Can I use large potatoes instead of small ones?

Oh honey, I've tried - and trust me, small is the way to go. Large potatoes don't cook as evenly and tend to fall apart when smashed. If you must use them, cut them into smaller chunks first, but those cute little baby potatoes really are perfection.

How do I make them extra crispy?

Here's my secret: after smashing, let them sit for 5 minutes before oiling to dry slightly. Then be generous with that olive oil - it's the crispy-maker. For ultimate crunch, flip them halfway through baking. And don't crowd the pan - give each potato its personal space.

Can I prepare these ahead of time?

Absolutely, Boil the potatoes up to a day in advance and keep them in the fridge. When ready, just smash, season and bake. The texture might be slightly softer, but they'll still be delicious. I do this for holidays when oven space is precious.

Why are my potatoes sticking to the pan?

Been there, Make sure you're using enough oil and baking on parchment paper or a well-oiled sheet. If they still stick, let them cool for a minute before trying to move them - they'll release better as they set.

Can I make these with sweet potatoes?

You sure can, They'll be softer and sweeter, but just as tasty. Reduce boiling time to about 10 minutes since sweet potatoes cook faster. Try a sprinkle of cinnamon instead of paprika for a fun twist.

Irresistible Crispy Smashed Potatoes in Just 3 Steps

Print Recipe

Crispy smashed potatoes are a delicious and easy side dish. They are golden, crunchy on the outside, and tender on the inside.

Author: Nour Pullen
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1.5 lbs small potatoes (Yukon Gold or baby potatoes)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika
Fresh parsley (optional, for garnish)

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Instructions

Preheat oven to 450°F (230°C).
Boil potatoes in salted water for 15-20 minutes until tender.
Drain and let cool slightly.
Place potatoes on a baking sheet.
Use a flat surface to smash each potato gently.
Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.
Bake for 25-30 minutes until crispy and golden.
Garnish with fresh parsley if desired.

Notes

Use small potatoes for even cooking.
Do not over-smash the potatoes to keep them intact.
Adjust seasoning to taste.

Find it online: https://crispzy.com/crispy-smashed-potatoes-recipe/