Get ready to transform ordinary potatoes into a crispy, golden masterpiece that will have your taste buds dancing with joy! These Naked Baked Smashed Potatoes are not just a side dish—they're a culinary experience that combines the perfect balance of creamy interiors and irresistibly crunchy exteriors. Whether you're a kitchen novice or a seasoned chef, this recipe will elevate your cooking game and impress everyone at the dinner table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 4 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh herbs (rosemary, thyme, or parsley)
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat them completely dry with clean kitchen towels or paper towels.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
- Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Arrange the boiled potatoes on the baking sheet, leaving space between each potato.
- Using a potato masher or the bottom of a glass, gently press down on each potato to flatten them, creating a rustic, smashed appearance. Be careful not to completely break them apart.
- Drizzle olive oil generously over the smashed potatoes, ensuring each potato is well-coated.
- Sprinkle salt and freshly ground black pepper evenly over the potatoes.
- Chop the fresh herbs finely and distribute them over the potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the edges are crispy and golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the potatoes to crisp up further.
- Transfer to a serving platter, garnish with additional fresh herbs if desired, and serve hot.
Tips
- Choose small, uniform-sized baby potatoes for consistent cooking and a beautiful presentation.
- Make sure to thoroughly dry the potatoes after boiling to ensure maximum crispiness.
- Don't be afraid to press the potatoes firmly when smashing, but keep them intact.
- Use a potato masher or the bottom of a flat glass for even smashing.
- For extra crispiness, ensure potatoes are well-coated with olive oil.
- Space potatoes out on the baking sheet to allow hot air circulation.
- Fresh herbs are key—chop them finely to distribute flavor evenly.
- Let the potatoes rest for 5 minutes after baking to achieve maximum crispness.
- Experiment with different herb combinations like rosemary, thyme, or parsley.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
