Level up your side dish game in taste AND texture with this easy Smashed Red Potatoes recipe! A two-part cooking process of boiling and then roasting the potatoes gives them the BEST crispy bite. Plus, a simple garlic and herb sauce is drizzled on top and gives them SO much flavor!
Best Smashed Red Potatoes Recipe
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.
There’s just something about the texture you get when you boil the potatoes until they’re tender, smash them, and then roast them in the oven. The middle is tender, the edges are crispy- it’s seriously perfection!
And much like most of the recipes I make, there’s also a good bit of garlic, butter, and fresh herbs. Because, why not!? We all know those are the simplest ingredients that will deliver a TON of flavor the easiest way possible!
So without further ado, let me teach you how to make my FAVORITE Smashed Red Potatoes!
Table of Contents
To make this smashed red potato recipe you need these simple ingredients:
- Potatoes. The most important part! The type of potato matters, so, stick with small, red or Yukon gold potatoes. These waxy potatoes have amazing texture and hold together throughout the process. You can sub another smaller variety, like golden potatoes, if needed. Avoid larger starchy potatoes, 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 these potatoes. While optional, fresh parsley can be used to top the dish at the end.
- Other ingredients. Kosher salt, black pepper, and minced garlic, are the other things you need
How to Make Smashed Red Potatoes
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. 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 over the potatoes 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 the potatoes to cook for 15 to 20 minutes.
When they’re fork tender, remove from the pot and dry them thoroughly.
2. Smash the Potatoes
Spread the potatoes out in a single layer on a sheet pan lined with parchment paper. Use a fork to smash potatoes. 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!
3. 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.
4. Bake in the Oven
After you have covered the potatoes in the sauce, place the tray in the oven and bake for 20 to 25 minutes.
The potatoes 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.
Is there a difference between mashed and smashed potatoes?
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!
Your smashed potatoes 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 crispy smashed potatoes, try baking your smashed red skin potatoes on a large baking sheet for 5-10 minutes longer or broiling the crispy smashed potatoes on a high broil 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!
- Same size. Choose potatoes that are similar in size so they cook at the same rate when boiling.
- 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.
- Seeing red. Red potatoes are the best option for this dish, but another small variety will work, too.
- Pay attention. Don’t boil the potatoes for too long or they’ll fall apart when smashing.
What to Serve with Smashed Red Potatoes?
These smashed potatoes are a perfect and easy side dish for any main course. Try one of these favorite recipes alongside these crispy potatoes.
More Potato Side Dish Recipes
Potatoes make every dish a little more satisfying. Try any of these delicious recipes next.
- Sweet Potato Hash Browns
- Duchess Potatoes
- Mashed Sweet Potatoes
- Instant Pot Potato Salad
- Air Fryer French Fries
- Garlic Parmesan Fries
- Loaded Bacon Mashed Potatoes
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Smashed Red Potatoes Recipe
- 2 ½ pounds red potatoes about 10-12, rinsed and scrubbed
- 4 Tbsp. melted butter or oil if dairy-free
- 4 cloves garlic finely minced
- 1 ½ tsp. each of rosemary and thyme fresh, finely chopped
- 1 ½ tsp. salt to taste
- ¼ tsp. pepper to taste
- Fresh parsley finely chopped, optional
- 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 Tbsp. melted butter, 4 cloves garlic, 1 ½ tsp. each of rosemary and thyme, 1 ½ tsp. salt, ¼ tsp. 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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Nutrition information is automatically calculated, so should only be used as an approximation.