Smashed Potatoes Recipe

I think it’s safe to say that we all have those moments where we want something a little extra special, but not too fussy. That’s exactly how I feel about smashed potatoes. They’re the perfect balance of crispy and fluffy, with just the right amount of herby goodness to make them stand out. Plus, there’s something undeniably satisfying about the process of literally smashing food (it’s just fun!). If you’ve been on the hunt for a simple side dish that packs a flavor punch without a ton of effort, this smashed potato recipe is the one to try.

I remember the first time I tried making smashed potatoes—it was a total game-changer. I had been roasting potatoes for years, thinking that was the pinnacle of potato perfection. But the smash? That added texture took it to a whole new level. I still recall standing by the oven, sneaking bites straight off the tray because they were too good to resist. The crispiness on the outside and the soft, pillowy inside—it’s pure potato magic. Now, these smashed potatoes have become a go-to side dish for weeknight dinners, holiday feasts, and everything in between.

this RECIPE

The humble smashed potato’s origin story 🥔

While smashed potatoes might seem like a relatively modern invention, they have roots in the traditional practice of “crushing” or mashing boiled potatoes, which dates back centuries. Potatoes have long been a staple in many cultures—think of Irish colcannon or Swiss rösti. But what makes smashed potatoes stand out is the combination of mashing and roasting. It’s a hybrid of textures that satisfies on multiple levels: crunchy on the outside, soft on the inside. Over the years, home cooks have taken this simple technique and jazzed it up with all sorts of toppings, from herbs to cheese, to make it their own. And honestly, the possibilities are endless.

Let’s talk ingredients: potatoes, herbs, and that buttery goodness

The star of the show here is the humble Yukon Gold potato. These little gems are perfect because they hold up well to boiling and smashing, all while staying soft and creamy inside. If you don’t have Yukon Golds on hand, red potatoes or even baby potatoes work well too. The trick is to choose a variety that’s naturally buttery and tender when cooked.

The topping for these potatoes is where the magic happens. A combination of melted butter and olive oil adds richness, while the dried herbs (oregano, thyme, rosemary, and sage) bring a savory, earthy flavor that pairs perfectly with the crispy potatoes. And garlic powder? Well, that’s just a must for anything potato-related, isn’t it? If you’re out of any of the herbs listed, don’t sweat it—this recipe is super forgiving. I’ve swapped in Italian seasoning when I was short on individual herbs, and it was still delicious. For a vegan option, swap the butter for plant-based margarine, and you’re all set!

Essential kitchen tools: keeping it simple

When making smashed potatoes, you really don’t need any fancy equipment, which is one of the reasons I love this recipe. All you need is:

• A large pot for boiling the potatoes (make sure it’s big enough for the water to circulate around them!)
• A baking sheet (I prefer a light-colored one because it helps the potatoes crisp up evenly)
• A sturdy jar or a drinking glass for smashing the potatoes. The flat bottom helps create that perfect smash!
• A pastry brush to apply that delicious herbed butter mixture evenly across the potatoes (but hey, if you don’t have one, you can always drizzle it over with a spoon).

Step-by-step: let’s get smashing!

1. Boil the potatoes
Start by bringing a large pot of water to a gentle boil. Toss in a tablespoon of salt—it helps flavor the potatoes from the inside out. Gently add your Yukon Golds and let them bubble away for about 25 minutes, or until they’re tender when pierced with a fork. Don’t worry if the skins split a little—that’s totally normal.

Once they’re done, drain them and let them sit in the colander for about 5 minutes. This step is crucial because it allows the steam to escape, making the potatoes dry out a bit. That means they’ll crisp up even better later.

2. Smash time!
Preheat your oven to 425°F and get ready for the fun part—smashing! Transfer the potatoes to your greased baking sheet. Now, grab your jar or glass and gently press down on each potato. The thickness is up to you: thicker potatoes will be fluffier in the center, while thinner ones get extra crispy (honestly, both are fantastic, so it’s hard to go wrong).

Here’s a little trick I’ve learned: if the skin covers the entire top after smashing, I like to nudge it to the edges with a fork and fluff up the exposed potato center. This helps the butter and oil really seep in and gives you that crispy-on-the-outside, fluffy-on-the-inside contrast.

