15-Minute Crispy Smashed Potatoes

Crispy smashed potatoes with golden edges and fluffy centers quickly became my go-to side for last-minute dinner guests or any busy night. Thanks to a clever microwave shortcut, you get ultra-crispy potatoes without the usual long wait and multiple pans. This fast recipe never fails to wow hungry friends and family.

I first whipped up these crispy smashed potatoes for a game night snack and my friends still ask for them whenever they come over. No matter how simple my main dish is, these always steal the show.

Ingredients

• Small baby potatoes like Yukon Gold or red: for their tender texture and buttery taste Choose firm smooth potatoes with no sprouts
• Water: helps cook the potatoes quickly in the microwave
• Salt: seasons the potatoes while microwaving for better flavor
• Olive oil: ensures super crispy edges when broiled Good quality extra-virgin adds the best taste
• Garlic powder: gives a warm savory base Pick a fine powder for even coating
• Smoked paprika: provides color and a subtle smoky depth Use Spanish smoked paprika if possible for extra punch
• Freshly ground black pepper: brightens and balances the flavors
• Sea salt: adds crunch and enhances all the other seasonings
• Chopped fresh parsley (optional): adds color and a fresh finish Use flat-leaf for the best flavor
• Grated Parmesan cheese (optional): offers salty richness Choose aged Parmesan for more umami

Step-by-Step Instructions

Prep the Potatoes:

Wash baby potatoes thoroughly and place them in a large microwave-safe bowl Make sure the potatoes are similar in size for even cooking

Microwave and Cook:

Cover potatoes with water add salt and cover with a microwave-safe plate or lid Microwave on high until potatoes are easily pierced with a fork This usually takes about seven to eight minutes timing depends on potato size and microwave power

Dry and Ready:

Drain the hot water then transfer potatoes to a clean kitchen towel Pat them completely dry to remove any excess moisture which is key for crisping later

Preheat Broiler:

Turn on your oven broiler or set your air fryer to four hundred twenty five degrees Fahrenheit which is two hundred twenty Celsius Allow it to heat fully for best results

Smash the Potatoes:

Place potatoes onto a parchment-lined baking sheet Using the bottom of a sturdy glass gently press down on each potato so they flatten to about half an inch thick Do not worry if they crack a little as those jagged edges get extra crispy

Season and Oil:

Drizzle olive oil all over the smashed potatoes Sprinkle evenly with garlic powder smoked paprika black pepper and sea salt Be sure every potato gets seasoning for the most flavor

Crisp the Potatoes:

Place the tray on the top rack and broil or air fry for five to seven minutes Watch closely and remove when the edges are deeply golden and the insides look fluffy

Finish and Garnish:

Take out the potatoes and while still hot sprinkle with chopped parsley and Parmesan cheese if you like Serve right away while they are crackly and crisp

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My favorite part is that smoky paprika it takes the potatoes to a restaurant level in under fifteen minutes. Making these has become my little secret for instantly impressing guests even with the humblest main dish.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days To re-crisp simply return potatoes to a hot oven or air fryer for a few minutes Skip the microwave as it can make them soggy

Ingredient Substitutions

Swap in vegan Parmesan or nutritional yeast for a dairy free option If you are out of smoked paprika a little regular paprika or chili powder will work Just be sure to taste and adjust the seasonings to your liking

Serving Suggestions

These potatoes shine on their own as a quick snack or side They also make a great canvas for toppings like sour cream chopped chives or a fried egg For a full meal pair them with roasted veggies grilled chicken or even use them as a base for a breakfast hash

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Recipe Roots

Smashed potatoes got popular for good reason They combine the comfort of mashed potatoes and the crunch of roasted fries The microwave method is a modern hack but the flavors nod to classic American comfort food Staples like garlic paprika and parsley have been used in potato recipes for generations

Recipe FAQs

→ Why use the microwave for smashed potatoes?

The microwave rapidly softens potatoes, saving time and allowing for easy smashing before crisping in the oven or air fryer.

→ What type of potatoes work best for smashed potatoes?

Baby Yukon Gold or red potatoes are ideal because their small size and creamy texture yield crisp outsides and fluffy centers.

→ How do I get the potatoes extra crispy?

Thoroughly dry the boiled potatoes and use high heat under the broiler or in an air fryer so the exterior browns and crisps beautifully.

→ Can I make them dairy-free?

Yes, simply omit the Parmesan or use vegan Parmesan for a completely dairy-free and vegetarian side.

→ What toppings go well with smashed potatoes?

Classic garnishes include chopped parsley and grated cheese. For extra zest, try sour cream and chives or a drizzle of truffle oil.

→ Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free, making it suitable for most dietary needs. Always check labels for any additives.