlic sauce is also always a classic.