These Smashed Potatoes Are Crispy, Creamy, and Garlicky in Every Bite

I’ve been on a lifelong quest to find the perfect potato preparation, and let me tell you – smashed potatoes might just take the crown. While I adore a good roasted potato and can never say no to perfectly creamy mash, there’s something magical about the textural contrast of smashed potatoes that keeps me coming back for more. That shatteringly crisp exterior giving way to a pillowy center is what potato dreams are made of.

The beauty of smashed potatoes lies in their rustic simplicity. They’re less fussy than twice-baked, more interesting than roasted, and offer more textural excitement than mashed. Plus, they create the perfect vehicle for whatever flavors you want to highlight. In today’s recipe, we’re going all in on garlic butter, fresh herbs, and a finishing shower of parmesan cheese that creates an irresistible umami-rich crust.

After years of tweaking and testing, I’ve developed a foolproof method that delivers consistently perfect results every time. The trick? A two-stage cooking process that ensures the potatoes are perfectly tender before they ever hit the oven for their final crisping. I’ll walk you through every step, share my favorite variations, and even offer suggestions for turning these into a complete meal.

So heat up your oven, grab a bag of baby potatoes, and prepare to discover your new favorite way to enjoy this humble root vegetable. These crispy, creamy smashed potatoes are about to become your go-to side dish for everything from weeknight dinners to holiday feasts.

The Secret to Perfect Smashed Potatoes

I’ve made more batches of smashed potatoes than I care to count, and I’ve learned that success comes down to a few key principles:

1. Choose the right potatoes: Small, waxy varieties like baby golds or red potatoes work best
2. Boil until fork-tender: Undercooked potatoes won’t smash properly
3. Dry thoroughly: Moisture is the enemy of crispiness
4. Use plenty of oil: This ensures maximum crunch and golden edges
5. Season generously: Potatoes love salt, don’t be shy!

My technique combines boiling and roasting to create that perfect contrast between crispy exterior and fluffy interior. The initial boil ensures the potatoes cook evenly all the way through, while the high-heat roast delivers that sought-after golden crust.

What separates truly exceptional smashed potatoes from merely good ones is attention to these details, plus the addition of flavor-boosting ingredients at precisely the right moment. In this recipe, I’ll guide you through infusing your potatoes with a garlicky herb butter that takes them from simple side dish to memorable star of the meal.

Ingredients You’ll Need

For basic smashed potatoes, you’ll need surprisingly few ingredients:

• 2 pounds baby potatoes (gold, red, or a mix)
• 3 tablespoons olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

For the garlic herb butter topping:

• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon
• ½ cup freshly grated Parmesan cheese
• Flaky sea salt, for finishing

I prefer using a mix of gold and red baby potatoes for both visual appeal and a subtle flavor variation. The gold varieties tend to have a slightly creamier texture, while the reds hold their shape a bit better after smashing.

As for herbs, the combination of rosemary and thyme creates a classic, aromatic foundation, but you can absolutely customize based on what you have on hand. Sage works beautifully in fall, while dill and chives make for a bright spring variation.

Essential Equipment

While smashed potatoes don’t require any specialized equipment, having the right tools makes the process much easier:

• Large pot for boiling
• Colander for draining
• Large, rimmed baking sheet (preferably 18″ x 13″)
• Parchment paper or silicone baking mat
• Small saucepan for melting butter
• Flat-bottomed glass or measuring cup for smashing

I’ve found that a standard drinking glass works perfectly for smashing the potatoes. The flat bottom provides even pressure, and the height gives you leverage without putting your hands too close to the hot potatoes.

One absolute must: a large enough baking sheet. Overcrowding the potatoes will lead to steaming rather than roasting, robbing you of those crispy edges we’re after. If you don’t have a large sheet pan, use two smaller ones instead.

Step-by-Step Instructions

Here’s my detailed method for creating perfectly crispy, creamy smashed potatoes:

Step 1: Prepare and Boil the Potatoes

1. Preheat your oven to 450°F (230°C).
2. Wash your potatoes thoroughly, removing any dirt or eyes. Leave the skins on.
3. If some potatoes are significantly larger than others, cut them in half to ensure even cooking.
4. Place potatoes in a large pot and cover with cold water by 1 inch.
5. Add 1 tablespoon of salt to the water.
6. Bring to a boil over high heat, then reduce to a simmer.
7. Cook until potatoes are fork-tender, about 15-20 minutes (a fork should easily slide in and out).

The key here is to start with cold water, which helps the potatoes cook evenly from the inside out. I always test a few potatoes from different parts of the pot to ensure they’re all properly cooked. Undercooked potatoes won’t smash well and will lack that creamy interior we’re after.

Step 2: Dry and Prepare for Smashing

1. Drain potatoes thoroughly in a colander.
2. Let them steam dry for 5 minutes – this is crucial for achieving crispiness later.
3. Meanwhile, line your baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
4. Transfer the potatoes to the prepared baking sheet, spacing them evenly.
5. Let cool for another 5 minutes until you can handle them comfortably.

