Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the ultimate side dish. After making this many times, I’ve perfected the trick to get them golden and crispy every time. The crispy edges and soft, creamy centers are irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad for Fresh Summer Meals and Creamy Moroccan Sweet Potato Soup with Chickpeas.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges with soft, creamy centers
- Easy to make with simple ingredients
- Better than takeout and freezer-friendly
- Perfect for holidays, cookouts, or any meal
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
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
- Optional: Olive tapenade, for serving
- Optional: Crumbled feta or goat cheese, for serving
📝 Ingredient Notes
- Baby potatoes: Red or yellow potatoes work best.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Potato masher — Mashes potatoes quickly and easily → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let sit for 5 minutes.
- Squash potatoes: Using a potato masher, gently squash each potato until it's about 1/2-inch thick. Be careful not to mash them too much.
- Cook potatoes: Heat olive oil in a large skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook until golden and crispy, about 5-7 minutes per side.
- Make tapenade: While potatoes cook, mix together garlic, parsley, rosemary, and 2 tablespoons olive oil. Season with salt and pepper.
- Serve: Transfer potatoes to a serving dish, top with olive tapenade, and serve immediately.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Tip: For extra crispiness, let potatoes sit in the skillet for a few minutes after cooking to allow excess oil to drain.
- Common mistake and fix: Avoid overcrowding the skillet to ensure even cooking and crispiness. Cook potatoes in batches if necessary.
- Tip: For a vegetarian version, omit the feta or use a vegan alternative.
- Tip: To make ahead, boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
Freezing Crispy Smashed Potatoes with Olive Tapenade
Freeze boiled and squashed potatoes for up to 2 months. Reheat in the skillet before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the skillet if desired.
Recipe Notes
- Chef tip: For extra flavor, try adding a sprinkle of smoked paprika or garlic powder to the potatoes.
- Best substitution: Substitute baby potatoes with new potatoes or fingerling potatoes for a similar texture.
- Make-ahead: Boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are sticking to the skillet, try adding a little more oil or using a non-stick skillet.
Want to level up this recipe?
Olive oil — High smoke point for perfect crispiness → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- Salt and pepper, to taste
Seasonings
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
Optional Toppings
- Olive tapenade, for serving
- Crumbled feta or goat cheese, for serving
Instructions
- Boil potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let sit for 5 minutes.
- Squash potatoes: Using a potato masher, gently squash each potato until it's about 1/2-inch thick. Be careful not to mash them too much.
- Cook potatoes: Heat olive oil in a large skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook until golden and crispy, about 5-7 minutes per side.
- Make tapenade: While potatoes cook, mix together garlic, parsley, rosemary, and 2 tablespoons olive oil. Season with salt and pepper.
- Serve: Transfer potatoes to a serving dish, top with olive tapenade, and serve immediately.
Notes
- Chef tip: For extra flavor, try adding a sprinkle of smoked paprika or garlic powder to the potatoes.
- Best substitution: Substitute baby potatoes with new potatoes or fingerling potatoes for a similar texture.
- Make-ahead: Boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are sticking to the skillet, try adding a little more oil or using a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze boiled and squashed potatoes for up to 2 months. Reheat in the skillet before serving.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the skillet if desired.
- Make ahead: Boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 500mg
- 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
Yes, boil and squash potatoes up to 1 day in advance. Reheat in the skillet before serving.
Overcooking can cause potatoes to become dry. Make sure to check them frequently and remove from heat as soon as they're golden and crispy.
Yes, freeze boiled and squashed potatoes for up to 2 months. Reheat in the skillet before serving.
Yes, cook potatoes in the air fryer at 400°F for 15-20 minutes, flipping halfway, until golden and crispy.
Avocado oil or canola oil can be used as a substitute for olive oil in this recipe.
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!
