Smashed Potatoes Recipe

Smashed potatoes are one of those side dishes that just hit all the right notes: crispy on the outside, fluffy on the inside, and packed with flavor from herbs and butter. They’re so easy to make, yet they have this satisfying, restaurant-quality vibe when you put them on the table. Whether you’re serving them up for a casual family dinner or alongside a fancier meal, these smashed potatoes will absolutely steal the show.

I first tried smashed potatoes at a friend’s barbecue a few years ago, and I was hooked from the first bite. There’s something so comforting about them—almost nostalgic. The crispy edges reminded me of the potato skins I used to snack on as a kid, but the soft, creamy inside was like my favorite mashed potatoes. I couldn’t wait to try making them myself, and after a few tweaks (and some burnt batches, let’s be real), I landed on this recipe. Now, it’s my go-to whenever I want a side dish that everyone loves, no matter the occasion.

this RECIPE

The origin story: why smashed potatoes are the best of both worlds

Smashed potatoes are a fun twist on your traditional roasted or mashed potatoes. Unlike mashed potatoes, where everything is creamy, smashed potatoes give you the best of both textures: the fluffy insides and the crispy, crunchy exterior. You can think of them as a cross between roasted potatoes and hash browns, but with a bit more rustic charm. These potatoes originated as a creative way to make use of small, waxy potatoes like Yukon golds or red potatoes that might not mash up as smoothly. Smashed potatoes have gained popularity as a staple at dinner parties, and even weeknight dinners because they’re incredibly easy to make and they pack a punch in terms of flavor and texture.

Let’s talk ingredients: simplicity with a punch of flavor

The beauty of smashed potatoes lies in their simplicity, but that doesn’t mean flavor takes a backseat. Here’s what makes each ingredient special:

• Yukon gold potatoes: These potatoes are the star. Their creamy texture is perfect for smashing, and they hold their shape beautifully when baked. If you don’t have Yukon golds on hand, red potatoes or small fingerlings work too, though they’ll have a slightly different flavor and texture.
• Butter and olive oil: A mix of butter and olive oil gives the potatoes a rich, savory taste with a golden, crispy finish. If you’re dairy-free, you can swap the butter for a vegan alternative or use just olive oil.
• Dried herbs (oregano, thyme, rosemary, sage): These give the potatoes a lovely, earthy flavor that complements the richness of the butter and olive oil. If you’re out of one, no worries! You can mix and match or even try adding some smoked paprika or chili flakes for a little kick.
• Garlic powder: Adds that subtle garlicky punch without overpowering the dish. Fresh garlic works too, but I find that garlic powder distributes more evenly.
• Salt and pepper: Essential for seasoning. Don’t skip the salt in the boiling water—it’s what seasons the potatoes all the way through!

Kitchen gear: what you need (and what you can totally skip)

You don’t need much to pull this dish off, which is one of the reasons I love it so much. Here’s a rundown of the essential tools:

• Large pot: You’ll need a big enough pot to boil your potatoes without crowding them. The more space they have, the more evenly they’ll cook.
• Baking sheet: A light-colored baking sheet helps prevent the bottoms from burning while still allowing them to get crispy. If you only have a darker sheet, just keep an eye on the potatoes as they bake—dark pans tend to cook things a bit faster.
• A jar or glass: This is what you’ll use to smash the potatoes. I usually grab a mason jar or a sturdy drinking glass. You could also use a potato masher if you have one, but I find the flat bottom of a glass gives more control.
• Pastry brush: For brushing that butter and herb mixture all over the potatoes. If you don’t have a brush, you can drizzle it with a spoon, though it might not coat as evenly.

Step-by-step: how to make perfectly crispy smashed potatoes

Alright, let’s get into the nitty-gritty. This is where the magic happens!

1. Boil the potatoes
   Start by bringing a large pot of water to a gentle boil. This part is key—if the water is too aggressive, the potatoes can break apart before they’re ready to smash. Once it’s bubbling gently, add about a tablespoon of salt and then drop in the Yukon golds. Let them cook for about 25 minutes until they’re tender. A fork should slide in easily. (It’s totally okay if some of the skins split—that just means they’re tender!)
2. Let them steam
   After draining, let the potatoes sit in the colander for about five minutes to let some of the steam escape. This helps them dry out a bit, which leads to better crisping in the oven.
3. Smash them up
   Preheat your oven to 425°F. Place the potatoes on a lightly greased baking sheet, then grab a jar or glass. Gently press down on each potato until it flattens a bit. You don’t want to mash them too much—just enough to break them open and create lots of edges to crisp up. My tip: If the skin gets a bit stubborn and covers the top, I like to push it to the side and fluff up the middle with a fork. It helps get an even crisp!
4. Season generously
   Mix together the melted butter, olive oil, herbs, and garlic powder. Using a pastry brush, slather the mixture generously over the tops of the potatoes. Don’t be shy here—the more, the better!
5. Bake to crispy perfection
   Pop the tray in the oven for 40 to 45 minutes. Keep an eye on them during the last 10 minutes to make sure they’re as golden and crispy as you like. For an extra indulgent touch, I like to brush a little more melted butter on during the last 10 minutes. Trust me—it’s worth it!

