These Smashed Potatoes are fun and easy to make! Roasted with garlic butter, they are fluffy on the inside and crispy on the outside. Great side dish for potato fans!
Why You'll Love This Recipe
Smashed potatoes are a fun twist on a classic side dish. Golden or red potatoes are boiled, then smashed on a baking sheet, brushed with butter or oil, and seasoned and roasted in the oven until the edges are crispy. It's a delicious idea for a dish if you are tired of mashed potatoes and want something with a flair!
You only need four basic ingredients to make this recipe. You can smash the potatoes with a bottom of a measuring cup, glass, or with a potato masher. It's fun too!
- potatoes: I used petite gold
- butter: for roasting; olive or grapeseed oil can be substituted
- garlic and seasoning: use fresh, minced garlic and Italian seasoning, salt, and pepper.
How to Make Smashed Potatoes?
- Start by washing potatoes. Place them in a large pot and cover them with water. Cook until fork tender.
- Preheat the oven and line a large baking sheet with parchment paper.
- Remove potatoes from the oven and set them on a plate. You want to let the water evaporate before placing them on a baking sheet.
- Arrange potatoes on a baking sheet and smash down with the bottom of a measuring cup, a glass, or with a potato masher.
- Place butter, minced garlic, and seasoning in a bowl and microwave to melt it.
- Spoon it evenly over each potato.
- Place the potatoes in the oven and roast for 20 to 25 minutes, or until golden brown and crispy on the edges.
- Serve warm.
How to serve them?
- The thinner you smash the potatoes, the crispier they will be.
- Don't overcrowd the baking sheet. You want the edges of the potatoes to get nice and crispy, so leave at least an inch of space between them.
- Love toasted cheese flavor? Sprinkle the potatoes with freshly grated Parmesan or cheddar before roasting!
Any potatoes work in this recipe but I recommend baby or petite kind, not much bigger than a golf ball size. That way you can smash the whole potato. If using larger potatoes, cut them in half or quarters.
Any leftovers can be refrigerated for up to 4 days. Reheat them in the oven or air fryer.
Smashed potatoes are the best served right after baking. The texture will be crispy and the centers of the potatoes, fluffy. If you need to save on prep, cook the potatoes and then cool down and chill in the fridge overnight. Take them out and let them sit at room temperature for 30 minutes, then smash and roast.
Absolutely! Keep in mind, that the roasting time will be shorter, I suggest setting the timer to 12 minutes, then checking the potatoes.
More side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Smashed Potatoes
- 1 lb petite potatoes
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¾ teaspoon Italian seasoning
- Wash potatoes and place them in a large pot. Cover with water and boil until fork tender.
- Remove potatoes from the pot and place on a plate to cool and evaporate excess water.
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Arrange potatoes on the sheet, leaving about 1 inch space between them.
- Place butter, garlic and seasoning in a heat-safe bowl and microwave to melt.
- Spoon the butter equally on top of all potatoes, then spread with a brush or back of the spoon.
- Roast potatoes in preheated oven for 20 to 25 minutes, or until the edges are crispy and tops nice golden brown.
- Remove from the oven, let cool.
- Garnish with chopped parsley and serve warm.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Use olive or grapeseed oil in place of butter.
- Select potatoes roughly the same size for even roasting.
- Serve these potatoes as a side dish or appetizer.