Crispy, creamy and purely delicious! This is what you get when you drizzle crispy smashed potatoes with a lemon tahini sauce and finish it off with scallions and parsley. Hello deliciousness! I made these for the first time a few months ago, sharing them on Instagram.
I love the texture of the crispy parts on the outside and the tender potato flesh on the inside. These are better than french fries in my book and remind me a lot of hash browns, only different (if that makes sense). This recipe is a little different than most. One common step missing is boiling the potatoes first and then baking. Wether boiled for 20 minutes or baked for 20 minutes they become soft enough to smash and were still tender inside and crispy outside. I only tested this will smaller potatoes, if using larger ones bake an extra 10 minutes or so before trying to smash. I opted to make this a recipe for no-boil crispy smashed potatoes. And that’s a good thing, one less pot to wash is always a plus!
Enjoy these as a mono meal or share as an appetizer. Use whatever toppings you like. Sometimes I eat them plain with salt or other creamy dressings/sauces, my daughter likes hers with ketchup. However you like yours best, you’re going to love these!
First, heat that oven good and well. Give your potatoes a nice coat of olive oil. They’re looking all glistening and ready for the oven. Also, it doesn’t hurt to have your furry friend check things out to make sure all is well. Thanks Dewey! Now we can proceed…
Half way through cooking, pull out the potatoes, give a good smash, brush with oil, sprinkle with mineral salt and herbs, place back in the oven to brown & crisp to perfection.
And voila…we’ve done it! Crispy, delicious potatoes for you and me! Who needs to boil when we can roast all the way through. :)Print
CRISPY SMASHED POTATOES
These are every bit as good as they sound…and then some! This is a no-boil recipe using smaller sized potatoes.
- 1 1/2 lbs. red, gold (yellow), purple or combo
- 3 tablespoons olive oil
- 1/2 teaspoon thyme or za’atar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mineral salt
- 3 tablespoons tahini
- 2 – 4 tablespoon water
- juice of one lemon
- good pinch of salt
- dash of garlic powder
- 2 scallions, thinly sliced
- 1/4 cup chopped parsley
Preheat oven to 450 degrees F.
Line a baking sheet with silpat, parchment paper or lightly grease with oil.
Potatoes: Using 1 tablespoon of oil, coat potatoes well by tossing them together in a medium size bowl. Transfer potatoes to baking sheet and place on center rack in the oven for 20 minutes, 25 – 30 if potatoes are on the larger side. Carefully remove from oven, using a flat bottom item (I used the bottom of a 1 cup measure) or potato masher, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Use a fork to help remove tators that may stick. It’s ok if they fall apart a little, they should crisp up and stick together once finished. Place potatoes back in the oven and continue to bake for 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes.
Dressing: In a small dish, mix together the lemon-tahini dressing. Start with the small amount of water and add more as needed to achieve your desired consistency.
Serve potatoes drizzled with dressing and topped with scallions and parsley. Or serve however you like!
If you prefer you can boil your potatoes first. Fill a large pot potatoes, add enough water to cover with 3 inches over, bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 – 20 minutes. Transfer to baking sheet, brush with olive oil and sprinkle with salt and herbs of choice, bake in preheated oven for 25 – 30 minutes. Bake longer if you like very crispy potatoes. You can try for yourself both ways and see if you tell the difference between cooking styles.