Get ready to transform your mealtime with our collection of 18 Crispy Smashed Potatoes Recipes Delicious! Whether you’re craving a quick weeknight side or a show-stopping comfort dish, these golden, crispy delights are sure to please. Perfect for any occasion, each recipe promises a burst of flavor and texture that’ll have everyone asking for seconds. Dive in and discover your new favorite way to enjoy potatoes!
Garlic Parmesan Smashed Potatoes
Zesty doesn’t even begin to cover these Garlic Parmesan Smashed Potatoes – they’re the crispy, garlicky, cheesy side dish of your dreams, ready to steal the spotlight at any meal. Perfect for when you want to impress without the stress, these spuds are a game-changer.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the topping:
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp melted butter
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in a large pot of salted water for 15 minutes, or until fork-tender. Tip: Don’t overcook them, or they’ll fall apart when smashing.
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2 inch thickness. Tip: Leave some texture for the best crispy edges.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt. Bake for 25 minutes, flipping halfway through, until golden and crispy.
- While the potatoes bake, mix together the minced garlic, Parmesan cheese, melted butter, and black pepper in a small bowl.
- Remove the potatoes from the oven and evenly spread the garlic Parmesan mixture over each one. Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Sprinkle with chopped fresh parsley before serving. Tip: For an extra kick, add a pinch of red pepper flakes to the topping mix.
Golden and glorious, these smashed potatoes offer a delightful contrast of crispy edges and fluffy centers, with a garlic Parmesan topping that’s downright addictive. Serve them alongside your favorite protein or as the star of a vegetarian feast – either way, they’re bound to disappear fast.
Rosemary and Thyme Smashed Potatoes
Let’s be real, if potatoes had a fan club, we’d all be card-carrying members. These Rosemary and Thyme Smashed Potatoes are here to prove that sometimes, the best things in life are smashed, seasoned, and served with a side of sass.
Ingredients
- For the potatoes:
- 2 pounds small Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- For the seasoning:
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
- Drain the potatoes and let them cool for 5 minutes. This is your chance to practice patience, a rare ingredient in cooking.
- Place the potatoes on the prepared baking sheet. Using a flat-bottomed cup or your palm, gently smash each potato to about 1/2-inch thickness.
- Drizzle the olive oil over the smashed potatoes, ensuring each one is lightly coated. Sprinkle with salt.
- Bake for 25 minutes, then flip each potato. This is where the magic happens, turning them golden and crispy.
- Mix the rosemary, thyme, and black pepper in a small bowl. Sprinkle this herby goodness over the potatoes after flipping.
- Bake for another 20 minutes or until the edges are crispy and golden brown. Keep an eye on them; nobody likes a burnt offering.
Marvel at your creation! These potatoes are crispy on the outside, fluffy on the inside, and packed with herby flavor. Serve them as a side that steals the show or top with a dollop of sour cream for extra decadence.
Cheesy Bacon Smashed Potatoes
Craving something that’s a cross between a potato’s dream and a cheese lover’s fantasy? Look no further than these Cheesy Bacon Smashed Potatoes, where every bite is a crispy, gooey, bacon-y hug.
Ingredients
- For the potatoes:
- 2 lbs small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- For the topping:
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1/4 cup sour cream
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
- Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness. Tip: A little olive oil on the bottom of the glass prevents sticking.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt.
- Bake for 25-30 minutes, or until the edges are golden and crispy.
- Remove from the oven and top each potato with shredded cheddar cheese and crumbled bacon. Return to the oven for 3-5 minutes, just until the cheese is melted. Tip: For extra crispiness, broil for the last minute.
- Garnish with sliced green onions and a dollop of sour cream before serving.
Serve these bad boys hot and watch as the cheese pulls stretch for miles. The crispy edges give way to a fluffy interior, making each bite a perfect balance of textures. Try stacking them high for an Instagram-worthy presentation or serve as a side that’ll steal the show.
Spicy Jalapeno Smashed Potatoes
Get ready to turn up the heat with these Spicy Jalapeno Smashed Potatoes that’ll make your taste buds dance faster than a jalapeno in a hot pan. Perfect for those who like their spuds with a side of sass and a kick that says ‘good morning’ in caps lock.
Ingredients
- For the potatoes:
- 2 lbs small Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the spicy topping:
- 2 jalapenos, finely diced
- 1/4 cup melted butter
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll turn into mashed potatoes before their time.
