These Crispy Smashed Potatoes are golden and buttery on the outside, soft and fluffy on the inside, and loaded with flavor from a delicious herb butter topping! They’re easy to roast in the oven and make the perfect side dish for chicken, steak, pork, and more!

A spatula scooping up a smashed potato from a baking sheet.

Smashed Potatoes

There are few things better than a perfectly cooked potato, and these Smashed Potatoes are definitely one of my favorites!

They’re wonderfully crispy around the edges, soft and fluffy in the middle, and brushed with a buttery combination of herbs and seasonings that makes them so flavorful.

I love that they’re easy to customize with Parmesan cheese, fresh chives, or even crispy bacon. They’re also make-ahead friendly, which is always a bonus!

Don’t miss my PRO tips below for getting the crispiest results, choosing the best potatoes, and making these ahead of time! 

How to Make Smashed Potatoes

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

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Boil the potatoes in salted water until fork tender. Drain and let the steam escape for 5 minutes to remove excess moisture.

A plate with uncooked Yukon Gold potatoes next to cooked potatoes in a colander.

Transfer to a lightly greased baking sheet and gently smash each potato using the bottom of a jar or drinking glass. Let the steam escape for another 5 minutes. Brush generously with the melted butter, olive oil, and seasonings. Bake at 425°F for 40–45 minutes, until golden brown and crispy. Serve hot! 

Smashed Potatoes on a baking sheet before and after roasting.

Pro Tips

  • Best Potatoes: I love using small Yukon Gold potatoes because they hold their shape beautifully and have a naturally creamy, buttery interior. Small red potatoes also work well.
  • Potato Size: Look for potatoes that are approximately 3 ounces each (about 0.2 pounds). Keeping them similar in size helps ensure they cook evenly.
  • Use Fresh Potatoes: Older potatoes can be more prone to falling apart when smashed. Fresh, firm potatoes tend to hold together better.
  • Let the Steam Escape: This is one of my biggest tips! Let the potatoes steam-dry after boiling and again after smashing. Removing excess moisture helps them develop those irresistible crispy edges in the oven.
  • How Thin to Smash: The thinner you smash them, the crispier they’ll get! I like leaving a little thickness in the center so the inside stays soft and fluffy. There’s no wrong answer!
  • Give Them Space: Arrange the potatoes in a single layer with some room between them. Overcrowding traps moisture and prevents the edges from getting as crispy.
  • Herbs: The buttery combination of rosemary, thyme, oregano, garlic powder, and sage gives these potatoes incredible flavor! For a fresher flavor, you can substitute finely chopped fresh herbs for dried herbs. Start with about 3 times the amount of fresh herbs.
  • Extra Flavor: Sprinkle with freshly grated Parmesan or Asiago cheese, crispy bacon, or fresh chives after roasting. A little extra melted butter during the last 10 minutes of baking is another delicious finishing touch!

Make-Ahead Method

My recommendation: This is a great make-ahead option for holidays or entertaining because you can get the boiling out of the way in advance and roast the potatoes fresh!

  • Boil the potatoes as outlined and let the steam escape. Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
  • When ready to serve: Transfer the potatoes to a lightly greased baking sheet, gently smash them, and add the butter, olive oil, and seasonings as outlined.
  • Bake at 425°F until golden and crispy, approximately 40–45 minutes. Allow a little extra time if needed when starting with refrigerated potatoes.
  • Freezing: For the best texture, I don’t recommend freezing the boiled potatoes as part of the make-ahead process. 

Storage and Reheating

  • Refrigerate: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. They’re best when served fresh, but leftovers are still delicious!
  • Reheat: Arrange on a baking sheet and reheat at 375°F for 10–15 minutes, or until heated through and crispy again. An air fryer also works well for smaller portions.
  • Freeze: Leftovers can be frozen in an airtight, freezer-safe container, although the texture may change slightly. For the best results, I prefer enjoying these fresh or reheating them from the refrigerator.

A Smashed Potato on a white plate with fresh thyme and seasonings.

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A Smashed Potato on a white plate with fresh thyme and seasonings.

Smashed Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
5 from 11 ratings
Servings: 8 potatoes
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These Crispy Smashed Potatoes are oven roasted until golden and crunchy on the outside and soft and fluffy on the inside! They're brushed with a flavorful herb butter topping and make the perfect easy side dish for any occasion.

Ingredients

US Customary - Metric
  • 8 small Yukon gold potatoes, washed. About 1 ½ lbs.
  • 1 tablespoon salt, for boiling the potatoes

Topping

  • salt/pepper, for seasoning the potatoes
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • ½ teaspoon EACH: dried oregano, thyme
  • ¼ teaspoon EACH: dried rosemary, garlic powder, ground sage

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: Small Yukon Gold potatoes are my favorite for this recipe. Look for potatoes around 3 ounces each. Small red potatoes also work well.
  • For Extra Crispiness: Let the steam escape after boiling and again after smashing. This removes excess moisture and helps the potatoes crisp up in the oven.
  • Thickness: Thinner potatoes get crispier, while thicker potatoes stay fluffier in the center. I like a little of both!
  • Don't Overcrowd: Leave space between the potatoes on the baking sheet so the edges can get nice and crispy.
  • Herbs: Fresh herbs can be used instead of dried. Start with approximately 3 times the amount.
  • Optional Toppings: Freshly grated Parmesan or Asiago cheese, crispy bacon, and chives are delicious additions. Sprinkle them on after roasting!
Make Ahead Method:
  • Boil the potatoes as outlined and let the steam escape. Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
  • When ready to serve: Transfer the potatoes to a lightly greased baking sheet, gently smash them, and add the butter, olive oil, and seasonings as outlined.
  • Bake at 425°F until golden and crispy, approximately 40–45 minutes. Allow a little extra time if needed when starting with refrigerated potatoes.
  • Freezing: For the best texture, I don't recommend freezing the boiled potatoes as part of the make-ahead process. 
Storage:
  • Refrigerate: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. They're best when served fresh, but leftovers are still delicious!
  • Reheat: Arrange on a baking sheet and reheat at 375°F for 10–15 minutes, or until heated through and crispy again. An air fryer also works well for smaller portions.
  • Freeze: Leftovers can be frozen in an airtight, freezer-safe container, although the texture may change slightly. For the best results, I prefer enjoying these fresh or reheating them from the refrigerator.
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
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Course: Side Dish
Cuisine: American
Author: Stephanie