Smashed Red Potatoes Recipe

I’m always looking for easy ways to make weeknight meals feel special, and this side dish does exactly that. This **smashed red potatoes recipe** delivers a perfect balance of crispy edges and a creamy, fluffy interior, elevated by a vibrant harissa-lime sauce. It’s a game-changer for healthy family dinners, transforming a simple side dish into something genuinely memorable. This **smashed red potatoes recipe** is easy enough for a weeknight side dish but impressive enough for guests, offering a punch of flavor that’s hard to beat. Our family loves the contrast between the buttery potato interior, the crunchy skin, and the spicy-sweet drizzle. This recipe guarantees a side dish that steals the show, ready in under an hour.

Ingredients

• 1 kg (2.2 lbs) small red potatoes, scrubbed clean
  Small, waxy potatoes like baby reds or creamer potatoes are ideal for this **smashed red potatoes recipe** because they hold their shape better during boiling and smashing.
  Scrubbing thoroughly is important, as the skin is left on to create the crispy texture; do not peel them.
• 60 ml (1/4 cup) olive oil, divided
  We use olive oil in two ways here: half for roasting the potatoes and half for the base of the flavorful drizzle.
  Use a high-quality extra virgin olive oil for the best flavor, or avocado oil if you need a higher smoke point.
• 5 ml (1 teaspoon) fine sea salt, divided, plus more to taste
  The salt is divided between the boiling water (to season the potatoes from the inside) and the roasting mixture for the outside.
  If using kosher salt, increase the amount slightly as it is less dense than fine sea salt.
• 2.5 ml (1/2 teaspoon) black pepper, divided, plus more to taste
  A simple black pepper seasoning adds essential depth to the potatoes as they roast.
  Freshly cracked pepper provides more aroma than pre-ground pepper.
• 5 ml (1 teaspoon) garlic powder and 2.5 ml (1/2 teaspoon) smoked paprika
  Garlic powder ensures an even distribution of flavor across all the craggy surfaces of the potatoes.
  Smoked paprika adds a lovely, subtle smokiness that pairs beautifully with the harissa.
• 60 ml (1/4 cup) harissa paste
  This North African chili paste provides the vibrant color and spicy heat for the finishing drizzle.
  Harissa comes in mild to hot varieties; use a mild version if you are sensitive to heat or serving children. Ensure ingredients are halal-compliant if necessary for dietary restrictions.
• 45 ml (3 tablespoons) fresh lime juice
  The fresh citrus provides crucial acidity that brightens up the rich potatoes and balances the spice of the harissa.
  Fresh juice is always recommended over bottled juice for superior flavor.
• 15 ml (1 tablespoon) liquid sweetener, such as maple syrup or honey
  This small amount of sweetener balances the heat and tartness, making the sauce more complex and appealing.
  Maple syrup (vegan) or honey (not vegan) both work well; use whichever you keep stocked in your pantry.
• 30 g (1/4 cup) fresh cilantro, roughly chopped, plus extra for garnish
  Cilantro adds a fresh, herbaceous note that cuts through the richness of the harissa sauce.
  Ensure the cilantro is thoroughly washed and dried before chopping.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to make this delicious **smashed red potatoes recipe** for your next meal.

1. Prep the potatoes and preheat the oven.
   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
   Scrub the potatoes clean (do not peel) and place them in a pot with cold water and 2.5 ml (1/2 teaspoon) of salt.
   Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain thoroughly.
2. Smash the potatoes to prepare for roasting.
   Carefully arrange the par-cooked potatoes on the prepared baking sheet.
   Use the bottom of a sturdy glass or a potato masher to gently flatten each potato until it forms a rough disc.
   Press down just enough to flatten the potato and break the skin; this creates craggy edges that will get extra crispy in the oven for this **smashed red potatoes recipe**.
3. Season and roast the smashed potatoes.
   In a small bowl, combine 30 ml (2 tablespoons) of olive oil with the remaining 2.5 ml (1/2 teaspoon) salt, 2.5 ml (1/2 teaspoon) black pepper, garlic powder, and smoked paprika.
   Brush or drizzle this oil and spice mixture evenly over all the smashed potatoes, ensuring the craggy edges are coated.
   Bake for 30-40 minutes, flipping halfway through, or until the potatoes are deeply golden brown and crispy at the edges.
   If some potatoes stick to the pan or look pale, make sure your pan isn’t overcrowded; use two baking sheets if needed for proper air circulation.
4. Prepare the vibrant harissa-lime drizzle.
   While the potatoes bake, whisk together the harissa paste, the remaining 30 ml (2 tablespoons) of olive oil, fresh lime juice, and liquid sweetener in a small bowl.
   Stir in the 30 g (1/4 cup) of chopped fresh cilantro to add brightness and texture.
   Taste the sauce and adjust with additional salt or lime juice if needed to achieve the right balance of heat, sweet, and tang.
5. Serve immediately with the drizzle.
   Once the potatoes are cooked and crispy, remove them from the oven and transfer them to a serving platter.
   Drizzle generously with the prepared harissa-lime sauce immediately before serving.
   Garnish with additional fresh cilantro for color contrast and enjoy this amazing **smashed red potatoes recipe** while warm.

