Paprika Smashed Potatoes

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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
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.

Smashed Potatoes

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.

  1. Boil the potatoes in salted water for 18 to 20 minutes.
  2. Drain the potatoes and let them dry. (If you’re prepping in advance, store the potatoes in a container overnight.)
  3. When you’re ready to bake the potatoes, gently smash them with the bottom of a glass.
  4. 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.
  5. Combine paprika, salt, pepper, and garlic powder and sprinkle over the potatoes.
  6. 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!

Variations:

  • 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.

Smashed Potatoes with a cupSmashed Potatoes on foil

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:

Paprika Smashed Potatoes
Print WW Personal Points
5 from 18 votes
Did you make this recipe?

Paprika Smashed Potatoes

135 Cals 2.5 Protein 20.5 Carbs 5 Fats
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
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.

Ingredients

  • 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

Instructions

  • 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.
    spices
  • Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.
    Paprika Smashed Potatoes

Video

Nutrition

Serving: 4small potatoes, Calories: 135kcal, Carbohydrates: 20.5g, Protein: 2.5g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 7.5mg, Fiber: 2.5g, Sugar: 1g
Keywords: potatoes, smashed potatoes

 

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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40 comments

  1. We make these almost every week. EVERYONE loves them. They’re so easy too!

  2. Can you use russet potatoes?

  3. This recipe never fails to be a crowd favorite! Love it as a dinner go to – easy and delish! 

  4. I made these and they were amazing! I’m now wondering if anyone has tried them with russets?

  5. You’re the greatest and so appreciated. Beth.  Get over it 

  6. These were so good! I served them with Balsamic Roasted Brussel Sprouts and cast iron fried salmon. My wife said I was a keeper as is this recipe!

  7. One of my friends had just told me about the wonderful smashed potatoes her boyfriend made for Thanksgiving. I couldn’t believe my luck when I saw my favorite food blogger post a recipe this week for exactly what I was looking for.

    Gina, I have several of your cookbooks but love to come here to see your weekly planner. I can’t even imagine the amount of time and effort your put into it. Please don’t be hurt by someone as rude as Beth. I actually thought it was a prank when I first started reading it. Just know that 99.9% of us could never feel that way.

  8. I think Beth was just angry because she wanted potatoes real bad… !

    Thanks for this, delicious! Also it’s super easy to add the recipes to weight watchers. I think it’s even easier than before when I manually had to add them!

  9. Wow!  I read the drama about WW Personal points and wondered how difficult it must be…NOT!  Took 2 seconds to click on the link which took me straight to my app ready to log.  Thank you!  Has anyone made these with full size gold potatoes?  That’s what I have on hand, and I’m wondering the best way to adapt.

  10. I made these a few days ago and they were SO AMAZING! Crispity outside… SO SO SO tender and creamy inside (way more so than, say, roasted potatoes…. I guess it was the boiling first). OMG so good.

    We’re having them again tonight by overwhelming demand.

    (I did put them under the broiler for 2 minutes at the end b/c we like blackened bits on the outside of our taters….)

    Also? What everyone else said about ungrateful, entitled Beth,…

  11. I made these tonight as a side dish. These were delicious and easy with your method. We’re not on WW, but I know for a fact that every one of your recipes I tried turned out great for me, it was healthy, and I often direct others to your site. I’m not a great cook, so I appreciate all you do. I have no idea what the kerfuffle was with someone who can’t click a tab.

  12. Fantastic ~!

  13. Beth – you need to get off your angry, entitled high horse and appreciate the wonderful recipes Gina provides her followers. I for one enjoy the healthy variety she has and it has nothing to do with Weight Watchers.

    Thank you Gina for all your hard work to share your talent with us – we are grateful!

  14. Wow! My mouth is still wide open after reading the comment by Beth Daly. I am just amazed how ungrateful and mean someone can be. Its just a couple of Points!!!! There are a lot more things to be worried about in this world then how many points a potato has. SMH! All I can say is, I love your website Gina and I use it all the time to find wonderful, tasteful, and healthy meals. I am not a calorie or a point counter just always a healthy eater. I know that when I cook something from your website that it will be good and healthy for me.

    Please don’t let this type of attitude hurt you in anyway. I appreciate you and everything you do for me to keep ME healthy and happy . You are the best.

    Mom always said if you don’t have anything nice to say keep your damn mouth shut. (She didn’t actually say it in those word but I am saying it in those words.)

  15. Thanks for all you do Gina. I credit you with my success on WW. My entire extended family enjoys your recipes whenever I’m doing the cooking. They have no idea they’re eating healthy! I can’t wait to try this recipe.

  16. This sounds just like my favorite potatoes at a nearby restaurant! Cant wait to try them. Can you do the potatoes in an Instant Pot instead of boiling? How many minutes would I cook them?

