Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Crispy Smashed Potatoes with Olive Tapenade are the ultimate side dish that’s better than takeout! After making this many times, I’ve discovered the trick to perfectly crispy smashed potatoes every time. The combination of crispy golden potatoes and fresh olive tapenade is irresistible and perfect for any meal. If you love recipes like this, you’ll also enjoy Easy Ginger Garlic Broth with Rice Noodles Recipe and Creamy Boursin Chicken Recipe Ready in 25 Minutes.
Why This Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout Is Pure Comfort
- Easy to make and ready in 30 minutes
- Crispy on the outside, fluffy on the inside
- Perfect side dish for steak, chicken, or fish
- Better than takeout and healthier too
What You'll Need for Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
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
- Olive tapenade
- Fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: You can also use small Yukon Gold potatoes.
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures consistent cooking and portioning. → See on Amazon
- Parchment Paper — Makes cleanup a breeze and ensures even cooking. → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smash potatoes: Smash boiled potatoes with the bottom of a glass or a potato masher until they're about 1/4-inch thick.
- Season and bake: Season with olive oil, salt, and pepper. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Prepare olive tapenade: Mix together olives, garlic, capers, olive oil, and parsley.
- Serve: Serve smashed potatoes hot with a dollop of olive tapenade and your choice of toppings.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Common mistake and fix: Don't overcrowd the baking sheet. Cook potatoes in batches if needed to ensure even crispiness.
- Tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) and cook for 15-20 minutes.
- Tip: Make olive tapenade ahead of time and store in the fridge for up to one week.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover smashed potatoes in the fridge for up to 3 days. Make-ahead tip: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Freeze cooked potatoes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the capers or replace with sun-dried tomatoes.
- Best substitution: Substitute baby potatoes with small Yukon Gold potatoes.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not crispy enough, increase the oven temperature and cook for a few more minutes.
Want to level up this recipe?
Cast Iron Skillet — Ensures even cooking and a perfect crispy crust on your smashed potatoes. → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Ingredients
Main Ingredients
- Baby potatoes
- Olive oil
- Salt
- Pepper
Seasonings
- Garlic
- Olive tapenade
- Fresh parsley
Optional Toppings
- Grated Parmesan cheese
- Red pepper flakes
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smash potatoes: Smash boiled potatoes with the bottom of a glass or a potato masher until they're about 1/4-inch thick.
- Season and bake: Season with olive oil, salt, and pepper. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Prepare olive tapenade: Mix together olives, garlic, capers, olive oil, and parsley.
- Serve: Serve smashed potatoes hot with a dollop of olive tapenade and your choice of toppings.
Notes
- Chef tip: For a vegetarian version, omit the capers or replace with sun-dried tomatoes.
- Best substitution: Substitute baby potatoes with small Yukon Gold potatoes.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not crispy enough, increase the oven temperature and cook for a few more minutes.
Storage
- Fridge: Store leftover smashed potatoes in the fridge for up to 3 days.
- Freezer: Freeze cooked potatoes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
- 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 – Better Than Takeout FAQs
Yes, you can smash and season the potatoes up to 1 day ahead. Store in the fridge until ready to bake.
Ensure potatoes are not overcrowded on the baking sheet. Increase oven temperature and cook for a few more minutes if needed.
Yes, olive tapenade can be made up to one week ahead and stored in the fridge.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture.
Yes, freeze cooked potatoes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout 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!