Tips for Extra Crispy Smashed Red Potatoes

The secret to achieving the perfect crispy exterior with a fluffy interior in this smashed red potatoes recipe lies in a few key preparation steps. Following these tips will ensure your results are perfect every time.

• Choose small, waxy potatoes. Larger or starchier potatoes (like Russets) tend to fall apart when boiled and smashed.
• Don’t overcook during boiling. Boil just until they are easily pierced with a fork; if they are too soft, they won’t smash well or develop crispy edges.
• Dry them completely. After draining, let the potatoes sit in the colander for a minute or two to let excess moisture evaporate before smashing; moisture prevents crisping.
• High heat is key. The 200°C (400°F) oven temperature ensures the outside gets crunchy quickly while the inside remains tender, making it a reliable choice for family-friendly dinners.

Make-Ahead and Storage Tips

This smashed red potatoes recipe works well for meal prep and family dinners, as you can prepare elements ahead of time to streamline the process.

• For make-ahead prep: You can boil and smash the potatoes up to 1 day ahead of time. Store the smashed red potatoes on the baking sheet (or stacked between parchment) in the refrigerator. When ready to serve, proceed with step 3 of the instructions, adding about 5-10 minutes to the total baking time.
• Storing leftovers: Place cooled potatoes in an airtight container in the refrigerator for up to 3 days. Store the harissa-lime drizzle separately to prevent the potatoes from getting soggy.
• Reheating: For best results, reheat the potatoes on a baking sheet at 180°C (350°F) for 10-15 minutes until crispy again. Reheating in the oven works better than the microwave for restoring the texture of this smashed red potatoes recipe.

What to Serve with Smashed Red Potatoes

This flavorful smashed red potatoes recipe is versatile enough to pair with many main dishes. The harissa-lime drizzle complements a variety of meals.

• Grilled mains: These potatoes are perfect with grilled chicken breast, pork chops, or steak, as the vibrant sauce complements savory meats.
• Roasted vegetables: Pair them with simple roasted broccoli or green beans for a well-rounded meal.
• Family dinners: Serve as a side to baked salmon or simple burgers for an elevated weeknight meal.

FAQs

Can I use different types of potatoes for this recipe?

Yes, waxy potatoes like Yukon Golds work well. Russets are not recommended as they fall apart easily when boiled and smashed. This smashed red potatoes recipe works best with smaller varieties.

Why do I need to boil the potatoes first?

Boiling ensures the inside of the potato is soft and fluffy before roasting, guaranteeing a crispy exterior and tender interior. It’s the essential first step for any good smashed red potatoes recipe.

Can I make this smashed red potatoes recipe less spicy?

Yes, use a mild harissa paste and reduce the amount. You can replace some of the harissa with more smoked paprika for flavor without the heat. This makes it more suitable for easy dinner ideas for kids.

What other drizzles or toppings work well with smashed potatoes?

A simple garlic herb butter, a creamy pesto sauce, or a lemon-tahini dressing are excellent alternatives. For a healthy eating option, try a lemon-herb vinaigrette instead of the harissa sauce.

Do I have to use parchment paper?

Parchment paper makes cleanup easier and helps prevent sticking. If you don’t use it, be sure to grease the pan well and flip carefully. I actually prefer parchment paper for this type of recipe because it ensures none of the crispy bits get left behind.

How do I get my potatoes extra crispy?

Ensure they are fully dried after boiling, use enough oil during roasting, and don’t overcrowd the baking sheet. A good smashed red potatoes recipe depends heavily on drying the potatoes before seasoning and roasting.

Is this recipe gluten-free?

Yes, all ingredients used in this smashed red potatoes recipe are naturally gluten-free. It’s also a great high-protein snack if you serve it alongside Greek yogurt dip, or a low-carb meal when served in smaller portions.

Conclusion

This smashed red potatoes recipe is a simple yet impactful way to upgrade your family’s side dish routine. Try this recipe this week, and don’t forget to save this page to your Pinterest board for quick access to easy dinner ideas and family-friendly meals later.

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