Crispy Smashed Skillet Potatoes
Par-boiled potatoes, lighted crushed with a fork and roasted in a light drizzle of olive oil, become crispy on the outside….soft and buttery on the inside. Crispy Smashed Skillet Potatoes are the perfect side dish for any family dinner.
Sometimes laziness prevails. Sometimes I get lucky because I didn’t feel like following through on mashed potatoes. Sometimes taking my frustrations out on some pee-wee potatoes by crushing them with a fork works out in my favor.
I was kind of in the mood for mashed potatoes when this recipe for Crispy Smashed Skillet Potatoes was developed and while the potatoes were boiling…I changed my mind. I wanted something crispy. Like hash browns or home fries but without the mess on the stove top from the splatter in the pan. I hate cleaning the stove top. HATE IT.
I decided halfway through their cooking time I would and smash those buggers down. Toss with some olive oil and herbs, toss it in the oven and call it a day. I used a potato masher….don’t use a potato masher unless you want….mashed potatoes. I used a fork instead and lightly smashed them so they were still in tact. And you won’t be able to toss the potatoes in olive oil so drizzle with olive oil….good extra virgin if you have it. And throw in some herbs…I used thyme but you can change this up with whatever you have lying around.
And stir….don’t forget to toss them around a couple of times during cooking so they all have a chance to get golden and crispy and delightfully crunchy.
These Crispy Smashed Skillet Potatoes are the perfect side for a Sunday roasted chicken…..or just topped with a fried egg. They’re also amazing with this easy rack of lamb. Moods can change on a dime….go with it.
Get the Recipe: Crispy Smashed Skillet Potatoes
- 1 1/2 pounds small yellow potatoes, I used Melissa's Pee-Wee potatoes
- 5 garlic cloves, crushed
- 3 sprigs fresh thyme
- 3 tablespoons extra virgin olive oil, I use California Olive Ranch
- kosher salt and pepper
- Preheat oven to 450 degrees.
- Add the potatoes to a large pot and cover with cold water. Season generously with salt and bring the potatoes to a boil. Cook the potatoes until fork tender, approximately 20 minutes depending on their size.
- Drain the potatoes and transfer to a large skillet or cast iron pan. Gently press down on each potato to smash them being careful not to go all the way through. Place the garlic and thyme on top of the potatoes and drizzle with olive oil. Season with salt and pepper.
- Roast the potatoes in the oven for approximately 30-40 minutes being sure to toss the potatoes with an oven proof spatula every 10-15 minutes.
- Serve immediately.