Garlic Paprika Smashed Potatoes (30 Minutes)
Baby potatoes boiled tender, smashed flat and roasted at 450°F with garlic and paprika until shatteringly crisp. The viral side dish, ready in 30 minutes.
Method
- Put the potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then cook 8 to 10 minutes, until easily pierced with a fork. Drain and let steam-dry for 2 minutes.
- While the potatoes cook, heat the oven to 450°F (230°C, gas 8). Brush a large rimmed baking sheet with 1 tablespoon of the olive oil and arrange the potatoes with space between them. Smash each one to about 1/2-inch thick with the bottom of a sturdy glass.
- Brush the tops with the remaining 2 tablespoons olive oil and sprinkle evenly with the salt, pepper, garlic powder and smoked paprika.
- Roast 10 to 12 minutes, until the edges are deep golden and crisp. Shower with the parsley and flaky salt and serve hot with lemon wedges.
Baby potatoes boiled tender, smashed flat and roasted at 450°F with garlic and paprika until shatteringly crisp. The viral side dish, ready in 30 minutes.
Nutrition per serving
- Calories
- 265 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 10 g
- Fibre
- 5 g
- Sugar
- 2 g
- Sodium
- 580 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Steam-drying matters: wet potatoes steam instead of crisping. Give the drained potatoes a full 2 minutes in the hot pot so the surface moisture evaporates. Smashing to an even 1/2-inch thickness gives crisp edges and a fluffy center.
Substitutions
- Olive oil — melted butter or avocado oil (use butter for a non-vegan version)
- Garlic powder — 2 cloves fresh garlic, minced and mixed into the oil
- Smoked paprika — sweet paprika or 1/2 teaspoon onion powder
Serving suggestions
Serve as a dinner side with roast chicken, grilled steak or salmon. They are also excellent as a party snack with garlic aioli or sour cream for dipping.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. The crisp edges soften in the fridge but revive in the oven.
Reheating
Reheat on a baking sheet at 425°F (220°C, gas 7) for 8 to 10 minutes until crisp again. Avoid the microwave; it makes them soggy.
Equipment
- Large pot
- Colander
- Large rimmed baking sheet
- Sturdy glass or mug
- Pastry brush
Variations
- Loaded: top the roasted potatoes with shredded cheddar and crumbled bacon for the last 3 minutes
- Herb: swap the paprika for 1 tablespoon chopped fresh rosemary and finish with grated Parmesan
Why it works
Boiling cooks the potatoes through and swells the starches; smashing then exposes maximum surface area, and the thin edges dehydrate fast in a 450°F (230°C, gas 8) oven, which is what turns them crisp. The hot oil on the pan fries the bottoms while the oven browns the tops.
Frequently asked questions
Why are my smashed potatoes not crispy?
The potatoes were too wet or too thick. Steam-dry them after boiling, smash to an even half inch, and give them space on the pan so hot air circulates.
Can I boil the potatoes ahead of time?
Yes. Boil, drain and refrigerate them up to 2 days ahead; smash and roast straight from the fridge, adding 2 to 3 minutes to the roast.
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