Crispy Smashed Potatoes with Olive Tapenade
Crispy Smashed Potatoes with Olive Tapenade are the perfect crispy, garlicky side dish. After making this many times, I’ve discovered the trick to getting them crispy every time. The golden, crispy edges and fresh, creamy centers will make your family beg for this better-than-takeout side. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Zucchini Noodle Chicken Alfredo and Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce.
Why This Crispy Smashed Potatoes with Olive Tapenade Is Pure Comfort
- Crispy edges with creamy centers
- Better than takeout in 25 minutes
- Garlicky olive tapenade adds fresh flavor
- Easy to customize with your favorite toppings
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
- 4 cloves garlic
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
- Optional: Feta cheese
- Optional: Sun-dried tomatoes
- Optional: Balsamic glaze
📝 Ingredient Notes
- Baby potatoes: Use small, similar-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Stainless Steel Potato Ricer — Ensures perfectly smooth, creamy smashed potatoes. → See on Amazon
- Oven-Safe Skillet — Crispy edges and easy transfer from stove to oven. → See on Amazon
How to Make Crispy Smashed Potatoes with Olive Tapenade
- Boil potatoes: Boil potatoes until tender, about 15 minutes. Drain and return to pot.
- Squash potatoes: Use a potato masher or ricer to squash potatoes until smooth.
- Season potatoes: Mix in olive oil, minced garlic, salt, and pepper. Taste and adjust seasoning.
- Form potato cakes: Divide mixture into 8 equal portions. Form each into a 1/2-inch thick cake.
- Cook potatoes: Heat olive oil in oven-safe skillet over medium-high heat. Add potato cakes and cook until golden brown, about 5 minutes per side.
- Bake potatoes: Transfer skillet to preheated 425°F oven. Bake for 10-15 minutes, or until potatoes are crispy and cooked through.
- Prepare olive tapenade: While potatoes cook, pulse olives, capers, garlic, and olive oil in a food processor until coarsely chopped.
- Serve: Top each potato cake with olive tapenade and fresh parsley. Serve immediately.
Cook's Tips for Perfect Crispy Smashed Potatoes with Olive Tapenade
- : Use a fork to poke holes in potatoes before boiling to ensure even cooking.
- Common mistake and fix: If potatoes stick to the skillet, add more oil and gently scrape them off with a spatula.
- : For extra crispy edges, press down on potatoes with a spatula while they cook.
- : To make ahead, prepare potato cakes and refrigerate up to 24 hours. Add 5 minutes to baking time.
Storing & Reheating Crispy Smashed Potatoes with Olive Tapenade
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Potato cakes can be prepared up to 24 hours ahead. Add 5 minutes to baking time.
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 for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 350°F for 5 minutes.
Recipe Notes
- Chef tip: For extra flavor, toss potatoes with chopped fresh herbs like rosemary or thyme before cooking.
- Best substitution: Substitute Kalamata olives with black olives if preferred.
- Make-ahead: Potato cakes can be prepared up to 24 hours ahead. Add 5 minutes to baking time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try increasing oven temperature to 450°F and baking for an additional 5-10 minutes.
Want to level up this recipe?
Food Processor — Makes quick work of chopping olives and capers for tapenade. → Check price on Amazon
Crispy Smashed Potatoes with Olive Tapenade
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 4 cloves garlic
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
Optional Toppings
- Feta cheese
- Sun-dried tomatoes
- Balsamic glaze
Instructions
- Boil potatoes: Boil potatoes until tender, about 15 minutes. Drain and return to pot.
- Squash potatoes: Use a potato masher or ricer to squash potatoes until smooth.
- Season potatoes: Mix in olive oil, minced garlic, salt, and pepper. Taste and adjust seasoning.
- Form potato cakes: Divide mixture into 8 equal portions. Form each into a 1/2-inch thick cake.
- Cook potatoes: Heat olive oil in oven-safe skillet over medium-high heat. Add potato cakes and cook until golden brown, about 5 minutes per side.
- Bake potatoes: Transfer skillet to preheated 425°F oven. Bake for 10-15 minutes, or until potatoes are crispy and cooked through.
- Prepare olive tapenade: While potatoes cook, pulse olives, capers, garlic, and olive oil in a food processor until coarsely chopped.
- Serve: Top each potato cake with olive tapenade and fresh parsley. Serve immediately.
Notes
- Chef tip: For extra flavor, toss potatoes with chopped fresh herbs like rosemary or thyme before cooking.
- Best substitution: Substitute Kalamata olives with black olives if preferred.
- Make-ahead: Potato cakes can be prepared up to 24 hours ahead. Add 5 minutes to baking time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try increasing oven temperature to 450°F and baking for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 350°F for 5 minutes.
- Make ahead: Potato cakes can be prepared up to 24 hours ahead. Add 5 minutes to baking time.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 11g
- Carbs: 28g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
- 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 prepare the potato cakes up to 24 hours ahead. Add 5 minutes to baking time.
Overcooking can cause potatoes to become dry. Be sure to check them at the minimum cooking time and adjust as needed.
Yes, cook at 400°F for 10-15 minutes, flipping halfway through, until crispy and golden brown.
Black olives can be used as a substitute for Kalamata olives in this recipe.
Yes, this recipe is naturally gluten-free. Be sure to check all ingredients to ensure they are certified gluten-free if necessary.
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!
