Smashed Potatoes

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!

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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.

Why You’ll Love This Smashed Potatoes Recipe!

• The crispy factor is out of this world!
• While it’s not the fastest recipe it only requires pantry staples so it’s easy to throw together.
• Fluffy on the inside paired with the crispiness on the outside is the perfect marriage.

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.
• Seasoning – A mixture of garlic and parsley give these crispy potatoes flavor.
• Salt & Pepper – To make the flavor pop.
• Parmesan cheese – Optional, but we like the flavor sprinkled on ours.

How to Make Smashed Potatoes

1. Preheat the oven.
2. Fill a large pot halfway with water, bring to boil and liberally salt water. 
3. When boiling, add potatoes, and until fork tender. Strain; set aside.
4. 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.
5. Melt the butter and mix with garlic and parsley. Pour over each potato. Season with salt and pepper.
6. Bake for 10-15 minutes or until browned on the top. 
7. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.

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.

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!

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 terrific potato recipes that are family favorites!!

• 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!

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4.96 from 24 votes

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. 

Prep:10 minutes mins

Cook:35 minutes mins

Total:45 minutes mins

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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.

Video

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%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.