Crispy Smashed Potatoes with Olive Tapenade Recipe

Crispy smashed potatoes with olive tapenade are the ultimate side dish. After making this many times, I’ve perfected the trick for crispy edges and creamy insides. The warm, golden potatoes are irresistible and pair perfectly with my Easy Mediterranean Orzo and Beans One-Pot Dinner. If you love recipes like this, you’ll also enjoy Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe and Easy Mediterranean Orzo and Beans One-Pot Dinner.

What You'll Need for Crispy Smashed Potatoes with Olive Tapenade Recipe

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
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped Kalamata olives
• 1 tbsp capers, drained and chopped
• Optional: Grated Parmesan cheese
• Optional: Red pepper flakes

How to Make Crispy Smashed Potatoes with Olive Tapenade Recipe

1. Boil potatoes: Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
2. Preheat oven and prepare baking sheet: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. Smash potatoes: Drain potatoes and return to pot. Add olive oil, salt, and pepper. Toss to coat. Use a potato masher or the bottom of a glass to smash each potato until it's about 1/4-inch thick.
4. Bake potatoes: Transfer smashed potatoes to prepared baking sheet. Bake for 20-25 minutes, until golden and crispy.
5. Prepare olive tapenade: While potatoes are baking, combine garlic, parsley, basil, olives, capers, and 2 tbsp olive oil in a small bowl. Mix well.
6. Serve: Remove potatoes from oven. Spoon olive tapenade over each potato. Top with grated Parmesan cheese and red pepper flakes, if desired. Serve immediately.

Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container 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 Recipe

Freeze for up to 3 months. Reheat in a 375°F (190°C) oven for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in a 375°F (190°C) oven for 10-15 minutes. Microwave: Microwave for 1-2 minutes, then crisp up in the oven at 400°F (200°C) for 5-10 minutes.

Recipe Notes

• Chef tip: To make ahead, smash potatoes and store in the fridge. Bake as directed when ready to serve.
• Best substitution: Substitute green olives for Kalamata olives if preferred.
• Make-ahead: Potatoes can be smashed and seasoned 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.
• Troubleshooting: If potatoes are not crispy, try flipping them halfway through baking and increasing the oven temperature to 450°F (230°C) for the last 5-10 minutes.

Crispy Smashed Potatoes with Olive Tapenade Recipe

⏱

Prep

15 minutes

🍳

Cook

30 minutes

⏳

Total

45 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs baby potatoes
• 1/4 cup olive oil
• Salt and pepper, to taste

Seasonings

• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped Kalamata olives
• 1 tbsp capers, drained and chopped

Optional Toppings

• Grated Parmesan cheese
• Red pepper flakes

Instructions

1. Boil potatoes: Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
2. Preheat oven and prepare baking sheet: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. Smash potatoes: Drain potatoes and return to pot. Add olive oil, salt, and pepper. Toss to coat. Use a potato masher or the bottom of a glass to smash each potato until it's about 1/4-inch thick.
4. Bake potatoes: Transfer smashed potatoes to prepared baking sheet. Bake for 20-25 minutes, until golden and crispy.
5. Prepare olive tapenade: While potatoes are baking, combine garlic, parsley, basil, olives, capers, and 2 tbsp olive oil in a small bowl. Mix well.
6. Serve: Remove potatoes from oven. Spoon olive tapenade over each potato. Top with grated Parmesan cheese and red pepper flakes, if desired. Serve immediately.

Notes

• Chef tip: To make ahead, smash potatoes and store in the fridge. Bake as directed when ready to serve.
• Best substitution: Substitute green olives for Kalamata olives if preferred.
• Make-ahead: Potatoes can be smashed and seasoned 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.
• Troubleshooting: If potatoes are not crispy, try flipping them halfway through baking and increasing the oven temperature to 450°F (230°C) for the last 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Reheat in a 375°F (190°C) oven for 10-15 minutes.
• Oven reheat: Reheat in a 375°F (190°C) oven for 10-15 minutes.
• Microwave reheat: Microwave for 1-2 minutes, then crisp up in the oven at 400°F (200°C) for 5-10 minutes.
• 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: 270
• Protein: 6g
• Fat: 12g
• Carbs: 38g
• Fiber: 4g
• 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 Recipe FAQs

A Warm Final Note

I can’t wait for you to try Crispy Smashed Potatoes with Olive Tapenade Recipe 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!