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These Roasted Smashed Potatoes are the ultimate snack or side dish for any meal. Drizzle them with a generous scoop of homemade chimichurri for a fresh punch of flavor and dig in!
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Our Crispy Garlic and Herb Smashed Potatoes are one of our absolute favorite potato recipes (which means a lot considering we’re huge potato lovers in our house). But while they’re basically the perfect smashed potatoes, we wanted to create a slightly more neutral tasting smashed potatoes recipe that would pair well with virtually any sauce you could possibly desire.
These roasted potatoes are our new favorite way to enjoy chimichurri sauce. The fluffy centers and crispy outsides combined with the fresh, zingy taste of the Argentinian sauce creates the ultimate flavor bomb! It’s a must-try pairing and we’re stoked to finally be sharing the recipe with you.
Ingredients You’ll Need
- Potatoes: Baby yukon gold potatoes are the superior potato when it comes to smashed potatoes. They’re thin-skinned, quick to cook, and ultra-creamy texture in the centers.
- Oil: Any cooking oil with a higher smoke point will work well. We like to use avocado oil, but extra virgin olive oil or vegetable oils will work great, too.
- Salt: In addition to seasoning, you’ll need a tablespoon of kosher salt to salt the water when parboiling the potatoes. This additional salt enhances the natural flavors of the potatoes by seasoning them from the inside out!
- Sauces for serving: We highly recommend trying this crispy smashed potato recipe with our Homemade Chimichurri recipe, but if you’re not a fan of fresh herbs – no problem! Dip these potatoes in other sauces like Vegan Chipotle Sauce, Garlic Truffle Aioli, Cashew Mustard Cheese Dip, or Vegan Chipotle Cheddar Cheese Sauce.
- Large pot
- Colander or strainer
- Baking Tray
- Parchment paper/silicone mat (optional)
- Tool for smashing (drinking cup, potato masher, or flat-bottomed measuring cup)
- Pastry brush
How to Make Roasted Smashed Potatoes
- Boil the potatoes. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and boil. Once boiling, add in 1 tablespoon of salt and cook the potatoes for 15-20 minutes, or until fork tender.
- Smash the potatoes. Once the potatoes are tender and easily pierced with the tip of a sharp knife, drain them from the pot and spread them on the prepared baking sheet. Then, using the bottom of a drinking glass, measuring cup, or potato masher, smash the potatoes until they are about 1/2-inch thick. The thinner the roasted potatoes, the crispier they will be!
- Roast the potatoes in the oven. Brush the smashed potatoes with oil, season with salt and black pepper, and roast for 25-30 minutes in a preheated oven, or until the edges of the potatoes are brown and crispy.
- Prepare the chimichurri. While the potatoes roast, prepare the chimichurri. We have a detailed blog post with the step by step instructions, ingredient recommendations, and additional ways to use.
- Serve. Remove the potatoes from the oven and immediately drizzle them with chimichurri and serve with additional chimichurri, plus more dipping sauces of choice.
Tips for Extra Crispy Edges
- Make sure to use the right potatoes! Yukon golds are best because they are high enough in starch content to make the potatoes crispy on the outside, yet creamy enough to remain fluffy on the inside. If gold potatoes aren’t an option, other small potatoes such as baby potatoes are the next best option. Avoid using waxy potatoes like red potatoes or fingerling potatoes.
- Dry the potatoes before mashing. This is optional, but if you want to make your potatoes as crispy as possible, dry them thoroughly after parboiling. The drier the potatoes, the crispier they will become.
- Cool the parboiled potatoes. In addition to drying the potatoes, allowing them to cool slightly helps excess moisture in the potatoes evaporate, further drying out the surface for ultimate crispiness.
- Don’t skip the oil. While we love our oil-free recipes from time to time, brushing the potatoes with oil is essential to helping the edges crisp up and roast evenly until golden brown.
- Keep the oven door closed. Avoid opening the oven door during the roasting process. Doing so allows cold air to enter, immediately lowering the temperature inside the oven. For the best crispy potatoes, a consistent high heat is imperative.
- Broil as needed. If after baking the potatoes aren’t as crispy as you’d like, place the potatoes under the broiler for a couple of minutes until as crispy as desired. Watch closely – they’ll brown quickly!
Roasted smashed potatoes are one of our favorite party appetizers, but they’re also a great side dish for any meal, including breakfast! Serve them with any meal you’d otherwise serve french fries or a potato side with.
If you’re planning on serving these crispy smashed potatoes at your next party or social gathering, they’ll pair well with similar finger food appetizers like Kid-Friendly Baked Vegetable Tots, Homemade Guacamole with Baked Tortilla Chips or Baked Vegetable Chips, and Vegan Mozzarella Sticks.
Or, try serving with one of these mouth-watering mains:
If you don’t eat the entire tray in one sitting, leftover crispy potatoes will keep in an airtight container in the refrigerator for up to 3 days. The edges won’t be as crispy upon reheating, but they’ll still be delicious the next day.
To make your leftover potatoes as crispy as possible, brush with a little bit of extra oil then reheat in an air fryer, toaster oven, large skillet or regular oven at 350F for 10-15 minutes, or until heated through again.