If you’re looking for a side dish that wins the hearts of crispy potato lovers everywhere, look no further than Smashed Potatoes. These beauties are everything you crave: tender centers, perfectly crisped edges, and just the right hint of garlic and herbs. They’re a crowd-pleaser that bridges the gap between classic roasted potatoes and something a little more playful. Whether they’re starring at a potluck or elevating a weeknight dinner, Smashed Potatoes are an easy, satisfying way to upgrade your table and leave everyone reaching for seconds.

Ingredients You’ll Need

Simple ingredients can create pure magic, and each item here brings something special to your Smashed Potatoes. Choose fresh and good quality whenever possible—these humble spuds love a little attention to detail!

Baby potatoes (1 1/2 pounds): Choose red or yellow—smaller potatoes get ultra crispy and are easy to flatten.
Olive oil (2 tablespoons): Adds rich flavor and beautiful browning to the edges.
Unsalted butter, melted (2 tablespoons): Gives a buttery finish that soaks into every nook and cranny.
Garlic cloves, minced (2): A must for aromatic, savory potatoes that beg to be eaten hot.
Fresh rosemary or thyme, chopped (1 teaspoon): Either herb adds a fragrant, woodsy freshness you’ll love.
Salt (1/2 teaspoon): Essential for drawing out flavor from every bite.
Black pepper (1/4 teaspoon): Just a little kick to round out the seasoning.
Freshly grated Parmesan cheese (optional): For a golden, cheesy cap to your crunchy Smashed Potatoes.

How to Make Smashed Potatoes

Step 1: Boil the Potatoes

Start by preheating your oven to 425°F (220°C) and lining your largest baking sheet with parchment. Bring a big pot of salted water to a rolling boil. Toss in your baby potatoes and let them cook away for 15 to 20 minutes—you’re aiming for fork-tender, not mushy. Once they’re ready, drain immediately and let them stand for a minute to dry (a little evaporation helps crispiness later!).

Step 2: Smash and Arrange

Spread the cooked potatoes out onto your prepared baking sheet. Now for the fun part: use the bottom of a sturdy glass or a potato masher to gently press each potato until it splits and flattens but still holds together. They should look craggy and inviting with plenty of surface area exposed for crisping.

Step 3: Slather with Flavor

In a small bowl, whisk together the olive oil, melted butter, minced garlic, chopped herbs, salt, and black pepper. Take a pastry brush and lavishly coat each smashed potato with this garlicky, herby oil-and-butter bath. Get into all the crevices for flavor in every bite.

Step 4: Roast Until Golden and Crispy

Pop the baking sheet into your hot oven. Bake for 20 to 25 minutes, or until the Smashed Potatoes develop irresistibly crisp, golden-brown edges. Want an extra touch? Sprinkle grated Parmesan over the top for the final five minutes of baking.

Step 5: Serve Hot and Happy

Right from the oven, heap the Smashed Potatoes onto a serving dish and sprinkle with extra fresh herbs if you like. They’re best enjoyed immediately—freshly crisped and steamy with all those gorgeous flavors mingling together.

How to Serve Smashed Potatoes

Garnishes

A sprinkle of fresh herbs like chives, parsley, or even a dusting of extra Parmesan really makes Smashed Potatoes sing. For a little zing, a squeeze of lemon or a dollop of sour cream is always welcome at the table.

Side Dishes

Smashed Potatoes are incredibly versatile and play well with everything from roasted chicken and grilled steak to veggie burgers or fish. Try them alongside a crisp green salad or some sautéed greens for a cozy but fresh meal.

Creative Ways to Present

Looking to impress? Pile them high on a wooden platter, drizzle with aioli or flavored yogurt, and scatter microgreens or edible flowers for a show-stopping side. They’re also perfect for sharing—place bowls of toppings and let guests dress theirs as they like!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Smashed Potatoes left, cool them completely and store them in an airtight container in the refrigerator for up to three days. They hold up beautifully and make fantastic leftovers.

Freezing

While best enjoyed fresh, you can freeze baked Smashed Potatoes if needed. Arrange cooled potatoes in a single layer on a baking sheet and freeze. Once frozen, pop them into a freezer-safe bag. They’ll keep for up to one month—just note they’ll lose a little crispiness.

Reheating

To get that signature crispy edge back, reheat Smashed Potatoes in a hot oven (around 400°F/200°C) for 10–15 minutes. The broiler also works for a quick crisping—just watch closely to avoid burning!

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use small regular potatoes and cut them into halves or quarters before boiling. Just make sure they’re not too large, so they cook evenly and smash easily.

How do I keep the Smashed Potatoes from falling apart?

Boil the potatoes until just fork-tender, not mushy. Allowing them to dry briefly after draining helps them hold together when smashing. Gently pressing with a glass, not pounding, is key!

Can I make Smashed Potatoes ahead for a party?

Absolutely! You can boil and smash the potatoes ahead of time, then brush with the oil mixture and bake just before serving. They’ll taste and look freshly made for your guests.

What are some fun topping ideas for Smashed Potatoes?

Try classic sour cream and chives, a spicy drizzle of sriracha mayo, crumbled feta, or even chopped crispy bacon for non-vegetarian gatherings. The topping options are endless!

Are Smashed Potatoes gluten-free?

Yes, the basic recipe is entirely gluten-free. Just double-check your toppings or any add-ons to ensure they fit your dietary needs.

Final Thoughts

If you’ve never tried crispy Smashed Potatoes before, you’re in for a treat. They’re easy, endlessly customizable, and always a hit. Give this recipe a whirl and discover why these potatoes are a fan favorite—you may want to make a double batch!

Smashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: Emma
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

These Smashed Potatoes are a crispy and flavorful side dish that pairs well with any meal. Baby potatoes are boiled until tender, smashed, brushed with a garlic-herb mixture, and roasted until golden brown.

Ingredients

Scale

Baby Potatoes:

1 1/2 pounds baby potatoes (red or yellow)

Garlic-Herb Mixture:

2 tablespoons olive oil
2 tablespoons unsalted butter (melted)
2 garlic cloves (minced)
1 teaspoon fresh rosemary or thyme (chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

Freshly grated Parmesan cheese (optional)

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Instructions

Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cook Potatoes: Boil baby potatoes until fork-tender, then drain and dry.
Smash Potatoes: Flatten potatoes on baking sheet with a glass or masher.
Prepare Mixture: Combine olive oil, melted butter, garlic, herbs, salt, and pepper.
Brush and Bake: Brush mixture over potatoes and bake until crispy and golden.
Garnish and Serve: Optionally sprinkle with Parmesan and serve hot.