Why You’ll Love This Recipe
Smashed potatoes are the perfect blend of crispy and fluffy, making them one of the most satisfying side dishes you can prepare. Unlike mashed potatoes, these are boiled, gently smashed, then roasted until golden and crunchy on the outside while staying soft on the inside. They’re easy to make, fun to serve, and endlessly versatile. I once tried them with garlic butter brushed over the top before roasting, and it elevated the flavor to a whole new level. Serve them with sour cream, cheese, or a sprinkle of fresh herbs, and they’ll easily steal the show at any dinner table. Whether paired with steak, chicken, or enjoyed as a snack, smashed potatoes are a guaranteed crowd-pleaser.
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Smashed Potatoes – Crispy, Golden, and Irresistible
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Crispy on the outside and fluffy on the inside, smashed potatoes are a simple yet delicious side dish made by boiling, smashing, and roasting baby potatoes to golden perfection.
Ingredients
- 2 pounds baby potatoes (red or yellow)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place potatoes in a large pot of salted water and bring to a boil. Cook 15–20 minutes, until fork-tender. Drain well.
- Arrange potatoes on the prepared baking sheet. Use the bottom of a glass or potato masher to gently smash each potato to about 1/2-inch thickness.
- In a small bowl, mix olive oil, garlic, salt, pepper, and paprika. Drizzle over the smashed potatoes.
- Roast in the oven for 20–25 minutes, flipping halfway, until golden brown and crispy.
- Sprinkle with Parmesan and parsley before serving.
Notes
- For extra crispiness, let potatoes dry completely before roasting.
- Top with sour cream or ranch dressing for added flavor.
- You can add rosemary or thyme for an herby twist.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Boiled & Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Baby potatoes – Small red or gold potatoes are ideal since they crisp up beautifully when smashed.
Olive oil – Helps the potatoes roast to golden perfection.
Garlic – Fresh minced garlic or garlic powder adds bold flavor.
Butter – Brushed on before roasting for richness.
Parmesan cheese (optional) – Sprinkled on top for a cheesy, nutty crust.
Salt and black pepper – Simple, essential seasonings that bring everything together.
Fresh herbs – Parsley, rosemary, or thyme for garnish and added aroma.
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
Place the potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently press down on each potato until slightly flattened but still intact. Brush generously with olive oil and melted butter, then sprinkle with garlic, salt, and pepper.
Roast the smashed potatoes for 25–30 minutes, flipping halfway through, until they’re golden brown and crispy around the edges. If desired, sprinkle Parmesan cheese over the potatoes during the last 5 minutes of baking. Garnish with fresh herbs and serve hot.
Servings and timing
This recipe makes 4 servings as a side dish. Prep time is 10 minutes, boiling takes 20 minutes, and roasting requires 30 minutes, making it about a 1-hour recipe.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F until hot and crisp, or use an air fryer for best results. Avoid microwaving, as the potatoes will lose their crispiness.
Variations and Customizations
Cheesy smashed potatoes – Add cheddar, mozzarella, or Parmesan for a gooey topping.
Herb butter version – Brush with garlic herb butter before roasting for extra flavor.
Spicy kick – Sprinkle with red pepper flakes, smoked paprika, or cayenne.
Loaded style – Top with sour cream, crumbled bacon, and chives after roasting.
Air fryer method – Cook at 400°F for 15–20 minutes for extra-crispy results.
Lemon zest finish – Add zest after baking for brightness.
Dairy-free option – Use olive oil only instead of butter.
Everything bagel seasoning – Sprinkle over the potatoes before roasting for a savory twist.
FAQs
Can I use large potatoes?
Yes, but cut them into halves or quarters before boiling.
Do I need to peel the potatoes?
No, the skins add texture and help with crispiness.
How do I keep them from sticking?
Use parchment paper or lightly grease the baking sheet.
Can I make them ahead of time?
Yes, boil the potatoes in advance, then smash and roast when ready.
Can I cook these in an air fryer?
Yes, they turn out even crispier in the air fryer.
What potatoes work best?
Baby Yukon golds or red potatoes are ideal.
Can I freeze smashed potatoes?
Not recommended, as they lose their texture when reheated.
What sauces go well with smashed potatoes?
Garlic aioli, ranch, sour cream, or spicy mayo are excellent.
How do I make them extra crispy?
Dry the potatoes completely before smashing and roast at high heat.
Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding.
Conclusion
Smashed potatoes are the ultimate crispy side dish that’s easy to prepare yet impressive to serve. With their crunchy edges, fluffy centers, and endless customization options, they’re perfect for weeknight dinners, holiday spreads, or casual snacking. Once you try them, you’ll see why they’ve become a favorite for home cooks everywhere. Simple, versatile, and irresistible, smashed potatoes are a recipe you’ll keep coming back to again and again.
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