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smashed potato juicy

Perfect Crispy Smashed Potatoes

Diana Kostrov
Crispy, golden, and bursting with spice, these smashed potatoes are the perfect comfort food that’s easy to make and even easier to love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine comfort food, fusion
Servings 4 servings

Equipment

  • baking sheet
  • parchment paper
  • Jar or flat-bottomed tool - for smashing
  • Silicone brush

Ingredients
 

  • 650 g creamer / petite / baby potatoes
Golden roast blend (marinade)
  • ½ cup olive oil
  • 1 tsp salt
  • ½ tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garam masala (or ½ tsp turmeric for low FODMAP option)
  • 1 tbsp nutritional yeast
  • Pepper to taste

Instructions
 

  • Boil potatoes until tender: Wash each potato thoroughly under running water and cook in boiling water until a fork pierces easily but they’re not falling apart—this ensures they’re smashable without turning to mush.
  • Preheat the oven: Set your oven to 190°C fan / 375°F convection, or 210°C / 410°F for conventional ovens.
  • Drain and prepare for smashing: Drain the potatoes and spread them out on a baking sheet lined with parchment paper.
  • Smash with care: Use a flat-bottomed jar or similar tool to gently press each potato flat, leaving space between them for those coveted crispy edges (see note 1).
  • Brush with marinade: Mix olive oil with all spices, then brush each smashed potato evenly using a silicone or natural-bristle brush.
  • Bake to crispy perfection: Place the tray in the oven for about 15 minutes or until the potatoes turn golden and crispy to your liking. I like them super crispy so I wait till they brown.
  • Serve warm: Enjoy immediately, ideally with your favorite dip or a creamy vegan Tzatziki for a flavor boost.

Notes

  1. Tools to Smash Potatoes (Not Mash) Recommended: flat-bottomed glass, measuring cup, mason jar, flat metal spatula, silicone turner, small plate or saucer, burger/tofu press, flat-bottom potato masher. Avoid using forks, grid-style mashers, or bare hands as they can tear the potatoes unevenly.
  2. Store leftover smashed potatoes in a sealed container in the fridge for up to 3 days. Reheat in the oven for best texture; microwaving works but might soften the crispiness.
  3. You can smash potatoes directly in cupcake molds to create little potato cups—great for stuffing or appetizers.
  4. For IBS-friendly variation, omit smoked paprika and garam masala if you find those spices irritating, replacing with milder herbs like parsley or chives.
  5. If you want a deeper umami kick, add a splash of tamari or soy sauce in the marinade—only if soy is tolerated.