The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!

Smashed potatoes, especially when they turn out perfectly crispy and utterly delicious, are absolutely one of them. This is my go-to method, born from countless kitchens and a drive for that craveable crunch.

Why This Smashed Potatoes Recipe Works

This recipe shines because it focuses on two key elements: achieving a tender interior and a delightfully crisp exterior on your potatoes.

Ingredients

• 2 pounds baby Yukon Gold potatoes (or other small, waxy potatoes like red potatoes)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, finely chopped)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• Optional garnish: fresh parsley, chopped

Gathering these simple ingredients is the first step towards potato bliss. Having them all ready to go makes the cooking process smooth and enjoyable.

How to Make It

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Wash and scrub the baby potatoes thoroughly. You can leave the skins on for extra texture and nutrients.
3. Place the potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water.
4. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. You want them soft enough to smash easily.
5. Drain the potatoes very well. Let them steam dry in the colander for a few minutes to remove excess moisture, which is crucial for crispiness.
6. Arrange the drained potatoes in a single layer on the prepared baking sheet.
7. Using the bottom of a glass or a potato masher, gently smash each potato. Don’t mash them into a pulp; you want them flattened but still somewhat intact, about 1/2 to 3/4 inch thick. Aim for some texture and rough edges.
8. In a small bowl, whisk together the olive oil, melted butter, garlic powder, onion powder, rosemary, salt, and pepper. This forms our flavor base that will create that delicious crust.
9. Generously brush or spoon this butter mixture over each smashed potato, ensuring it gets into all the nooks and crannies. Don’t be shy with the butter mixture; it’s key to crispiness and flavor.
10. Sprinkle the grated Parmesan cheese evenly over the tops of the smashed potatoes. The cheese will melt and become delightfully golden and crispy.
11. Bake for 25-35 minutes, or until the edges are golden brown and very crispy, and the cheese is melted and slightly browned. The exact time will depend on your oven and how thinly you smashed the potatoes. Keep an eye on them to prevent burning.
12. Once out of the oven, let them cool for just a minute or two. Garnish with fresh parsley if desired.

Following these steps will lead you to a batch of truly exceptional smashed potatoes, ready to be devoured.

Nutrition at a Glance

• Potatoes are a good source of potassium, which is important for maintaining healthy blood pressure.
• The skins of potatoes contain dietary fiber, aiding in digestion and promoting a feeling of fullness.
• Butter and olive oil add healthy fats and contribute to the rich flavor and satisfying mouthfeel.
• Garlic and rosemary offer antioxidants and can contribute to overall health benefits.
• Parmesan cheese provides protein and calcium.

How to Serve It

• As a vibrant side dish alongside roasted chicken, grilled steak, or pan-seared fish.
• To complement a hearty vegetarian meal, perhaps with lentil loaf or a mushroom bourguignon.
• As a satisfying appetizer, served warm with a dollop of sour cream or a sprinkle of chives.
• To add a little extra oomph to a breakfast or brunch spread, even alongside eggs and bacon.

These smashed potatoes are incredibly versatile and can elevate almost any meal.

Common Mistakes

• Over-boiling the potatoes: If you boil them for too long, they will become mushy and won’t hold their shape when smashed, leading to a less appealing texture. Cook them until just fork-tender.
• Not drying the potatoes enough: Excess water on the potatoes will steam them rather than allowing them to crisp up in the oven. Drain them well and let them steam dry for a few minutes.
• Smashing them too thin or too thick: If smashed too thin, they can burn easily. If smashed too thick, they may not get as crispy. Aim for about 1/2 to 3/4 inch thickness for a good balance.
• Not enough fat: The butter and olive oil mixture is crucial for achieving that golden, crispy exterior. Don’t skimp on it; make sure to coat each potato generously.
• Overcrowding the baking sheet: Give the potatoes space on the baking sheet. If they are too close together, they will steam instead of roast and won’t get crispy. Use two baking sheets if necessary.
• Not preheating the oven adequately: A hot oven is essential for crisping. Make sure your oven is fully preheated to the specified temperature before putting the potatoes in.

Avoiding these common pitfalls will significantly increase your chances of achieving potato perfection every time.

Don’t miss this delicious recipe: Crispy Garlic Parmesan Smashed Potatoes

Storage and Reheating

• Storage: Once cooled completely, store leftover smashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
• Reheating (Oven): For the crispiest results, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and warmed up. You can spread them out on a baking sheet again.
• Reheating (Air Fryer): An air fryer is also a fantastic option. Reheat at around 375°F (190°C) for 5-8 minutes, checking frequently to ensure they don’t burn.
• Reheating (Skillet): If you don’t have an oven or air fryer, you can try reheating them in a non-stick skillet over medium heat with a little extra butter or oil. This method might not achieve the same level of crispness but will still be enjoyable.

Proper storage and reheating will ensure your leftovers are almost as good as when they were first made.

Leftover Ideas

• Mashed Potato Cakes: Mash up any remaining smashed potatoes, mix with a little cheese, herbs, and maybe some leftover cooked vegetables or shredded chicken. Form into patties and pan-fry until golden and crispy.
• Topping for Savory Pies: Use leftover smashed potatoes as a topping for shepherd’s pie or a cottage pie, baking until the potato topping is golden and slightly browned.
• Breakfast Hash Add-in: Chop up the potatoes and add them to a breakfast hash with onions, peppers, and your favorite protein.
• Inside Omelets or Frittatas: Gently fold chopped smashed potatoes into omelets or frittatas for added texture and substance.
• “Loaded” Smashed Potatoes: Reheat the potatoes and top them with all your favorite loaded toppings – cheese, bacon bits, sour cream, chives, or even a drizzle of hot sauce. It’s an easy way to transform them into a new dish.

Don’t let those delicious leftovers go to waste; a little creativity can turn them into entirely new culinary adventures.

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