These crispy Smashed Potatoes are golden on the outside, tender and fluffy on the inside and are the perfect side dish for dinner tonight! This easy delicious smashed potatoes recipe also makes a great sharing appetizer as well as a versatile side dish for a festive main meal. Sure to be a hit with friends and family!
Looking for more easy side dishes? Make sure to try these favorites: Broccoli Rice Casserole, Creamed Peas and this tasty Fried Cabbage!
Smashed Potatoes Recipe
Smashed potatoes are one of those side dishes that effortlessly steal the spotlight at any meal. With their crispy edges and tender insides, they’re everything a potato lover dreams of! This recipe is easy to make and uses simple ingredients to create a crowd-pleasing dish that’s perfect for family dinners, game day or even the holidays.
What makes these potatoes truly special is the combination of flavors and textures. Boiled until tender, the potatoes are then smashed and roasted to golden-brown perfection. The potatoes are seasoned with garlic, sea salt and fresh herbs. Serve them on their own, with ketchup, Fry Sauce, or with the creamy dip recipe I’ve provided in the recipe card below.
Smashed Potatoes have a firm place on our holiday menus; they make a great sharing appetizer as well as a versatile side dish for a festive main meal. We also make these potatoes throughout the seasons and often serve them with salad. You will find this recipe is one you’ll make again and again thanks to its potential to be adapted and how versatile it is!
Serve With These Favorites
With a hint of garlic and a sprinkle of fresh herbs, this smash potatoes recipe pairs perfectly with so many dishes. Whether you’re serving up Fried Pork Chops, Honey Glazed Chicken or this Salisbury Steak Recipe – this recipe for smashed potatoes is sure to be a hit!
These crispy smashed potatoes are a must-try for potato lovers! With endless ways to customize and a taste that’s sure to impress, this recipe will quickly become a go-to in your kitchen. Enjoy!
Why You’ll Love This Recipe
These crispy smashed potatoes are the perfect side dish! Easy to make and crazy delicious, these smashed potatoes are roasted to perfection with a crispy exterior and a soft, tender center.
- Crispy and Fluffy: Texture, texture, texture! These smash potatoes are the perfect blend of crispy edges and fluffy centers, all seasoned with garlic and sea salt for an irresistible flavor.
- Simple Ingredients: No fancy ingredients needed – just potatoes, olive oil and a few seasonings you already have in your pantry!
- Versatile: Serve these smashed potatoes as a side, appetizer or snack. They pair perfectly with almost any main course.
How To Make Smashed Potatoes
Smashed Potatoes are satisfyingly crispy on the outside with a fluffy, flavorful inside. Incredibly easy to make and very versatile with just a few pantry staples needed. These potatoes make an excellent side dish to a main meal or serve them as they are with our refreshing from scratch sour cream dip.
Let’s take a quick look at how to make this easy smashed potatoes recipe. The steps are simple as is the process and the ingredients are common and easy to find. As always, you can find the complete, printable recipe in the recipe card at the end of this post.
For the Smashed Potatoes
- Wash the potatoes thoroughly.
- Boil in salted water until fork-tender. Drain and let cool.
- Arrange on a baking sheet drizzled with olive oil.
- Use a glass or potato masher to gently smash each potato to about ¼ inch thickness.
- Drizzle more olive oil over the smashed potatoes and season with salt, pepper, and garlic powder.
- Bake for 30 minutes at 425°F, flipping halfway through, until golden brown and crispy.
- Remove from the oven, transfer to a serving dish, and garnish with fresh chives and thyme.
- Serve hot with the optional dip if desired.
For the Dip
- Add the dip ingredients to a small bowl.
- Whisk to combine.
- Taste and season with salt and pepper.
- Transfer dip to a small bowl and serve alongside the crispy smashed potatoes.
Storage Information
Smashed Potatoes are best served and eaten as soon as they are out of the oven. However, they can be easily reheated in a hot oven for 10 minutes or an air fryer for 5 minutes. They are also very nice cold but do lose some of their crispiness over time.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
These make for delicious breakfast potatoes the morning after! Add to a skillet with a bit of olive oil and butter. Season with smoked paprika and onion powder and fry until golden brown and heated through.
Variations to Try
These smash potatoes are perfection on their own but here are some delicious variations to try:
- Sprinkle shredded Parmesan or any other cheese on top of the potatoes during the last 5 minutes of roasting for a gooey, cheesy twist.
- Add a pinch of cayenne pepper or red chili flakes along with the garlic powder for a bit of heat.
- Toss the potatoes with rosemary, thyme, or parsley along with the garlic and other seasonings before roasting.
