Crispy on the outside and ultra fluffy on the inside, these Smashed Potatoes are the ultimate easy side dish for any meal. Made with just a few simple ingredients like olive oil, garlic, and Parmesan, they come together in three easy steps: boil, smash, and bake! Golden, garlicky, and perfectly seasoned, they’re irresistibly delicious and always a crowd favorite.
Why You’ll Love Smashed Potatoes:
This is a highly requested recipe in my house. And it’s one that I go to often because it pairs well with so many of our favorites, like baked chicken, baked pork chops and garlic butter steak bites.
Smashed potatoes are also a great way to switch up your regular side dishes at Thanksgiving or Christmas. They look so good on a serving plate and are always a crowd favorite. And you can always enjoy them as an afternoon snack for kids or appetizer too. Here is why we all love it:
Crispy and Fluffy: Boiling the potatoes first and then baking them with a little oil gives you the perfect texture. Soft on the inside with irresistible crispiness around the edges.
Amazing Flavor: These smashed potatoes are packed with flavor. The combination of oregano, fresh garlic, and nutty parmesan cheese creates an irresistible savory flavor profile.
Versatile Recipe: This dish is super easy to customize with different seasonings or toppings. It’s also simple enough for any weeknight dinner and special enough for your holiday menu.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Baby Potatoes: I’ve tested this recipe with different varieties, and small baby potatoes (Yukon gold or red) always give the best result. They boil quickly, smash easily, and get that perfect crispy-on-the-outside, creamy-inside texture.
Olive Oil: A generous drizzle of extra-virgin olive oil helps the potatoes crisp beautifully in the oven. I’ve tried butter too and it adds a rich flavor but makes them brown a bit faster, so keep an eye on them if you use it.
Garlic: I like to toss the smashed potatoes with minced garlic before roasting so the flavor bakes right in. You can also use garlic powder if you prefer a milder taste, fresh garlic gives a stronger, more aromatic finish.
Parmesan Cheese: Sprinkling freshly grated Parmesan on top adds a savory, crispy crust. I’ve tested both pre-grated and freshly grated, and fresh Parmesan melts and browns more evenly for that golden, cheesy finish.
How To Prep Smashed Potatoes
Step 1: Boil the potatoes in a large pot of salted water until they’re fork-tender. Then, drain the potatoes and set them aside to cool slightly.
Step 2: Arrange the potatoes on a large baking sheet and use a potato masher or the bottom of a glass to gently smash them.
Step 3: Top the potatoes with olive oil for that perfect crunch and crispy potato texture.
Step 4: Top the potatoes with seasonings like salt, pepper, oregano and even onion powder if you prefer.
Then: Top with parmesan too for extra flavor. Then, give them a toss so they’re evenly coated.
Finally: Bake for 15 minutes until, then flip the potatoes using a spatula. Bake for another 12-15 minutes until they’re crispy and golden brown. Garnish with fresh herbs like parsley or chives.
Olivia’s Recipe Tip!
When you smash the potatoes, you want to apply enough pressure to break the skin and flatten them slightly. But, be careful not to press them too thin or they’ll dry out in the oven. Aim for about ½ thick to get that light fluffy center that’s makes this dish so good.
How To Get Perfectly Crispy Smashed Potatoes
Now, we’re ready to bake the potatoes until the bottoms are crispy. This should take about 15 minutes. Then flip, and bake them for another 15 minutes. You’re looking for light browning around the edges and golden, melted cheese on top.
Once they’re crispy on both sides, remove the potatoes and let them cool slightly. Transfer them to a serving dish and garnish your smashed potatoes with chopped parsley for a little color and freshness.
Wanna taste more? I have tons of tried and true potato recipes that are always easy, delicious, and reliable!
Popular Potato Recipes
Smashed Potatoes
Ingredients
- 1 pound baby Yukon Gold potatoes about 16 to 20
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/3 cup freshly grated parmesan cheese
- Salt and ground black pepper to taste
- Fresh parsley to garnish
Instructions
- Preheat your oven to 425°F.
- In a large pot of salted boiling water, cook the potatoes for 15-20 minutes, or until they’re fork-tender. Drain and let them cool slightly.
- Place the potatoes on a large, rimmed baking sheet. Using a potato masher or the bottom of a glass, gently press down to smash them.
- Drizzle olive oil over the potatoes, then sprinkle with garlic, oregano, parmesan cheese, salt, and pepper. Toss everything together with your hands.
- Bake for 15 minutes until the bottoms are golden. Flip the potatoes using a spatula, adding more salt, pepper, and olive oil if you like. Bake for another 12-15 minutes until they’re crispy.
- Remove from the oven and top with chopped parsley.
Notes
- Use small, even-sized potatoes so they’re easy to smash and cook at the same rate.
- Be careful not to overcrowd the pan or else the potatoes will steam instead of roast and get crispy.
- Boil the potatoes in generously salted water to start with a flavorful base.
- Store: Smashed potatoes disappear pretty quickly in my house. But, if you have leftovers you can keep them in an airtight container in the fridge for up to 5 days.
- Reheat: Warm the potatoes in the oven or air fryer to keep them nice and crispy. The microwave works too, but might make the potatoes soft.
- Freeze: You can also freeze them for up to 3 months. Just let them cool completely before storing them in a single layer in a freezer bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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