Description

A forgiving, kid-friendly recipe for crispy smashed potatoes that turns cooking into a fun family activity. These potatoes feature a creamy interior and ultra-crispy exterior, perfect for bonding in the kitchen.

Ingredients

Scale

2 lbs (900g) Yukon Gold potatoes (small, golf ball size)
3 tbsp (45 ml) Extra Virgin Olive Oil
2 tbsp (30 ml) Avocado Oil or Clarified Butter (Ghee)
1 tsp (5 g) Garlic Powder
1 tsp (1 g) Dried Rosemary
1.5 tsp (9 g) Fine Sea Salt
0.5 cup (50 g) Grated Parmesan Cheese (optional)

Instructions

Wash potatoes thoroughly (do not peel). Place in a large pot with a steamer insert and cover with cold water by an inch. Add a generous pinch of salt.
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until tender but firm. Drain well and let sit in the colander for 2 minutes to steam-dry.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Take warm potatoes and smash them flat to about 1/2 inch thick using the bottom of a glass or mug.
Drizzle with olive oil and sprinkle with garlic powder, rosemary, and salt. Ensure oil gets into the cracks.
Arrange potatoes in a single layer on the baking sheet.
Roast for 15 minutes until edges are golden and surface is set.
Remove from oven, sprinkle with Parmesan cheese (if using), and flip each potato.
Return to oven and roast for another 5-10 minutes until deep golden brown and crispy.
Serve hot.

Notes

Do not skip the steam-dry step; wet potatoes will steam instead of crisp. Use warm potatoes for easier smashing. Do not crowd the pan; give them space to crisp. Reheat in an air fryer or toaster oven to restore crunch; do not microwave.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 6 pota
Calories: 180
Sugar: 1
Sodium: 250
Fat: 8
Saturated Fat: 2
Carbohydrates: 24
Fiber: 2
Protein: 3

Keywords: crispy smashed potatoes, kid-friendly recipes, easy side dishes, family cooking, roasted potatoes, parmesan potatoes