This smashed potatoes recipe creates the perfect balance of crispy exteriors and tender, fluffy centers that’ll have your family asking for seconds. I’ve been making these golden beauties for over fifteen years, and they never fail to steal the show at dinner.
There’s something magical about the way a simple potato transforms when you give it just the right amount of love and heat. I remember the first time I discovered smashed potatoes at a little farmhouse restaurant during a family road trip – the crispy, herb-scented aroma filled the air as the server placed them on our table. That first bite, with its perfect contrast of textures, inspired me to recreate them in my own kitchen. Now, this smashed potatoes recipe has become one of my most requested sides, especially during family gatherings when I need something that’s both impressive and incredibly easy to make. Let’s get cooking!
Why You’ll Love This Smashed Potatoes Recipe
This beloved technique turns humble potatoes into restaurant-quality perfection, and I’ve spent years perfecting the method in my own kitchen. The beauty of smashed potatoes lies in their simplicity – you’re taking something basic and transforming it into something extraordinary, just like in my Creamy Chicken Marsala Pasta where a simple sauce turns dinner into something special. with just a few ingredients and the right technique.
- Easy to make with everyday pantry ingredients you likely already have
- Only 10 minutes of active prep time, perfect for busy weeknight dinners
- Just five simple ingredients create maximum flavor impact
- Crispy golden exterior gives way to the fluffiest, most tender interior
- Versatile side dish that complements everything from grilled chicken to holiday roasts
- Great for entertaining since they can be prepped hours ahead of time
- Budget-friendly way to create an impressive side dish the whole family will love
Ingredient Note List
Yukon Gold Potatoes:I always choose medium to large Yukon Gold potatoes because their creamy texture and thin, flavorful skin pair beautifully with mains like my Garlic Butter Chicken Thighs. work beautifully for smashing and create the perfect balance of crispy exterior and fluffy interior.
Extra Virgin Olive Oil: The olive oil serves double duty in this smashed potatoes recipe – it prevents sticking and helps achieve that golden, crispy texture we’re after while adding a subtle richness to every bite.
Garlic Powder: In my kitchen, I prefer garlic powder over fresh garlic for this recipe because it distributes evenly and won’t burn during the high-heat roasting process.
Fresh Chives: These bright green herbs add a pop of color and a mild onion flavor that complements the earthy potatoes perfectly without overwhelming the dish.
Sea Salt and Black Pepper: Make sure to use good quality sea salt and freshly ground black pepper – they enhance the natural potato flavor and help create that irresistible crispy crust.
How to Cook Smashed Potatoes Recipe
Step 1. I usually start by preheating my oven to 400°F and coating a large baking sheet with 1 tablespoon of olive oil to ensure the potatoes won’t stick and will develop that beautiful golden crust.
Step 2. In my experience, boiling the potatoes for 25-30 minutes in well-salted water is crucial – they need to be very tender so they’ll smash properly without falling apart completely.
Step 3. While the potatoes are cooking, I always prepare my seasoning mixture by combining the remaining olive oil, garlic powder, fresh chives, salt, and pepper in a medium bowl so it’s ready to go.
Step 4. My grandmother always said the key to perfect smashed potatoes is in the smashing technique – drain the potatoes well, place them on the prepared baking sheet, then give each one just one firm press with the potato masher to break the skin and expose the fluffy interior.
Step 5. I’ve found that drizzling the seasoning mixture evenly over each smashed potato with a spoon ensures every bite is perfectly flavored, then a light sprinkle of sea salt before baking creates that irresistible crispy top.
Step 6. The final baking step takes 20-25 minutes, and I always look for that golden brown color and listen for the slight sizzling sound that tells me the edges are getting perfectly crispy.
How to Store & Reheat
I usually store any leftover smashed potatoes in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Make sure they’ve cooled completely before sealing to prevent any moisture buildup that could make them soggy.
For make-ahead convenience, you can prepare these smashed potatoes up to 8 hours in advance – just cover the seasoned, unbaked potatoes with plastic wrap and refrigerate until ready to bake. This makes them perfect for entertaining when you want to get a head start on dinner prep.
When it comes to reheating, I recommend using the oven at 375°F for 6-8 minutes to restore that crispy exterior – the microwave will work in a pinch, but you’ll lose some of that wonderful crunch that makes these potatoes so special.
Smashed Potatoes Recipe
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a baking sheet with 1 tablespoon of olive oil.
- Boil potatoes in salted water for 25–30 minutes until very tender. Drain thoroughly.
- Mix 4 tablespoons olive oil with garlic powder, chives, salt, and pepper in a medium bowl.
- Place drained potatoes on baking sheet. Use a masher to gently press each potato once to flatten.
- Drizzle each smashed potato with seasoning mixture. Sprinkle with extra salt. Bake for 20–25 minutes until crispy and golden.
Notes
What to Serve with Smashed Potatoes Recipe
Grilled Steak or Chicken: The crispy, herb-seasoned potatoes provide the perfect hearty base that complements the smoky flavors of grilled meats beautifully.
Roasted Vegetables: I love pairing these potatoes with colorful roasted vegetables like carrots, Brussels sprouts, or green beans for a complete, satisfying meal that’s both nutritious and delicious.
Holiday Roasts: These smashed potatoes are always a hit at our holiday table alongside turkey, ham, or beef roast – they’re impressive enough for special occasions but easy enough for any family dinner.
Fresh Green Salad: The light, crisp texture of a simple salad with vinaigrette provides a refreshing contrast to the rich, crispy potatoes and helps balance the meal.
Herb Aioli or Sour Cream: In my kitchen, I often serve these with a dollop of sour cream or homemade herb aioli for dipping – the cool, creamy texture is the perfect complement to the warm, crispy potatoes.
Seasonal Soups: During cooler months, I love serving these alongside hearty soups or stews where they can soak up all those delicious flavors.
FAQs
I recommend boiling the potatoes until they’re very tender but not falling apart on their own – they should give easily to a fork but still hold their shape, and make sure to drain them thoroughly before smashing.
While Yukon Gold potatoes work best due to their creamy texture and thin skin, you can substitute red potatoes for a slightly different flavor profile, though russets tend to be too starchy and may fall apart.
Make sure your potatoes are well-drained after boiling, use enough olive oil, and don’t overcrowd the baking sheet – the key is giving each potato enough space for the hot air to circulate and create that golden crust.
Absolutely! You can boil, smash, and season the potatoes up to 8 hours in advance, then cover and refrigerate until ready to bake – just add a few extra minutes to the baking time if they’re going in cold from the fridge.
