Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the perfect side dish for any meal. After making this recipe dozens of times, I’ve discovered the trick to getting the perfect crispy exterior and soft interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Boursin Chicken Recipe Ready in 25 Minutes and Easy No-Bake Biscoff Cheesecake Cups Recipe.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Crispy exterior with a soft, fluffy interior
- Easy to make with simple ingredients
- Better than takeout and perfect for any meal
- Versatile and customizable with your favorite toppings
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.
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup pitted Kalamata olives, chopped
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
- Optional: Chopped fresh parsley
đź“ť Ingredient Notes
- Baby potatoes: Use small, uniform potatoes for even cooking.
đź›’ Tools & Equipment I Recommend
- Potato Ricer — Ensures perfectly fluffy smashed potatoes. → See on Amazon
- Cast Iron Skillet — Gives the best crispy exterior. → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Squish potatoes: Squish potatoes with the bottom of a glass or a potato ricer. Leave some chunks for texture.
- Season potatoes: Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and bake at 450°F for 20-25 minutes.
- Make tapenade: Mix garlic, parsley, basil, and olives. Drizzle with olive oil.
- Serve: Serve smashed potatoes with olive tapenade and your favorite toppings.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Don't overcrowd the baking sheet. Cook potatoes in batches if needed to ensure even crisping.
- Pro tip: For extra crispy potatoes, broil for 2-3 minutes after baking.
- Pro tip: Make olive tapenade ahead of time and store in the fridge for up to a week.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes in the fridge for up to 5 days. Make-ahead tip: Potatoes can be boiled and squished up to a day ahead. Store in the fridge until ready to bake.
Freezing Crispy Smashed Potatoes with Olive Tapenade
Freeze cooked potatoes for up to 3 months. Reheat in the oven at 350°F for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes. They won't be as crispy.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: Substitute baby potatoes with Yukon Gold potatoes for a similar texture.
- Make-ahead: Potatoes can be boiled and squished up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If potatoes are not crisping, try broiling for 2-3 minutes after baking.
Want to level up this recipe?
Good quality olive oil — Makes a big difference in the flavor of your tapenade. → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup pitted Kalamata olives, chopped
Optional Toppings
- Grated Parmesan cheese
- Crushed red pepper flakes
- Chopped fresh parsley
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Squish potatoes: Squish potatoes with the bottom of a glass or a potato ricer. Leave some chunks for texture.
- Season potatoes: Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and bake at 450°F for 20-25 minutes.
- Make tapenade: Mix garlic, parsley, basil, and olives. Drizzle with olive oil.
- Serve: Serve smashed potatoes with olive tapenade and your favorite toppings.
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: Substitute baby potatoes with Yukon Gold potatoes for a similar texture.
- Make-ahead: Potatoes can be boiled and squished up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If potatoes are not crisping, try broiling for 2-3 minutes after baking.
Storage
- Fridge: Store leftover potatoes in the fridge for up to 5 days.
- Freezer: Freeze cooked potatoes for up to 3 months. Reheat in the oven at 350°F for 15-20 minutes.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. They won't be as crispy.
- Make ahead: Potatoes can be boiled and squished up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 12g
- Carbs: 40g
- Fiber: 5g
- Sugar: 3g
- 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 FAQs
Ensure potatoes are not overcrowded on the baking sheet and try broiling for 2-3 minutes after baking.
Yes, potatoes can be boiled and squished up to a day ahead. Store in the fridge until ready to bake.
Black olives or green olives can be used as a substitute.
Store leftover potatoes in the fridge for up to 5 days or freeze for up to 3 months.
Yes, cook potatoes in the air fryer at 400°F for 15-20 minutes, flipping halfway through.
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!
