These Crispy Smashed Potatoes are topped with butter and rosemary, then baked in the oven until perfectly crispy. They make a great side dish for breakfast or dinner.
The first time I had smashed potatoes was at Lola restaurant in Seattle. They were served alongside one of the best Eggs Benedict I’ve ever tasted. And they instantly became my favorite breakfast side dish. To be honest, I am happy to eat only these potatoes for breakfast, any day of the week.
There’s something about the crispy edges on these potatoes that makes them so good. Add butter and rosemary and they’re like little bits of heaven.
I have experimented with other flavor combinations and have found that you can really mix and match what you put on these potatoes to give them a little extra flavor. You can add any type of herbs or seasoning, exchange the butter for olive oil, or add any type of cheese.
Try these combinations:
- Butter and Parmesan
- Olive oil, thyme, black pepper
- Butter and bacon bits
- Seasoning salt and sour cream
- Asiago cheese and red pepper flakes
Ingredients You’ll Need
- Potatoes – I use either Yukon gold or baby red potatoes. You’ll want to use small to medium potatoes. Larger potatoes don’t smash well.
- Butter – I always use salted butter for extra flavor.
- Rosemary – Fresh or dried.
- Chives or green onions
- Salt and pepper – To taste
How to Make Smashed Crispy Potatoes
You’ll want to use small to medium potatoes. Larger potatoes don’t smash well. I use either Yukon gold or baby red potatoes. First thing is to boil the potatoes. It’ll take 10-15 minutes for the potatoes to become tender. Pre-heat the oven to 400 degrees F.
Remove the potatoes from the pot and smash them with a potato masher. It’s best to use a masher because the surface area matches that of the potatoes. As you press down, it all stays in tact, without crumbling and falling apart.
If you don’t have a masher, you can use a fork. Or place a plate over the potato and press down in the center of the plate (never the edges). Once smashed, transfer them to a lined baking sheet.
Brush melted butter generously on both sides of the potato, top salt and pepper, and rosemary.
Then bake them for about 20 minutes, or until the tops get crispy. If you don’t have time to bake these potatoes, you can also cook them on the stove top or on a grill, when you’re out barbecuing. Try making smashed potatoes in the air fryer and cut down on the cooking time.
What to Serve With Smashed Potatoes
These smashed potatoes go well with just about any main dish. I serve them for both breakfast and dinner. They often make an appearance at outdoor barbecues. Try serving them with these main dishes:
Helpful Tips
- Try to use potatoes that are about the same size so they cook evenly and are done at the same time.
- Don’t boil the potatoes too long. They should be tender. If they are over or undercooked they won’t smash well.
- Don’t be afraid to use all of the butter. Butter adds flavor and also helps the potatoes crisp up.
- Don’t overcrowd the pan. This can lead to uneven cooking and less than crispy flavorful potatoes.
- Add cheese if you want, like Asiago, Cheddar, or Gouda. Garlic cheddar is a favorite.
- I prefer to top the potatoes with fresh chives, but you can also use chopped parsley, cilantro, rosemary or thyme for a different flavor. Be sure to add kosher salt and oil, if you want.
Questions About the Recipe
How do I get the potatoes crispy on the outside?
The key to achieving an unbelievably crispy exterior is to first boil the potatoes until they’re tender, then gently smash them to increase the surface area. Next, generously coat them with oil (olive oil works great) and seasonings. Bake in a hot oven (around 400°F or 205°C) until they’re golden and crispy. The high heat helps to crisp up the edges and surfaces.
What type of potatoes work best for smashed potatoes?
Small, starchy potatoes like baby Yukon Golds or red potatoes are ideal for this smashed potatoes recipe. Their size makes them easy to smash, and their starchy composition helps in getting that coveted ultra crispy texture when roasted.
Can I add flavors to my smashed potatoes?
Absolutely! Smashed potatoes are like a blank canvas for flavors. You can add minced or granulated garlic, chopped fresh herbs, grated Parmesan cheese, or even a sprinkle of smoked paprika before roasting. You can also dip them in a cream cheese and chive dip or any kind of sauce you like – even just ketchup.
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Crispy Smashed Potatoes
Ingredients
- 4 small Yukon gold potatoes
- 2 tablespoons (28 g) unsalted butter melted
- 1 teaspoon (0.1 g) rosemary chopped
- 4 chives finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F(204°C) and line a large, rimmed baking sheet with parchment paper.
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
- Once cool enough to handle, place potatoes on prepared baking sheet and use a potato masher or a fork to press down and smash the potato. Leave room between potatoes on the baking sheet, so they are not overcrowded.
- Brush both sides of the potato with melted butter, then top each potato with a sprinkle of rosemary, salt and pepper. Place in pre-heated oven and bake for 20 minutes, or until potatoes are crispy and browned.
- Remove from oven and top with fresh chives or other herbs. Serve immediately.
Notes
- You can also use baby red potatoes, or any small-sized potatoes you have.
- Add any type of cheese you want, like Asiago, Cheddar, or Parmesan. It’s best if it’s shredded, so you can add it to the top.
- I prefer to top the potatoes with fresh chives, but you can also use chopped parsley, cilantro, rosemary or thyme for a different flavor.
Nutrition
Other Potato Side Dish Recipes To Try
- Easy Roasted Twice Baked Potatoes
- Roasted Parmesan Sweet Potatoes
- The Best Crispy Roast Potatoes You’ll Ever Make
- Honey Sriracha Roast Potatoes
Click for Even More Potato Side Dish Recipes
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
We eat far too many frozen French fries in this house…this is going to happen tonight!
I love these potatoes! they’re so good
These potatoes are delicious!
Cheese is mentioned in the notes but not in the recipe??
The classic recipe doesn’t include cheese, but as mentioned in the notes you can add any type of cheese you want to dress it up. I often add a bit of Parmesan cheese to the top.
These Oven-Baked Crispy Smashed Potatoes are so tasty and flavorful that I can’t wait to make them again.
Glad you liked them, Heidy!
Absolutely delicious! I even added a sprinkle of cheese to the tops. You could have this with almost any meal.
They’re amazing with cheese!
This was wonderful! We used mini yellow potatoes and I added a few more seasonings, great idea! I did NOT want to fry them on the stove! Problem solved!! 🙂
Our thoughts exactly! Baking them gets the same results with less oil. So happy to hear that you liked them KJ.