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.
Love potato side dishes? Try creamy mashed potatoes, hasselback potatoes and rosemary roasted potatoes next.
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 as a game day snack!
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.
Transfer to a colander and let drain. Cool 5 minutes before handling.
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.
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.
Love potatoes? Try my twice baked potatoes, cheesy potatoes and Greek potatoes.
More Delicious Side Dishes
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Smashed Potatoes
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Gluten-Free, Nut-Free, Potatoes, Sheet Pan, Side Dishes, Vegan, Vegetables, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These were so delicious, even my picky son loved them!
Yay, love to hear that! Thanks for your comment and review Audrey :)
These smashed potatoes are perfect to go with our dinner tonight! Can’t wait to make these! Sounds so delicious and very tasty!
I could eat potatoes all day, every day, for every single meal! It’s so nice to have another delicious recipe to add to my rotation! These are absolutely delightful!