One Pan Crispy Smashed Potatoes
Looking for an incredible potato recipe? Try my one pan crispy smashed potatoes. They melt in your mouth and are perfect for weeknights or holidays. The potatoes are tender in the center and perfectly crispy on the outside. They honestly melt in your mouth, it’s amazing. As an added bonus, you only need one pan for this recipe, making clean up a breeze.
About this One Pan Crispy Smashed Potatoes Recipe
This crispy smashed potatoes recipe is easy to make and delicious. Perfect as a weeknight side dish or as a holidays menu item. You will be blown away by how quickly these smashed potatoes come together.
How to Make Smashed Potatoes
Grab a large saute pan and add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes. Next, you’ll add the sliced shallots, minced garlic, rosemary, olive oil, butter, and salt into the water with the potatoes.
Let everything simmer in the pan until the water begins to evaporate. You should see a soft boil (not a rolling boil) begin to happen after 5-10 minutes. If you do not see a soft boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to medium low and use a ramekin to begin smashing the potatoes. Do not press them too hard or you will have a hard time flipping them. Once crispy on both sides, add 1/4 cup of chicken broth to deglaze the pan. Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin making the gravy.
How to Make Pan Gravy
Be sure to make a quick pan gravy from the crispy bits on the bottom of your pan. The pan gravy can be poured over the potatoes or served on the side for dipping. Almost like Canadian poutine, minus the cheese curds.
Once you remove the potatoes from the pan, add cornstarch and chicken broth over medium low heat. Be sure to scrape the bottom of the pan so you get the crispy shallots, garlic and rosemary. These are the little bits of magic in the bottom of the pan that you don’t want to waste.
Once the pan gravy begins to thicken, strain the gravy and serve it on the side of the potatoes. This step takes this entire recipe to the next level.
This recipe makes 4 servings. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat these potatoes in the microwave until warmed though. Looking for more potato recipes? Try my scalloped potatoes with caramelized onions or my melting potatoes.
One Pan Crispy Smashed Potatoes
- 1.5 pounds petite gold potatoes
- water, just enough to cover the potatoes in the pan
- 1 large shallot, peeled and sliced
- 4 cloves garlic, minced
- 4 sprigs rosemary
- 4 tablespoons salted butter, make sure they are spread across the pan
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons grated parmesan cheese, as garnish
- 1.5 teaspoons cornstarch
- 2 cups chicken broth, Smart Chicken's garlic rosemary bone broth
- saute pan
- Grab a large 3.5 quart sauté pan and over medium/ high heat add your petite gold potatoes. You want them to lay flat in the pan. No stacking.
- Add water, just until the water covers the potatoes.
- Add the sliced shallots, rosemary, minced garlic, salt, butter and olive oil to the water.
- Let everything simmer in the pan until the water begins to evaporate. You should have a soft boil (not roaring boil) occurring after 5-10 minutes. If not, your heat is too low.
- Once ¾ of the water has evaporated take a jar or ramekin and gently press the potatoes until they slightly burst. You do not want to press them too hard or they will fall apart and be hard to flip.
- After all of the potatoes have been smashed, reduce the heat to medium low and let them continue to brown on the pan. Be sure to flip them.
- Once the potatoes are crispy on both sides, use about a ¼ cup of the bone or chicken broth to deglaze the pan and scrape the crispy bits up from the bottom.
- Add the potatoes to a platter, sprinkle them with grated parmesan cheese and a pinch of salt.
Prepare the gravy:
- Add the cornstarch and remaining bone broth into the pan with the crispy pieces that have stuck to the bottom.
- Stir and simmer over medium/ low heat until a gravy begins to form. If you want a thicker gravy use more cornstarch. Be careful because a little can go a long way.
- Strain the gravy and serve it with the potatoes.
- Serve hot and enjoy!