These smashed potatoes are baby potatoes that are boiled until tender, then smashed flat, topped with garlic and herb butter, and roasted until crispy and browned. A unique and unexpected potato preparation that always gets rave reviews!
You can never go wrong with potato side dishes, whether it’s Irish colcannon, baked potato wedges, crock pot mashed potatoes, or this simple but satisfying smashed potatoes recipe.
When I’m looking for an easy side dish that I know the whole family will love, I turn to crispy smashed potatoes. I love this dish because it’s simple to make, and you can add so many different flavors to customize it to your tastes!
Table of Contents
Smashed Potatoes Ingredients
To make this recipe, you will need baby potatoes, butter, garlic, Italian seasoning, parmesan cheese, salt, black pepper and fresh herbs such as parsley.
How Do You Make Smashed Potatoes?
The first step in this recipe is to boil baby potatoes in salted water in a large pot until they’re tender. Place the potatoes on a sheet pan, then carefully flatten them. Drizzle a mixture of melted butter, garlic, herbs and parmesan cheese over the potatoes. Place the baking sheet in the oven. Roast the potatoes until they’re golden brown and crispy outside and tender inside, then add parsley, serve and enjoy.
Tips For The Perfect Side Dish
- Any type of baby potato will work in this recipe, such as Yukon Gold or red potatoes.
- I typically use the bottom of a drinking glass to flatten my potatoes. You can also use the flat end of a meat mallet, a potato masher or a measuring cup. Try to gently mash the potato so that it flattens, but stays in one piece.
- These crispy potatoes pair well with main courses such as jalapeno popper chicken, burnt ends, fried chicken, beer brat bites or honey baked ham.
- These potatoes will stay fresh in the refrigerator for up to 3 days. To reheat the potatoes, place them in an oven or toaster oven, then bake at 400 degrees F until they’ve regained their crispy texture.
Quick Tip
You can boil the potatoes in advance, and store them in the refrigerator before you smash and bake them.
Flavor Variations
While these potatoes are delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Cheese: Instead of parmesan, add a sprinkle of cheddar cheese, mozzarella or pepper jack during the last 5 minutes of the baking time.
- Herbs: Swap out the fresh parsley for basil, chives or thyme.
- Flavorings: Add some savory spices such as onion powder, garlic powder, smoked paprika, chili powder or Cajun seasoning.
- Vegan: To make this recipe vegan, omit the parmesan cheese and use olive oil instead of butter.
Recipe FAQs
Mashed potatoes are a smooth creamy dish that you mix with ingredients such as milk, butter and seasonings. Smashed potatoes are crispy and cook in the oven.
Smashed potatoes are made of small whole potatoes, butter, garlic, seasonings and often contain cheese and fresh herbs.
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Make Ahead Directions
You can prepare this dish up to 8 hours in advance. Boil the potatoes, then smash them according to recipe directions. Drizzle the garlic butter over the potatoes, then place them on the sheet pan. Cover the pan, then store it in the refrigerator. When it’s time for dinner, simply place the pan into the oven and you’ll be ready to go.
Take your plain old potatoes and transform them into something special with this recipe. Your family will be sure to thank you!
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Smashed Potatoes Video
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Smashed Potatoes
Ingredients
- 1 pound baby potatoes such as red potatoes or Yukon Gold
- 4 tablespoons butter melted
- 1 1/2 teaspoons garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 cup parmesan cheese finely grated
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Bring a pot of salted water to a boil. Add the potatoes and cook for 18-22 minutes or until tender.
- Preheat the oven to 425 degrees F.
- Coat a sheet pan with cooking spray. Drain the potatoes and place them in a single layer on the pan.
- Use the bottom of a glass or a potato masher to carefully flatten each potato.
- Place the butter, garlic, Italian seasoning and salt and pepper to taste in a bowl. Stir to combine.
- Drizzle the butter mixture over each potato. Sprinkle parmesan cheese over the potatoes.
- Bake for 20-25 minutes or until potatoes are golden brown and crispy. Sprinkle with parsley, then serve.
Notes
- Any type of baby potato will work in this recipe, such as Yukon Gold or red potatoes. I don’t recommend using larger potatoes that have been cut into smaller pieces, as they’ll fall apart when you try to smash them.
- I typically use the bottom of a drinking glass to smash my potatoes. You can also use the flat end of a meat mallet, a potato masher or a measuring cup. Try to gently smash the potato so that it flattens, but stays in one piece.
I still have to same question as before; what to use in place of Yukon potatoes! The red ones are now boiling potatoes! Thanks a bunch. Judy
I have not been able to find Yukon potatoes for over a year! I think even the smaller red potatoes that are now in the produce department are boiling potatoes, not waxy potatoes. One produce manager told me they came from Canada, and that they had problems with a disease in their crop of Yukon potatoes reducing the yield. Therefore, they are no longer growing them. I can’t seem to find anything to replace them! I am in Michigan, so not sure this is a nation wide problem. Any ideas?