Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Crispy smashed potatoes with olive tapenade are the perfect side dish that’s better than takeout. After making this many times, I’ve discovered the trick to getting them crispy every time. The crispy edges and creamy centers will make your whole family beg for more. Keep reading for my best tips on how to make these crispy smashed potatoes. If you love recipes like this, you’ll also enjoy Easy Spicy Miso Carrot Soup Recipe for Cozy Dinners and Refreshing Lemon Ginger Wellness Water Recipe for Summer.
Why This Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout Is Pure Comfort
- Crispy edges and creamy centers
- Easy to make and full of flavor
- Better than takeout
- Perfect for busy weeknights or game day
What You'll Need for Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
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
- 1/4 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- Optional: Fresh parsley for garnish
📝 Ingredient Notes
- Baby potatoes: Use small to medium-sized potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Potato Ricer — Ensures perfectly creamy smashed potatoes → See on Amazon
- Cast Iron Skillet — Gives the best crispy edges → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Boil potatoes: Boil potatoes until tender, about 15-20 minutes.
- Smash potatoes: Smash potatoes with a potato ricer or a fork until they're about 1/4-inch thick.
- Season potatoes: Mix olive oil, salt, and pepper. Brush onto potatoes and place in a cast iron skillet.
- Crisp potatoes: Bake at 450°F for 20-25 minutes or until crispy.
- Make tapenade: Blend olives, garlic, capers, and lemon juice until smooth. Stir in parsley.
- Serve: Serve potatoes with olive tapenade and fresh parsley.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet. Cook potatoes in batches if needed to ensure crispy edges.
- Pro tip: For extra crispy potatoes, flip them halfway through cooking.
- Pro tip: Make the olive tapenade ahead of time for an even easier side dish.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Freeze cooked potatoes for up to 2 months. Reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Using a potato ricer ensures perfectly creamy smashed potatoes.
- Best substitution: Green olives can be substituted for Kalamata olives.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try cooking them in a hotter oven or for a longer time.
Want to level up this recipe?
Immersion Blender — Makes quick work of the olive tapenade → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 1/4 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
Optional Toppings
- Fresh parsley for garnish
Instructions
- Boil potatoes: Boil potatoes until tender, about 15-20 minutes.
- Smash potatoes: Smash potatoes with a potato ricer or a fork until they're about 1/4-inch thick.
- Season potatoes: Mix olive oil, salt, and pepper. Brush onto potatoes and place in a cast iron skillet.
- Crisp potatoes: Bake at 450°F for 20-25 minutes or until crispy.
- Make tapenade: Blend olives, garlic, capers, and lemon juice until smooth. Stir in parsley.
- Serve: Serve potatoes with olive tapenade and fresh parsley.
Notes
- Chef tip: Using a potato ricer ensures perfectly creamy smashed potatoes.
- Best substitution: Green olives can be substituted for Kalamata olives.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try cooking them in a hotter oven or for a longer time.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked potatoes for up to 2 months. Reheat in the oven.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 12g
- Carbs: 38g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- 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 – Better Than Takeout FAQs
Yes, potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to cook.
If potatoes are not crispy, try cooking them in a hotter oven or for a longer time. Also, ensure they're not overcrowded in the skillet.
Yes, freeze cooked potatoes for up to 2 months. Reheat in the oven.
Yes, cook potatoes in the air fryer at 400°F for 15-20 minutes or until crispy.
Green olives can be substituted for Kalamata olives.
A Warm Final Note
I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout 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!
