15-Minute Crispy Smashed Potatoes (Print Version)
Golden smashed potatoes with crisp edges and fluffy centers make for a quick, flavorful side in just 15 minutes.
# Ingredients:
→ Potatoes
01 -
680 g small baby potatoes (Yukon Gold or red potatoes recommended)
→ For Boiling/Microwaving
02 -
Water, as needed for covering potatoes
03 -
1 teaspoon salt
→ For Crisping
04 -
3 tablespoons olive oil
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon freshly ground black pepper
08 -
0.5 teaspoon sea salt
→ Garnish
09 -
2 tablespoons chopped fresh parsley (optional)
10 -
60 ml grated Parmesan cheese (optional)
# Steps to Follow:
01 -
Wash baby potatoes thoroughly and place in a large microwave-safe bowl. Add enough water to cover and 1 teaspoon salt.
02 -
Cover the bowl with a microwave-safe plate or lid. Microwave on high for 7–8 minutes, or until potatoes are easily pierced with a fork. Cooking time may vary based on potato size and microwave wattage.
03 -
Drain potatoes well and transfer to a clean kitchen towel. Pat dry to remove excess moisture.
04 -
Preheat the oven broiler or set an air fryer to 220°C.
05 -
Arrange the cooked potatoes on a parchment-lined baking sheet. Gently smash each potato to approximately 1.25 cm thick using the bottom of a glass or measuring cup.
06 -
Drizzle olive oil evenly over smashed potatoes. Sprinkle with garlic powder, smoked paprika, black pepper, and sea salt.
07 -
Broil or air fry the seasoned potatoes for 5–7 minutes, until crisp and golden brown on the edges.
08 -
Remove from the oven. If desired, garnish with chopped fresh parsley and Parmesan cheese before serving.
# Additional Notes:
01 -
For extra flavor, add a pinch of chili flakes or drizzle with truffle oil after baking.
02 -
Use vegan Parmesan for a dairy-free adaptation.
03 -
Serve as a side dish or top with sour cream and chives for a loaded snack.