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 for crispy edges and a creamy center. The golden, crispy smashed potatoes are irresistible. Try them with my Crispy Asian Tuna Cakes with Spicy Sriracha Aioli for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Banana Peanut Butter Oat Smoothie Bowl and Crispy Asian Tuna Cakes with Spicy Sriracha Aioli.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges
- Creamy center
- Better than takeout
- Easy to make
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.
- Russet potatoes
- Olive oil
- Salt
- Black pepper
- Garlic
- Olive tapenade
- Fresh parsley
- Optional: Crumbled feta
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can be used as a substitute.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy edges → See on Amazon
- Potato masher — Easy mashing for creamy center → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Step 1: Boil potatoes until tender. Drain and let steam for 10 minutes.
- Step 2: Smash potatoes with a potato masher. Add olive oil, salt, and pepper. Mix well.
- Step 3: Heat olive oil in a cast iron skillet. Add smashed potatoes. Cook until golden and crispy.
- Step 4: Mix garlic and olive tapenade. Top potatoes with the mixture. Garnish with fresh parsley.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Don't overcrowd the skillet to prevent soggy potatoes. Cook in batches if needed.
- : For extra crispy edges, flip the potatoes gently and let them cook for another 2-3 minutes.
- : For a lighter version, use olive oil cooking spray instead of olive oil.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge 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
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra flavor, add a sprinkle of smoked paprika to the potatoes before mashing.
- Best substitution: Substitute the olive tapenade with chopped Kalamata olives and capers.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If potatoes are not crisping, increase the heat and cook for a few more minutes on each side.
Want to level up this recipe?
Olive oil spray — Healthier cooking with less oil → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Black pepper
Seasonings
- Garlic
- Olive tapenade
- Fresh parsley
Optional Toppings
- Crumbled feta
- Red pepper flakes
Instructions
- Step 1: Boil potatoes until tender. Drain and let steam for 10 minutes.
- Step 2: Smash potatoes with a potato masher. Add olive oil, salt, and pepper. Mix well.
- Step 3: Heat olive oil in a cast iron skillet. Add smashed potatoes. Cook until golden and crispy.
- Step 4: Mix garlic and olive tapenade. Top potatoes with the mixture. Garnish with fresh parsley.
Notes
- Chef tip: For extra flavor, add a sprinkle of smoked paprika to the potatoes before mashing.
- Best substitution: Substitute the olive tapenade with chopped Kalamata olives and capers.
- Make-ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If potatoes are not crisping, increase the heat and cook for a few more minutes on each side.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 375°F (190°C) 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: 250
- Protein: 4g
- Fat: 12g
- Carbs: 32g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Smashed Potatoes with Olive Tapenade FAQs
Yes, you can smash and season the potatoes up to 1 day ahead. Store in the fridge until ready to cook.
Overcrowding the skillet can cause the potatoes to steam instead of crisp. Cook in batches if needed.
Yes, cook the smashed potatoes in the air fryer at 400°F (200°C) for 10-15 minutes, flipping halfway through.
Reheat in the oven at 375°F (190°C) for 10-15 minutes for the best texture.
Yes, you can use sweet potatoes as a substitute. They will have a sweeter flavor and a different texture.
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!
