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Original Post: https://www.evolvingtable.com/?p=92577

Gluten-free crispy smashed potatoes on a baking sheet lined with parchment paper.
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5 from 4 votes

Smashed Red Potatoes Recipe

Level up your side dish game in taste AND texture with this easy Smashed Red Potatoes recipe! A two-part cooking process of boiling and then roasting the potatoes gives them the BEST crispy texture.
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time1 hour
Course: Dinner, Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

  • 2 ½ pounds red potatoes about 10-12, rinsed and scrubbed
  • 4 Tbsp. melted butter or oil if dairy-free
  • 4 cloves garlic finely minced
  • 1 ½ tsp. each of rosemary and thyme fresh, finely chopped
  • 1 ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • Fresh parsley finely chopped, optional

Instructions

  • Preheat oven to 400 degrees.
  • Boil Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce heat to medium-low and keep a rapid simmer. Cook potatoes for 15-20 minutes. Once potatoes are fork tender, remove from pot and dry thoroughly.
    2 ½ pounds red potatoes
  • Smash Potatoes: Place potatoes on a parchment paper lined baking sheet. Smash each potato twice in a criss-cross pattern with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
  • Garlic Herb Sauce: In a small bowl whisk together the butter, or oil, garlic, herbs, salt, and pepper. Drizzle each potato with equal amounts of the garlic herb sauce.
    4 Tbsp. melted butter, 4 cloves garlic, 1 ½ tsp. each of rosemary and thyme, 1 ½ tsp. salt, ¼ tsp. pepper
  • Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy. Top with fresh parsley and serve immediately.
    Fresh parsley

Video

Notes

How to prep ahead of time: You can boil the potatoes a day or two before making this dish if needed.
How to store: Keep leftover smashed potatoes in an airtight container in the fridge for up to 4 to 5 days. For the best results, warm the potatoes back up in the oven. While you can use the microwave, they won't get as crispy.
How to freeze: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
 

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 882mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 20.8mg | Calcium: 35mg | Iron: 1.8mg