What other types of potatoes can I use?
While small yellow potatoes work best, red or baby potatoes are also great options. Avoid using large starchy potatoes like Russets as they may not hold their shape well when smashed.
I want super crispy smashed potatoes. How do I do that?
To get extra crispy edges, make sure to smash the potatoes evenly and generously coat them with olive oil before roasting. If needed, you can broil them for the last 2-3 minutes to add extra crunch.
Is it possible to use fresh garlic instead of garlic powder?
I stay away from fresh when roasting at high temperatures because it burns more easily than garlic powder. That being said if fresh is all you have, you can reduce the temp a bit and keep an eye on the garlic. The potatoes will not get quite as crispy though.
Trish’s Tips
- When it comes to making smashed potatoes it’s best to opt for a small potato variety. We have found small yellow potatoes work well due to their size. For larger potatoes, cut them in half lengthways which will ensure the surface area of the potato is bigger thus resulting in super crispy potatoes!
- I like to use olive oil for this recipe as it helps the potatoes get really crispy and tasty in the oven. You can use butter instead of olive oil or a mixture of both. We would not recommend you use any oil other than olive oil.
- The potatoes are boiled to make them tender and easier to smash. If you have time, leave the potatoes to cool off for ten minutes after you’ve boiled and drained them. The cooling off allows the potatoes to continue steaming which will result in fluffier insides.
- I used a small glass to smash the potatoes, you can use a potato masher or the bottom of a measuring cup. Squash the potatoes down to about a 1/4 inch in thickness. You don’t want to go all the way through the potato otherwise it will loose its shape. The thinner you can get them without going all the way through – the crispier they will become!
- A simple combination of olive oil, salt, pepper and garlic powder add a ton of flavor to these smash potatoes. This is such a versatile dish you can cook many different ways – we’ve also tried fresh rosemary, parmesan, and even honey. The possibilities are endless!
- The above goes for serving suggestions too. A sour cream dip is delicious but you could opt for something like a blue cheese dip or a salsa if you want to switch things up!
More Delicious Potato Recipes
- Mashed Potatoes
- Baked Potato Recipe
- Twice Baked Potato Casserole
- Air Fryer Baked Potato
- Baked Sweet Potato
Smashed Potatoes
Ingredients
Smashed Potatoes
- 2 pounds small yellow potatoes creamers and fingerlings work well
- 4 tablespoons olive oil divided
- 3 teaspoons sea salt divided
- ½ teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Dip
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 3 tablespoons fresh chives finely chopped
- ½ teaspoon garlic powder
- salt to taste
- fresh ground black pepper to taste
Garnish
- fresh chives finely chopped
- fresh thyme
- salt and fresh ground black pepper
Instructions
Smashed Potatoes
- Thoroughly wash the potatoes.2 pounds small yellow potatoes
- Bring a large pot of water to the boil, carefully add the potatoes to the boiling water along with one teaspoon of sea salt.3 teaspoons sea salt
- Boil for 10-15 minutes or until a sharp knife can easily pass through the potatoes. Drain the potatoes then leave them to cool for ten minutes.
- Meanwhile, preheat the oven to 425°F.
- Drizzle a large baking sheet with two tablespoons of olive oil. Transfer the cooled potatoes on to the baking sheet then use the bottom of a glass or a potato masher to squash the potatoes until they are about ¼ inch thick (don’t push all the way down).4 tablespoons olive oil
- Drizzle the remaining two tablespoons of olive oil over the top of the smashed potatoes. Sprinkle with the remaining two teaspoons of sea salt, half teaspoon black pepper and one teaspoon of garlic powder.4 tablespoons olive oil, 3 teaspoons sea salt, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic powder
- Cook in the center of the preheated oven for 30 minutes, flipping once halfway through the cooking time. For optimum results, cook until the potatoes are golden brown and crispy – this may take longer as ovens vary.
Dip
- To a small mixing bowl, add the sour cream, mayonnaise, lemon juice, chives and garlic powder. Whisk thoroughly to combine then taste and add salt and pepper according to your preference.½ cup sour cream, ½ cup mayonnaise, 1 tablespoon lemon juice, 3 tablespoons fresh chives, ½ teaspoon garlic powder, salt, fresh ground black pepper
- Remove the potatoes from the oven and transfer to a serving dish. Scatter over the fresh chives and thyme.fresh chives, fresh thyme, salt and fresh ground black pepper
- Serve with the sour cream dip. Enjoy!
Edith Vithalani says
I have not made this yet, but will try it out! looks very interesting