Smashed Potatoes
Get ready for a flavor explosion with these irresistible smashed potatoes! Golden and crispy on the outside, they're bursting with creamy goodness inside, and drizzled with a luscious homemade garlic and herb sauce that takes them to the next level. Perfect as a side dish or a hearty snack, these potatoes are sure to steal the show!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlicoptional
- Pepperoptional
- Potatoes (with skin)
- A bit of red onion (15 ml)optional
🥛Dairy & Eggs(1)
- White cheese (240 ml)
🫙Pantry Staples(2)
- A small dash of honey (5 ml)optional
- Olive oil (30 ml)
🧂Spices & Seasonings(5)
- Chopped coriander (or parsley/chives) (30 ml)optionalparsley or chives
- Garlic powder (5 ml)
- Herbes de Provence (5 ml)
- Salt & pepper
- Smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- A bit of mayonnaise (30 ml)optional
Nutrition (per serving)
Calories
374
Protein
11g
Carbs
38g
Fat
23g
👨🍳 Instructions
- 1
Boil the potatoes (washed, with skin).
- 2
Smash them on a baking sheet.
- 3
Add a drizzle of olive oil, salt, pepper, and spices.
- 4
Bake until they are golden and crispy (generally 30 minutes at 200°C).
💡 Pro Tips
- ✓Cut potatoes into uniform 1.5-inch pieces before boiling to ensure even starch gelatinization; undersized pieces will become mushy and absorb excess water, increasing moisture content by 15-20% and preventing crispy edges after baking.technique1.5-inch pieces
- ✓Boil potatoes in unsalted water until just fork-tender (12-15 minutes), then drain and let steam-dry on the pot for 2 minutes; this allows residual starch to set and reduces internal moisture, resulting in better crisping during the 200°C bake.timing12-15 minutes boiling + 2 minutes steam-dry
- ✓Apply mayonnaise at 8-10g per 500g potatoes (2% by weight) instead of mixing it in; the emulsified oil coats the potato surface and prevents moisture loss during baking, while the acid (from eggs) accelerates the Maillard reaction for deeper browning.ingredient8-10g per 500g potatoes (2% ratio)
- ✓Increase oven temperature to 220°C for the final 8-10 minutes after golden at 200°C to reach 165°F (74°C) internal temperature; this creates a 1-2mm crispy crust via rapid moisture evaporation while keeping the interior creamy.timing220°C for final 8-10 minutes
- ✓Toast the smoked paprika and garlic powder in 1 tbsp olive oil for 30-45 seconds before drizzling over smashed potatoes; this blooms fat-soluble aromatics and prevents their flavor from being muted by the starch's bland taste.technique30-45 seconds bloom
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Smashed Potatoes
Get ready for a flavor explosion with these irresistible smashed potatoes! Golden and crispy on the outside, they're bursting with creamy goodness inside, and drizzled with a luscious homemade garlic and herb sauce that takes them to the next level. Perfect as a side dish or a hearty snack, these potatoes are sure to steal the show!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlicoptional
- Pepperoptional
- Potatoes (with skin)
- A bit of red onion (15 ml)optional
🥛Dairy & Eggs(1)
- White cheese (240 ml)
🫙Pantry Staples(2)
- A small dash of honey (5 ml)optional
- Olive oil (30 ml)
🧂Spices & Seasonings(5)
- Chopped coriander (or parsley/chives) (30 ml)optionalparsley or chives
- Garlic powder (5 ml)
- Herbes de Provence (5 ml)
- Salt & pepper
- Smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- A bit of mayonnaise (30 ml)optional
Nutrition (per serving)
Calories
374
Protein
11g
Carbs
38g
Fat
23g
👨🍳 Instructions
- 1
Boil the potatoes (washed, with skin).
- 2
Smash them on a baking sheet.
- 3
Add a drizzle of olive oil, salt, pepper, and spices.
- 4
Bake until they are golden and crispy (generally 30 minutes at 200°C).
💡 Pro Tips
- ✓Cut potatoes into uniform 1.5-inch pieces before boiling to ensure even starch gelatinization; undersized pieces will become mushy and absorb excess water, increasing moisture content by 15-20% and preventing crispy edges after baking.technique1.5-inch pieces
- ✓Boil potatoes in unsalted water until just fork-tender (12-15 minutes), then drain and let steam-dry on the pot for 2 minutes; this allows residual starch to set and reduces internal moisture, resulting in better crisping during the 200°C bake.timing12-15 minutes boiling + 2 minutes steam-dry
- ✓Apply mayonnaise at 8-10g per 500g potatoes (2% by weight) instead of mixing it in; the emulsified oil coats the potato surface and prevents moisture loss during baking, while the acid (from eggs) accelerates the Maillard reaction for deeper browning.ingredient8-10g per 500g potatoes (2% ratio)
- ✓Increase oven temperature to 220°C for the final 8-10 minutes after golden at 200°C to reach 165°F (74°C) internal temperature; this creates a 1-2mm crispy crust via rapid moisture evaporation while keeping the interior creamy.timing220°C for final 8-10 minutes
- ✓Toast the smoked paprika and garlic powder in 1 tbsp olive oil for 30-45 seconds before drizzling over smashed potatoes; this blooms fat-soluble aromatics and prevents their flavor from being muted by the starch's bland taste.technique30-45 seconds bloom