Skip to content

CRISPY SMASHED RED POTATOES

Ingredients

  • 10 - 12 small red potatoes, skin-on
  • kosher salt/pepper
  • 3 to 4 TBLS light olive oil
  • 1 to 2 TBLS paprika
  • fresh thyme leaves
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Crispy Smashed Red Potatoes may just be the perfect side dish…well…or least top five! You can actually make with any small potato, but I really like using the red. There is really not much to the recipe at all. I will give you a little shortcut. I did not do this, but I would have, had I had them. You can buy a bag of red “steam-in-bag” potatoes and just microwave for about five minutes. I used these from Nature’s Way. This will allow you to skip the simmering process. First, I did not have any. Secondly, I wanted a great photo, and sometimes the “steam-in-bag” potatoes are not uniform in size. You really want to pick a small potato. Larger potatoes are not only harder to smash, will take longer to bake and, will cover a larger surface area.

a sheet pan of crispy smashed red potatoes with a wooden bowl of ranch dip

Preheat oven to 450 degrees. Simmer potatoes in salted water until fork tender. If you are using a “steam-in-bag,” microwave for about five minutes.

red potatoes simmering in a pot of salted water

Once tender, drain potatoes and allow to sit for just a few minutes to dry. Line a baking sheet with parchment paper. Drizzle on a touch of the olive oil. Place potato on pan and smash with the bottom of a glass or bowl. You may have to line the bottom of the glass/bowl with just a touch of oil. Repeat until all of the potatoes are smashed. Drizzle olive oil on top of each potato. Sprinkle on kosher salt, pepper and paprika.

Bake for about 25 minutes. Top with a little fresh thyme leaves. Place back in oven until super crispy. Baking time should take anywhere between 30 and 40 minutes. I did flip mine over the last five minutes…just wanted a super crispy edge on each side. Remove from oven and garnish with more fresh thyme leaves. Serve these Crispy Smashed Red Potatoes as a side with your favorite dressing. I roasted up a rack of baby back ribs…they were a perfect compliment! ENJOY!

Check out some of my other favorite potato recipes! Click here!

More to Plate...

pepper steak and rice in a cast iron pan

PEPPER STEAK

It has been years, and years since I made this recipe for Pepper Steak. Actually, so long that my Husband has never

two crocks of patatas bravas

PATATAS BRAVAS

In January, I had the pleasure of dining in my first Latin Fusion restaurant. The food was phenomenal. Two of my favorite

Eggplant Rollatini in a cast iron pan

ZUCCHINI ROLLATINI

Let me start off by saying that I am in love with Half Baked Harvest. Go give her a follow. She creates

3 Comments

  1. […] Cover with foil and allow to bake on 375 for about 12 to 15 minutes. The fish will be done when the tomatoes have softened and the fish starts to fall apart. I served mine with sauteed spinach and roasted creamer potatoes. You can also serve this Mediterranean Baked Fish with my Fondant Potatoes or my Crispy Red Smashed Potatoes. […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.