Roasted Smashed Potatoes smothered in garlic herb butter and Parmesan are one of the most delicious sides on the planet and SO easy!
Smashed Potatoes may look impressive but are one of the easiest sides you will ever make – and you don’t even have to peel any potatoes! They are salty crispy on the outside, buttery tender on the inside and intoxicatingly delicious all over. These Roasted Smashed Red Potatoes are the perfect side to any meal or an irresistible finger party food. Aside from their YUM factor, these Smashed Potatoes get major points because you can prep them almost entirely ahead of time, perfect for upcoming EASTER!
SMASHED POTATO RECIPE
Potatoes are one of life’s foodie delights. From Company Mashed Potatoes Au Gratin Potatoes, French Fries, Roasted Potatoes, and now these garlic Smashed Potatoes – potatoes are LIFE. They prove time and again that potatoes + butter + salt = magic. Addicting magic.
If you’ve never had the pleasure of sinking your teeth into crispy Smashed Potatoes before, I am SO excited to change your potato world. They will become a repeat side, a requested side, a disappear-in-a-flash side, a please make more side!
And just as easily, you can top them with a cute dollop of sour cream and chives and they’ve become an in-demand starter; much like potato skins – butt BETTER!
So what makes Roasted Smashed Potatoes such a dream? First, their outsides are enveloped in salt and olive oil, then they are smashed to reveal the fluffy insides.
The insides get bathed in melted garlic herb butter and then they bake until the outsides area deeply golden and crispy. But not just crispy on the skin, but crispy on the top ridges too.
And then you add Parmesan to create a crispy cheesy crust. So, you have salty, buttery crispy all over, giving way to buttery, soft delight – much like a French Fry but with more buttery deliciousness and BAKED, not fried. Trust me, you won’t be able to keep your hands off!
These garlic Smashed Potatoes are also super easy to make with just a few pantry ingredients. Keep some red potatoes stashed and you can make them any time! Once you get the technique, you can adapt the flavor profile to ANYTHING! Swap the Parmesan for cheddar, add bacon, chorizo, etc.
No matter how you serve them, these roasted Smashed Red Potatoes are about to become a favorite addition to your family. Welcome home.
What Potatoes are Best for Roasted Smashed Potatoes?
Although our garlic herb butter can make any potato variety taste heavenly, I recommend waxy potatoes such as baby red potatoes or baby Yukon gold potatoes for this Smashed Potato recipe. These potatoes are wonderfully creamy and their thicker skins gets crispier than starchy potatoes.
As far as size, I stick with potatoes about the size of a golf ball. You can use smaller or larger potatoes and adjust the cooking time accordingly – and your expectations.
Small potatoes will emerge crispier all over because there is a greater ratio of crispy skin to fluffy inside. Larger potatoes will still get crispy, but have a larger ratio of fluffy inside to crispy skin. Both are delicious – just different!
HOW TO SEASON SMASHED RED POTATOES
Potatoes and salt are one of the most beautiful combinations on the planet. Add in some butter and herbs and you might have THE most beautiful flavor combination on the planet.
To season the potatoes, we want plenty of salt along with a generous amount of dried garlic and herbs. I don’t suggest fresh garlic or fresh herbs as they can burn at high temperatures and leave you with unsightly bitter, black bits.
Instead, we infuse our melted butter with salt, garlic powder, dried parsley, dried oregano, dried basil, dried thyme and pepper. The garlic herb butter seeps into the fleshy potatoes and drizzles down the skin to create buttery bliss.
But it gets better…
Once the garlic smashed potatoes are golden, we add about ¼ cup freshly, finely grated Parmesan Cheese. The salty, nutty Parmesan is the crowning glory on our crispy buttery – now cheesy, morsels.
For the Parmesan, make sure you use FRESHLY, finely grated Parmesan, otherwise the chees won’t melt successfully or taste as irresistible. I find ¼ cup Parmesan to be the ideal amount, but feel free to use as little as 2 tablespoons or as much as ¾ cup – it is totally up to you how cheesy you like your Smashed Potatoes.
HOW TO MAKE SMASHED POTATOES
You are going to LOVE how easy Smashed Potatoes are to make! Essentially, you:
- Boil
- Smash
- Butter
- Roast!
It really is that easy, but here is a breakdown of all the steps so you will be a crispy Smashed Potatoes master:
STEP 1: WASH POTATOES
Even though we are going to be boiling the potatoes, we don’t want them boiling in dirty water!
STEP 2: BOIL POTATOES
Next, you want to add your potatoes to a large pot and fill with cold water. We don’t want to add the potatoes to boiling water because they will not cook evenly – you’ll likely end up with overcooked mushy outsides and under cooked insides. By bringing the water to a boil with the potatoes, we get evenly cooked potatoes every time.
Cook your potatoes until fork tender – you might want to poke a few potatoes to ensure they are all cooked. It is okay if the potatoes split while testing for doneness or even while cooking because we are going to smash them anyway.
STEP 3: DRY POTATOES
Add your potatoes to a colander to drain AND pat dry with paper towels or a clean kitchen towel. It is imperative that the skins be dry in order to achieve crispy potatoes. The dryer the potatoes – the crispier the smashed potatoes!
