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My affinity for potatoes runs deep.
Of the 800+ recipes on the site, I bet about 10% of those have some form of potatoes in them!
But of all those potato recipes, there are only a handful I would deem worthy of a holiday spread.
And these definitely make the cut. (Along with these Melting Potatoes and Loaded Hasselback Potatoes!)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Potatoes. The most important part! The type of potato matters, so, stick with small, red or Yukon gold. These waxy varieties have amazing texture and hold together throughout the process. You can sub another smaller variety, like golden potatoes, if needed. Avoid larger starchy options, like Russet potatoes, though.
- Butter. You can choose olive oil or avocado oil if you’re avoiding dairy. Otherwise, salted and melted butter is perfect.
- Herbs. Both fresh and finely chopped rosemary and thyme really round out the flavor of this dish. While optional, fresh parsley can be used to top the dish at the end.
How to Make Smashed Red Potatoes
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Boil the potatoes. Rinse and scrub the potatoes under cold water to remove and dirt and debris. Then, place the potatoes into a large pot and cover with one inch of water. Sprinkle some salt and bring the water to a boil over high heat. Reduce the heat to medium-low and keep the pot at a rapid simmer. Allow them to cook for 15 to 20 minutes. When they’re fork tender, remove from the pot and dry them thoroughly.
- Smash the potatoes. Spread the potatoes out in a single layer on a sheet pan lined with parchment paper. Use a fork to smash them. This is best done in a crisscross pattern by mashing twice, once in each direction. Note that the thinner you smash them, the crispier they’ll be!
- Make the sauce. In a small bowl, whisk together the melted butter (or oil if you’re using it), garlic, fresh rosemary, fresh thyme, salt, and pepper. Use a spoon to carefully drizzle equal amounts of the sauce over the top of the potatoes.
- Bake in the oven. Place the tray in the oven and bake for 20 to 25 minutes. They are done when you see crispy edges that are turning golden brown. The cooking time will vary slightly depending on the size. Top with fresh parsley and serve immediately. You can add other toppings, like sour cream, if you’re looking for a different flavor.
FAQs
These might fall apart if you boiled them for too long, or smashed them too thin. Play around with the process to find your favorite way to enjoy this dish.
To ensure a crispy texture, try baking for 5-10 minutes longer or broiling on high for 2-3 minutes at the very end of baking. Make sure you keep a close eye, because the potatoes can burn if left under the broiler for too long!
Yes! Mashed potatoes are typically peeled, boiled, and mashed to a creamy consistency while smashed potatoes are small potatoes that are boiled, placed on a baking sheet, lightly smashed, then seasoned with a garlic sauce. Both are fantastic ways to enjoy potatoes!
What to Serve with Smashed Red Potatoes?
These are a perfect and easy side dish for any main course. Try one of these favorite recipes alongside these crispy potatoes.
You can’t go wrong with steak and potatoes, like this Filet Mignon in the Oven or this Air Fryer Steak.
If you prefer poultry, Chicken Cordon Bleu, Lemon Chicken Piccata, and Baked Apricot Chicken are delicious.
Fish, like Air Fryer Salmon and Panko-Crusted Salmon always impress a crowd.
More Potato Side Dish Recipes
Potatoes make every dish a little more satisfying. Try any of these delicious recipes next.
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Smashed Red Potatoes Recipe
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Ingredients
- 2 ½ pounds red potatoes about 10-12, rinsed and scrubbed
- 4 tablespoons melted butter or oil if dairy-free
- 4 cloves garlic finely minced
- 1 ½ teaspoons each of rosemary and thyme fresh, finely chopped
- 1 ½ teaspoons salt to taste
- ¼ teaspoon pepper to taste
- Fresh parsley finely chopped, optional
Instructions
- Preheat oven to 400 degrees.
- Boil Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce heat to medium-low and keep a rapid simmer. Cook potatoes for 15-20 minutes. Once potatoes are fork tender, remove from pot and dry thoroughly.2 ½ pounds red potatoes
- Smash Potatoes: Place potatoes on a parchment paper lined baking sheet. Smash each potato twice in a criss-cross pattern with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Garlic Herb Sauce: In a small bowl whisk together the butter, or oil, garlic, herbs, salt, and pepper. Drizzle each potato with equal amounts of the garlic herb sauce.4 tablespoons melted butter, 4 cloves garlic, 1 ½ teaspoons each of rosemary and thyme, 1 ½ teaspoons salt, ¼ teaspoon pepper
- Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy. Top with fresh parsley and serve immediately.Fresh parsley
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Notes
- Potatoes: Red potatoes are the best option for this dish, but another small variety will work, too.
- Size: Choose potatoes that are similar in size so they cook at the same rate when boiling.
- Prep-ahead: You can boil the potatoes a day or two before making this dish if needed.
- Storage: Keep leftover smashed potatoes in an airtight container in the fridge for up to 4 to 5 days. For the best results, warm the potatoes back up in the oven. While you can use the microwave, they won’t get as crispy.
- Freezing: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
- Dry ’em off. Be sure there is no moisture left before smashing the potatoes.
- Don’t skimp. The sauce is what gets the potatoes nice and crispy.
- Pay attention. Don’t boil the potatoes for too long or they’ll fall apart when smashing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Potatoes are my favorite. I’m always excited to try out a different recipe! I’ll be trying this out for my next meal prep
Yay, Bryan!! I think you will absolutely LOVE these! Can’t wait to hear what you think 🙂
These look so crispy and delicious!
Thank you so much, Joanne!