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  • 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
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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!

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  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. […]

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