Chili Crispy Smashed Potatoes

Crispy smashed potatoes make a great appetizer or side dish. Vegan and Whole30, this recipe will be a family favorite. Included are instructions for pre-cooking the potatoes in the oven, microwave, air fryer, or Instant Pot to reduce cooking time.

Tender potatoes cooked in olive oil with seasonings until crispy - it sounds delicious, just thinking about it. This recipe is great for a simple side dish or an appetizer for a party. The potatoes are parboiled to reduce the cooking time - which equals crispier potato in less time. The directions below include multiple options for parboiling and crisping the potatoes.

Ingredients Needed

This recipe only requires a few simple ingredients. You can use any combination of fat and spices to create an entirely different flavor - see the section below for a few recipe ideas. For this recipe, I used a simple chili seasoning to celebrate the beginning of fall, but you can keep them simple with just salt and pepper if you like! They're great no matter how they're served. The three ingredients you'll need:

• Small Potatoes {white or red potatoes will work}
• Oil {Butter, Ghee, Olive Oil, or Coconut Oil}
• Spices {Simple salt, pepper, and garlic or your favorite spice blend}

How to Parboil the Potatoes

Parboiling {or pre-cooking} potatoes help reduce the cooking time. Traditionally, the potatoes are boiled, then removed from the water, smashed, and finished in the oven. Boiling usually takes 20-25 minutes for the potatoes to become tender. There is nothing wrong with this cooking method, but I've included a few different options below.

Of the steps below, the microwave method is my favorite. In just a few minutes, you'll have perfectly tender potatoes. Once tender, cook the potatoes to the oven or air fryer to crisp. Another option is using the Instant Pot. Below are detailed instructions for each cooking methods.

Microwave

With this method, the potatoes are started in the microwave and finished in the oven or air fryer.

Wash the potatoes and poke several holes in the outside using a fork or knife. Place the potatoes on a microwave-safe plate and cook for 3 minutes. Flip and continue cooking for 3-4 more minutes or until tender. The time will vary depending on the size and quantity. Once tender, follow the directions below for creating crispy potatoes.

Instant Pot

Using an Instant Pot or pressure cooker, place the rack in the bottom of the pot and add one cup of water or stock. Add the potatoes and cook at high pressure for 8 minutes for small potatoes. For potatoes larger than two inches, cook for 10 minutes. When the timer goes off, release the steam and strain the potatoes in a colander. Follow the directions below.

Oven Crispy

Instead of parboiling the potatoes, place them on a lined baking sheet and evenly coat with cooking oil. Cook the whole potato in the oven at 400 degrees until fork-tender, about 40-50 minutes. For this method, I recommend using small potatoes. Larger potatoes will take much longer to cook. Once tender, follow the directions below.

Air Fryer

I love my air fryer! I use it almost every day. You can use it to crisp the potatoes once smashed or precook them before smashing like the oven directions above. Coat the potatoes in cooking oil and place them in a single layer in the air fryer at 400 degrees for 20 minutes or until fork-tender. Remove the potatoes and smash. You can then return them to the air fryer to continue cooking until crispy.

How to Crisp the Potatoes

Once your potatoes are tender, place them on a large baking pan or cookie sheet lined with parchment paper. Drizzle with olive oil, ghee, or melted butter. Rub all sides of the potatoes in the oil to coat evenly - this helps crisp the potatoes.

Using a bowl, cup, or plate with a flat surface, flatten the potatoes. Spread the potatoes evenly on the baking sheet and season both sides with a chili seasoning mix or your favorite spices.

Preheat the oven to 450 degrees and cook the potatoes for 30-40 minutes or until crispy, flip the potatoes halfway through the cooking process.

Garlic Tip - Fresh garlic can burn and become bitter during the cooking process. I like to use powdered garlic for recipes like this, but you can use fresh. Just check the potatoes regularly to ensure the garlic is not burning.

Seasoning Options

I went with our Chili Seasoning for this recipe, but any combination of spices would work. A few examples include:

• Rosemary and butter {Omit the butter and use ghee for Whole30 or Paleo} - add 1 tablespoon finely chopped, fresh rosemary, or 1 teaspoon dried. Replace the oil in the recipe below with the butter.
• Cajun seasoning - follow the recipe below but substitute the chili seasoning for a Cajun blend.
• Parmesan cheese - Follow the directions below and add ¼ cup of parmesan to the potatoes halfway through the cooking process. Omit or reduce the salt as the cheese has salt.
• Bacon and chive - cook 4 strips of bacon. Save the bacon grease and use it in place of oil in the recipe below. Once the potatoes cook, crumble the bacon over the potatoes and garnish with chopped chives. Serve with sour cream {dairy-free or regular} for dipping.

Storage and Make-Ahead

Store leftover potatoes in the refrigerator for 4-5 days. Reheat in the oven or air fryer to re-crisp the outside. You can use the microwave, but it will just warm the potatoes, and you'll lose any crispiness.

To make ahead, pre-cook, smash, and season the potatoes. Place on a baking sheet in the refrigerator until you're ready to cook - up to one day in advance. Before dinner, remove from the fridge and preheat the oven. Cook the potatoes as directed below using the air fryer or oven.

Other Recipes to Try

For other side dishes, try our Air Fryer Brussels Sprouts and Fried Okra, Grilled Green Beans, and Collard Greens.

Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!

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