STEP 4: OIL AND SALT POTATOES
I am the only smashed potato recipe I’ve seen that oils and salts the outside of the smashed potatoes – and it makes a WORLD of difference! Just like you oil and salt the outside of Twice Baked Potatoes, we want to envelop the entire potato in deliciousness – not just the tops. The oil and salt also promote crispy skins that butter alone cannot.
STEP 5: SMASH POTATOES
You can use whatever is handy to smash the potatoes – a potato masher, fork or back of a glass, etc. When you smash the potatoes, be gentle – you want to push slowly so the skin splits but the rest of the potato stays intact.
I have found ½” seems to be the right thickness. Keep in mind, thinner potatoes will be crispier because more of the potato skin is in contact with the hot baking sheet, whereas, thicker potatoes will be fluffier and not as crispy all over – your call!
STEP 6: BUTTER POTATOES
Drizzle potatoes evenly with herb butter mixture. If your potatoes are raised in the middle, it helps to push in the center with your finger, so the butter pools into the potatoes instead of off of them.
If you have extra butter after you’ve spooned it over all of the potatoes, wait a few minutes for the potatoes to absorb the butter then coat again.
STEP 7: BAKE POTATOES
Bake potatoes for 30-40 minutes depending on size. You want the skin to be deeply golden which means crispier skins. Once the potatoes look done, add Parmesan and continue to bake until melted, about 2 minutes.
STEP 8: EAT SMASHD POTATOES!
Let the Smashed potatoes cool for 5 minutes or so, garnish with chives and dig in!
HOW TO SERVE roasted SMASHED POTATOES
Roasted Smashed Potatoes can be served as an appetizer, snack or main dish side. They are the perfect size for finger food, and can easily be scooped up on a napkin and devoured or with two slices of a knife.
recipe Variations for Crispy Smashed Potatoes
The Smashed Potatoes are intoxicating as is, OR:
- add a dollop of sour cream or Greek yogurt, because creamy + crunchy is always a good idea.
- And bacon is always a good idea.
- You can also swap the Parmesan for cheddar, mozzarella or even brie.
- Get creative with the toppings such as broccoli, sun-dried tomatoes, mushrooms or even chicken or ground beef.
- Swap out the flavor profile and add some lemon and kick up the oregano.
- Swap the seasonings for ranch seasoning and use cheddar instead of Parmesan.
- Use Mexican seasonings, pepper jack or cheddar, tomatoes, avocados and/or dollops of sour cream, guacamole and green onions.
- Dip in ranch, ketchup or barbecue sauce (although they don’t need it!)
- And anything else you can dream up!
Cooking tips for roasted smashed potatoes
- Use waxy potatoes: this Smashed Potatoes recipe will not work with starchy potatoes, like Russet potatoes, because the skin won’t crisp up. Instead, only use small waxy potatoes such as red potatoes or Yukon gold potatoes.
- Use freshly grated Parmesan: it melts much better and tastes far superior!
- Select uniform potatoes: the size is up to you based on the crispy skin to fluffy inside you prefer, but keep it uniform so the potatoes cook evenly.
- Don’t use fresh garlic: it is likely to burn leaving you with bitter, black bits.
- Add potatoes to cold water and then bring to a boil: this helps the potatoes cook evenly
- Cook your potatoes until fork tender: the more tender the potatoes, the easier they will be to smash.
- Dry the potatoes well after cooking: the dryer the potatoes, the crispier the Smashed Potatoes!
- Don’t ignore the outside of the potatoes: oiling and salting the outside of the potatoes promotes crispier skin and adds flavor.
- Don’t break the potatoes in half: press gently and slowly to split the top of the potato but not the bottom!
- Bake the potatoes long enough: look for deeply golden potato skins which means crispy skins!
Can I Make Smashed Red Potatoes Ahead of Time?
These Garlic Smashed Potatoes can be prepped almost entirely ahead of time, making them the ideal stress-free make-ahead side for busy weeknights, entertaining, or holidays like Thanksgiving, Christmas and upcoming Easter! This recipe can also easily be double or tripled for a crowd or special occasion.
To make ahead: Follow the recipe through flattening the potatoes. Let the potatoes cool completely, then cover the pan tightly with foil, or better yet, wrap the entire tray in plastic wrap a couple times. Refrigerate for up to 8 hours.
You can also grate the Parmesan cheese and make the herb butter ahead of time and refrigerate. The herb butter will harden in the refrigerator, so simply microwave it when ready to use.
Now all that’s left to complete your crispy Smashed Red Potatoes is to drizzle on the butter and bake!
HOW LONG CAN SMASHED POTATOES BE REFRIGERATED?
Roasted Smashed Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil. Properly stored Smashed Potatoes will keep in the refrigerator for 3-5 days.
Can I freeze smashed potatoes?
No, I don’t recommend freezing Roasted Smashed because they will become an unpleasant mealy texture.
