These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.
Paprika Smashed Potatoes
These are so simple, made with 5 ingredients not counting salt and pepper! The trick to making perfect Paprika Smashed Potatoes is to cook them twice – first, you boil the potatoes until the become soft, smash them, and then bake. The results are thin, crispy, golden perfection! If you want to make this side with sweet potatoes, see my Smashed Sweet Potatoes recipe.
I’m so excited to share this smashed potato recipe I created in partnership with Reynolds Wrap® Foil. I love using their foil in the kitchen because it’s so versatile and durable. I always have a roll or two on hand to help minimize cleanup and keep food fresh. Here I used Reynolds Wrap® Heavy Duty Foil to line my baking sheets, which is extra durable and makes cleanup so easy. Reynolds Foil is one of my favorite cooking tools. I love to make foil packets, which are perfect for grilling or baking, and I use it a ton for lining sheet pans. It’s also excellent for wrapping food before freezing to prevent freezer burn.
How do you make smashed potatoes?
What’s great about this side dish recipe is that you can boil the potatoes a day ahead and then smash and bake right before you’re ready to eat. Below is how to make these crispy smashed potatoes.
- Boil the potatoes in salted water for 18 to 20 minutes.
- Drain the potatoes and let them dry. (If you’re prepping in advance, store the potatoes in a container overnight.)
- When you’re ready to bake the potatoes, gently smash them with the bottom of a glass.
- Line a baking sheet with Reynolds foil and preheat the oven to 425 degrees. Place the potatoes on the baking sheet and lightly brush with oil.
- Combine paprika, salt, pepper, and garlic powder and sprinkle over the potatoes.
- Bake for 20 minutes until crispy and golden.
What to Serve with Smashed Potatoes
These smashed potatoes are an excellent side dish that pairs well with so many proteins. Try them with Air Fryer Herbed Buttermilk Chicken, Fish Florentine, and Air Fryer Bacon-Wrapped Pork Tenderloin. Add a green veggie, like green beans or asparagus, and call it a day!
- Swap baby gold potatoes for baby red potatoes.
- Season smashed potatoes with fresh thyme, rosemary, parmesan, or lemon zest.
- Add some crushed red pepper or use smoked hot paprika if you want spicy potatoes.
Reynolds Wrap® Foil is a high quality and durable foil, making it my go-to in the kitchen. Reynolds Wrap® Heavy Duty Foil is also available in a wider 18-inch roll.
More Potato Recipes You’ll Love:
- Grilled Potatoes
- Roasted Baby Potatoes with Rosemary
- Stuffed Red Bliss Potatoes
- Broccoli and Cheese Twice Baked Potatoes
- Instant Pot Mashed Potatoes
Paprika Smashed Potatoes
- 16 ounces baby gold potatoes, about 12 - 16 depending on the size
- kosher salt
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- Reynolds wrap heavy duty foil
- chopped parsley, for garnish
- Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18 - 20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.
- Preheat the oven to 425F. Line a sheet pan with foil.
- In a small bowl combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with oil and sprinkle both sides of each potato with spice mix.
- Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.
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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.