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After years of testing, I've perfected these irresistibly crispy smashed potatoes with creamy centers. The garlicky seasoning and golden brown edges make them impossible to resist whether served as a snack or side dish. Let me show you how to get that perfect crispy-creamy texture every time.
What Makes These Special
The magic lies in the contrast between the shatteringly crisp exterior and fluffy interior. Garlic and Parmesan create deep savory flavor in every bite. They're elegant enough for holiday dinners but simple enough for game day snacking. Best of all, they're surprisingly easy to make.
Gathering Your Ingredients
Start with small yellow potatoes no larger than 2 inches - they'll cook evenly and crisp beautifully. Good olive oil is key for that golden exterior. The seasoning is simple but perfect: garlic powder, onion powder, salt and pepper create layers of flavor without overwhelming the potatoes.
Starting With A Boil
Cover your potatoes with an inch of cold water and add a generous pinch of salt. Bring to a boil and cook until they're just past fork-tender, about 15-20 minutes. You want them soft enough to smash but not falling apart.
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The Perfect Smash
Here's where technique matters. Brush your baking sheets directly with olive oil - skip the parchment paper for better crisping. Arrange your drained potatoes with plenty of space between them. Using a measuring cup, gently press each potato to about 1/4-inch thickness. The rougher edges will become deliciously crispy.
Season For Success
Drizzle those smashed potatoes generously with olive oil - this is what creates that incredible golden crust. Sprinkle evenly with garlic powder, onion powder, salt and pepper. Don't forget the edges - those crispy bits are the best part.
Into The Oven
A hot oven is crucial - set it to 425°F and roast for 25-35 minutes until they're deeply golden brown and crispy. Rotate your pans halfway through for even browning. You'll know they're done when the edges are crunchy and the centers are tender.
Ways To Serve
These potatoes are incredibly versatile. Drizzle with spicy chipotle sauce for a fun appetizer. Sprinkle with fresh herbs for an elegant side dish. They're perfect alongside any protein or as part of a vegetable platter. The possibilities are endless.
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My Best Tips
Choose small potatoes for the crispiest results - larger ones won't get that perfect texture. Never use parchment paper, it prevents proper browning. Give each potato plenty of space on the pan so the edges can get ultra crispy.
Making Them Your Own
While the basic version is delicious, try adding grated Parmesan for extra savoriness. A sprinkle of red pepper flakes brings nice heat. Fresh rosemary or thyme add wonderful aromatics. The recipe adapts beautifully to your taste.
Storing And Reheating
Keep any leftovers in an airtight container in the fridge for up to three days. To restore their crispiness, reheat in a 375°F oven for 10-15 minutes. They won't be quite as crispy as fresh but still delicious.
Common Pitfalls
Don't skip the initial boiling - it's essential for that creamy interior. Avoid pressing the potatoes too thin or they'll burn instead of crisp. Give them plenty of space on the pan for proper browning.
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The Numbers
Each serving provides 150 calories with 8g fat, 18g carbs, and 2g protein. They're satisfying while still being lighter than traditional roasted potatoes.
Quick Answers
Yes, you can use baby reds or Yukon golds with great results. Fresh minced onion works in place of onion powder. For extra crispiness, crank the heat to 450°F for the final 5 minutes of baking.
Frequently Asked Questions
- → Why boil before roasting?
- Boiling ensures the potatoes are tender inside before smashing and roasting for crispy edges.
- → How thin should I smash them?
- Smash to about 1/4-inch thickness for the best balance of crispy exterior and creamy interior.
- → Why use small potatoes?
- Small potatoes create the perfect size for smashing and ensure even cooking throughout.
- → Can I make these ahead?
- They're best served immediately while hot and crispy from the oven.
- → Why oil the baking sheets?
- Liberal coating of oil helps achieve crispy bottoms and prevents sticking.