How to Make Perfectly Crispy Smashed Potatoes

Though we’re mainly dinner specialists here at Plated, we are also devoted to appetizers and snacks. So we went into our test kitchen and created something perfect for any dinner party or even as a side to your steak: smashed potatoes.

While mashed potatoes are whipped until creamy, the smashed variety is broken up by hand with the skin still on. Our recipe uses some small potatoes and just a handful of ingredients to  make these rustic, bite-sized offerings. Check out our instructions (and GIFs) below, and get to smashin’.

24 Yukon Gold potatoes
2 tablespoons olive oil
¼ cup minced garlic
¼ cup chopped thyme
Kosher salt

You’ll also need a baking tray and something for pressing down on the potatoes—you know, the smashing part. We used a small bowl with a flat bottom.

1. Cook potatoes at 350 degrees for 20 minutes.

This softens them up for the next step.

2. “Smash” potatoes by pressing down on them with the bowl.

Don’t try to flatten them entirely, but aim to get them about a half-inch thick.

3. Brush with olive oil, then add garlic, thyme, salt, and pepper.

4. Cook potatoes at 450 degrees for another 18 minutes.

5. Remove from the oven, plate, and enjoy!

Make these at home and share your #platedpics on Instagram, Facebook, and Twitter!


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