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Be gentle; these spuds have feelings too.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt. Bake for 25-30 minutes, or until golden and crispy.
- While the potatoes bake, mix the diced jalapenos, melted butter, garlic powder, and smoked paprika in a small bowl.
- Remove the potatoes from the oven and spoon the spicy jalapeno mixture over each one. Return to the oven for 5 more minutes to let the flavors meld.
- Garnish with chopped cilantro before serving. Tip: For an extra kick, leave the seeds in the jalapenos.
Absolutely irresistible, these potatoes boast a crispy exterior with a fluffy inside, all smothered in a buttery, spicy topping that’s bold enough to stand up to any main dish. Serve them alongside your favorite grilled meats or as the star of a vegetarian feast—either way, they’re guaranteed to steal the show.
Herbed Butter Smashed Potatoes
Let’s be real, potatoes are the unsung heroes of the culinary world, and these Herbed Butter Smashed Potatoes are here to steal the spotlight with their crispy edges and fluffy insides. Perfect for when you want to impress but also want to keep it real simple.
Ingredients
- For the potatoes:
- 2 lbs small Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the herbed butter:
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Wash the Yukon Gold potatoes thoroughly and pat them dry.
- In a large pot, cover the potatoes with water and bring to a boil. Cook for 15-20 minutes until fork-tender.
- Drain the potatoes and let them cool for 5 minutes.
- Place the potatoes on the prepared baking sheet. Using a flat-bottomed cup, gently smash each potato to about 1/2 inch thickness.
- Drizzle the olive oil over the smashed potatoes and sprinkle with 1 tsp salt.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the potatoes bake, mix the melted butter, parsley, chives, garlic powder, and 1/2 tsp salt in a small bowl.
- Once the potatoes are done, drizzle the herbed butter over them while still hot.
Buttery, herby, and with just the right amount of crunch, these smashed potatoes are a game-changer. Serve them alongside your favorite protein or go wild and top them with a fried egg for breakfast—because why not?
Crispy Smashed Potatoes with Sour Cream and Chives
Zesty and zippy, these crispy smashed potatoes are the ultimate sidekick to any meal, turning the humble spud into a crunchy, creamy dream. Perfect for when you want to impress without the stress, they’re like little edible high-fives for your taste buds.
Ingredients
- For the potatoes:
- 1.5 lbs small Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup sour cream
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
- Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2 inch thickness. Tip: Smash them just enough to break the skin but keep them intact.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until golden and crispy. Tip: For extra crispiness, flip them halfway through baking.
- While the potatoes bake, mix the sour cream, chives, and garlic powder in a small bowl.
- Once the potatoes are done, let them cool for a minute before dolloping with the sour cream mixture.
Outrageously crispy on the outside and fluffy on the inside, these potatoes are a textural triumph. Serve them as a side that steals the show or top with an extra sprinkle of chives for a pop of color and freshness.
Loaded Smashed Potatoes with Cheese and Green Onions
Mmm, imagine biting into a crispy-on-the-outside, fluffy-on-the-inside potato that’s been smashed to perfection, then loaded with melty cheese and a sprinkle of fresh green onions. It’s like a baked potato decided to dress up for a fancy party but forgot to take itself too seriously.
Ingredients
- For the potatoes:
- 1.5 lbs small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tbsp sour cream (optional)
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Wash the potatoes thoroughly, then boil them in a large pot of salted water for 15-20 minutes, or until they’re fork-tender.
- Drain the potatoes and let them cool for about 5 minutes. Tip: Don’t skip the cooling step, or you’ll end up with mashed potatoes instead of smashed ones!
- Place the potatoes on the prepared baking sheet. Use a flat-bottomed cup or a potato masher to gently smash each potato to about 1/2 inch thickness.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Tip: For extra crispiness, make sure each potato is evenly coated with oil.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and crispy.
- Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the hot potatoes. Return to the oven for 2-3 minutes, just until the cheese is melted.
- Garnish with chopped green onions and a dollop of sour cream if desired. Tip: For a spicy kick, add a few dashes of hot sauce before serving.
Loaded smashed potatoes are the ultimate comfort food with a crispy texture that gives way to a soft, cheesy center. Serve them as a side dish that steals the show or pile them high for a decadent snack that’s sure to disappear fast.
