Smashed Potatoes

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!

Course Side

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 215kcal

Author Sara Welch

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.

Video

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.

Nutrition