Roasted Smashed Potatoes

Roasted Smashed Potatoes
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    9 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    85

Unleash the ultimate potato experience with these roasted smashed potatoes! Crispy, buttery, and bursting with flavor, these potatoes are like a delicious fusion of home fries, mashed potatoes, French fries, and potato pancakes. Perfectly crusty on the outside and light, fluffy inside.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    15 mg
  • Fiber
    3 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    1915 mg
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
20 mins

Place potatoes into a 5-quart stockpot and cover with 3 quarts cold water. Add kosher salt; bring to a simmer over high heat. Reduce heat to medium-low and simmer until potatoes just tender, 15 to 20 minutes; drain well. Let potatoes cool just until cool enough to handle.

02

Step
8 hrs

Transfer potatoes to a baking sheet; continue cooling to room temperature. Make 4 or 5 shallow cuts down sides of each potato, about every inch or so, to ensure skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight.

03

Step
5 mins

Heat butter, garlic, rosemary, and thyme in a small pan over medium heat; cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.

04

Step
0 mins

Preheat the oven to 450 degrees F (232 degrees C). Line 2 baking sheets with silicone baking mats (such as Silpat); generously brush on some infused butter.

05

Step
0 mins

Gently smash each potato between two pieces of plastic wrap using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes into small pieces; transfer to prepared baking sheets, being careful not to overlap potatoes. Very generously drizzle and brush most of infused butter on top.

06

Step
45 mins

Bake in the preheated oven until well browned and crunchy around edges, 35 to 45 minutes.

07

Step
4 mins

Meanwhile, place the pan with remaining infused butter back over medium-low heat. Cook and stir until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.

08

Step
0 mins

Carefully transfer potatoes to a serving platter; scatter golden brown garlic slices and crumble toasted herbs on top, if desired. Serve immediately.

For extra crispy potatoes, make sure to space them out on the baking sheets.
Feel free to experiment with different herbs and spices to customize the flavor.
Chilling the potatoes completely is crucial for achieving that perfect crispy exterior.

Clay Hammes

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 28 Ratings)
Total Reviews: (6)
  • Ellsworth Barrows

    My family devoured these. Will definitely make again!

  • Deion Goldner

    The chilling step is crucial for the best texture.

  • Branson Powlowski

    These were amazing! The garlic butter is genius.

  • Wade Botsford

    So much better than regular roasted potatoes. The smashing makes all the difference.

  • Easter Morar

    I used olive oil instead of butter and they were still fantastic!

  • Kolby Morar

    I added a sprinkle of smoked paprika for extra flavor – delicious!

LEAVE A REVIEW

Please Rate