Crispy Smashed Red Skin Potatoes recipe

If there is one universal truth in the world of comfort food, it is the profound and unending appeal of a perfectly cooked potato. It’s a humble vegetable, yet it possesses a chameleon-like ability to transform into something truly spectacular. For years, I thought I had experienced the peak of potato perfection with creamy mash and classic roasties. Then, I discovered smashed potatoes, and my entire culinary world shifted on its axis. I’ll never forget the first time I made these Crispy Smashed Red Skin Potatoes for my family. The process itself was immensely satisfying—the gentle press that transforms a soft, boiled potato into a rustic, craggy disc ready to soak up flavor. The real magic, however, was the aroma that soon filled the house: an intoxicating perfume of sizzling olive oil, pungent garlic, and woodsy rosemary. When I pulled the baking sheet from the oven, the potatoes were a sight to behold—a mosaic of golden-brown, shatteringly crisp edges and fluffy, creamy centers. The sound they made as I slid them onto a platter was a symphony of crunch. They disappeared in under five minutes, accompanied only by the sounds of happy munching and declarations that these were, without a doubt, “the best potatoes ever.” This recipe is more than a side dish; it’s an event. It’s the recipe I turn to when I want to elevate a simple weeknight dinner, impress guests with minimal effort, and guarantee an empty platter every single time.

The Ultimate Crispy Smashed Red Skin Potatoes Recipe

This recipe is a masterclass in texture. By first boiling the red skin potatoes until they are tender and creamy, then smashing them to create a huge amount of surface area, and finally roasting them at a high temperature, you achieve the holy grail of potato cookery: an impossibly crispy, crunchy exterior that gives way to a soft, fluffy, and flavorful interior. Using red skin potatoes is key, as their thin, waxy skin becomes delightfully crisp and eliminates the need for peeling.

Complete Ingredients List

The beauty of this recipe lies in its simplicity and the use of high-quality, straightforward ingredients. This is where simple things combine to create something extraordinary.

For the Potatoes:

• Small to Medium Red Skin Potatoes: 2 lbs (about 900g). Try to select potatoes that are relatively uniform in size to ensure they cook at the same rate.
• Kosher Salt: 1 tablespoon, for the boiling water.

For the Garlic Herb Coating:

• Extra Virgin Olive Oil: ⅓ cup (80ml). A good quality olive oil will add a wonderful, fruity flavor.
• Unsalted Butter: 2 tablespoons, melted (optional, but adds incredible flavor and richness).
• Garlic: 4-6 cloves, minced very finely. Fresh garlic is essential for the best flavor.
• Fresh Rosemary: 2 tablespoons, finely chopped.
• Fresh Thyme: 1 tablespoon, leaves removed from the stem.
• Coarse Sea Salt or Kosher Salt: 1 teaspoon, for finishing.
• Freshly Ground Black Pepper: ½ teaspoon.

For Garnish (Highly Recommended):

• Fresh Parsley: ¼ cup, finely chopped.
• Grated Parmesan Cheese: ¼ cup, for serving.

Step-by-Step Instructions for Potato Perfection

Follow these three distinct stages carefully. Each one plays a critical role in building the perfect texture and flavor of your smashed potatoes.

Part 1: Boiling for a Creamy Interior

1. Clean the Potatoes: Scrub the red skin potatoes thoroughly under cold running water to remove any dirt. Since we are leaving the skins on, make sure they are very clean. Place the cleaned potatoes in a large pot or Dutch oven.
2. Salt the Water: Cover the potatoes with cold water so they are submerged by at least one inch. Add 1 tablespoon of kosher salt to the water. Salting the water seasons the potatoes from the inside out as they cook.
3. Boil Until Tender: Bring the water to a boil over high heat. Once boiling, reduce the heat to a steady simmer and cook for 15-25 minutes. The exact time will depend on the size of your potatoes. They are ready when a fork or a sharp knife can be inserted into the center of the largest potato with very little resistance.
4. Drain and Dry: Carefully drain the potatoes in a colander. Return the empty pot to the low heat for a moment and add the potatoes back in. Let them sit in the warm, dry pot for 1-2 minutes, shaking the pot occasionally. This allows any excess surface moisture to evaporate, which is a crucial step for achieving maximum crispiness later.

Part 2: The Art of the “Smash”

1. Prepare for Roasting: Preheat your oven to 425°F (220°C). Pour a generous amount of the olive oil (about 2-3 tablespoons) directly onto a large, sturdy, rimmed baking sheet and spread it around to coat the entire surface.
2. Arrange the Potatoes: Place the warm, dry potatoes on the prepared baking sheet, ensuring they have plenty of space between them. Do not overcrowd the pan; use two baking sheets if necessary.
3. Smash Gently: Take a heavy-bottomed glass, a mug, or a potato masher. Place it on top of one potato and press down firmly but gently until the potato “smashes” into a flattened disc about ½-inch thick. You’ll hear a satisfying squish. The goal is to create a larger surface area with lots of rough, craggy edges, not to obliterate the potato into a pile of mash. Repeat with all the potatoes.
4. Let Them Cool Slightly: Allow the smashed potatoes to sit on the baking sheet for about 5 minutes. This helps any remaining steam escape.

