Smashed Potatoes Recipe

There’s something incredibly satisfying about smashed potatoes, isn’t there? They’re that perfect balance between crispy edges and soft, fluffy centers, with a savory, herby flavor that just keeps you coming back for more. I’ve been making these for years, and honestly, they never fail to impress—whether it’s a cozy weeknight meal or a big holiday spread, they always steal the show.

I remember the first time I made these for a family dinner. I was nervous about the “smashing” part because it seemed like I could easily mess it up, but once I gave it a go, I realized how fun and forgiving this recipe really is. It’s a bit of a “no rules” kind of dish—you can make the potatoes as crispy or as fluffy as you like, and you can’t really go wrong with buttery, herb-brushed goodness.

The best part? You don’t need any fancy skills or equipment. If you can boil water and press a glass down, you’ve got this! So, let’s dive in and make some magic in the kitchen with these irresistible smashed potatoes.

this RECIPE

Why these smashed potatoes are a must-try

What sets these smashed potatoes apart is the perfect combination of textures and flavors. The contrast between the golden, crispy edges and the soft, creamy insides is just unbeatable. Then, you’ve got the herby, garlicky butter mixture that infuses every bite with deliciousness. Whether you’re a fan of crispy or fluffy potatoes, you can tweak this recipe to your liking. Plus, these are so versatile—they pair with just about anything, and they’re gluten-free and vegetarian, making them a great side dish for almost any occasion.

My first smashed potato adventure

The first time I made smashed potatoes was during one of those late autumn evenings when you’re craving something hearty and comforting. I had a bunch of Yukon gold potatoes lying around, and instead of mashing them up like I usually did, I thought, “Why not try smashing them?” I’ll admit, the first few I smashed were a bit too aggressive (they were more like potato pancakes than anything else), but I quickly learned that a gentle press was the way to go. The kitchen was filled with the warm, savory scent of rosemary and garlic, and by the time I pulled the tray out of the oven, I was hooked. They turned out crispy on the outside, fluffy on the inside—everything I didn’t know I needed in a potato dish!

The story behind smashed potatoes

Smashed potatoes have been around for quite some time, though their popularity has surged in recent years. This technique likely evolved from traditional mashed potatoes, but instead of fully mashing the potatoes into a smooth puree, they’re gently smashed to retain their texture. It’s a wonderful hybrid that combines the best of both worlds—mashed potatoes’ fluffiness and roasted potatoes’ crispy edges. While this version incorporates classic dried herbs like rosemary and thyme, you can find variations worldwide, each adding its own local twist.

Let’s talk ingredients: flavor-packed essentials

• Yukon gold potatoes: These are ideal because of their buttery texture and thin skin, which crisps up beautifully in the oven. You could substitute baby red potatoes or fingerlings if you prefer, but I find Yukon golds give that perfect balance between soft and crisp.
• Butter and olive oil: This combo is key to getting that rich flavor and golden crispiness. If you’re out of butter or want a dairy-free option, you could use all olive oil, though the butter adds a lovely depth.
• Dried herbs (oregano, thyme, rosemary, sage): These herbs bring warmth and earthiness to the potatoes. If you don’t have these exact herbs on hand, feel free to swap in what you’ve got—parsley, dill, or even basil would work well.
• Garlic powder: Adds a subtle but necessary hint of garlic that doesn’t overpower the potatoes. Fresh garlic can burn in the high heat, so the powder works best here.
• Salt and pepper: Simple but essential for seasoning. The salt in the boiling water helps season the potatoes from the inside out, while the sprinkle before baking enhances the overall flavor.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much to make these smashed potatoes, but there are a few tools that’ll make the process smoother:

• Large pot: For boiling the potatoes. Make sure it’s big enough so the potatoes can boil evenly without overcrowding.
• Baking sheet: A light-colored, non-stick baking sheet works best here to avoid burning the potatoes. If you don’t have a light-colored one, just keep an extra eye on the crispiness level.
• Smashing tool: You can use the bottom of a glass, a jar, or even a potato masher. The goal is to flatten the potatoes without turning them into mush, so whatever gives you good control will work.
• Pastry brush: For spreading that herby butter mixture evenly. If you don’t have one, just drizzle it on and use the back of a spoon to spread it around.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Boil the potatoes

Start by bringing a large pot of water to a gentle boil. Adding a full tablespoon of salt at this stage ensures the potatoes are well seasoned from the inside out. Toss in the potatoes and let them gently bubble away for about 25 minutes. You want them tender, so poke them with a fork to check—if it slides in easily, they’re done!

Tip: A gentler boil helps the potatoes cook more evenly. If you go full-blast with a rolling boil, you risk the skins splitting before the insides are fully cooked.

