Smashed Potatoes
35 Comments
Posted: 07/30/24
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Smashed Potatoes are a delicious side dish for the weeknight to get you out of your rut! Crispy potatoes that are brushed with a garlic butter mixture and then seasoned with salt and pepper. Everyone will be begging for seconds!
Looking for a way to change up your side dish for dinner? These crispy, buttery smashed potatoes are just when you need! First you’ll boil the potatoes, then smash them on a sheet pan. They’re crispy, creamy, fluffy and melt in your mouth delicious.
They’re so easy to make and have the most incredible flavor. Slightly cheesy, extra buttery and oh so tasty. Then serve up some yummy sloppy joes with these crispy potatoes and you’ve got an easy meal in minutes. You’re going to love these roasted garlic smashed potatoes!
Why You’ll Love This Smashed Potatoes Recipe!
- The crispy factor is out of this world! The best texture and most incredible flavor.
- While it’s not the fastest recipe it only requires pantry staples so it’s easy to throw together.
- You don’t need many ingredients to make these smashed oven potatoes. Just a super simple list!
Ingredients for Smashed Potatoes
- Potatoes – The main things is you pick small potatoes for CRISPY potatoes, the bigger they are the less crispy they are. You can use any potato for this technique.
- Butter – Helps get that perfect crispy and add flavor. You can also brush the smashed potatoes with olive oil if you don’t want to use butter.
- Minced garlic – A mixture of garlic and parsley give these crispy smashed potatoes loads of flavor.
- Parsley – I love adding parsley to these potatoes! The perfect herby touch. You can also add some rosemary.
- Salt & black pepper – Use a little bit of salt and pepper to make the flavor pop.
- Parmesan cheese – Optional, but we like the slightly tangy flavor sprinkled on ours.
Helpful Tools
How to Make Smashed Potatoes
- Preheat the oven to 450 degrees Fahrenheit.
- Then fill a large pot halfway with water, bring to boil and liberally salt the water.
- Once boiling, add potatoes, and cook until fork tender. Strain and then set them to the side.
- Lightly grease a large baking sheet with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten with a fork – do not completely mash.
- Melt the butter and then mix it with garlic and parsley. Drizzle the mixture over the top of each potato. Season with salt and pepper.
- Bake for 10-15 minutes or until browned on the top.
- Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
- Serve immediately alongside your favorite main courses!
How to Store Leftover Smashed Potatoes
Allow to cool and then transfer to a leftovers to an airtight container. Store in the fridge for 3-4 days. I don’t recommend freezing these because potatoes don’t typically have a great texture after being frozen and reheated.
To reheat, place the smashed potatoes on a baking sheet and bake until crispy. These would reheat great in the toaster oven or air fryer too!
What is the difference between mashed and smashed potatoes?
Mashed potatoes are most often made with potatoes that have been peeled. Smashed potatoes are skin-on and may or may not be completely mashed.
Why are my smashed potatoes falling apart?
If you end up with smashed potatoes that are falling apart you likely overcooked them. You also have to be careful that you don’t smush the potatoes too much. Just lightly smash them before baking!
Serving Suggestions
These crispy potatoes pair well with pretty much anything but our favorite recipes to serve them with are our griddle steak, perfectly seasoned and baked chicken thighs, or baked pork chops!
It’s delicious with a shrimp boil or easy baked hamburgers. I love these crispy potatoes as an alternative to french fries with some cheeseburger sliders too!
Pro Tips
- Use potatoes that are the same size so they cook evenly.
- Make sure that your potatoes are tender after you boil them, but not mushy.
- Make sure there’s room to circulate around the potatoes on the sheet pan so they get crispy.
- Skip the parchment paper in this recipe and bake directly on the pan to make them crispy.
- A dark sheet pan will give you the best crispy factor so use a dark pan if you have it.
I love that these Smashed Potatoes are fancy enough to serve to guests but easy enough to make during the weeknight and pair with a dinner.
More Family Favorite Potato Recipes!
- Garlic Parmesan Mashed Potato Casserole!
- Crockpot Cheesy Potatoes
- Make Ahead Mashed Potatoes Recipe
- Loaded Hasselback Potatoes
- Crock Pot Au Gratin Potatoes
- Air Fryer Potato Wedges
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Smashed Potatoes Recipe
Crisp Smashed Potatoes are the best side dish ever! Brushed in butter and perfectly seasoned with herbs and salt then topped with Parmesan cheese.
Video
Ingredients
- 2 pounds Yukon Gold Potatoes
- 3 cloves garlic minced
- ¼ cup butter melted
- 1 Tablespoon fresh parsley chopped
- kosher salt to taste
- ground black pepper to taste
- 2 Tablespoons Parmesan cheese
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 20 minutes, or until they are fork tender. Strain; set aside.
- Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour over each potato. Season with salt and pepper to taste.
- Place in preheated oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
Tips
- Use potatoes that are the same size so they cook evenly.
- Make sure that your potatoes are tender after you boil them, but not mushy.
- Make sure there’s room to circulate around the potatoes on the sheet pan so they get crispy.
- Skip the parchment paper in this recipe and bake directly on the pan to make them crispy.
- A dark sheet pan will give you the best crispy factor so use a dark pan if you have it.
Nutrition Information
Calories: 251kcal (13%), Carbohydrates: 29g (10%), Protein: 7g (14%), Fat: 12g (18%), Saturated Fat: 8g (50%), Cholesterol: 33mg (11%), Sodium: 169mg (7%), Potassium: 945mg (27%), Fiber: 5g (21%), Vitamin A: 470IU (9%), Vitamin C: 27.8mg (34%), Calcium: 105mg (11%), Iron: 7.4mg (41%)
charlene schultz says
Can you boil the potatoes and let them completely cool while you run errands before putting them in the oven?
Julie Evink says
Yes you can!
Karen says
I love this. It was so easy and the family loved that it was something new. Big hit
Julie Evink says
Yay Karen! I love to hear when people say their family loved the recipe! Thanks for sharing!
sharon George says
I made this first time as written. Again with dill replacing parsley (didn’t have) and again with cilantro (again out of parsley). Will hope to have parsley next time around, although chives would be good sub. Also like the idea of chopped scallions garnish after cooking. great recipe and happy to have found it. Big hit with family. 4 stars for sure.
Courtney says
Thank you!!
Flo says
Hi can the potatoes be smashed a few hours after boiling and baked ?
Courtney says
I would recommend smashing them before you bake them!
Cyndy Keyes says
This recipe looks great, but if you are posting several recipes, please give them a name rather than a number. It is a waste of time to look at each numbered recipe if it something the reader is not interested in.
Julie Evink says
You are more than welcome to hit the “Update You Profile” link at the bottom of your emails. On the next page you will select the “Reduce Emails”. This will give you only a few emails, all with images and links.