Smashed Potatoes Recipe

Sometimes, a side dish just steals the show, and smashed potatoes are one of those rare gems that are so much more than a sidekick. Whether it’s a weeknight dinner or a special gathering, these golden, crispy little bites manage to hit all the right notes—soft and fluffy inside, with a crunchy, seasoned exterior that keeps you coming back for more. They’ve become a regular on my table, especially when I’m craving something comforting but still want that “wow” factor. Plus, they’re ridiculously easy to make, and you probably have most of the ingredients hanging out in your pantry right now.

I first stumbled upon smashed potatoes when I was experimenting with a batch of baby Yukon golds that I had planned to roast. I’m always looking for a way to breathe new life into roasted potatoes, and it turns out, smashing them before baking was the upgrade I didn’t know I needed. There’s something oddly satisfying about flattening those tender little potatoes, knowing the crispy edges that are about to form. Every time I make them, it’s like a little moment of kitchen therapy—and when they come out golden and crackly, it’s always worth it!

Smashed Potatoes Recipe

🥔 The crispy magic of smashed potatoes

So, why are smashed potatoes worth your time? Well, for starters, they give you the best of both worlds. They’re crispy on the outside like your favorite fries but tender and soft in the middle, just like mashed potatoes. Plus, they’re incredibly versatile. You can mix up the seasoning based on what you’re feeling or what’s in your spice cabinet. For this version, I lean on a combination of butter, olive oil, and a few dried herbs that bring warmth and depth to the dish. Trust me, once you try these, they’ll be your go-to side for any meal.

A potato love story

There’s something nostalgic about potatoes for me. Growing up, they were a staple at almost every meal. My mom would make a big pot of mashed potatoes on Sundays, and we’d eat the leftovers throughout the week in various forms—fried with eggs, layered in casseroles, or just reheated with a dollop of butter. But it wasn’t until I moved into my own place and started experimenting in the kitchen that I realized the true potential of potatoes, especially Yukon golds. Their creamy texture and buttery flavor make them perfect for roasting, mashing, and, of course, smashing. It’s funny how a simple tuber can evoke so many warm memories and yet still surprise me with how versatile and delicious it can be.

A brief history of smashed potatoes

Smashed potatoes are believed to have originated as a rustic dish in Europe, particularly in regions where potatoes were a dietary staple. Over time, different variations have popped up across the globe—some with added cheese, others with garlic or different herbs. What I love about this dish is that while it may have humble beginnings, it’s evolved into something that can be as simple or as gourmet as you want. And with today’s recipe, we’re hitting the sweet spot between easy and elegant.

Let’s talk ingredients: simple yet perfect

The beauty of this recipe lies in its simplicity. We’re working with just a few ingredients, but they all play a key role in making these smashed potatoes a knockout dish.

  • Yukon Gold Potatoes: These little golden gems are the heart of the dish. Their buttery flavor and creamy texture make them perfect for smashing. If you don’t have Yukon golds, baby red potatoes or fingerlings work too. Just keep in mind that the size and skin thickness will affect the crispiness.
  • Butter & Olive Oil: The combination of melted butter and olive oil gives the potatoes a rich flavor while ensuring they crisp up nicely in the oven. I’ve tried using just one or the other, but trust me, the combo is where the magic happens.
  • Dried Herbs: I love the mix of oregano, thyme, rosemary, and sage here. They add a rustic, earthy flavor that complements the potatoes beautifully. Don’t have all of them on hand? No worries! You can substitute with Italian seasoning or fresh herbs if you prefer.
  • Garlic Powder: Adds a subtle garlicky kick without overpowering the other flavors. Fresh minced garlic works too, but keep an eye on it during baking so it doesn’t burn.
Smashed Potatoes Recipe

Kitchen gear: what you’ll need (and what you can skip)

For this recipe, you don’t need any fancy equipment, but a few tools will make your life easier:

  • Large Pot: You’ll need this to boil the potatoes. A deep pot helps prevent water from boiling over, and you want enough room for the potatoes to move around while cooking.
  • Baking Sheet: Opt for a light-colored, non-stick baking sheet for even crisping. A dark-colored pan can cause the bottoms to brown too quickly.
  • Mason Jar or Drinking Glass: For smashing the potatoes, a jar or glass with a flat bottom works perfectly. I’ve even used a sturdy coffee mug in a pinch.
  • Pastry Brush: This is a handy tool for brushing the butter and herb mixture over the potatoes. If you don’t have one, just drizzle the mixture and use a spoon to spread it around.

Step-by-step: my foolproof method (and some lessons learned)

Ready to get smashing? Here’s how to make these crispy, golden beauties, step by step.

  1. Boil the potatoes: Start by bringing a large pot of water to a gentle boil. Add about a tablespoon of salt to the water for flavor, and then toss in your washed Yukon gold potatoes. Let them simmer for about 25 minutes until they’re tender. A gentler boil helps cook them evenly (and prevents them from turning into mush). Once they’re done, drain them carefully and let them sit for about 5 minutes to let the steam escape.
  2. Smash them: Preheat your oven to 425°F. This is where the fun begins! Transfer the potatoes to a lightly greased baking sheet and grab your smashing tool—a jar or glass. Slowly press each potato down until they’re flattened. If the skin happens to stick on top, feel free to peel it back to the edges for maximum crispiness. Let them rest for another 5 minutes to let more steam escape (this helps them get extra crispy in the oven).
  3. Season them up: While the potatoes rest, melt 2 tablespoons of butter and mix it with olive oil, dried herbs (oregano, thyme, rosemary, sage), and garlic powder. Use a pastry brush to generously coat each potato, then sprinkle with salt and pepper.
  4. Bake to perfection: Pop the potatoes in the oven for about 40-45 minutes. I recommend checking them around the 35-minute mark to make sure they’re getting crispy but not too brown. If you want to go the extra mile (and I always do), brush them with a bit more melted butter during the last 10 minutes of baking. Trust me, it’s worth it!
Smashed Potatoes Recipe

