The ultimate spud side dish for weeknights, parties, holidays, and more.
The buttery flavor of the gold potatoes is echoed by the butter theyre browned in.
This is a pared-down, super-simple take on smashed potatoes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We’ve nailed the technique, which gives you room to play with toppings and seasonings.
While there is no fancy equipment needed for this recipe, you will have to do a few steps.
But will you be rewarded?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Time and time again, the potatoes will turn out crispy on the outside with buttery, fluffy bites.
You’ll soon shun all other potato sides.
Chefs have been turning out their signature take on them.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Home cooks experiment and make their own versions, too.
We have a few ourselves, including theseSmashed Fried Potatoes With Field Peas And Corn.
But truly, these are a spud like no other.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So every piece is at once fluffy, creamy potato and crispy skin.
All the best elements ofmashed potatoesmeet the best part ofFrench fries.
And if that wasn’t enough, you then get to be as creative as you want with toppings.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We are keeping this recipe super simple.
You get to do the magic of making them extra special.
We offer some ideas, too.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Crispy Smashed Potatoes
You only need four ingredients.
But with those four ingredients, you’re creating an extra special side.
How To Make Smashed Potatoes
We’re simplifying the steps here in this brief recap.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The full recipe is below.
But once you learn the technique, you should feel free to get creative with toppings and serving ideas.
We love these potatoes withGrilled BBQ Chicken,Pork Tenderloin With Apples, andHamburger Steak.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line a baking sheet with parchment paper.
Boil potatoes:
Place potatoes in a Dutch oven or other large pot.
Cover with cool water to 2 inches above potatoes and stir in 3 tablespoons salt.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Drain and turn potatoes out onto a clean towel or paper towels to dry thoroughly.
Coat potatoes in butter:
Melt butter in the pot over medium heat.
Add potatoes, tossing to coat.
Smash potatoes:
Pour potato mixture onto prepared sheet pan, drizzling butter over all potatoes.
Press down on each potato with a metal spatula or bottom of a glass to smash to desired thickness.
Distribute potatoes evenly over pan and in butter.
Sprinkle with remaining 3/4 teaspoon salt and pepper.
We recommend smashing potatoes with a metal spatula or a heavy-bottomed glass.