3. Add the flavor
Now that your potatoes are smashed and prepped, it’s time to bring in the flavor. Mix together the melted butter, olive oil, and all those wonderful dried herbs. Use a pastry brush to coat each potato generously. Trust me, the more you add, the tastier they’ll be! Don’t forget to sprinkle a little salt and pepper over the top too.

4. Roast to perfection
Pop the tray into your preheated oven and let those potatoes roast for 40-45 minutes. Keep an eye on them towards the end—you’re looking for that golden, crispy finish. If you want to take things up a notch (and really, who wouldn’t?), brush on an extra tablespoon of melted butter during the last 10 minutes of baking.

Variations: getting creative with your smashed potatoes

One of my favorite things about this recipe is how easy it is to adapt. Here are a few variations I’ve tried:

• Cheesy twist: After the first 20 minutes of baking, sprinkle shredded Parmesan or cheddar cheese over the top for a gooey, cheesy finish.
• Herb swap: Fresh herbs like parsley or chives make a great garnish if you have them on hand. They add a pop of color and extra flavor.
• Spicy kick: If you’re in the mood for a little heat, add a pinch of red pepper flakes or a drizzle of hot sauce before baking.
• Vegan version: Swap the butter for a vegan alternative like Earth Balance, and you’ve got a plant-based side dish that’s just as delicious.
• Lemon and garlic: For a Mediterranean twist, add fresh lemon zest and minced garlic to the butter and oil mixture. The citrus adds a bright, tangy note that complements the herbs beautifully.

Serving ideas: turning your potatoes into a showstopper

These smashed potatoes are so versatile, they go with just about anything. For a cozy dinner, serve them alongside roasted chicken or grilled steak. For a lighter meal, pair them with a big green salad or roasted veggies. If you’re feeling fancy, you could even drizzle them with a bit of truffle oil right before serving. Garnish with fresh herbs (parsley or chives are perfect) and maybe a sprinkle of flaky sea salt for that extra bit of crunch.

Drink pairings: what goes best with these crispy beauties?

I’m a sucker for a good drink pairing, and smashed potatoes are no exception. For a rich, buttery dish like this, a crisp white wine like Sauvignon Blanc or Chardonnay balances out the richness perfectly. If you’re more of a beer person, go for something light and refreshing like a pale ale. For non-alcoholic options, sparkling water with a twist of lemon or lime can be just as refreshing!

Storing and reheating: leftovers (if you have any!)

If you happen to have leftovers, these potatoes store beautifully. Let them cool completely, then transfer them to an airtight container and store in the fridge for up to 3 days. When you’re ready to reheat, pop them back in a 400°F oven for about 10-15 minutes to crisp them up again. Microwaving is an option, but they won’t have that same crispy texture (although they’re still tasty!).

Scaling up or down

This recipe is pretty easy to scale depending on how many people you’re serving. Just adjust the number of potatoes based on the size of your crowd, but keep the proportions of the herb and butter mixture the same. One thing I’ve noticed is that if you’re making a bigger batch, you might want to use two baking sheets to avoid overcrowding. Overcrowded potatoes won’t crisp up as nicely, so give them some space to breathe!

FAQs about smashed potatoes

1. Can I use a different type of potato?
Absolutely! Red potatoes or baby potatoes work just as well. Just choose a variety that’s waxy and will hold its shape when smashed.

2. Can I make these ahead of time?
You can boil the potatoes ahead of time and smash them, then store them in the fridge until you’re ready to bake. Just brush them with the butter mixture right before popping them in the oven.

3. What if I don’t have all the herbs?
No worries! You can mix and match with whatever dried herbs you have on hand. Italian seasoning is a great all-in-one substitute.

4. Can I freeze smashed potatoes?
While you can freeze them, they might lose some of their crispiness upon reheating. If you do freeze them, reheat in the oven to restore as much of that crispy texture as possible.

5. Can I make these on the stovetop?
For sure! After boiling, instead of baking, you can pan-fry the smashed potatoes in a bit of oil until crispy on both sides.

Now, grab your potatoes and get smashing! You’ll be hooked after the first crispy bite.

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