If you've yet to experience the joys of crispy smashed potatoes and Brussels sprouts, then you need to drop everything and try this recipe right now! Roasting these veggies in the oven brings out a whole other level of flavor in them. They acquire a lovely golden-brown color as they get crisp and caramelized. No mushiness here! There’s no doubt in my mind you’ll go back for seconds. And thirds. Maybe even fifths, if there’ll be any left by then.
Smashing consists of first parboiling the potatoes and sprouts in salted water to soften them up a bit (but not enough to fully cook them through). Next, they are arranged on a baking sheet. Then, using the bottom of a mug or a sturdy drinking glass, press on them firmly (a.k.a. smashing them) to spread them out. Finally, into the oven they go to roast and get very delicious. They are best when they’re hot and fresh, so right off the pan is actually the best serving method!
WHY WE LOVE SMASHED POTATOES AND BRUSSELS SPROUTS
- So delicious. These potatoes and sprouts are crispy on the outside and tender on the inside. The smashing helps with the crispness factor, creating a nice even surface area for heat and oil to work their crunchy, crispy magic.
- Straightforward to make. Smashed potatoes and Brussels sprouts are pretty easy to prepare. Just boil, squish, drizzle, and bake. That’s it!
- A healthy side dish. Brussels sprouts are loaded with fiber, Vitamin K, and Vitamin C. The potato’s fiber, potassium, vitamin C, and vitamin B6 content, as well as its lack of cholesterol, all support heart health.
- Perfect for a wide variety of occasions. Pair with a dipping sauce and they make a mouthwatering game day snack. Alternatively, you can sprinkle them with fresh herbs (like in this recipe) and they become a crowd-pleasing side dish.
Here are the ingredients you'll need to make smashed potatoes and Brussels sprouts:
- Yellow and purple potatoes
- Brussels sprouts
- Olive oil
- Garlic powder
- Onion powder
- Sea salt
- Black pepper
- Fresh parsley
- Potatoes: You can use potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two. I used a combination of yellow and purple potatoes.
- Brussels sprouts: A misunderstood vegetable that truly shines when roasted. In this recipe, they turn delightfully crisp on the outside and melt-in-your-mouth tender on the inside.
- Garlic and onion powder: A sprinkle of garlic and onion powder is the final flourish these veggies need to become addictively tasty. They add a subtle savory note that sends potatoes and Brussels sprouts over the top!
- Salt and pepper: To make all the flavors pop!
- Olive oil: Helps the potatoes and sprouts become crispy while keeping them from burning. Be generous to make sure your veggies caramelize but don’t burn.
STEP 1: BOIL THE POTATOES AND SPROUTS
To clean the Brussels sprouts, gently remove and discard any loose or discolored leaves. Next, slice off the very tip of each sprout (the tough stem). Place the veggies in a colander and give them a good rinse under running water. Set aside.
To clean the potatoes, wash each tuber under cool or lukewarm running water to get rid of dust and loosen dirt. Next, use a circular motion to scrub the potatoes clean with a vegetable brush. Give the scrubbed potatoes another quick rinse under running water to wash away any surface debris. Set aside.
Place the potatoes and sprouts in two separate pots and fill them with cold water so that the water line sits about 1 inch above the vegetables. Add a pinch of sea salt to each pot.
Bring the pots to a boil over medium-high heat. Once the veggies are boiling, cover the pots and reduce the heat to medium-low.
Cook the potatoes for 20 minutes or until a fork can be easily inserted in the center of the potatoes. Drain and set aside.
For the Brussels sprouts, cook for 7 to 10 minutes. The sprouts should be just about fork-tender but firm enough that the leaves aren’t falling off in the pot. Drain and set aside.
STEP 2: SMASH AND SEASON
Preheat the oven to 450°F.
Line two baking sheets with parchment paper.
Place the potatoes and sprouts on the baking sheets, spaced apart to allow ultimate crisping action.
Using a fork, potato masher, or the bottom of a mug, gently press down on each potato and sprout, pressing to about ½ inch thickness. Take extra care to not break the potatoes apart or mutilate the Brussels sprouts.
Next, use a pastry brush to coat the veggies with olive oil. Alternatively, you can just drizzle the oil over the potatoes and Brussels sprouts.
Generously season the veggies with sea salt, onion powder, garlic powder, and freshly ground black pepper.
STEP 3: ROAST THE VEGGIES
Place the baking sheets in the oven and allow to roast for 15 minutes.
Remove the potatoes and sprouts from the oven and flip them. Repeat the process of oiling and seasoning the veggies.