Smash and season

Now comes the fun part! After draining the potatoes and letting them sit for a few minutes to release some steam (this helps them crisp up later), transfer them to a greased baking sheet. Use the bottom of a jar or a glass to gently press down on each potato. Thicker potatoes will have a softer inside, while thinner ones will get crispier. I like to fluff up the center with a fork if the skin covers too much of it.

Pro Tip: Don’t worry if the skins split a bit while smashing—that’s where all the crispy goodness will come from!

Brush with herby butter

Preheat your oven to 425°F. Meanwhile, mix up your butter, olive oil, and herbs. Generously brush this mixture over each potato, making sure to coat them thoroughly. Sprinkle with salt and pepper, and you’re ready to bake!

Bake until crispy perfection

Pop the baking sheet into the oven and bake for 40-45 minutes, keeping an eye on them in the last 10 minutes to make sure they don’t over-crisp (unless that’s your thing). If you’re feeling indulgent, brush them with a little extra melted butter during the last 10 minutes for an even richer finish.

Variations: let’s get creative!

• Vegan version: Swap out the butter for a high-quality vegan butter or just use all olive oil. They’ll still turn out beautifully crispy and flavorful.
• Spicy twist: Add a sprinkle of crushed red pepper flakes to the herb mixture for a bit of heat. You could also experiment with smoked paprika or cumin for a smokier flavor profile.
• Cheesy smashed potatoes: If you’re a cheese lover, sprinkle some shredded Parmesan or cheddar on top during the last 10 minutes of baking. You’ll get those lovely crispy cheese bits that are pure gold.
• Seasonal herbs: In the summer, try using fresh herbs like basil or parsley in place of dried ones for a brighter, fresher flavor. In the fall, I like to amp up the rosemary and sage for a cozier feel.

Serving and presentation ideas

For a simple yet elegant presentation, serve the smashed potatoes straight from the baking sheet (because let’s be honest, they look amazing just like that). If you’re hosting, transfer them to a warm serving platter and garnish with a sprinkle of fresh herbs—maybe a little chopped parsley or chives for a pop of color. These pair wonderfully with roasted vegetables, grilled chicken, or a hearty salad on the side.

drink pairings

If you’re looking for the perfect beverage to go with these savory smashed potatoes, I’ve got a few ideas. A crisp, cold sparkling water with a twist of lemon or lime will cleanse the palate between bites and let the flavors of the dish shine. If you’re craving something more substantial, an iced herbal tea (like rosemary or mint) would pair beautifully with the herb-forward flavors of the potatoes. And for something comforting, a warm apple cider would be a great complement, especially in the cooler months.

Storage and reheating tips

Smashed potatoes store surprisingly well! Let them cool completely before transferring to an airtight container and storing them in the fridge for up to 3 days. To reheat, just pop them back in the oven at 400°F for about 10-15 minutes to bring back their crispiness. You can also reheat them in a skillet with a little oil or butter for extra crispy edges. I wouldn’t recommend the microwave, as it tends to make the potatoes a bit soggy.

Adjusting for different serving sizes

This recipe makes about 8 smashed potatoes, but you can easily scale it up or down. If you’re cooking for a crowd, just boil and smash as many potatoes as you need, and adjust the butter and herb mixture accordingly. One thing I’ve noticed when making a bigger batch is that you might need to rotate the baking sheets halfway through to ensure even crisping.

Potential issues: here’s what to watch out for

If your potatoes aren’t getting as crispy as you’d like, it could be that they haven’t released enough steam after boiling. Make sure to let them sit for those extra five minutes on the tray before baking. Also, be generous with the butter and oil mixture—this helps with crispiness too! Lastly, keep an eye on the baking time—ovens vary, and these can go from perfectly golden to a little too crispy if left too long.

Time to get smashing!

Whether you’re a seasoned home cook or just trying your hand at something new, these smashed potatoes are a guaranteed crowd-pleaser. They’re easy, flavorful, and totally customizable, so don’t be afraid to make them your own. I can’t wait for you to try this recipe and see just how delicious (and fun!) smashed potatoes can be.

Frequently asked questions

1. Can I use different potatoes?
Yes! Yukon golds are ideal, but baby reds or fingerling potatoes work well too.

2. Can I make these ahead of time?
You can boil and smash the potatoes in advance, then refrigerate them. When ready to serve, brush with the butter mixture and bake as directed.

3. What’s the best way to reheat them?
Reheat in the oven at 400°F or in a skillet to bring back their crispy texture.

4. Can I add cheese to this recipe?
Absolutely! Sprinkle some cheese on top during the last 10 minutes of baking for a cheesy twist.

5. How can I make these vegan?
Just swap the butter for vegan butter or use all olive oil, and they’ll turn out just as delicious!

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