Part 3: Roasting for a Crispy Exterior

1. Prepare the Garlic Herb Oil: While the potatoes are resting, combine the remaining olive oil, melted butter (if using), minced garlic, chopped rosemary, and thyme leaves in a small bowl.
2. Season the Potatoes: Drizzle the garlic herb oil mixture evenly over all the smashed potatoes. Use a pastry brush or your hands to ensure every surface, especially those rough edges, is well-coated. Sprinkle generously with coarse salt and freshly ground black pepper.
3. Roast to Golden Perfection: Place the baking sheet in the preheated oven. Roast for 20-25 minutes. The bottoms of the potatoes should be deeply golden brown and crispy.
4. Flip and Roast Again: Carefully remove the baking sheet from the oven. Using a thin metal spatula, flip each smashed potato over.
5. Final Roast: Return the potatoes to the oven and roast for another 15-20 minutes, or until the second side is equally golden brown and the edges are dark and crispy. For an extra-crispy finish, you can switch the oven to the broiler setting for the last 1-2 minutes of cooking, but watch them very carefully to prevent burning.
6. Garnish and Serve: Remove the potatoes from the oven. Immediately sprinkle with the freshly chopped parsley and grated Parmesan cheese. The residual heat will make the parsley fragrant and slightly melt the cheese. Serve immediately while hot and crispy.

Nutrition Facts

• Servings: 4-6 as a side dish
• Calories per serving (approximate): 320-360 kcal

Disclaimer: The nutritional information is an estimate and can vary based on the exact size of the potatoes, the amount of oil used, and optional ingredients like butter and cheese.

Preparation Time Breakdown

This recipe is simple to plan, as much of the time is inactive cooking time.

• Active Time: 20 minutes (washing, smashing, seasoning)
• Boiling Time: 15-25 minutes
• Roasting Time: 35-45 minutes
• Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes

How to Serve Your Crispy Smashed Red Skin Potatoes

These versatile potatoes can be the star side dish for almost any meal or even a fantastic appetizer.

As the Perfect Side Dish:

• With Steak: The ultimate partner for a juicy grilled steak or a pan-seared filet mignon.
• With Roast Chicken: They are a wonderful, textural contrast to a classic herby roast chicken.
• With Fish: Serve them alongside grilled salmon or a flaky baked cod for a complete and satisfying meal.
• With Pork: They pair beautifully with roasted pork tenderloin or crispy pork chops.
• For Brunch: Serve them instead of home fries alongside scrambled eggs, bacon, and sausage.

As a Crowd-Pleasing Appetizer:

• On a Platter: Arrange the hot, crispy potatoes on a large platter and serve with a variety of dipping sauces.
• Loaded Smashed Potatoes: Top them with a dollop of sour cream or Greek yogurt, a sprinkle of crumbled bacon, and fresh chives.

Delicious Dipping Sauces:

• Garlic Aioli: A creamy, pungent classic that is a match made in heaven.
• Pesto: The fresh, basil-forward flavor of pesto is a fantastic complement.
• Spicy Ketchup: A simple yet effective dip with a sweet and spicy kick.
• Ranch Dressing: A cool and creamy dip that everyone loves.
• Chimichurri: The zesty, herby, garlicky Argentinian sauce is an incredible pairing.

5 Additional Tips for Flawless Smashed Potatoes

1. Don’t Peel the Potatoes: This is a key feature of the recipe! The thin skin of red potatoes gets wonderfully crisp and adds to the rustic texture and flavor. Plus, it saves you a ton of prep time.
2. Dry Potatoes are Crispy Potatoes: The step of letting the boiled potatoes steam-dry in the hot pot is not to be skipped. Water is the enemy of crispiness. The drier the surface of the potato before it hits the hot oil, the crunchier the final result will be.
3. Don’t Crowd the Pan: This is the most important rule of roasting. Give your smashed potatoes plenty of personal space on the baking sheet. If they are too close together, they will steam each other instead of roasting, resulting in soft, sad potatoes. Use two pans if you have to!
4. Use a Thin Metal Spatula for Flipping: The bottoms of the potatoes will develop a deep, crispy crust that can sometimes stick slightly to the pan. A thin, flexible metal spatula (like a fish spatula) is the best tool for getting underneath the potato and flipping it without breaking that precious crust.
5. Be Generous with the Oil: This isn’t the time to be shy with the olive oil. A good coating of fat is what conducts the heat and effectively “fries” the exterior of the potatoes in the oven, creating that irresistible crunch. Make sure every nook and cranny is coated.

Frequently Asked Questions (FAQ)

1. Can I use other types of potatoes for this recipe?
Yes, you can, but the results will vary slightly. Yukon Gold potatoes are another excellent choice as they have thin skin and a creamy texture. Russet potatoes can also be used, but they are starchier and have a higher chance of falling apart completely when smashed. If using Russets, be extra gentle during the smashing step.

2. How do I get my smashed potatoes extra crispy?
The secrets to maximum crispiness are: 1) Make sure the potatoes are very dry after boiling. 2) Use a hot oven (425°F is great). 3) Don’t crowd the pan. 4) Use enough oil to coat them well. 5) For a final boost, use the broiler for the last 1-2 minutes of cooking, watching them constantly to prevent burning.

3. Can I make these ahead of time?
Yes, you can do some of the prep in advance to save time. You can boil, drain, and smash the potatoes on the baking sheet. Let them cool, then cover and refrigerate for up to 24 hours. When you’re ready to eat, drizzle them with the garlic herb oil and roast as directed. You may need to add 5-10 minutes to the initial roasting time since they will be starting from cold.

4. Can I make these in an air fryer?
Absolutely! The air fryer is fantastic for making smashed potatoes. After boiling and smashing the potatoes, toss them with the garlic herb oil mixture in a bowl. Place them in the air fryer basket in a single layer (you’ll need to work in batches). Air fry at 400°F (200°C) for 15-20 minutes, flipping halfway, until deeply golden and crispy.

5. What is the best way to reheat leftover smashed potatoes?
The best way to revive their crispy texture is to avoid the microwave at all costs, as it will make them soft. Reheat them on a baking sheet in a 400°F (200°C) oven for 5-10 minutes, or in an air fryer at 375°F (190°C) for 3-5 minutes until they are hot and have regained their crunch.

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