Pop-in-your-mouth bite-sized smashed potatoes that are perfectly seasoned and crispy on the outside and tender on the inside. Great for any time of the day as a side or on its own with your favorite dipping sauce!
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Crispy Smashed Red Potatoes
These little crispy golden potatoes are so good you’ll be hard-pressed not to eat them right out of the oven! They’re sort of a cross between roasted red potatoes, and garlic mashed red potatoes because they’re a perfect balance of both tender pillowy insides and crispy edges. Who knew that smashing little potatoes would create such a buzz, but I’m definitely a fan.
These garlic smashed potatoes are elevated by drizzling them with garlic herb butter and lightly seasoned (or not so lightly, depending on your tastes) with garlic powder, salt, and pepper. Sometimes I like to add a bit of Italian seasoning and parmesan cheese the last few minutes of baking just to top it off. It’s next-level delicious!
This recipe works for literally any time of the day. I’m talking after school snack status as well! The kids love enjoying a plate with a side of ketchup to dunk it in as soon as they get home, even if it is just a sample of what’s coming for dinner. Win-win! They’re also awesome for breakfast or brunch when served with bacon, eggs, and a glass of OJ!
Just 4 Ingredients
Find the full printable recipe with specific measurements below.
- Baby potatoes: I prefer red potatoes for this recipe, but gold or fingerling will work well, too.
- Butter: Adds a creamy goodness to the potatoes and helps the seasoning stick.
- Seasonings: Garlic powder, parsley, salt, and pepper are all you need to make these smashed potatoes amazing.
What Seasoning Can I Use?
Switch up the flavor of these potatoes from time to time.
- 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.
- Italian seasoning, Cajun seasoning, and everything bagel seasoning are all must-try!
How to Make Smashed Potatoes
- Boil. Add potatoes to boiling, salted water which gives way to tender, fluffy insides
- Smash. When fork-tender, you drain them but instead of completely mashing them, you have a little fun smashing them! If you have a potato masher, it comes in handy for this, otherwise use the bottom of a glass.
- Crisp. season them and pop them in a preheated oven at high heat so they can crisp up nicely.
- Smaller potatoes work best. Fingerling, red potatoes, and any sort of baby potato will get you the crispest exterior.
- Waxy potatoes with a lower starch content will hold sturdier and not make their way to mashed potatoes as easily.
- The flatter you can smash them, the crispier they will be. Use a potato masher, a fork, or a glass-bottom to help you out.
- Use a sheet pan large enough to fit all the potatoes on there, leaving enough room in between. You want air to be able to circulate around allowing each side to bake evenly and crisp up all over.
- Oil your baking sheet or use parchment paper to avoid sticking.
- Generously season your potatoes and if adding any parmesan at the end, you might consider putting them under the broiler for a few minutes to brown the tops.
Ways to Serve Them
- Breakfast: On the side of an omelette, Mexican breakfast tacos, or sausage and egg breakfast casserole.
- As a side for dinner and lunch: Replace any potato side dish with these smashed potatoes. Serve on the side of baked BBQ chicken, pulled pork sandwich, and garlic butter steak bites.
- For a snack: For a snack or appetizer, serve them alongside ranch dressing, blue cheese dressing, chick-fil-A sauce, or a simple dollop of ketchup for dipping.
I, personally, like a potato masher for smashing, but you can use anything that is flat and you can get an even smash with, such as bottom of a glass, a meat tenderizer, a measuring cup, or a small plate. I have even heard that some like to take another baking sheet and place it over the top and push down, which might work. The goal is to flatten the potato enough to get crispy edges when baked.
The answer is yes, but since we want the potatoes to get crispy I would suggest going without. Simply lightly oil the baking sheet and you shouldn’t have any issue with sticking.
More Delicious Side DishesBrowse all
- 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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