Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the ultimate side dish. After making this many times, I’ve perfected the technique for perfectly crispy edges and creamy centers. The key is to smash them just right. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Bang Bang Chicken Skewers with Spicy Dipping Sauce and Easy Mushroom Spinach Lasagna for a Cozy Dinner.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges
- Creamy, tender centers
- Easy to make
- Perfect side dish for any meal
What You'll Need for Crispy Smashed Potatoes with Olive Tapenade
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Olive oil
- Salt
- Garlic
- Fresh rosemary
- Garlic powder
- Dried rosemary
- Black pepper
- Olive tapenade
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can also be used.
🛒 Tools & Equipment I Recommend
- Potato ricer — Ensures perfectly smooth mashed potatoes → See on Amazon
- Cast iron skillet — Achieves perfect crispiness on the potatoes → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes until tender. Drain and let them sit for 5 minutes.
- Smash potatoes: Smash potatoes with a potato masher or ricer until they're about 1/4-inch thick. Be careful not to over-smash them.
- Season potatoes: Season potatoes with garlic powder, dried rosemary, salt, and pepper. Drizzle with olive oil.
- Bake potatoes: Arrange potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, or until golden and crispy.
- Serve potatoes: Serve potatoes hot, topped with olive tapenade, fresh parsley, and grated Parmesan cheese if desired.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Smashing tip: Be careful not to over-smash the potatoes. You want them to be about 1/4-inch thick for the best texture.
- Common mistake and fix: Don't overcrowd the baking sheet. If your potatoes are too close together, they won't crisp up properly. Use two baking sheets if necessary.
- Make-ahead tip: You can smash the potatoes ahead of time and store them in the fridge. Just add a few extra minutes to the baking time.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
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. Just add a few extra minutes to the baking time.
Freezing Crispy Smashed Potatoes with Olive Tapenade
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: Not recommended for reheating in the microwave.
Recipe Notes
- Chef tip: For extra crispiness, you can flip the potatoes halfway through baking.
- Best substitution: If you don't have olive tapenade, you can use chopped olives and capers instead.
- Make-ahead: You can smash the potatoes ahead of time and store them in the fridge. Just add a few extra minutes to the baking time.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your potatoes aren't crispy enough, try increasing the oven temperature to 450°F (230°C) and baking for a few more minutes.
Want to level up this recipe?
Olive oil spray bottle — Ensures even coverage of olive oil for crispy potatoes → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Garlic
- Fresh rosemary
Seasonings
- Garlic powder
- Dried rosemary
- Black pepper
- Olive tapenade
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Boil potatoes: Boil potatoes until tender. Drain and let them sit for 5 minutes.
- Smash potatoes: Smash potatoes with a potato masher or ricer until they're about 1/4-inch thick. Be careful not to over-smash them.
- Season potatoes: Season potatoes with garlic powder, dried rosemary, salt, and pepper. Drizzle with olive oil.
- Bake potatoes: Arrange potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, or until golden and crispy.
- Serve potatoes: Serve potatoes hot, topped with olive tapenade, fresh parsley, and grated Parmesan cheese if desired.
Notes
- Chef tip: For extra crispiness, you can flip the potatoes halfway through baking.
- Best substitution: If you don't have olive tapenade, you can use chopped olives and capers instead.
- Make-ahead: You can smash the potatoes ahead of time and store them in the fridge. Just add a few extra minutes to the baking time.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your potatoes aren't crispy enough, try increasing the oven temperature to 450°F (230°C) and baking for a few more minutes.
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: Not recommended for reheating in the microwave.
- Make ahead: You can smash the potatoes ahead of time and store them in the fridge. Just add a few extra minutes to the baking time.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbs: 38g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Smashed Potatoes with Olive Tapenade FAQs
Yes, you can smash the potatoes ahead of time and store them in the fridge. Just add a few extra minutes to the baking time.
If your potatoes aren't crispy enough, try increasing the oven temperature to 450°F (230°C) and baking for a few more minutes. Also, make sure they're not overcrowded on the baking sheet.
Yes, Yukon Gold or red potatoes can also be used. However, russet potatoes have the best texture for smashed potatoes.
This recipe can be easily doubled or tripled. You may need to use two baking sheets to avoid overcrowding.
Not recommended for freezing. The texture will not be the same when thawed.
A Warm Final Note
I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade 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!
