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 getting them perfectly crispy every time. The golden, crispy edges and soft, fluffy insides will make your family beg for more. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad and Crispy Greek Lemon Potatoes.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges and soft, fluffy insides
- Easy to make and better than takeout
- Versatile side dish that pairs with any meal
- Olive tapenade adds a burst of flavor
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.
- 2 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp capers, chopped
- 2 tbsp fresh parsley, chopped
- Optional: Grated Parmesan cheese
- Optional: Fresh basil leaves
📝 Ingredient Notes
- Baby potatoes: Red or Yukon Gold potatoes work best.
🛒 Tools & Equipment I Recommend
- Kitchen scale — Ensures consistent portioning for perfect results. → See on Amazon
- Good quality olive oil — Makes a big difference in flavor. → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15 minutes.
- Smash potatoes: Drain potatoes and return to pot. Add olive oil, salt, and pepper. Use a potato masher to smash potatoes until they're about 1/2-inch thick.
- Bake potatoes: Preheat oven to 425°F (220°C). Transfer potatoes to a baking sheet and bake for 20-25 minutes, or until golden and crispy.
- Make olive tapenade: While potatoes are baking, combine garlic, olives, capers, parsley, and 1 tbsp olive oil in a small bowl. Mix well.
- Serve: Transfer potatoes to a serving dish, top with olive tapenade, and garnish with grated Parmesan and fresh basil leaves.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Don't overcrowd the baking sheet. If potatoes are too close together, they won't crisp up properly. Use two baking sheets if necessary.
- Pro tip: For extra crispy potatoes, flip them halfway through baking.
- Pro tip: Make olive tapenade ahead of time and store in the fridge for up to a week.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
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 smashed and seasoned up to a day ahead. Store in the fridge until ready to bake.
Freezing Crispy Smashed Potatoes with Olive Tapenade
Not recommended.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended, as it can make potatoes soggy.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese.
- Best substitution: You can substitute the Kalamata olives with black olives if you prefer.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are not crisping up, try increasing the oven temperature or baking for a few more minutes.
Want to level up this recipe?
High-quality baking sheet — Ensures even cooking and crispy results. → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- 4 cloves garlic, minced
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp capers, chopped
- 2 tbsp fresh parsley, chopped
Optional Toppings
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Boil potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15 minutes.
- Smash potatoes: Drain potatoes and return to pot. Add olive oil, salt, and pepper. Use a potato masher to smash potatoes until they're about 1/2-inch thick.
- Bake potatoes: Preheat oven to 425°F (220°C). Transfer potatoes to a baking sheet and bake for 20-25 minutes, or until golden and crispy.
- Make olive tapenade: While potatoes are baking, combine garlic, olives, capers, parsley, and 1 tbsp olive oil in a small bowl. Mix well.
- Serve: Transfer potatoes to a serving dish, top with olive tapenade, and garnish with grated Parmesan and fresh basil leaves.
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese.
- Best substitution: You can substitute the Kalamata olives with black olives if you prefer.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are not crisping up, try increasing the oven temperature or baking for a few more minutes.
Storage
- Fridge: Store leftover potatoes in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Not recommended, as it can make potatoes soggy.
- Make ahead: Potatoes can be smashed and seasoned up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 500mg
- 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, see storage notes for make-ahead tips.
Potatoes may be dry if they're not properly boiled first. Make sure potatoes are tender before smashing and baking.
Yes, cook at 400°F (200°C) for 15-20 minutes, flipping halfway through.
These smashed potatoes pair well with grilled meats, roasted vegetables, or as a side for your favorite casserole.
While you can freeze the boiled and smashed potatoes, the texture may not be as good after freezing and reheating.
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!
