Crispy smashed potatoes are the new frontier of potato-goodness. They are crunchy, savory, tender and addictive. And in spite of looking like a side served at an upscale eatery, the preparation is fuss-free.
Pan-fried to perfection, these bite-sized golden nuggets are seasoned with just a little bit of sea salt, black pepper and garlic powder. The flavors are seriously phenomenal and the potato itself provides a crunchy, charred and pillowy texture.
How To Make Crispy Smashed Potatoes
Smashed potatoes are best made with any small variety of spuds. Choose whichever you like. For me, that means golden potatoes because they have a creamy quality to them when cooked. To get tender, soft potatoes, fill a pot with water and place it on high heat. Salt the water like it’s the ocean and wait for it to reach a rolling boil.
Once boiling, drop the potatoes in and cook for around 20 minutes. When the potatoes are ready, strain them from the water and place the potatoes on a clean surface, such as a baking tray or chopping board. Now, use the palm of your hand to lightly press down on the tender potatoes. You’ll feel the skin burst as the potato flesh spills out. Once you’ve flattened them out, press each potato down a second time, being careful not to apply too much pressure.
How To Make Perfectly Pan-Fried Potatoes
Next, set a frying pan to medium-high heat and fill with enough oil to cover the bottom. When the oil is hot, put the potatoes in the pan and season the top of each potato with a pinch of garlic powder, sea salt and pepper. After 3 – 5 minutes of cooking, carefully flip the potatoes over and season them with a pinch of garlic powder, sea salt and pepper. This step is crucial to developing succulent flavor, so make sure each potato gets one pinch of each spice.
After 3 – 5 minutes of cooking on the other side, remove the potatoes from the oil and serve immediately with fresh chopped parsley if you’re feeling a little fancy.
For frying, use grapeseed oil or avocado oil because of it’s high smoke point.
These smashed crispy potatoes are a versatile side dish to any meal. Stuffed them in burritos as the “meat”, serve with Vegan Fried Chicken or eat them alone. However you eat them, don’t forget to share your comments below. If you enjoyed this recipe, subscribe to my newsletter, leave a rating and don’t forget to tag @PlantBased_Provisions on Instagram!
For more delicious and easy sides, try these recipes:
Crispy Smashed Potatoes
Crispy smashed potatoes are crunchy, savory and fluffy. These golden nuggets are pan-fried to perfection and seasoned with garlic powder, salt and pepper.
- For frying, use grapeseed oil or avocado oil because of it’s high smoke point.
Ingredients
- 24 oz. Bite Sized Potatoes
- Grapeseed or Avocado Oil
- Garlic Powder
- Black Pepper
- Sea Salt
- Fresh Parsley (To Garnish)
Directions
- Start by filling a pot with water and placing it on high heat. Generously salt the water and wait for it to reach a rolling boil.
- Once boiling, drop the potatoes in and cook for around 20 minutes.
- When the potatoes are ready, strain them from the water and place the potatoes on a clean surface, such as a baking tray or chopping board.
- Use the palm of your hand to lightly press down on the tender potatoes. You’ll feel the skin burst as the potato flesh spills out. Once all the potatoes are flattened, press each potato down a second time, being careful not to apply too much pressure.
- Next, set a frying pan to medium-high heat and fill with enough oil to cover the bottom.
- When the oil is hot, put the potatoes in the pan and season the top of each potato with a pinch of garlic powder, sea salt and pepper.
- After 3 – 5 minutes of cooking, carefully flip the potatoes over and season this side with a pinch of garlic powder, sea salt and pepper. This step is crucial to developing succulent flavor, so make sure each potato gets one pinch of each spice.
- After another 3 – 5 minutes of cooking on the other side, remove the potatoes from the oil and serve immediately with a sprinkle of fresh chopped parsley.
Nutrition
Per Serving (3 Potatoes): 40 calories; 3.5 g fat; 18 g carbohydrates; 2 g protein; 2 mg fiber; 200 mg sodium.Did You Make This Recipe?
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