Smashed potatoes, a crunchy side dish
Smashed potatoes are a popular way to prepare boiled potatoes with a crispy exterior and a soft interior.
- 800 gr de papas pequeñas
- 3 cdas de aceite de oliva
- 2 dientes de ajo (troceados)
- 1 cdita de sal
- 1/2 cdita de pimienta
- 1 cdita de paprika
- 1 cda de romero (seco)
- 30 gr de queso parmesano
- Perejil troceado (al gusto)
- Lava muy bien las papas y cocínalas enteras con piel en agua con sal durante 15–20 minutos, o hasta que estén suaves.
- Precalienta el horno a a 220 °C.
- Coloca las papas cocidas sobre una bandeja con papel vegetal.
- Aplástalas suavemente con un vaso o tenedor hasta que se abran, sin deshacerse completamente. Esto es importante, no vas a hacer puré.
- Mezcla el aceite con ajo, sal, pimienta, paprika y las hierbas.
- Pincela cada papa con esta mezcla.
- Esparce el queso parmesano en cada papa.
- Hornea durante 20–25 minutos hasta que estén doradas y crujientes.
- Retira y decora con perejil fresco.
- ¡Disfruta!
The beauty of this recipe lies in the contrast of textures: the outside is crispy and golden, while the center remains creamy. Furthermore, they lend themselves to countless variations with cheese, garlic, herbs, sauces, or more substantial toppings.
They work very well as a side dish for meat and fish, but they can also be served as a main course if prepared with more substantial ingredients. Without further ado, let's begin!
Smashed potatoes, step by step
- 1 h
- 4 people
- Easy
- 270 Kcal
- 800g of small potatoes
- 3 tbsp of olive oil
- 2 chopped garlic cloves
- 1 teaspoon of salt
- 1/2 tsp pepper
- 1 teaspoon paprika
- 1 tbsp dried rosemary
- 30g of Parmesan cheese
- Chopped parsley to taste
- Wash the potatoes very well and cook them whole with skin on in salted water for 15–20 minutes, or until soft.
- Preheat the oven to 220 °C.
- Place the cooked potatoes on a tray lined with parchment paper.
- Gently crush them with a glass or fork until they open up, without completely breaking them down. This is important; you're not going to make a puree.
- Mix the oil with garlic, salt, pepper, paprika and herbs.
- Brush each potato with this mixture.
- Sprinkle the Parmesan cheese on each potato.
- Bake for 20–25 minutes until golden brown and crispy.
- Remove and garnish with fresh parsley.
- Enjoy!
Recommendations for making smashed potatoes
- For this recipe, use small potatoes because they cook more evenly and become crispier.
- Do not remove the skin; it adds texture, flavor and helps them to maintain their shape better.
- Make sure the potatoes are thoroughly cooked before mashing them so they don't break.
- Don't flatten them too much; they need to retain some structure to achieve a good final texture.
- Use a wide tray to prevent them from piling up and to allow them to brown properly.
- You can use butter instead of olive oil if you're looking for a more intense flavor.
- Garlic powder works great when you don't have fresh garlic on hand.
- You can also add cheddar, parmesan or mozzarella cheese to vary the result.
- If you want a spicy kick, add chili flakes before baking.
- Turn the potatoes halfway through cooking so they brown evenly.
- Serve them freshly made to best enjoy their crispy texture.
Which type of potato is best?
Baby potatoes or cambray potatoes work especially well because they have a thin skin and are an ideal size to crush without falling apart.
Can they be made in an air fryer?
Yes, they turn out great in an air fryer. Cook them at 200°C for about 15 to 20 minutes after flattening them, until golden brown and crispy.
Can they be prepared in advance?
Yes. You can cook the potatoes in advance and mash them just before baking or frying.