Return the sheets back to the oven and roast for another 15 minutes or until the potatoes and Brussels sprouts are golden brown and crisp.
Garnish with finely chopped fresh parsley or chives.
- How to get crisp Brussels sprouts. After boiling the Brussels sprouts, make sure to pat them really dry, even after you’ve smashed them, so that they crisp up in the oven.
- Herb it up. If you want to add some herbs to the veggies — like rosemary, thyme, or parsley — it’s better to add them when the potatoes and sprouts are boiling. That way, you won’t end up with burnt black bits that tend to be bitter. Add a generous amount of herbs(dried or fresh) into the pot of boiling water so that the potatoes and Brussels sprouts get infused with herb flavor. Discard herbs and proceed with the recipe.
- Don’t crowd the sheet. It’s important that each potato and sprout has breathing room around it on the baking sheet. If your sheet is too crowded, your smashed potatoes and Brussels sprouts won’t crisp up.
- How to store. Place the smashed veggies in an airtight storage container in the refrigerator for up to 4 days.
- To reheat. Gently rewarm the smashed potatoes and Brussels sprouts on a baking sheet in the oven at 350 degrees F until hot. Microwaving is not recommended as they will get soft instead of crispy.
FREQUENTLY ASKED QUESTIONS
What is a smashed potato?
Smashed potatoes are small potatoes (baby potatoes) that are boiled until fork-tender and then smashed flat. Next, they’re drizzled with oil and baked until crispy at the edges.
What is the difference between mashed potatoes and smashed potatoes?
Mashed potatoes are usually boiled and then mashed with cream, butter, and salt until they’re creamy and fluffy. On the other hand, smashed potatoes are boiled, smashed, then coated with oil and seasonings before roasting in an oven.
How do you bake smashed potatoes?
Boiled potatoes are arranged on a lined baking sheet and allowed to cool for 10-15 minutes. Next, a potato masher or the bottom of a mug is gently pressed down on each potato, being careful not to break them apart. Finally, the smashed potatoes are drizzled with oil, sprinkled with seasonings, and baked in a preheated oven until lightly golden for 30 minutes. At the 15-minute mark, the potatoes should be flipped to ensure even browning.
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Smashed Potatoes & Brussels Sprouts
- Yield: 4 servings 1x
These smashed potatoes and Brussels sprouts are baked to crispy perfection and full of great flavor.
1 pound baby yellow or purple potatoes
1 pound Brussels sprouts
2 teaspoons sea salt, or to taste
⅓ cup olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
Freshly ground black pepper, to taste
3 tablespoons chopped fresh parsley
1. Boil the potatoes and Brussels sprouts: First, wash them well. Place the potatoes in a medium-size pot. Cover with cold water. Place the Brussels sprouts in another medium-size pot and also cover them with water. Add a generous pinch of sea salt to each pot. More sea salt can be used with the potatoes if desired. Bring both pots to a boil over medium-high heat. Reduce the heat for both pots to medium-low. Cook the potatoes, lightly covered, for 20 minutes. Cook the Brussels sprouts for 7 to 10 minutes. The vegetables should be fork-tender.
2. Meanwhile, preheat the oven to 450 degrees Fahrenheit and line two baking sheets with parchment paper.
3. When the potatoes and Brussels sprouts have finished cooking, drain them and let them cool. Evenly distribute the potatoes over one of the prepared baking sheets. Spread the Brussels sprouts over the other prepared baking sheet. Use the bottom of a mug or a fork to smash the potatoes and Brussels sprouts. I like to make the potatoes about ½-inch thick but you can make them a little thinner if you want the potatoes really crispy. The Brussels sprouts should be smashed to about half their height.
4. Use a silicone brush to brush the potatoes and Brussels sprouts with 2 to 3 tablespoons of olive oil. Or you can just evenly drizzle it over the vegetables. Sprinkle with a combination of 1 teaspoon of the garlic powder, 1 teaspoon of the onion powder, and 1 teaspoon of the sea salt over the potatoes. Add some freshly ground black pepper.
5. Bake for 15 minutes. Remove from the oven and turn the potatoes and Brussels sprouts to roast on the other side. Drizzle with the remaining olive oil. Sprinkle them with the remaining sea salt, onion powder and garlic powder. Grind a little more fresh black pepper over the vegetables. Bake for another 15 minutes. Sprinkle with the fresh parsley and serve as is or with some BBQ sauce or your favorite dip.
MORE POTATO RECIPES TO TRY!
- I make this mashed potatoes recipe ALL the time!
- I’m always in the mood for a comforting bowl of vegan potato soup.
- Vegan scalloped potatoes are a classic and are easy enough to make for weeknight dinners.
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