Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the ultimate side dish. After making this many times, I’ve discovered the trick to perfectly crispy edges every time. The golden, crispy outsides and soft, fluffy insides will make your family beg for this side. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Maple Dijon Pork Tenderloin Recipe for Dinner and Easy Slow Cooker Little Smokies in BBQ Sauce.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges
- Soft, fluffy interior
- 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.
- Baby potatoes
- Olive oil
- Salt
- Pepper
- Garlic
- Olives
- Capers
- Parsley
- Optional: Parmesan cheese
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: Yukon gold or red potatoes work well too.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness. → See on Amazon
- Potato ricer — Ensures perfectly fluffy insides. → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes until tender. Drain and let cool.
- Smash potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
- Cook potatoes: Heat olive oil in a cast iron skillet over medium-high heat. Add smashed potatoes, cook until crispy and golden. Flip and cook the other side.
- Make tapenade: Chop olives, capers, and garlic. Mix with olive oil and parsley.
- Serve: Serve crispy smashed potatoes with olive tapenade. Top with parmesan cheese and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Don't overcrowd the skillet. Cook potatoes in batches if necessary to ensure even browning and crispiness.
- Tip: For extra crispiness, you can also broil the potatoes for a few minutes after they're done cooking.
- Tip: Use a potato ricer for perfectly fluffy insides.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be smashed and seasoned up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Smashed Potatoes with Olive Tapenade
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the parmesan cheese.
- Best substitution: Substitute baby potatoes with fingerling potatoes.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If potatoes are sticking to the skillet, try adding more olive oil or using a non-stick skillet.
Want to level up this recipe?
Olive oil — High smoke point for perfect crispiness without burning. → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- Baby potatoes
- Olive oil
- Salt
- Pepper
Seasonings
- Garlic
- Olives
- Capers
- Parsley
Optional Toppings
- Parmesan cheese
- Red pepper flakes
Instructions
- Boil potatoes: Boil potatoes until tender. Drain and let cool.
- Smash potatoes: Smash potatoes with the bottom of a glass or a potato masher. Leave some chunks for texture.
- Cook potatoes: Heat olive oil in a cast iron skillet over medium-high heat. Add smashed potatoes, cook until crispy and golden. Flip and cook the other side.
- Make tapenade: Chop olives, capers, and garlic. Mix with olive oil and parsley.
- Serve: Serve crispy smashed potatoes with olive tapenade. Top with parmesan cheese and red pepper flakes if desired.
Notes
- Chef tip: For a vegan version, omit the parmesan cheese.
- Best substitution: Substitute baby potatoes with fingerling potatoes.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If potatoes are sticking to the skillet, try adding more olive oil or using a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°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 a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 16g
- 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
They're likely not cooked long enough or at high enough heat. Make sure to cook them until crispy and golden brown.
Yes, cook at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Yukon gold or red potatoes work well.
See storage notes for make-ahead tips.
You may have used too many olives or not enough olive oil. Try using a 1:1 ratio of olives to olive oil.
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!
