How long do leftovers last?

Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for 3-5 days.

How do I reheat leftovers?

Warm leftover potatoes in the microwave or the oven at 425 degrees Fahrenheit just until heated through.

What are some good herbs and spices to use on smashed potatoes?

Feel free to add any herbs or spices you like best. Fresh rosemary, parsley, sage, thyme, chives, garlic powder, and onion powder all taste great!

Why don't my potatoes get crispy?

If the potatoes are not getting crispy it might mean you need to bake them a little longer, turn up the heat as the oven temperature might not be hot enough, or there is too much moisture (pat dry with a towel if this is the case). We also find that the combination of avocado or olive oil and ghee produces the crispiest, most delicious, smashed potatoes.

The Best Crispy Smashed Potatoes

Servings: Serves 4

Ingredients

For the Potatoes:

1 lb. small red potatoes (about 1½ – 2 inches in diameter)
1 ½ tablespoons ghee (may sub additional olive oil or avocado oil for vegan or dairy-free, or butter)
1 ½ tablespoons olive oil or avocado oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
Coarse salt & cracked black pepper to taste

For the Garlic-Herb Oil:

¼ cup olive oil or avocado oil
½ cup loosely packed fresh parsley leaves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 small clove garlic
¼ teaspoon salt

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Instructions

Preheat oven to 450℉.
Cook the potatoes using your desired method – stovetop or Instant Pot (See Notes below).
While the potatoes cook, make the Garlic-Herb Oil by combining the oil, parsley, rosemary, thyme, garlic, and salt in a small blender or small food processor. Blend until almost smooth. Transfer to a small bowl and refrigerate until ready to serve.
Place the hot potatoes on a cutting board and lightly pat them dry using a clean kitchen towel or paper towel then transfer them to a parchment-lined rimmed baking sheet. Toss hot potatoes with ghee (if using), oil, garlic powder, and onion powder, rolling them around the pan to coat them on all sides.
While the potatoes are still hot, use a glass with a flat bottom (a coffee cup will also work) to gently press down on potatoes to flatten them until they are about ½-inch thick.
Place the pan in the oven on the middle rack and bake for 28-30 minutes or until potatoes are lightly golden brown on the underside and crisp on the edges. Remove from the oven and sprinkle with coarse or flaky sea salt and cracked black pepper.
Drizzle the potatoes with garlic-herb oil just before serving or serve it on the side for dipping.

Notes

How to Cook the Potatoes:

Stovetop – Fill a large pot with water. Add potatoes and bring to a boil over high heat, reducing the heat as needed to keep the pot from boiling over. Cook potatoes for 18-22 minutes or until tender and easily pierced with a fork. Cooking time will depend on the size of the potatoes and how vigorously the water is simmering/boiling.
Instant Pot – Add 1 cup water to the bottom of the Instant Pot. Add the metal rack/trivet or a steaming basket and add potatoes on top. Secure the lid and cook for 12-15 minutes or until potatoes are tender. If potatoes are not fork-tender after releasing the pressure and removing the lid, lock the lid back into place and add 1-3 minutes of cooking time.

Nutrition Information

Serving Size: ~3 oz. potatoes + 1½ Tbsp. oil
Calories: 301
Fat: 21g
(Sat Fat: 8g)
Sodium: 312mg
Carbohydrate: 25g
(Fiber: 2g
Sugar: 2g)
Protein: 4g

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian Whole30

Recipe By: Jessica Beacom