Garlic Butter Smashed Potatoes
Alright, let’s dive into the world of crispy, buttery, garlicky goodness that’ll make your taste buds do a happy dance. These Garlic Butter Smashed Potatoes are the ultimate side dish hero, ready to steal the spotlight at any meal.
Ingredients
- For the potatoes:
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- For the garlic butter:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in a large pot of salted water for 15 minutes, or until fork-tender. Tip: Don’t overcook them, or they’ll fall apart when smashing.
- Drain the potatoes and let them cool for 5 minutes.
- Place the potatoes on the prepared baking sheet and use a flat-bottomed cup to gently smash each one to about 1/2-inch thickness. Tip: Smash them just enough to break the skin but keep them intact.
- Drizzle the olive oil over the smashed potatoes and sprinkle with salt.
- Bake for 25 minutes, or until the edges are golden and crispy.
- While the potatoes bake, mix the melted butter, minced garlic, chopped parsley, and salt in a small bowl.
- Remove the potatoes from the oven and brush each one generously with the garlic butter mixture. Tip: For extra flavor, let the butter soak into the cracks and crevices.
- Return the potatoes to the oven for an additional 5 minutes to let the flavors meld.
Brace yourself for a symphony of textures—crispy on the outside, fluffy on the inside, and dripping with garlic butter. Serve these bad boys alongside a juicy steak or as a snack straight off the tray (no judgment here).
Pesto Smashed Potatoes
Zesty doesn’t even begin to cover these Pesto Smashed Potatoes – they’re the crunchy, herby, garlicky bite of heaven you didn’t know you needed. Perfect for when you want to impress at a BBQ or just treat yourself to something gloriously golden.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for 15 minutes or until fork-tender. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Smash them just enough to break the skin but keep them intact.
- Drizzle the smashed potatoes with 2 tbsp olive oil and sprinkle with 1 tsp salt.
- Bake for 25-30 minutes or until the edges are crispy and golden brown.
- While the potatoes bake, make the pesto by blending the basil, Parmesan, pine nuts, garlic, 1/2 cup olive oil, and 1/2 tsp salt in a food processor until smooth. Tip: For a chunkier pesto, pulse a few times instead of blending continuously.
- Once the potatoes are done, drizzle them with the pesto and serve immediately.
Smashingly good, these potatoes offer a crispy exterior with a fluffy inside, all drenched in vibrant, garlicky pesto. Try serving them atop a bed of arugula for a peppery contrast or alongside grilled chicken for a hearty meal.
Balsamic Glazed Smashed Potatoes
Oh, the humble potato—often overlooked, yet capable of stealing the show when treated right. These Balsamic Glazed Smashed Potatoes are here to prove that with a little love (and a lot of balsamic), even the simplest spud can become the star of your dinner table.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 garlic clove, minced
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key for getting those crispy edges we all crave.
- Boil the baby potatoes in salted water for 15 minutes, or until they’re just tender enough to poke with a fork. Tip: Don’t overcook them, or they’ll turn into mash when you smash them!
- Drain the potatoes and let them cool for a minute. Then, on a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. You want them flattened but still in one piece.
- Drizzle the smashed potatoes with olive oil, then sprinkle with salt and pepper. Roast in the preheated oven for 25 minutes, flipping halfway through, until golden and crispy.
- While the potatoes roast, make the glaze. In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, and red pepper flakes. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Tip: Keep an eye on it—balsamic can go from glaze to gum in a flash!
- Once the potatoes are done, drizzle them with the balsamic glaze. Tip: For extra flair, garnish with a sprinkle of fresh herbs or a dusting of Parmesan cheese before serving.
Unbelievably crispy on the outside, tender on the inside, and dripping with that sweet, tangy glaze, these potatoes are a game-changer. Serve them alongside your favorite protein, or go rogue and top them with a fried egg for a breakfast twist that’ll make your mornings infinitely better.
Smoked Paprika Smashed Potatoes
Just when you thought potatoes couldn’t get any more addictive, along comes this smoky, crispy, utterly irresistible twist. Smoked Paprika Smashed Potatoes are here to shake up your side dish game with a punch of flavor and a whole lot of crunch.
Ingredients
- For the potatoes:
- 2 lbs small Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the seasoning:
- 1 tbsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
- Use a flat-bottomed cup or a potato masher to gently smash each potato to about 1/2 inch thickness. Tip: Leave some texture for extra crispiness.
