Introduction
Crispy Smashed Potato Medallions are an easy and irresistible side dish that transforms simple potatoes into golden, crunchy bites with fluffy, creamy centers. Perfect for weeknight dinners, holiday gatherings, or party appetizers, these potato medallions require just a few pantry staples and deliver restaurant-quality texture and flavor. Customize them with your favorite herbs, cheeses, or seasonings to make them your own.
Ingredients
- 1½ pounds (680 g) baby potatoes or small Yukon Gold potatoes
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the potatoes in a large pot of salted water and boil for 15–20 minutes, or until fork-tender.
- Drain the potatoes and let them cool for about 5 minutes.
- Arrange the potatoes on the prepared baking sheet, leaving space between each one.
- Using the bottom of a glass, measuring cup, or potato masher, gently press each potato until it is about ½ inch thick.
- Brush both sides (or generously coat the tops) with olive oil or melted butter.
- Sprinkle evenly with garlic powder, onion powder, paprika, salt, and black pepper.
- Bake for 25–35 minutes, flipping halfway through if desired, until the potatoes are deeply golden and crispy.
- Sprinkle with fresh parsley and Parmesan cheese before serving, if desired.
Description
These crispy potato medallions feature beautifully browned, crunchy edges with soft, buttery interiors. Their simple seasoning makes them incredibly versatile, pairing well with grilled meats, roasted chicken, burgers, seafood, or vegetarian meals. They also make an excellent appetizer when served with your favorite dipping sauces.
Tips
- Choose potatoes that are similar in size for even cooking.
- Don’t over-smash the potatoes, or they may fall apart.
- Dry the boiled potatoes slightly before smashing for maximum crispiness.
- Use plenty of oil or butter to help achieve golden edges.
- For extra crunch, broil the potatoes for the last 2–3 minutes, watching carefully to prevent burning.
Variations
- Cheesy: Sprinkle shredded cheddar, mozzarella, or Parmesan during the last 5 minutes of baking.
- Herb: Add rosemary, thyme, dill, or chives.
- Spicy: Mix cayenne pepper or crushed red pepper flakes into the seasoning.
- Loaded: Top with crumbled bacon, sour cream, sliced green onions, and cheese.
- Ranch Style: Toss with ranch seasoning before baking.
- Garlic Butter: Replace olive oil with melted garlic butter for richer flavor.
Correction
For the crispiest results:
- Boil the potatoes only until just fork-tender, not mushy.
- Leave a little space between each potato on the baking sheet so they roast instead of steam.
- Bake at a high temperature (425°F/220°C) to encourage browning.
- Season after brushing with oil so the spices adhere well.
- Serve immediately after baking for the best texture.
Enjoy!
Serve Crispy Smashed Potato Medallions hot from the oven with ketchup, garlic aioli, ranch dressing, sour cream, or your favorite dipping sauce. Whether paired with a family dinner or enjoyed as a savory snack, these crispy, flavorful potato bites are sure to become a favorite that everyone will request again and again. Enjoy!
