Crispy Smashed Potatoes

Ingredients

• 1.5 lb Russet Potatoes (scrubbed, cleaned with baking soda, cut into halves)
• 4 slices Bacon (chopped into small pieces)
• 4 Tbsp Unsalted Butter (softened)
• 2 Tbsp Fresh Parsley (finely chopped)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tsp Garlic Powder (or 1 clove fresh garlic, minced)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Kosher Salt (adjust to taste)
• 1 tsp Baking Soda (added to water for cleaning potatoes)

Instructions

1. Clean the potatoes

   Place the potatoes in a large bowl of water, add 1 tsp baking soda, and scrub each potato under running water until clean. Rinse well.

   Time: PT5M

2. Cut potatoes for even cooking

   Slice each potato in half lengthwise (or into quarters if they are very large).

   Time: PT5M

3. Boil potatoes

   Place the cut potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook 15‑20 minutes until a fork slides in easily.

   Time: PT20M

   Temperature: 212°F

4. Drain and steam dry

   Drain the potatoes in a colander and let them sit for 2 minutes to release excess moisture.

   Time: PT2M

5. Preheat oven

   While the potatoes are draining, preheat the oven to 425°F.

   Time: PT10M

   Temperature: 425°F

6. Smash potatoes

   Arrange the boiled potatoes on two parchment‑lined baking sheets. Using a fork or potato masher, press each piece down until about ½‑inch thick, keeping the skins intact.

   Time: PT5M

7. Prepare butter‑herb mixture

   In a mixing bowl, combine softened butter, chopped parsley, grated Parmesan, garlic powder, black pepper, and salt. Mix until smooth.

   Time: PT5M

8. Brush potatoes with butter mixture

   Generously brush the butter‑herb mixture over the smashed potatoes, ensuring every surface is coated.

   Time: PT3M

9. First bake – crisp the potatoes

   Place the baking sheets in the preheated oven and bake for 15 minutes, or until the edges turn golden and crisp.

   Time: PT15M

   Temperature: 425°F

10. Crisp the bacon

    While the potatoes bake, spread chopped bacon on a separate sheet and bake (or pan‑fry) for 5 minutes until lightly crisp.

    Time: PT5M

    Temperature: 425°F

11. Add toppings

    Remove the potatoes, sprinkle the crisp bacon pieces and an extra sprinkle of Parmesan over each piece.

    Time: PT2M

12. Final bake – melt cheese

    Return the topped potatoes to the oven for another 5 minutes, or until the cheese is melted and lightly browned.

    Time: PT5M

    Temperature: 425°F

13. Serve

    Transfer the crispy smashed potatoes to a serving platter and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Russet Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Bacon: Turkey bacon, Pancetta
• Instead of Unsalted Butter: Margarine, Olive oil (for a lighter coating)
• Instead of Fresh Parsley: Dried parsley (1 tsp), Cilantro
• Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
• Instead of Garlic Powder: Fresh minced garlic (1 clove), Onion powder
• Instead of Black Pepper: White pepper, Cayenne pepper (pinch)
• Instead of Kosher Salt: Sea salt, Table salt

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper (optional)
• Fork
• Mixing Bowl
• Knife
• Cutting Board
• Spatula or Spoon

Critical Steps — Do Not Skip

• Cleaning the potatoes with baking soda to remove grit.
• Smashing the boiled potatoes uniformly to ensure even crisping.
• Coating each potato thoroughly with the butter‑herb mixture.
• Final bake after adding cheese and bacon to achieve melt and crunch.

Chef Tips from the Video

• Use a fork with a wide head for an even smash without breaking the potato completely.
• Add a pinch of smoked paprika to the butter mixture for a subtle smoky flavor.
• If you prefer extra garlic, mince a fresh clove and mix it into the butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to regain crispness.

Freezer: Not recommended; texture will become soggy after thawing.

Room temperature: Can sit out for up to 2 hours; keep covered.

Make-Ahead Tips

• Boil and smash the potatoes up to a day ahead; keep them covered in the fridge and add butter mixture just before the final bake.
• Crisp the bacon ahead and store in a paper towel‑lined container.

Frequently Asked Questions