Crispy smashed potatoes are oven roasted with butter and garlic for the best side dish! They have a creamy center, crispy edges and are packed with tasty flavor.

Crispy smashed potatoes on a baking sheet.

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Why I Love This Recipe

  • Crispy and flavorful: This crispy smashed potatoes recipe is a cross between roasted red potatoes, and garlic mashed red potatoes with tender pillowy insides and crispy edges.
  • Versatile: Serve as a side dish to any main at dinner or enjoy them with some ketchup!
Smashed potatoes on a baking sheet with seasonings.

Substitutions and Variations

  • Use garlic herb butter which will add even more flavor.
  • Replace the garlic powder with freshly grated garlic.
  • Substitute the parsley for another fresh herb like rosemary or thyme.
  • Add a little smoked paprika to the garlic powder for a delicious smoky blend.
  • Sprinkle with Italian seasoning and Parmesan cheese the last few minutes of baking.
  • Top with sour cream or even a drizzle of ranch dressing before serving.

How to Make Smashed Potatoes

Add potatoes to boiling, salted water which gives way to tender, fluffy insides. Boil for 15-20 minutes until tender.

A pot of boiling water with potatoes in it.

Transfer to a colander and let drain. Cool 5 minutes before handling.

Potatoes draining in a blue colander.

When they are cool enough to handle, place potatoes on a baking sheet and smash the tops gently with a potato masher. Drizzle the melted butter over top. Sprinkle with the garlic powder, parsley flakes, salt, and pepper.

Smashed potatoes with a mallet.

Season them and pop them in a preheated oven at high heat so they can crisp up nicely. Roast for 5-10 minutes at 400°F.

Smashed potatoes on a baking sheet.

Love potatoes? Try my twice baked potatoes and cheesy potatoes.

More Delicious Side Dishes

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smashed potatoes on pan

Smashed Potatoes

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Crispy smashed potatoes are oven roasted with butter and garlic for the best side dish! They have a creamy center, crispy edges and are packed with tasty flavor.
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Ingredients 

  • 12 baby red potatoes
  • ¼ cup melted butter , or 3 Tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon parsley flakes
  • Salt , to taste
  • Ground black pepper , to taste

Optional: Shredded parmesan cheese

Instructions

  • Preheat the oven to 400ºF. Lightly grease a baking sheet
  • Bring a large pot of water to a boil. I like to add 1 Tablespoon salt to the water. Add the potatoes and boil 15 to 20 minutes, or until tender.
  • Transfer to a colander and let drain. Cool 5 minutes before handling.
  • Place potatoes on a baking sheet and smash the tops gently with a potato masher. Drizzle the melted butter over top. Sprinkle with the garlic powder, parsley flakes, salt, and pepper.
  • Bake 5 to 10 minutes, or until crisp. Sprinkle with parmesan the last few minutes of baking, if desired. Serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Type of potatoes: Red potatoes are my favorite, however any variety of baby potato will work (gold, fingerling, etc.) 
Smashing the potatoes: If you don’t have a potato masher, you can also use the bottom of a glass to smash them down. 
Spices: These would also taste delicious with other seasonings like rosemary, Italian seasoning, or thyme.
Storage: These potatoes are best served right out of the oven, but can be stored in an airtight container in the refrigerator up to 5 days. Reheat them by placing them in the oven at 425ºF until warm.

Nutrition

Serving: 1g, Calories: 183kcal, Carbohydrates: 34g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 69mg, Potassium: 972mg, Fiber: 4g, Sugar: 3g, Vitamin A: 133IU, Vitamin C: 18mg, Calcium: 23mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.