Variations: because smashed potatoes love a remix

Once you’ve mastered the basic smashed potato, the sky’s the limit with variations. Here are a few twists I’ve tried that worked out beautifully:

  • Cheesy smashed potatoes: Sprinkle some grated Parmesan or sharp cheddar over the potatoes during the last 10 minutes of baking. The cheese melts and gets crispy, adding an extra layer of flavor.
  • Vegan option: Swap the butter for vegan margarine or extra olive oil, and you’ve got a fully plant-based version. The potatoes are just as crispy and delicious.
  • Spicy twist: Add a pinch of cayenne pepper or red pepper flakes to the butter mixture for a subtle kick.
  • Herby fresh twist: When fresh herbs are in season, I like to swap out the dried ones for fresh parsley, rosemary, or thyme. They bring a bright, aromatic touch.

Serving ideas: making it a meal

Smashed potatoes are the perfect side dish for just about anything, but if you want to make them the star, I suggest serving them alongside a simple green salad and a protein like roasted chicken or grilled steak. For a fun party platter, top them with sour cream, crumbled bacon, and chives for a loaded potato vibe.

Drink pairings: keep it casual

A crisp white wine like Sauvignon Blanc pairs wonderfully with these potatoes, cutting through the richness with its bright acidity. If you’re more of a beer person, a cold lager or pale ale would do the trick. And if you’re keeping things non-alcoholic, a sparkling water with a twist of lemon is super refreshing.

Storage and reheating tips

If you happen to have leftovers (which, let’s be honest, rarely happens), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 375°F for about 10 minutes to restore their crispiness. Microwaving works in a pinch, but the potatoes will lose some of their crunch.

Scaling the recipe: feeding a crowd or just you

This recipe serves about 4 people, but it’s easily adjustable. For a larger group, just double the ingredients and use a bigger baking sheet. If you’re cooking for one or two, cut the recipe in half and use fewer potatoes. The key thing to remember is to give the potatoes enough space on the baking sheet to get crispy—crowding will lead to steaming rather than crisping.

Smashed Potatoes Recipe

FAQs: your potato questions answered

1. Can I use a different type of potato?
Absolutely! Baby reds or fingerling potatoes work just as well. Just keep in mind that they may cook a bit faster due to their size.

2. Can I make this recipe ahead of time?
Yes! You can boil and smash the potatoes a few hours ahead of time. Just store them in the fridge until you’re ready to bake.

3. Do I have to peel the potatoes?
Nope! The skin gets wonderfully crispy in the oven. Plus, Yukon golds have thin skin that adds great texture.

4. What if I don’t have all the herbs?
Feel free to mix and match. If you’re out of rosemary, for example, you can use a bit more thyme or oregano. Even just salt, pepper, and garlic powder will still taste amazing!

5. How can I get them even crispier?
Letting the potatoes steam off for those extra 5 minutes before baking is key. And don’t forget to use plenty of oil or butter to coat the tops!

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Smashed Potatoes Recipe

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These crispy smashed potatoes are soft inside, golden outside, and packed with herb flavor. The perfect side dish for any meal!

  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 small Yukon gold potatoeswashed. About 1 ½ lbs.
  • 1 tablespoon saltfor boiling the potatoes
  • Salt/Pepperfor seasoning the potatoes

Topping

  • 2 tablespoons buttermelted
  • 1 tablespoon olive oil
  • ½ teaspoon EACH: dried oregano, thyme
  • ¼ teaspoon EACH: dried rosemary, garlic powder, ground sage

Instructions

  • Boil the potatoes: Start by bringing a large pot of water to a gentle boil. Add about a tablespoon of salt to the water for flavor, and then toss in your washed Yukon gold potatoes. Let them simmer for about 25 minutes until they’re tender. A gentler boil helps cook them evenly (and prevents them from turning into mush). Once they’re done, drain them carefully and let them sit for about 5 minutes to let the steam escape.
  • Smash them: Preheat your oven to 425°F. This is where the fun begins! Transfer the potatoes to a lightly greased baking sheet and grab your smashing tool—a jar or glass. Slowly press each potato down until they’re flattened. If the skin happens to stick on top, feel free to peel it back to the edges for maximum crispiness. Let them rest for another 5 minutes to let more steam escape (this helps them get extra crispy in the oven).
  • Season them up: While the potatoes rest, melt 2 tablespoons of butter and mix it with olive oil, dried herbs (oregano, thyme, rosemary, sage), and garlic powder. Use a pastry brush to generously coat each potato, then sprinkle with salt and pepper.
  • Bake to perfection: Pop the potatoes in the oven for about 40-45 minutes. I recommend checking them around the 35-minute mark to make sure they’re getting crispy but not too brown. If you want to go the extra mile (and I always do), brush them with a bit more melted butter during the last 10 minutes of baking. Trust me, it’s worth it!

Notes

Serving ideas: making it a meal

Smashed potatoes are the perfect side dish for just about anything, but if you want to make them the star, I suggest serving them alongside a simple green salad and a protein like roasted chicken or grilled steak. For a fun party platter, top them with sour cream, crumbled bacon, and chives for a loaded potato vibe.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dinner

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