The drying step is non-negotiable. Any excess moisture will create steam in the oven, preventing proper crisping. Those five minutes of patience will pay off with dramatically improved texture.

Step 3: Smash and Season

1. Using the bottom of a flat glass, measuring cup, or potato masher, gently press down on each potato.
2. Apply even pressure until the potato is flattened to about ½-inch thickness.
3. Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes.
4. Season with salt and pepper.

When smashing, you want to apply enough pressure to break the skin and flatten the potato, but not so much that it completely falls apart. The ideal smashed potato maintains its integrity while creating plenty of craggy edges that will crisp up beautifully in the oven.

Step 4: First Roast

1. Place the baking sheet in the preheated oven.
2. Roast for 20 minutes until the bottoms start to turn golden brown.

During this initial roast, the potatoes begin developing their crispy exterior. The high oven temperature is crucial here – anything lower won’t create the same level of crispiness.

Step 5: Prepare the Garlic Herb Butter

While the potatoes are roasting, prepare your flavor bomb:

1. In a small saucepan, melt the butter over medium-low heat.
2. Add the minced garlic and cook until fragrant but not browned, about 1 minute.
3. Remove from heat and stir in the chopped rosemary, thyme, parsley, and lemon zest.
4. Let the mixture infuse while the potatoes continue cooking.

The residual heat from the melted butter will gently release the essential oils in the herbs without scorching the garlic. This step is all about building a concentrated flavor base that will coat every nook and cranny of our potatoes.

Step 6: Flip, Brush, and Final Roast

1. After the initial 20 minutes, remove the baking sheet from the oven.
2. Carefully flip each potato using a spatula.
3. Brush or spoon the garlic herb butter evenly over each potato.
4. Sprinkle with freshly grated Parmesan cheese.
5. Return to the oven and roast for an additional 15-20 minutes until golden brown and crispy.

The flip is important because it ensures both sides of the potato get direct contact with the hot baking sheet. When adding the butter mixture, make sure to get some of the solid bits (garlic and herbs) on each potato – they’ll crisp up beautifully and add intense flavor.

Step 7: Finish and Serve

1. Remove from the oven and let cool for 2-3 minutes.
2. Transfer to a serving platter.
3. Sprinkle with fresh herbs and a light dusting of flaky sea salt.
4. Serve immediately while still hot and crispy.

That brief resting period allows the exterior to set up even further, maximizing crispiness. The finishing touches of fresh herbs and flaky salt add brightness and texture that elevate the final dish.

Why This Method Works

I’ve developed this specific technique after many (many) attempts at smashed potatoes, and I’ve found it consistently delivers superior results for several reasons:

The two-stage cooking approach is particularly crucial. Boiling first allows you to fully cook the interior without risk of burning the outside. The subsequent high-temperature roast then focuses solely on texture development. When these stages are combined (as in some one-pan methods), you’re forced to compromise on either internal creaminess or external crispness.

Flavor Variations

While the garlic and herb combination is my go-to, smashed potatoes can be customized in countless ways. Here are some of my favorite variations:

Mediterranean

• Replace the herb butter with olive oil infused with oregano and lemon
• Top with crumbled feta instead of Parmesan
• Finish with chopped olives and sun-dried tomatoes

Loaded Baked Potato Style

• Top with shredded cheddar during the last 5 minutes of baking
• Finish with sour cream, chopped chives, and crumbled bacon
• Add a dash of smoked paprika

Spicy Harissa

• Mix 2 tablespoons harissa paste with the olive oil before the second roast
• Top with toasted pine nuts and a dollop of yogurt
• Finish with fresh mint

Ranch-Style

• Mix dried dill, parsley, garlic powder, and onion powder with the oil
• Top with a drizzle of buttermilk dressing
• Finish with extra chives

Truffle & Mushroom

• Use truffle oil in place of regular olive oil
• Top with sautéed mushrooms after roasting
• Finish with thyme and aged Pecorino

The beauty of smashed potatoes is that they provide the perfect canvas for whatever flavors you’re craving. I often adjust my seasoning based on what I’m serving alongside them or what herbs are looking good in my garden that day.

Make-Ahead and Storage Tips

While smashed potatoes are at their absolute best straight from the oven, there are ways to prep them ahead and still achieve excellent results:

For Prep-Ahead (1 day in advance):

1. Complete the boiling, drying, and smashing steps.
2. Arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate.
3. When ready to cook, continue with the oiling and roasting steps, adding an extra 5 minutes to the initial roast time.

For Leftovers (up to 3 days):

1. Store cooled potatoes in an airtight container in the refrigerator.
2. Reheat in a 375°F oven for 10-15 minutes until warmed through and re-crisped.
3. Avoid microwaving, which will make them soggy.