HOW TO REHEAT SMASHED POTATOES
Smashed Red Potatoes can be microwaved for 10 seconds or so (they got hot FAST!) for satisfying leftovers with tons of flavor, but they won’t be as crispy. I still find them delightfully satisfying but if you want to retain the crispiness, the oven is your best bet.
To reheat crispy Smashed Potatoes, line smashed potatoes on a baking sheet and bake at 350 degrees for approximately 10 minutes OR until heated through.
ARE SMASHED POTATOES GLUTEN FREE?
Yes! If you need a gluten free side for your family or entertaining, then this easy Smashed Potato Recipe is for you! Or if you just want to impress EVERYONE!
WHAT TO SERVE WITH SMASHED POTATOES?
- Brown Sugar Glazed Ham
- Baked Ham with Cider Maple Glaze
- Thanksgiving Turkey
- Nashville Hot Chicken
- Oven “Fried” Chicken
- Slow Cooker Barbecue Ribs
- Slow Cooker Beef Brisket
- Beef Brisket Sandwiches
- Spice Rubbed Steaks with Herb Butter
- Pan Seared Steak with Balsamic Herb Cream Sauce
- Mom’s Pot Roast
- Slow Cooker French Dip Sandwiches
- Lemon Garlic Butter Salmon
- Anything and EVERYTHING!
Looking for More Potato Recipes?
- Slow Cooker Mashed Potatoes
- Herb Scalloped Sweet Potatoes
- Gruyere and Ham Potato Stacks
- Roasted Hasselback Sweet Potatoes
- Sweet Potato Casserole with Marshmallows and Pecans
- Baked Parmesan Fingerling Potato Fries
- Mexican French Fries with Salsa Ketchup
- Chicken Gnocchi Soup
Want to try this Smashed Potato Recipe?
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Smashed Potatoes
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Ingredients
- 1.5 lbs. baby red or baby Yukon gold potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt divided
- 1/2 tsp garlic powder
- 1/4 tsp EACH dried parsley, dried oregano, dried basil, dried thyme, pepper
- 1/4 cup freshly finely grated Parmesan cheese
Garnish
- 2-3 tablespoons chopped chives
- sour cream optional
Instructions
- Add potatoes to a large pot and fill with water to about 2-inches above potatoes. Cover and bring to a boil, then reduce heat to medium, and continue to cook (covered) for 25 minutes or until potatoes are fork tender.
- Meanwhile, preheat oven to 425 degrees F and lightly grease a large baking sheet with sides.
- Drain and rinse potatoes in cool water. Pat dry (for crispy skins) and add potatoes to a large microwave-safe bowl. Drizzle potatoes with 1 tablespoons olive oil and ¼ teaspoon salt. Stir to evenly coat then transfer potatoes to baking sheet, evenly spaced apart. Using a potato masher, fork or back of a glass, gently smash the potatoes to about ½” thickness. *MAKE AHEAD: If making ahead, stop at this point, let potatoes cool completely and wrap tightly in plastic wrap; refrigerate.
- To the same bowl you tossed the potatoes in oil (don’t wipe out) add butter and melt in the microwave. Stir in ¼ teaspoon salt and all remaining seasonings. Drizzle potatoes evenly with butter mixture. If you have extra, wait a few minutes for the potatoes to absorb the butter then coat again.
- Bake potatoes at 425 degrees F for 30-40 minutes (depending on size) or until deeply golden. Add Parmesan and continue to bake until melted, about 2 minutes. Garnish with chives and serve immediately.
Notes
POTATO SIZE
I stick with potatoes about the size of a golf ball. You can use smaller or larger potatoes and adjust the cooking time accordingly – and your expectations. Small potatoes will emerge crispier all over because there is a greater ratio of crispy skin to fluffy inside. Larger potatoes will still get crispy, but have a larger ratio of fluffy inside to crispy skin. Both are delicious – just different!Make Ahead
- Follow the recipe through flattening the potatoes.
- Let the potatoes cool completely, then cover the pan tightly with foil, or better yet, wrap the entire tray in plastic wrap a couple times.
- Refrigerate for up to 8 hours.
- You can also grate the Parmesan cheese and make the herb butter ahead of time and refrigerate. The herb butter will harden in the refrigerator, so simply microwave it when ready to use.
- Now all that’s left to complete your crispy Smashed Red Potatoes is to drizzle on the butter and bake!
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Julie says
I saw this recipe right before going to the store and decided to make it. They are wonderful! Crispy and full of flavor. And so easy to make! My family loved them!
Jen says
YAY! Thanks Julie, I’m thrilled they were such a hit!
Receita says
Garlic and potato, my favorite two things!
Jen says
You have great taste – does’t get any better!
Misty says
Just made this recipe and it’s a keeper. Highly recommend!
Jen says
Thank you so much for taking the time to comment Misty, I’m so pleased it was a winner!
Michael says
We call these Crack’d Potatoes, as they are that addicting. I don’t know if this helps with getting these more crispy, but I line the sheet pan with foil and spray with cooking spray. More for easier clean up than anything. Thanks for the great recipe.
Jen says
Definitely an appropriate name! Great tip with the foil – everyone loved easy cleanup!