- Drizzle the smashed potatoes with olive oil and sprinkle evenly with salt, smoked paprika, garlic powder, onion powder, and black pepper.
- Bake for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
Smoky, crispy, and with just the right amount of spice, these smashed potatoes are a side dish that steals the show. Serve them alongside your favorite grilled meats or top with a dollop of sour cream and chives for an extra indulgent treat.
Truffle Oil Smashed Potatoes
Ready to elevate your potato game to legendary status? These Truffle Oil Smashed Potatoes are here to turn your side dish into the main event, with a crispy exterior, fluffy interior, and a drizzle of truffle oil that screams sophistication (but is secretly easy to make).
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1 tsp salt
- For finishing:
- 2 tbsp truffle oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in a large pot of salted water until fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
- Use a flat-bottomed cup or glass to gently smash each potato to about 1/2-inch thickness. Tip: Smash them just enough to break the skin and flatten slightly, but keep them in one piece.
- Drizzle the olive oil over the smashed potatoes and sprinkle with salt.
- Bake for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, flip the potatoes halfway through baking.
- Remove from the oven and immediately drizzle with truffle oil, then sprinkle with Parmesan cheese and parsley.
These Truffle Oil Smashed Potatoes are a textural dream—crispy on the outside, pillowy on the inside, with the earthy luxury of truffle oil. Try serving them atop a creamy aioli for dipping, or alongside a juicy steak for a meal that’s anything but basic.
Roasted Garlic and Parmesan Smashed Potatoes
Hold onto your spatulas, folks, because we’re about to turn the humble potato into a crispy, creamy, garlicky masterpiece that’ll have you forgetting all about those boring old mashed potatoes.
Ingredients
- For the potatoes:
- 2 pounds small Yukon Gold potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- For the topping:
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll fall apart when you smash them.
- Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
- Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2-inch thickness. Tip: Smash them just enough to break the skin and flatten slightly, but keep them in one piece.
- Drizzle the olive oil over the smashed potatoes and sprinkle with salt.
- Roast in the preheated oven for 25 minutes, or until the edges are golden and crispy.
- Remove from the oven and sprinkle the minced garlic, Parmesan cheese, and parsley over the top. Tip: For extra flavor, broil for an additional 2-3 minutes until the cheese is bubbly and golden.
Crispy on the outside, fluffy on the inside, these potatoes are a garlic lover’s dream. Serve them as a side that steals the show or top with a fried egg for a breakfast twist that’s anything but ordinary.
Cajun Spiced Smashed Potatoes
These Cajun Spiced Smashed Potatoes are the crispy, spicy, and utterly irresistible side dish your meals have been missing. Trust us, your taste buds will thank you for the flavor explosion!
Ingredients
- For the potatoes:
- 2 lbs small Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the Cajun spice mix:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 450°F (232°C). This high heat is key for getting those potatoes crispy.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll fall apart when you smash them.
- Drain the potatoes and let them cool slightly. Then, place them on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Smash them just enough to break the skin, but not so much that they fall apart.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt.
- In a small bowl, mix together all the Cajun spice ingredients. Then, sprinkle the spice mix evenly over the potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but keep an eye on them to prevent burning.
Ready to dive in? These potatoes boast a crispy exterior with a fluffy interior, all wrapped up in a bold Cajun spice kick. Serve them alongside your favorite grilled meats or as a standout appetizer with a cool dipping sauce.
Maple Glazed Smashed Potatoes
Delightfully crispy on the outside, tender on the inside, and drenched in a sweet, sticky maple glaze, these smashed potatoes are the ultimate side dish that’ll steal the show at any meal. Who knew spuds could be this sexy?
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the maple glaze:
- 1/4 cup pure maple syrup
- 2 tbsp butter
- 1 tbsp soy sauce
- 1 tsp garlic powder
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for 15-20 minutes until fork-tender. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2-inch thickness. Tip: Smash them just enough to break the skin but keep them intact.
- Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes until golden and crispy.
- While the potatoes bake, make the maple glaze by combining maple syrup, butter, soy sauce, and garlic powder in a small saucepan. Simmer over medium heat for 3-5 minutes until slightly thickened. Tip: Keep an eye on it to prevent burning.
