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.
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The first time I had smashed potatoes was at Lola restaurant in Seattle. They’re 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, of course, 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. My favorite will always be butter and rosemary, but you can also 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
- Salt and pepper – To taste
How to Make Smashed 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:
Tips and Notes
- Try to use potatoes that are all about the same size. They will all cook evenly and be done at the same time.
- Don’t boil the potatoes too long. They should be just done. If they are overcooked 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 crispy up.
- Don’t overcrowd the pan. This can lead to uneven cooking and less than crispy potatoes.
- Add cheese if you want, like Asiago, Cheddar, or Gouda.
- I prefer to top the potatoes with fresh chives, but you can also use chopped parsley, cilantro, rosemary or thyme for a different flavor.
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Crispy Smashed Potatoes
Ingredients
- 4 small Yukon gold potatoes
- 2 tablespoons unsalted butter melted
- 1 teaspoon rosemary chopped
- 4 chives finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F 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
🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.
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!