Crispy Smashed Potatoes with Olive Tapenade Recipe
Crispy smashed potatoes are the ultimate side dish, with a crispy exterior and a fluffy interior. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The key is to smash them just right and cook them low and slow. This recipe is perfect for any meal, from a cozy dinner at home to a holiday feast. If you love recipes like this, you’ll also enjoy Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner and Easy Bruschetta with Heirloom Tomatoes and Fresh Basil.
Why This Crispy Smashed Potatoes with Olive Tapenade Recipe Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Better than takeout
- Perfect for any meal
- Easy to make
What You'll Need for Crispy Smashed Potatoes with Olive Tapenade Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Baby potatoes
- Olive oil
- Salt
- Pepper
- Garlic
- Olives
- Capers
- Parsley
- Optional: Parmesan cheese
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Baby potatoes: You can also use small Yukon Gold potatoes.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Potato masher — Mashes potatoes to the perfect consistency → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade Recipe
- Boil potatoes: Boil baby potatoes until tender. Drain and let them cool slightly.
- Smash potatoes: Smash potatoes with a potato masher until they're about 1/4-inch thick. Be careful not to over-smash them.
- Cook potatoes: Heat olive oil in a cast iron skillet over medium heat. Add smashed potatoes, season with salt and pepper, and cook until crispy and golden brown on both sides.
- Make olive tapenade: While potatoes are cooking, combine olives, capers, garlic, and parsley in a food processor. Pulse until combined. Season with salt and pepper.
- Serve: Serve crispy smashed potatoes with olive tapenade on top. Sprinkle with parmesan cheese and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade Recipe
- Common mistake and fix: The #1 reason this recipe fails is using potatoes that are too big. To prevent this, use baby potatoes or cut larger potatoes into smaller pieces.
- Tip: For extra crispiness, let the potatoes cook undisturbed until the bottoms are golden brown before flipping.
- Tip: To make ahead, smash the potatoes and store them in the fridge. Cook them as directed just before serving.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can smash the potatoes ahead of time and store them in the fridge. Cook them as directed just before serving.
Freezing Crispy Smashed Potatoes with Olive Tapenade Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. The texture may not be as crispy.
Recipe Notes
- Chef tip: For extra flavor, try adding a clove of garlic to the potatoes while they're boiling.
- Best substitution: If you don't have a food processor, you can finely chop the olives, capers, and garlic by hand.
- Make-ahead: You can smash the potatoes ahead of time and store them in the fridge. Cook them as directed just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are sticking to the pan, try adding a little more oil or using a non-stick skillet.
Want to level up this recipe?
Food processor — Makes quick work of the olive tapenade → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade Recipe
Ingredients
Main Ingredients
- Baby potatoes
- Olive oil
- Salt
- Pepper
Seasonings
- Garlic
- Olives
- Capers
- Parsley
Optional Toppings
- Parmesan cheese
- Red pepper flakes
Instructions
- Boil potatoes: Boil baby potatoes until tender. Drain and let them cool slightly.
- Smash potatoes: Smash potatoes with a potato masher until they're about 1/4-inch thick. Be careful not to over-smash them.
- Cook potatoes: Heat olive oil in a cast iron skillet over medium heat. Add smashed potatoes, season with salt and pepper, and cook until crispy and golden brown on both sides.
- Make olive tapenade: While potatoes are cooking, combine olives, capers, garlic, and parsley in a food processor. Pulse until combined. Season with salt and pepper.
- Serve: Serve crispy smashed potatoes with olive tapenade on top. Sprinkle with parmesan cheese and red pepper flakes if desired.
Notes
- Chef tip: For extra flavor, try adding a clove of garlic to the potatoes while they're boiling.
- Best substitution: If you don't have a food processor, you can finely chop the olives, capers, and garlic by hand.
- Make-ahead: You can smash the potatoes ahead of time and store them in the fridge. Cook them as directed just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are sticking to the pan, try adding a little more oil or using a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. The texture may not be as crispy.
- Make ahead: You can smash the potatoes ahead of time and store them in the fridge. Cook them as directed just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Smashed Potatoes with Olive Tapenade Recipe FAQs
Yes, you can smash the potatoes ahead of time and store them in the fridge. Cook them as directed just before serving.
If your potatoes are sticking to the pan, try adding a little more oil or using a non-stick skillet.
Yes, you can use regular potatoes. Just make sure to cut them into smaller pieces so they cook evenly.
Yes, these crispy smashed potatoes are perfect for any meal, including holiday feasts. They're a great side dish that can be made ahead of time.
Yes, you can make these in the air fryer. Cook them at 375°F (190°C) for 15-20 minutes, flipping halfway through.
A Warm Final Note
I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