- Remove the potatoes from the oven and brush generously with the maple glaze. Return to the oven for 5 minutes to let the glaze caramelize.
- Serve hot, garnished with fresh herbs if desired. How about pairing these glazed gems with a juicy grilled chicken or stacking them high for a fun, shareable appetizer? Either way, they’re bound to disappear fast.
Chili Lime Smashed Potatoes
These Chili Lime Smashed Potatoes are the crispy, zesty side dish your taste buds have been dreaming of. Perfect for when you want to spice up your spuds without breaking a sweat.
Ingredients
- For the potatoes:
- 1.5 lbs small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- For the chili lime topping:
- 2 tbsp melted butter
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Use a flat-bottomed cup or glass to gently smash each potato to about 1/2-inch thickness. Tip: Smash them just enough to flatten but not so much that they crumble.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt. Bake for 25-30 minutes until golden and crispy.
- While the potatoes bake, whisk together the melted butter, lime juice, chili powder, garlic powder, and cayenne pepper in a small bowl.
- Once the potatoes are crispy, remove them from the oven and drizzle with the chili lime mixture. Tip: For extra flavor, let the potatoes sit for a minute to soak up the sauce.
Fantastically crispy on the outside and fluffy on the inside, these potatoes pack a punch with their bold chili lime flavor. Serve them alongside your favorite grilled meats or top with a dollop of sour cream for a creamy contrast.
Blue Cheese and Walnut Smashed Potatoes
Just when you thought potatoes couldn’t get any more addictive, along comes this game-changing side dish that’s equal parts creamy, crunchy, and downright irresistible. Blue Cheese and Walnut Smashed Potatoes are here to steal the show at your next dinner party or weeknight meal, no audition required.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the topping:
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped walnuts
- 2 tbsp melted butter
- 1 tbsp chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly, then pat them dry with a clean towel.
- Toss the potatoes with olive oil and salt until evenly coated, then spread them out on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are fork-tender.
- Remove the potatoes from the oven and let them cool for 5 minutes. Tip: This makes them easier to handle when smashing.
- Using the bottom of a glass or a potato masher, gently smash each potato to about 1/2 inch thickness. Tip: Don’t smash too hard or they’ll fall apart!
- In a small bowl, mix together the blue cheese, chopped walnuts, and melted butter.
- Spoon the blue cheese and walnut mixture evenly over the smashed potatoes.
- Return the baking sheet to the oven and broil for 2-3 minutes, or until the cheese is bubbly and slightly browned. Tip: Keep an eye on them to prevent burning!
- Sprinkle with chopped chives before serving.
Heavenly doesn’t even begin to describe these potatoes. The contrast between the creamy blue cheese and the crunchy walnuts, all atop perfectly smashed spuds, is a texture lover’s dream. Serve them as a standout side or pile them high for a decadent appetizer that’ll have everyone coming back for more.
Dill and Lemon Smashed Potatoes
Alright, let’s dive into a dish that’s as fun to make as it is to eat—these Dill and Lemon Smashed Potatoes are the crispy, tangy, herby side of your dreams. Perfect for when you want to impress without the stress, these spuds are a game-changer for any meal.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- For the topping:
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in a large pot of salted water for 15 minutes, or until fork-tender. Tip: Don’t overcook them, or they’ll fall apart when smashed!
- Drain the potatoes and let them cool for 5 minutes. Then, place them on the prepared baking sheet.
- Use the bottom of a glass or a measuring cup to gently smash each potato until it’s about 1/2 inch thick. Tip: Leave some texture for the perfect crisp-to-fluff ratio.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt. Bake for 25 minutes, or until golden and crispy.
- While the potatoes bake, mix the chopped dill, lemon zest, lemon juice, and black pepper in a small bowl.
- Once the potatoes are out of the oven, immediately spoon the dill and lemon mixture over the top. Tip: The heat helps the flavors meld beautifully.
Boom! You’ve got potatoes that are crispy on the outside, fluffy on the inside, and bursting with fresh, zesty flavor. Serve them alongside grilled fish or chicken, or go rogue and top with a fried egg for breakfast—because why not?
Conclusion
Zesty, crispy, and utterly delicious, these 18 smashed potato recipes are a game-changer for any home cook looking to spice up their side dish game. Whether you’re craving something garlicky, cheesy, or herby, there’s a recipe here to satisfy every palate. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.