Variations you can try for a twist

Once you’ve mastered the basic version, you can have some fun with different variations! Here are a few that I’ve experimented with over the years:

• Cheesy smashed potatoes: Sprinkle some grated Parmesan or sharp cheddar on top during the last 10 minutes of baking. The cheese melts into the crispy bits and adds an extra layer of yum.
• Vegan smashed potatoes: Simply replace the butter with a plant-based alternative or use just olive oil. You can also add nutritional yeast for a cheesy, savory kick.
• Herb swap: Don’t be afraid to mix up the herbs! Try fresh parsley or chives for a lighter, more vibrant flavor, or add some cumin and coriander for a bit of a Middle Eastern twist.
• Spicy kick: For those who love heat, sprinkle the potatoes with crushed red pepper flakes or a drizzle of hot sauce before baking.

Serving suggestions: how to plate these beauties

When it comes to serving smashed potatoes, you really don’t have to do much—they’re gorgeous just as they are. But if you want to take things up a notch for a dinner party, here are a few ideas:

• Garnishes: A sprinkle of fresh parsley or chives adds a nice pop of color. You could even add a squeeze of lemon juice or a little lemon zest for some brightness.
• Plating: Serve them straight from the baking sheet for a casual, rustic vibe, or stack them on a serving platter. I like to scatter them around a main dish, almost like a wreath of crispy potatoes!
• Sides: These smashed potatoes pair perfectly with roasted vegetables, a fresh green salad, or a hearty protein like grilled chicken or a vegetarian main dish like stuffed bell peppers.

Drink pairings: refreshing options

For a drink pairing, I love something light and refreshing to balance out the richness of the potatoes:

• Sparkling water with lemon: A simple yet elegant option. The bubbles help cleanse your palate between bites.
• Iced herbal tea: A mint or chamomile iced tea with a touch of honey would complement the herbs in the potatoes nicely.
• Cucumber lemonade: The cool, crisp flavor of cucumber with the tang of lemon makes for a refreshing drink that pairs beautifully with the buttery potatoes.

Storage and reheating tips

If you’ve got leftovers (which is rare in my house), smashed potatoes store well in the fridge. Just pop them in an airtight container and they’ll stay good for about 3-4 days. To reheat, spread them out on a baking sheet and warm them up in a 400°F oven for about 10 minutes. They’ll crisp back up perfectly! You can also reheat them in the air fryer if you have one—about 5 minutes at 375°F does the trick.

Scaling the recipe for a crowd

This recipe is super easy to double or triple if you’re feeding a crowd. The key is to make sure the potatoes have plenty of room on the baking sheet. If they’re too close together, they’ll steam instead of crisp up. If you’re scaling down for just one or two people, you can reduce the quantity of potatoes but keep the same amount of butter and herbs. Trust me—you’ll want all that extra flavor!

Potential issues (and how to avoid them)

The main challenge with smashed potatoes is getting that perfect balance of crispy and fluffy. If they’re not crisping up enough, it’s usually because there’s too much moisture. Be sure to let the potatoes steam off for a few minutes after boiling, and don’t be afraid to bake them for the full 45 minutes. If you find the potatoes are falling apart during the smashing process, they may have boiled a bit too long, so check for doneness around the 20-minute mark next time.

Ready to get smashing?

I hope you’re as excited to try these smashed potatoes as I am to share the recipe with you! They’re so easy to make, yet so impressive on the plate, and you can adapt them to suit any meal or occasion. Once you’ve tried them, feel free to make them your own—add your favorite herbs or spices, play with different toppings, or just enjoy them in their simple, crispy, buttery glory. Trust me, these will quickly become a regular in your recipe rotation.

Frequently Asked Questions

1. Can I use red potatoes instead of Yukon golds?
Absolutely! Red potatoes work well too, though they have a slightly different texture. They tend to be a bit firmer, but they’ll still crisp up nicely.

2. How do I make these dairy-free?
Just swap the butter for a dairy-free alternative, or use all olive oil. You could also try coconut oil for a different flavor profile, though it will add a bit of sweetness.

3. What’s the best way to reheat leftovers?
Reheat them in the oven at 400°F for 10 minutes or in the air fryer at 375°F for about 5 minutes. They’ll get nice and crispy again!

4. Can I make these ahead of time?
Yes! You can boil and smash the potatoes ahead of time, then refrigerate them. When you’re ready to bake, just brush on the butter and herb mixture and pop them in the oven.

5. How do I prevent the potatoes from falling apart when smashing?
If your potatoes are falling apart, they may have boiled too long. Try checking them at the 20-minute mark. You want them tender, but not too soft that they disintegrate.

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