Smashed Potatoes
Published on April 17, 2024
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Quick Summary
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Pin ItSmashed Potatoes are the PERFECT appetizer, side dish, or snack. They are fun and easy to make and do I dare say that they are better than French fries?
Start with small potatoes and then boil, smash, drizzle with olive oil and butter, and bake! Finish with freshly grated Parmesan cheese and chives for extra flavor.
The potatoes are buttery, creamy in the center, and super crispy on the outside. Kids and adults devour these potatoes. Serve plain or with your favorite dipping sauce.
Table of Contents
Ingredients
You only need 3 ingredients to make smashed potatoes. I also like to add Parmesan cheese and herbs, so 5 ingredients at the most! They are SO easy!
- Potatoes– use small yellow or red potatoes, not large potatoes. You want them to be small so they will get crispy in the oven.
- Olive oil– for drizzling over the potatoes. The oil makes the potatoes super crispy.
- Butter– melted butter for drizzling over the potatoes. The butter gives the potatoes extra flavor!
- Toppings– freshly grated Parmesan cheese, chives, and/or parsley
How to Make Smashed Potatoes
- Add potatoes to a large pot and cover with water. Season generously with salt (about 1 tablespoon) and bring to a boil over high heat. Reduce to medium heat and cook uncovered for 15 to 20 minutes or until potatoes are fork tender. Larger potatoes might take a little longer.
- Drain the potatoes and let cool for 5 minutes.
- Preheat oven to 425 degrees F. Brush a large baking sheet evenly with 1 tablespoon of olive oil.
- Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
- Drizzle or brush the potatoes evenly with olive oil and melted butter. Season generously with salt and pepper.
- Bake for 40 to 45 minutes, or until the potatoes are crispy. You don’t need to flip the potatoes.
- Remove from the oven and top with freshly grated Parmesan cheese and chives, if desired. Serve warm.
Recipe Tips
- Use small yellow or red potatoes so they get crispy in the oven.
- Boil with salt to season the potatoes.
- Drain and let the potatoes cool and dry for about 5 minutes before smashing.
- Use the bottom of a glass, jar, large fork, or potato masher to smash the potatoes.
- When you smash the potatoes, make sure you keep the potatoes in one piece.
- Drizzle the potatoes with olive oil AND butter for the best flavor and optimal crispiness.
- Cook at 425 degrees F so the potatoes get super crispy!
Variations
The potatoes are great plain, but if you want to add extra flavor, here are some ideas!
- Season the potatoes with garlic powder, onion powder, and/or paprika.
- Sprinkle the potatoes with finely chopped rosemary before going into the oven.
- A few minutes before the potatoes are done, remove the pan from the oven and top with shredded cheddar cheese. Return to the oven and bake until the cheese is melted.
- Top with finely chopped cooked bacon.
- Top with a little lemon zest and feta cheese.
- Instead of chives, garnish with fresh parsley or sliced green onions.
- Serve with a dipping sauce! Ketchup, honey mustard, bbq sauce, ranch, and tzatziki are all good options.
What to Serve with Smashed Potatoes
You can serve smashed potatoes along side any meal. Here are a few of our favorites!
- Lemon Butter Chicken
- Easy Skillet Chicken Thighs
- Slow Cooker Italian Beef Sandwiches
- Sloppy Joes
- Best Grilled Chicken Sandwich
- Honey Mustard Chicken
- Steak Kabobs
More Potato Recipes
- Twice Baked Potatoes
- Garlic Mashed Potatoes
- Chimichurri Roasted Potatoes
- Grilled Sweet Potatoes
- Baked Garlic Parmesan Potato Wedges
- Baked Sweet Potato Fries
- Roasted Sweet Potato Wedges
Crispy Smashed Potatoes
Ingredients
- 1 1/2 lbs small yellow or red potatoes, scrubbed well
- 2 tablespoons olive oil, divided
- 2 tablespoons melted butter
- Kosher salt and black pepper, for seasoning potatoes
- Optional toppings: freshly grated Parmesan cheese and chives
Instructions
- Add potatoes to a large pot and cover with water. Season generously with salt (about 1 tablespoon) and bring to a boil over high heat. Reduce to medium heat and cook uncovered for 15 to 20 minutes or until potatoes are fork tender. Larger potatoes might take a little longer. Drain the potatoes and let cool for 5 minutes.
- Preheat oven to 425 degrees F. Brush a large baking sheet evenly with 1 tablespoon of olive oil.
- Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
- Drizzle or brush the potatoes evenly with olive oil and melted butter. Season generously with salt and pepper.
- Bake for 40 to 45 minutes, or until the potatoes are crispy. You don’t need to flip the potatoes. Serve warm with Parmesan cheese and chives, if desired.
Nutrition
Calories: 243kcal, Carbohydrates: 30g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 55mg, Potassium: 718mg, Fiber: 4g, Sugar: 1g, Vitamin A: 178IU, Vitamin C: 34mg, Calcium: 22mg, Iron: 1mg