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’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, and change up the type of cheese you add.
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
I don’t have the recipe from Lola, but after trying a few things, I’ve come up with a very close approximation. These taste almost identical to the lovely potatoes they make.
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.
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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.
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:
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Crispy Smashed Potatoes
- 4 small Yukon gold potatoes
- 2 tbsp unsalted butter melted
- 1 tsp rosemary chopped
- 4 chives finely chopped
- Salt and black pepper to taste
- 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.
- You can also use baby red potatoes, or any small-sized potatoes you have.
- Substitute any type of cheese 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.