American Side Dish

Smashed Potatoes Recipe

Crispy golden smashed potatoes with tender interiors, tossed in fragrant herbs and garlic for irresistible texture and flavor.

These smashed potatoes are pure comfort in every bite, with a crisp, caramelized crust giving way to a soft, fluffy center. The gentle smash creates more surface area, letting the potatoes brown beautifully and soak up garlic, herbs, and butter. You can smell them sizzling on the tray long before they leave the oven.

Make them for a weeknight week when you want something restaurant-worthy without any fuss, or bring them to a crowd gathering where you need a side dish that guests will remember. They roast up nicely alongside chicken, steak, or a simple green salad, and they freeze well too if you want to make a double batch.

I first started making these when I wanted a simpler, cozier version of roasted potatoes, and now they are a staple in my kitchen. The gently smashed shape keeps the inside creamy while the outside turns irresistibly crunchy. If you love texture and golden crust, you are going to love these.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time35 mins

🕐Total Time50 mins

🍰Servings4 servings

🇺🇸CuisineAmerican

🔢Calories~230 per serving

Ingredients

Potatoes

2 pounds small potatoes, such as baby potatoes or Yukon gold, cut into halves or slices if large

2 tablespoons olive oil or melted butter

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced or pressed

1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried

1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme

For finishing

2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese (optional)

Extra fresh parsley, chopped, for garnish

Substitutions & Variations

★Use any small potatoes, or halve larger potatoes to similar sizes so they cook evenly.

★Replace rosemary with sage or thyme if you prefer a different herb profile.

★Swap olive oil for melted butter or avocado oil for a richer flavor.

★Omit Parmesan for a dairy-free version or use a vegan cheese.

★Add smoked paprika for a subtle smoky depth.

Step-by-Step Instructions

1

Preheat and prep the potatoes

Heat your oven to 425 degrees Fahrenheit. In a large bowl, combine the potatoes, olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme. Toss until every piece is evenly coated.

2

Start roasting to set the shape

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 15 minutes, until the edges begin to firm up and the potatoes are just starting to color.

3

Smashed potatoes forming

Remove the tray from the oven. Using a flat potato masher or the bottom of a glass, gently press each potato to about 3/4 inch thickness. You want to flatten them without smashing them all the way apart.

4

Second roast for crispness

Drizzle the melted butter over the smashed potatoes and toss gently in the pan to coat. Return to the oven and roast for another 15 to 20 minutes, until the undersides are deeply golden and crisp.

5

Flip and crisp the other side

Using a thin spatula, carefully flip each potato. If you prefer extra-crisp edges, let them roast for 5 to 10 minutes more until the second side is richly browned.

6

Finish with fresh lift

Remove the potatoes from the oven. Drizzle with a little more olive oil if you like, sprinkle with Parmesan if using, and toss gently to combine.

7

Rest and garnish

Let the potatoes rest for 3 to 5 minutes so the centers stay creamy. Transfer to a serving platter and scatter with chopped parsley for color and freshness.

8

Serve right away

Serve the smashed potatoes while hot and crispy, alongside your favorite protein or as part of a shared board. They are best enjoyed immediately to preserve that crunchy crust.

Pro Baker Tips

✓For extra flavor, toss the potatoes with a splash of balsamic vinegar or a pinch of smoked paprika before roasting.

✓Do not overcrowd the pan; give each potato space so they crisp up instead of steaming.

✓If you like tender centers, slightly under-roast before smashing, then roast again after flattening.

✓Use a kitchen scale for consistent potato sizes if you meal prep.

Storage & Serving Notes

◆Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

◆Reheat in a hot skillet or under the broiler for a few minutes to restore crispness.

◆Avoid microwaving for long periods if you want to keep the crunchy exterior.

Serving Suggestions

These smashed potatoes shine as a crowd pleasing side that pairs beautifully with almost any main.

›Herb roasted chicken or grilled steak

›Simple green salad with lemon vinaigrette

›Vegetarian tacos or roasted vegetable platter

Frequently Asked Questions

Can I use russet potatoes instead of small potatoes?

Yes, just cut them into evenly sized slices or wedges so they roast through and smash evenly.

How do I keep the potatoes extra crispy?

Avoid covering them while hot, and finish them on a wire rack so steam can escape.

Can I make this ahead and reheat?

Absolutely. Cook and cool fully, then reheat in a hot skillet or broiler for a few minutes to refresh the crust.

Are smashed potatoes gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free herbs and seasonings.

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Go Make It!

I hope you enjoy making these smashed potatoes as much as I do; they are simple, satisfying, and endlessly customizable. Give them a try tonight and savor the crisp, golden edges and soft, buttery centers.