This Roasted Smashed Potatoes recipe is the perfect side dish. They are crispy on the outside and creamy in the middle and sure to be a hit every time.
This roasted smashed potato recipe is the perfect side dish for any occasion. They are so delicious. You can dress them up by adding a little caviar and crème fraiche on top or serve them to your kids with burgers and everyone will be happy.
[adthrive-in-post-video-player video-id=”1GsyXHb4″ upload-date=”2020-10-09T10:36:26.000Z” name=”Roasted Smashed Red Skin Potatoes” description=”This Roasted Smashed Red Skin Potatoes recipe is the perfect side dish. They are crispy on the outside and creamy in the middle and sure to be a hit every time.” player-type=”collapse” override-embed=”false”]Why These Roasted Smashed Potatoes are a must make.
There are very few recipes that I can think of that are as versatile as this one. These smashed red potatoes are perfect for your holiday table, anniversary dinner or can be made for any night of the week.
The crispy outside and the snowy tender insides will make this one of your go to side dishes. It is a family favorite of mine along with my Tuscan Roasted Asparagus.
How to Make Roasted Smash Potatoes – Step by Step
- Step One: First, adjust oven racks to top and bottom positions and heat oven to 500 degrees. Clean and wash your potatoes. (Photo 1 below)
- Step Two: Next, arrange potatoes on rimmed baking sheet. (Photo 2 below)
- Step Three: Then pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Then cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. (Photo 3 below)
- Step Four: When done, remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. Next, space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. (Photo 1 below)
- Step Five: Then drizzle 3 tablespoons oil over potatoes and roll to coat. (Photo 2 below)
- Step Six: Next, sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Then roast potatoes on top rack 15 minutes. Finally, transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately. (Photo 3 below)
Can you make these easy roasted potatoes ahead of time?
Yes, you can get a jump start on this recipe ahead of time. If time is a factor for you, you can make the first part of the dish one day and keep them in the refrigerator until you are ready to use them. Then simply smash them and continue to the roasting step and they will be great to serve.
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When making these, I love to use a Silpat Non Stick Baking Mat. It makes clean up a breeze.
Recommendations for Making Roasted Smashed Potatoes
When I said that this recipe is versatile, I wasn’t kidding. These make an elegant appetizer with Caviar and Crème Fraiche. You can also try topping them with smoked salmon and sour cream.
To serve them to my family I love to add a little cheese in the final minutes of roasting. You can add some fresh chopped garlic and a little parmesan cheese or make a loaded baked potato version and use cheddar, bacon and sour cream.
Really the only limit is your imagination.
Expert Tips for Making the Best Roasted Smashed Potatoes
- Try Different Herbs: I use fresh thyme but try garlic, rosemary or crushed red pepper flakes.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use Cheese: Cheese always makes things better, So use parmesan, cheddar or any of your favorites!
- Top Your Roasted Smashed Potatoes: Try Sour Cream, Greek Yogurt or a soft cheese spread.
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Roasted Smashed Potatoes
Ingredients
- 2 pounds Small Red Potatoes
- 6 Tablespoons Olive Oil
- ¾ cup water
- 1 teaspoon fresh thyme leaves, chopped
- Salt, To Taste
- Pepper, To Taste
Instructions
- Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
- Arrange potatoes on rimmed baking sheet.
- Pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.
- Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
- Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
- Drizzle 3 tablespoons oil over potatoes and roll to coat.
- Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
- Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil.
- Roast potatoes on top rack 15 minutes.
- Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Video
Expert Tips
- Try Different Herbs: I use fresh thyme but try garlic, rosemary or crushed red pepper flakes.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use Cheese: Cheese always makes things better, So use parmesan, cheddar or any of your favorites!
- Top Your Roasted Smashed Potatoes: Try Sour Cream, Greek Yogurt or a soft cheese spread.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
*This recipe was adapted from the America’s Test Kitchen recipe.
This recipe is exactly the same as Cook’s Illustrated, and they are wonderful.
Oh, these look delicious! I bet the bottom gets crispy too! YUM!
Much like you, I am testing recipes I’ve collected (both from Pinterest and in my recipe box) to see if they are keepers. I made these potatoes last night, and my whole family loved them!! I am mentioning your blog in mine today, and wanted to give you a shout-out. Thanks for your diligence and faithfulness to your project; it’s inspiring!
Thank you,
Patty
Thank you so much for the very kind words, Patty! We recipe hoarders need to stick together! 🙂 Thanks for the shout out too! I’ll be sure to stop by your blog today!