  17. Why are you no longer letting us know how may WW points are counted for your recipes??? Now, we have to log in and look at the recipe on our site…….stupid and annoying. Just add the damn points to the top of the recipe like you used to. Makes using your Skinnytaste site worth it………otherwise not so much!! Why do you feel it’s good to change things up when there isn’t a problem!!!

    • Not sure why you’re yelling at me but I can’t put the points if they are different for everyone, which is why I am spending hours and weeks of my busy time to add the links for your convenience. My points are not the same as yours if you choose potatoes as a free food, or not.

      • Love every recipe of yours that I’ve tried, and so grateful you spent those hours setting up the WW points link making each recipe accessible for everyone and their personal points!

    • Man so angry that not cool we need to love each other

    • I’m so embarrassed for you. Scolding someone who is providing you with healthy recipes FREE OF CHARGE is SO out of line. This isn’t a personal recipe design service. If you don’t like the way she publishes them, then I invite you to find recipes elsewhere!

      Gina, thank you for taking the time to provide the link to the personal points. I find it very helpful, and just as easy as before. I’m guessing that the complainers don’t actually have WW subscriptions, therefore they can’t see their personal points. The solution to this problem is in their hands, and not your problem.

    • You could do the points yourself. I wish I could click the link and get the recipe. But the American WW site doesn’t crossover with the Canadian. Appreciate the work she puts into making sure you can click the link and get accurate points for you!

      Side note: potatoes are zero points for me. Can’t wait to try these!

      • I wish there was a workaround for CA! I wonder if its as simple as adding a letter to the end

      • I wonder if manipulating the URL will work, but I’m not sure what the Canadian website URL is once logged in. For example, when I login and click on the personal points button from the recipe, I am taken here:
        https://cmx.weightwatchers.com/details/MEMBERRECIPE:61971d88f7e6d636feeaeb12

        Maybe for Canadian website the URL might look like this:
        https://cmx.weightwatchers.ca/details/MEMBERRECIPE:61971d88f7e6d636feeaeb12

        or

        https://cmx.weightwatchers.com/ca/details/MEMBERRECIPE:61971d88f7e6d636feeaeb12

        or

        https://cmx.weightwatchers.com/ca/en/details/MEMBERRECIPE:61971d88f7e6d636feeaeb12

        The key to the end of the URL to play with this and see if it works when you go to track food is MEMBERRECIPE:61971d88f7e6d636feeaeb12

        However, the MemberRecipe part might be linked to US member account. I am not sure. Just a thought I had to see if the above might work or be a potential workaround. 🙂

    • @Beth idk who pissed in your cereal this morning but that is so uncalled for. Manage your misdirected anger.

      @Gina can’t wait to try these tonight! Potatoes are my new 0 point food and this will pair perfectly with my salmon. 

    • Beth, you must be a troll. Horrible etiquette.

    • @Beth Daly: how rude and ungrateful. 
      Gina, we appreciate you and all your hard work. Thank you…

    • WOW!! Could you be any more rude? Gina’s is one of the few blogs that has chosen to link you to WW to get your Personal Points. So, show some gratitude, respect and appreciation for the time and effort it takes her to accommodate the changes that WW (not Gina) makes every couple of years.  If you are a WW member it is a simple click to get you Personal Points or you can take YOUR time and run it through Recipe Builder. If you’re serious about healthy eating and/or weight loss and not a member, join the DAMN program!!!

      Gina,
      A HUGE THANK YOU to you for providing such wonderful recipes and helping those of us who are serious about our health.  I am 15 pounds closer to goal!

    • Beth – you need to get off your angry, entitled high horse and appreciate the wonderful recipes Gina provides her followers. I for one enjoy the healthy variety she has and it has nothing to do with Weight Watchers.

      Thank you Gina for all your hard work to share your talent with us – we are grateful!

    • Beth, Click the orange button below the print button. It will show you YOUR PERSONAL POINTS. And stop being a big meanie! Gina is the best. ☺️
      Beth—Maybe you want the green, blue, purple, or points +? Things change Beth. Keep up. Pay WW if you want the updated points. 

    • Hi Beth, see ya later alligator!

    • Beth Daly –  I hope you never run into any real hardships in life as your terrible and selfish attitude won’t be able to handle it. Your inside ugliness is appalling. I think you should sign up for some volunteer work and get a new perspective. 

      Imagine getting so worked up over WW points. We should all have such privileged lives that something so trivial is our biggest worry. 

    • Wow Beth Daly you are rude! Lol you lazy human… you can calculate it yourself. Don’t expect people to do everything for you. How about be grateful for some recipe inspiration ideas and work on improving your nasty personality?!?! 

      Gina, THANK YOU for your amazing recipes. They are very much appreciated by everyone who matters!