Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout. After making this side dish dozens of times, I’ve perfected the technique for crispy edges and creamy centers. The secret is smashing the potatoes just right. Start by boiling them until tender, then smash them with a fork. Toss in olive oil, salt, and pepper, then bake until golden and crispy. Top with homemade olive tapenade for a burst of flavor. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Steak Bites with Potatoes Recipe and High Protein Mango Greek Yogurt Popsicles for Summer.
Why This Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout Is Pure Comfort
- Golden, crispy edges and creamy centers
- Easy to make and better than takeout
- Perfect side dish for any meal
- Homemade olive tapenade adds a burst of flavor
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 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup fresh parsley
- Optional: Fresh parsley for garnish
📝 Ingredient Notes
- Baby potatoes: Red or yellow potatoes work best for this recipe.
🛒 Tools & Equipment I Recommend
- Potato Masher — Ensures even smashing for perfect crispy edges → See on Amazon
- Food Processor — Quickly chops olives and garlic for the tapenade → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Boil potatoes: Place potatoes in a large pot, cover with water, and add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender.
- Smash potatoes: Drain potatoes and return to the pot. Smash with a fork, leaving some chunks for texture. Drizzle with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
- Bake potatoes: Preheat oven to 450°F. Spread potatoes on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy.
- Make olive tapenade: In a food processor, combine olives, garlic, capers, lemon juice, Dijon mustard, and 2 tbsp olive oil. Pulse until chunky. Stir in chopped parsley.
- Serve: Spoon olive tapenade over smashed potatoes. Garnish with fresh parsley and serve immediately.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
- Common mistake and fix: Don't overcrowd the baking sheet. Bake in batches if necessary to ensure crispy edges.
- Substitution: For a gluten-free version, simply omit the breadcrumbs.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be boiled and smashed up to 1 day ahead.
Freezing Crispy Smashed Potatoes with Olive Tapenade – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Not recommended for reheating as it can make the potatoes soggy.
Recipe Notes
- Chef tip: For extra crispy edges, toss potatoes with a bit of cornstarch before baking.
- Best substitution: Use green olives instead of Kalamata olives for a milder flavor.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Store in the fridge until ready to bake.
- Troubleshooting: If potatoes are not crispy enough, broil for an additional 2-3 minutes, watching closely to prevent burning.
Want to level up this recipe?
Rice Cooker — Cooks potatoes evenly and quickly for perfect smashed potatoes every time → 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 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup fresh parsley
Optional Toppings
- Fresh parsley for garnish
Instructions
- Boil potatoes: Place potatoes in a large pot, cover with water, and add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender.
- Smash potatoes: Drain potatoes and return to the pot. Smash with a fork, leaving some chunks for texture. Drizzle with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
- Bake potatoes: Preheat oven to 450°F. Spread potatoes on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy.
- Make olive tapenade: In a food processor, combine olives, garlic, capers, lemon juice, Dijon mustard, and 2 tbsp olive oil. Pulse until chunky. Stir in chopped parsley.
- Serve: Spoon olive tapenade over smashed potatoes. Garnish with fresh parsley and serve immediately.
Notes
- Chef tip: For extra crispy edges, toss potatoes with a bit of cornstarch before baking.
- Best substitution: Use green olives instead of Kalamata olives for a milder flavor.
- Make-ahead: Potatoes can be boiled and smashed up to 1 day ahead. Store in the fridge until ready to bake.
- Troubleshooting: If potatoes are not crispy enough, broil for an additional 2-3 minutes, watching closely to prevent burning.
Storage
- Fridge: Store leftover potatoes in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Not recommended for reheating as it can make the potatoes soggy.
- Make ahead: Potatoes can be boiled and smashed up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 14g
- Carbs: 36g
- 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 – Better Than Takeout FAQs
Yes, potatoes can be boiled and smashed up to 1 day ahead. Store in the fridge until ready to bake.
Overcrowding the baking sheet or not baking long enough can cause soggy potatoes. Ensure potatoes are not overcrowded and bake until golden and crispy.
No, freezing can make the potatoes mushy and lose their crispy texture.
Yes, air fry at 400°F for 10-15 minutes or until crispy.
Green olives can be used as a substitute for a milder flavor.
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!