I find that making the herb butter ahead of time (up to 3 days) actually improves the flavor as it allows the ingredients to meld. Just bring it back to room temperature before using.

Serving Suggestions

These smashed potatoes pair beautifully with almost any main dish. Here are some of my favorite pairings:

With Meat:

• Roast chicken with lemon and herbs
• Grilled steak with chimichurri
• Slow-roasted pork shoulder
• Pan-seared salmon with dill

With Vegetables:

• Roasted Brussels sprouts with balsamic glaze
• Simple garden salad with vinaigrette
• Steamed green beans with almonds
• Sautéed spinach with garlic

For a complete meal centered around these potatoes, I love to serve them with a rotisserie chicken and a bright, acidic salad to balance the richness. A simple arugula salad with lemon vinaigrette works perfectly.

Nutrition Information

While I’m not going to pretend these crispy, buttery potatoes are health food, they do have some nutritional benefits when enjoyed as part of a balanced diet:

Nutritional information based on a serving size of approximately 4-5 smashed potatoes.

Potatoes themselves are actually quite nutritious, providing vitamin C, potassium, and B vitamins. Keeping the skins on preserves more of the fiber and nutrients. If you’re looking to reduce the calorie content, you can cut back on the butter and oil slightly, though this will affect the final crispiness.

Common Troubleshooting Tips

Even with a foolproof recipe, things can sometimes go wrong. Here are solutions to the most common issues I’ve encountered:

Problem: Potatoes fall apart when smashing Solution: They’re likely overcooked. Next time, test them earlier during boiling. A fork should slide in easily but still meet some resistance.

Problem: Potatoes aren’t crispy enough Solution: Make sure they’re thoroughly dried after boiling and not overcrowded on the baking sheet. Your oven temperature might also be off – consider using an oven thermometer to verify.

Problem: Garlic burns and tastes bitter Solution: Only add the garlic butter mixture after the initial roast, and watch the potatoes carefully during the final roasting stage.

Problem: Potatoes stick to the baking sheet Solution: Use parchment paper or a silicone baking mat, and make sure to oil the surface before adding the potatoes.

Problem: Interior is dry instead of creamy Solution: The potatoes may be too small or the oven temperature too high. Try using slightly larger potatoes or reducing the oven temperature by 25 degrees.

I’ve made all these mistakes at one point or another, so don’t be discouraged if your first batch isn’t perfect. Small adjustments can make a big difference in the final result.

Questions & Answers

Do I really need to boil the potatoes first? Yes, absolutely. While it’s tempting to try a one-step method, boiling ensures the interior gets perfectly tender while allowing the exterior to crisp up in the oven without burning. I’ve tried various one-pan methods and none match the textural contrast achieved with the two-stage cooking process.

Can I use larger potatoes and cut them up? You can, but the results won’t be quite the same. The benefit of baby potatoes is their higher skin-to-flesh ratio, which creates more surface area for crisping. If using larger potatoes, cut them into 2-inch pieces and expect slightly less crispy results.

Why do you add the garlic mixture halfway through roasting? Garlic burns easily, especially at high temperatures. Adding it halfway through protects it from burning while still giving it enough time to infuse the potatoes with flavor. The same goes for the Parmesan, which could burn if added too early.

Can I make these without dairy for a vegan version? Absolutely! Replace the butter with additional olive oil or a good quality vegan butter. Skip the Parmesan or replace it with nutritional yeast for a similar umami flavor. The results will still be delicious.

How do you keep leftover smashed potatoes crispy? Reheating in a 375°F oven is the only way to restore crispiness. I place them directly on the oven rack or on a wire rack set over a baking sheet for maximum air circulation. Microwaving will make them soft and soggy.

Can I freeze these potatoes? You can freeze them after the initial boiling and smashing, before roasting. Freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, roast directly from frozen, adding about 10 minutes to the roasting time. Note that previously frozen potatoes won’t get quite as crispy as fresh ones.

Final Thoughts

Smashed potatoes represent the perfect middle ground in the vast world of potato preparations. They capture the best aspects of roasted, mashed, and twice-baked varieties while requiring less effort than most. The contrast between the shatteringly crisp exterior and the creamy interior creates a textural experience that’s hard to beat.

What I love most about this recipe is its versatility. Once you master the basic technique, you can customize these potatoes endlessly to complement whatever else you’re serving or to showcase seasonal ingredients. They’re equally at home alongside a simple weeknight chicken breast or as part of an elaborate holiday feast.

I encourage you to try this method exactly as written first, then feel free to experiment with different herbs, spices, and toppings to make it your own. The fundamental technique will serve you well regardless of how you choose to flavor them.

These crispy, creamy, garlicky smashed potatoes might just become your new favorite way to prepare this humble vegetable. They certainly revolutionized my potato game, and I haven’t looked back since.