roasted smashed potatoes recipe
The Best roasted smashed potatoes recipe
I’ve always been a fan of roasted smashed potatoes, and my family loves them too. This recipe is a staple in our household, especially during holidays and special occasions. It’s a great way to get everyone involved in the kitchen, as it’s easy to make and requires minimal supervision.
Plus, it’s a crowd-pleaser, and I’ve even received compliments from my picky eaters when I serve it at family gatherings. The best part? It’s incredibly easy to make, requiring only a few ingredients and some basic kitchen tools.
I like to think of it as a modern twist on the classic potato dish, with a crispy exterior giving way to fluffy, tender flesh. My kids love helping me smash the potatoes with a fork or masher, and it’s become a fun little ritual we enjoy together every time we make it. The aroma that fills the kitchen when they’re roasting in the oven is simply irresistible – it’s like a warm hug for your senses.
And let’s not forget about the health benefits: these babies are packed with fiber, vitamins, and minerals from the potatoes themselves. We like to serve them alongside a variety of other dishes for a well-rounded meal that everyone will enjoy. In fact, I’ve found that roasted smashed potatoes are just as delicious the next day as they are fresh out of the oven.
They’re perfect for packing lunches or making ahead for busy weeknights when you need something quick and easy but still nutritious.
Roasted Smashed Potatoes
Crispy on the outside and fluffy on the inside, these roasted smashed potatoes are a perfect side dish. Boiled until tender, then smashed and roasted with olive oil and seasonings until golden brown.
🥘Ingredients
For the Potatoes
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Roasted Smashed Potatoes Works
Leftover smashed potatoes can be stored in an airtight container in the fridge for up to four days. To reheat, place them on a baking sheet in a 400 degree oven for about 5 to 7 minutes until they crisp up again.
You can also reheat them in an air fryer for even faster results. For serving, these potatoes are great as a side for almost any main dish.
I often put them out at family gatherings with a bowl of sour cream or a sprinkle of fresh herbs. They are easy to make in large batches and always disappear quickly.
This recipe is a reliable go to for weeknights and special occasions alike.
❓ Frequently Asked Questions About Roasted Smashed Potatoes
Q: What type of potatoes should I use for this recipe?
For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho.
Q: Can I use olive oil instead of vegetable oil?
Yes, you can use olive oil if you prefer its flavor profile.
Q: How do I prevent the potatoes from becoming too dark or burnt?
To prevent overcooking, check on the potatoes after 20 minutes and rotate them if needed.
Q: Can I make this recipe in advance?
You can prepare the potatoes up to a day ahead by washing, peeling, and chopping them.
Q: What if I don’t have an oven-safe pan?
No problem – you can roast the potatoes in a regular skillet on the stovetop instead.
