Smashed Potatoes

These crispy Smashed Potatoes are oven roasted with an incredible buttery herb topping. They’re both crispy and fluffy, and make the best side dish to pair with chicken, pork, steak, and more! 

Smashed Potatoes

There is nothing better than a potato that’s warm and buttery, perfectly seasoned, and exceptionally crispy and fluffy! These Smashed Potatoes are all of those things and more.

This is an amazing side dish recipe that pairs perfectly with just about anything. BONUS: They’re make-ahead friendly. 

Don’t miss my PRO tips below, including my favorite potatoes to use for this, and optional add-ons, (like Parmesan cheese, chives, and more)!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil the potatoes until fork tender. Drain and let the steam fully escape.

Use a jar to smash them down. Brush with butter, olive oil, and seasonings. Bake at 425° F until golden and crispy, 40-45 minutes. Serve hot!

Pro Tips

• Potatoes:
  • Use Fresh Potatoes: Older potatoes are more prone to becoming crumbly, fresh potatoes will stay together better.
  • I love using Yukon Gold potatoes because they’re firm enough to hold up but starchy enough to yield fluffy, creamy results. Small red potatoes may also be used.
  • My ideal potato for this recipe weighs .2 pounds.
• Using Fresh Herbs: 1/2 tablespoon of fresh herbs can be used instead of 1/2 teaspoon of dried.
• Easy additions include shredded Parmesan or Asiago cheese, crispy bacon, and chives! Add right when they’re done roasting!

Make Ahead Method

• Boil the potatoes as outlined and let them cool completely. Store in an airtight container in the fridge for up to 2 days. 
• When ready to serve: Smash, season, and bake as outlined.
• For best results, I don’t recommend freezing these as part of a make-ahead method.

Storage

• Store in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350° oven for 6-8 minutes. Note that these are best when served hot and fresh!
• While you can freeze leftovers, I prefer to serve/eat these fresh, (or reheated from the fridge as outlined above).

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Colander– To drain the potatoes.
• Measuring Spoons I love that these are magnetic. They keep my drawer neat.
• Pastry Brush– To evenly distribute the butter/oil/seasonings over the potatoes.
• Baking Sheet
• Thin Slotted Spatula– Easy to slide under the smashed potatoes for serving.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Smashed Potatoes

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

5 from 2 ratings

Servings: 8 potatoes

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

These crispy Smashed Potatoes are easy to oven roast with a buttery herb topping. Easy additions include Parmesan or Asiago cheese, chives, and more!

Ingredients

US Customary - Metric

• ▢ 8 small Yukon gold potatoes, washed. About 1 ½ lbs.
• ▢ 1 tablespoon salt, for boiling the potatoes
• ▢ Salt/Pepper, for seasoning the potatoes

Topping

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

Cook ModePrevent your screen from going dark

Instructions

Boil

• Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. *Note: A gentler boil ensures more even cooking.
• Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)
• Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.

Smash

• Preheat oven to 425° F.
• Use the bottom of a jar or drinking glass to slowly mash the potato down. Thicker = fluffier in the middle. Thinner = crispier. (There is no wrong answer!)
• Pro Tip: If the skin covers the top of the potato after I smash it, I like to move the skin to the edge and use a fork to gently fluff the middle of the potato.
• Let the steam escape on the tray for 5 more minutes.
• Sprinkle the potatoes with salt/pepper. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.

Bake

• Bake for 40-45 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!
• Optional but recommended: Remove and brush with 1 more tablespoon of melted butter during the last 10 minutes. Serve hot!

Notes

Pro Tips:

• Potatoes:
  • Use Fresh Potatoes: Older potatoes are more prone to becoming crumbly, fresh potatoes will stay together better.
  • I love using Yukon Gold potatoes because they're firm enough to hold up but starchy enough to yield fluffy, creamy results. Small red potatoes may also be used.
  • My ideal potato for this recipe weighs .2 pounds.
• Using Fresh Herbs: 1/2 tablespoon of fresh herbs can be used instead of 1/2 teaspoon of dried.
• Easy additions include shredded Parmesan or Asiago cheese, crispy bacon, and chives! Add right when they're done roasting!

---

Make Ahead Method:

• Boil the potatoes as outlined and let them cool completely. Store in an airtight container in the fridge for up to 2 days. 
• When ready to serve: Smash, season, and bake as outlined.
• For best results, I don't recommend freezing these as part of a make-ahead method.

---

Storage:

• Store in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350° oven for 6-8 minutes. Note that these are best when served hot and fresh!
• While you can freeze leftovers, I prefer to serve/eat these fresh, (or reheated from the fridge as outlined above).

---

Storage:

• Nutritional information is an estimate and is per smashed potato. This recipe makes 8 potatoes.

Nutrition

Calories: 106kcal, Carbohydrates: 15g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 900mg, Potassium: 359mg, Fiber: 2g, Sugar: 1g, Vitamin A: 89IU, Vitamin C: 17mg, Calcium: 12mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Side Dish

Cuisine: American

Author: Stephanie