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Crispy Smashed Potatoes

Crispy Smashed Potatoes

Be Well with Liza
Baby potatoes, parboiled, then smashed with a fork, drizzled with olive oil, and roasted until crispy. Delicious!
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6
Calories 84 kcal

Equipment

  • Dutch oven or large saucepan with lid
  • Colander
  • Sheet pan
  • Parchment paper or aluminum foil
  • Oven

Ingredients
  

  • 1 bag 24 ounces mini baby potatoes
  • 4 TBSP olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tsp kosher salt to taste
  • ½ tsp pepper to taste

Instructions
 

  • Preheat oven to 425°
  • Fill pot almost to top with water and bring to a rolling boil. Add potatoes and simmer for 15 minutes or until easily pierced with the tip of a sharp knife. Drain potatoes.
    Cooked potatoes in colander
  • Line sheet pan with parchment or aluminum foil. Spread potatoes in an even layer on the pan. Using a fork, flatten potatoes so that skin breaks. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Make sure potatoes are evenly coated with oil and spices.
    Crispy Smashed Potatoes
  • Place sheet pan in the oven, roast at 425° for 20 minutes or until potatoes are crispy.
    Crispy Smashed Potatoes

Notes

Any type of baby potato will work in this recipe, but it is especially good with fingerling potatoes. I try to find the bags that have red, white, and purple potatoes together - they look gorgeous when plated. 
Be sure not to overcook the potatoes, they don't crisp up if they are overcooked.  You want them to be just fork or knife tender.
You could use avocado oil instead of olive oil in this recipe.
Try experimenting with other spices instead of paprika and cumin.  These are also good with seasoned salt, or dill and onion powder, or chili powder.  
These crispy potatoes are great as a side for pot roast, or roasted chicken.  My kids also love them with chicken tenders. Another great idea is to have them with soft-cooked eggs.  I put the potatoes on the plate first and put the eggs on top.  The yolk gets all over the potatoes and it is heavenly!  Enjoy! 

Nutrition

Sodium: 388mgVitamin C: 1mgVitamin A: 13IUSugar: 1gFiber: 1gCalories: 84kcalSaturated Fat: 1gFat: 9gProtein: 1gCarbohydrates: 1gIron: 1mg
Keyword breakfast potatoes, crispy potatoes, potatoes
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