Grilling season leaves so many options for delicious side dishes – especially those that include potatoes. Pairing up with grilled pork loin, I made Crispy Smashed Potatoes and they were the star of the show.
Potatoes
We had a mixture of small red and yellow potatoes that needed to be used up. Since they were all very close to the same size, they were perfect candidates for this recipe.
Small potatoes crisp up nicely in the oven and the uniform size ensures they’re done at the same time.
Oil
Olive oil or avocado oil both work for this recipe. Use what you have on hand. I used olive oil.
Butter
Using butter takes this recipe out of the vegan category, but a bit of butter adds so much richness.
Seasonings
Salt and pepper are the only seasoning I used, but many recipes I’ve seen use garlic, onion or herbs. If you’re using herbs, you may want to add at the end of the baking as they blacken up quickly on the potatoes.
I did sprinkle a little parsley (from my garden!) over the potatoes on my plate.
Toppings
If you love cheese, sour cream, chives or bacon on your potatoes, they would all be good on these, but totally not necessary. These are delish right out of the oven.
Crispy Smashed Potatoes
Ingredients
- 12-18 Small Potatoes
- 1 tbsp Olive Oil
- 2 tbsp Melted Butter
- Salt and Pepper to Taste
Instructions
- Clean potatoes and remove any eyes or dark spots. Boil with jackets on until soft when pierced (about 20 minutes)
- Preheat oven to 375℉.
- Drain the potatoes and let them dry in the colander for 5-10 minutes.
- Placed boiled potatoes on a parchment-lined baking sheet and smash with a fork or masher. Keep the potatoes intact, but smashing thinly results in a crunchier potato.
- Drizzle or brush with butter, then olive oil. Sprinkle with salt and pepper.
- Bake for 45 minutes or until deeply golden. Do not flip.
Wrap Up
This recipe is simple both in ingredients and the time spent in the kitchen. But the outcome is a big bang for the buck.