Crispy Smashed Potatoes with Olive Tapenade
Crispy smashed potatoes with olive tapenade are the perfect side dish for any meal. After making this recipe dozens of times, I’ve discovered the trick to getting them just right. The crispy exterior and soft interior, combined with the fresh, tangy olive tapenade, makes this dish a family favorite. If you love recipes like this, you’ll also enjoy Easy Spinach and Feta Egg Muffins for Breakfast and Grilled Tuna Steak with Fresh Mango Avocado Salsa.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Easy to make with simple ingredients
- Crispy on the outside, soft on the inside
- Fresh and tangy olive tapenade adds flavor
- Perfect for busy weeknights or meal prepping
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
- 1 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 2 tbsp fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Baby potatoes: Use small, uniform-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Potato Ricer — Ensures perfectly smooth mashed potatoes → See on Amazon
- Cast Iron Skillet — Even heat distribution for perfectly crispy potatoes → 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 add a pinch of salt. Bring to a boil, then reduce heat to medium and let simmer for 10-15 minutes, or until potatoes are tender.
- Smashed potatoes: Drain potatoes and let them cool for a few minutes. Using a potato masher or ricer, smash potatoes until they are about 1/2-inch thick.
- Cook potatoes: Preheat oven to 450°F (230°C). Place smashed potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until crispy and golden brown.
- Make olive tapenade: In a food processor, combine olives, garlic, capers, parsley, olive oil, and lemon juice. Pulse until mixture is coarsely chopped.
- Serve: Transfer crispy smashed potatoes to a serving dish, top with olive tapenade, and garnish with fresh parsley and lemon wedges.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- Common mistake and fix: Avoid overcrowding the baking sheet to ensure even cooking and crispiness. If needed, use two baking sheets.
- Expert tip: For extra crispy potatoes, flip them halfway through cooking.
- Time-saving tip: Make the olive tapenade while the potatoes are boiling to save time.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes and tapenade separately in the fridge for up to 5 days. Make-ahead tip: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Crispy Smashed Potatoes with Olive Tapenade
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat potatoes in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat potatoes in the microwave for 1-2 minutes, then crisp up in the oven.
Recipe Notes
- Chef tip: For a vegan version, omit the olive oil and use a non-stick cooking spray instead.
- Best substitution: You can substitute the Kalamata olives with black olives if preferred.
- Make-ahead: Potatoes can be made ahead and reheated in the oven as needed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not crispy enough, try increasing the oven temperature or cooking for a longer period of time.
Want to level up this recipe?
Food Processor — Makes quick work of chopping ingredients for the olive tapenade → 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
- 1 cup pitted Kalamata olives
- 2 cloves garlic
- 1 tbsp capers
- 2 tbsp fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Boil potatoes: Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat to medium and let simmer for 10-15 minutes, or until potatoes are tender.
- Smashed potatoes: Drain potatoes and let them cool for a few minutes. Using a potato masher or ricer, smash potatoes until they are about 1/2-inch thick.
- Cook potatoes: Preheat oven to 450°F (230°C). Place smashed potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until crispy and golden brown.
- Make olive tapenade: In a food processor, combine olives, garlic, capers, parsley, olive oil, and lemon juice. Pulse until mixture is coarsely chopped.
- Serve: Transfer crispy smashed potatoes to a serving dish, top with olive tapenade, and garnish with fresh parsley and lemon wedges.
Notes
- Chef tip: For a vegan version, omit the olive oil and use a non-stick cooking spray instead.
- Best substitution: You can substitute the Kalamata olives with black olives if preferred.
- Make-ahead: Potatoes can be made ahead and reheated in the oven as needed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not crispy enough, try increasing the oven temperature or cooking for a longer period of time.
Storage
- Fridge: Store leftover potatoes and tapenade separately in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat potatoes in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat potatoes in the microwave for 1-2 minutes, then crisp up in the oven.
- Make ahead: Potatoes can be smashed and seasoned up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 12g
- Carbs: 38g
- Fiber: 5g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
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 bake.
Avoid overcrowding the baking sheet and make sure the potatoes are not too wet. Try increasing the oven temperature or cooking for a longer period of time.
Yes, cook potatoes in the air fryer at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.
These potatoes pair well with grilled meats, roasted vegetables, or a simple green salad.
Yes, you can use regular potatoes, but the cooking time may vary. Make sure to cut them into uniform-sized pieces for even cooking.
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!
