Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the perfect side dish. After making this many times, I’ve perfected the crispy edges and creamy center. The trick I discovered is to smash the potatoes just right. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Honey Soy Sauce Recipe for Dinner and Creamy Sun-Dried Tomato Chicken Skillet with Spinach.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Golden, crispy edges
- Creamy potato center
- Easy to make and better than takeout
- Versatile side dish that pairs with any meal
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
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp capers, drained and chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/4 cup olive oil
- Optional: Crumbled feta cheese
- Optional: Chopped fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Red or Yukon Gold potatoes work best.
🛒 Tools & Equipment I Recommend
- Potato Masher — Ensures even smashing for perfect texture → See on Amazon
- Baking Sheet — Provides even heat for crispy edges → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smash potatoes: Drain potatoes and smash with a potato masher. Leave some chunks for texture.
- Season: Drizzle with olive oil, salt, and pepper. Toss to coat.
- Bake: Spread potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, or until crispy.
- Prepare tapenade: Mix garlic, olives, capers, parsley, lemon juice, and olive oil in a bowl.
- Serve: Top potatoes with tapenade and desired toppings.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Avoid over-smashing the potatoes to maintain texture.
- Tip: For extra crispy edges, flip the potatoes halfway through baking.
- Tip: Make the tapenade ahead of time for easy assembly.
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 for up to 3 days. Make-ahead tip: Potatoes can be smashed and seasoned ahead of time. Bake just before serving.
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: Not recommended for reheating in the microwave.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: Green olives can be substituted for Kalamata olives.
- Make-ahead: Potatoes can be made ahead of time and reheated in the oven.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or baking time.
Want to level up this recipe?
Olive Oil Dispenser — Ensures even distribution for perfect seasoning → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- Salt and pepper, to taste
Seasonings
- 4 cloves garlic, minced
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp capers, drained and chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/4 cup olive oil
Optional Toppings
- Crumbled feta cheese
- Chopped fresh parsley
- Lemon wedges
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes.
- Smash potatoes: Drain potatoes and smash with a potato masher. Leave some chunks for texture.
- Season: Drizzle with olive oil, salt, and pepper. Toss to coat.
- Bake: Spread potatoes on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, or until crispy.
- Prepare tapenade: Mix garlic, olives, capers, parsley, lemon juice, and olive oil in a bowl.
- Serve: Top potatoes with tapenade and desired toppings.
Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: Green olives can be substituted for Kalamata olives.
- Make-ahead: Potatoes can be made ahead of time and reheated in the oven.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or baking time.
Storage
- Fridge: Store leftovers in an airtight container 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: Not recommended for reheating in the microwave.
- Make ahead: Potatoes can be smashed and seasoned ahead of time. Bake just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 5g
- Fat: 14g
- Carbs: 36g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
- 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 ahead of time. Bake just before serving for the best texture.
Overcooking or over-smashing the potatoes can lead to a dry texture. Be careful not to overcook and avoid over-smashing.
Yes, cook at 400°F (200°C) for 15-20 minutes, or until crispy.
These potatoes pair well with grilled meats, roasted vegetables, or as a side to your favorite stew or soup.
Yes, but baby potatoes have a better texture and cook more evenly.
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!
