If you usually only roast your potatoes, you’ve got to try smashing them—it makes them unbelievably crispy while also having a buttery, tender center. It’s one of our go-to side dishes (and one of our most popular potato recipes). This side dish is all about the technique, so the flavor profile is infinitely adaptable. Ace this simple recipe for a buttery-garlic version, then use it as a jumping off point to create your ideal smashed potatoes. Here’s everything you need to know:
What People Are Saying:
“So easy to make and just the B E S T ! I loved it, probably my favorite potato recipe!” – OliveGrapes
“Had these with Christmas Turkey Dinner…WOW! The family loved them! Cooked a little longer to get more crisp.” – GoldBottleOpener
How To Make Smashed Potatoes
INGREDIENTS
- Potatoes: Starchy enough for mashing, yet waxy enough for roasting, Yukon Golds can do it all. I chose baby-size potatoes for their ideal ratio of skin to flesh.
- Butter: My key for crispy smashed potatoes is covering them in plenty of melted butter. This turns them buttery (no surprise) and helps them brown and crisp. Though unsalted butter is usually my default, in this case salted butter is a clear winner.
- Garlic, Thyme, and Parmesan: There’s a good reason this trio shows up in so many dishes: They form a veritable dream team of flavor. The garlic provides zip; the thyme supplies citrusy-minty herbal notes; and the Parmesan ties it all together with a blast of umami.
STEP-BY-STEP INSTRUCTIONS
Before you do anything else, preheat your oven to 425°. Okay, with that out of the way, let’s boil some potatoes. The key to boiling potatoes so they are evenly cooked through is to start them in cold water. So place the potatoes in a large pot and pour in cold water to cover. Season the water generously with kosher salt—don’t be shy about it, heavily salted water is necessary to season the potatoes from the inside out and most of the salt will wind up down the drain anyway. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender (a small knife should slide easily through the flesh). Expect about 15 minutes for this but start checking after around 12 minutes. Drain the potatoes and set them aside until they are cool enough to handle. Potatoes are prone to falling apart if smashed when hot, so don’t rush it. Also, this cooling period gives the potatoes time to dry out a bit, making them easier to smash and quicker to crisp.
Transfer the potatoes to a large (18″ x 13″) rimmed baking sheet and toss with the garlic, melted butter, and thyme until well coated.
And now we smash! All you need is a glass (or mason jar or measuring cup). Spread out the potatoes on the baking sheet (give them space!) and press down on each one with the bottom of your glass until the potatoes split open and flatten into a patty shape; do your best to make sure the potatoes stay intact.
Now let’s add some more flavor. Season the potatoes with salt and pepper and sprinkle the Parmesan over. Do worry about any loose Parm on the baking sheet—it’ll brown and turn into crispy frico bits that you won’t be able to get enough of.
Thank goodness you had the foresight to preheat your oven at the start, because now we’re ready to roast! Roast the potatoes until they are browned at the edges and beginning to crisp underneath, about 25 minutes; feel free to roast a little longer for extra crisp potatoes.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- What are the best potatoes for smashed potatoes? For this recipe, we’re looking for smaller potatoes, and spuds that occupy a middle ground between waxy and starchy. Starchier potatoes work great for fries, but won’t hold up well in this preparation. Yukon Golds are perfect—not only do they crisp up really nicely, but they also have a buttery tenderness that gives you the ultimate texture contrast. If you only have larger Yukon Golds on hand, cut them in half before boiling to help keep the cook times the same.
Serving Smashed Potatoes
We think these potatoes are perfectly delicious as they are, but if you feel like taking them to the next level, you can top them with chili oil (like we did in our chili oil smashed potatoes), or with bacon, cheese, and sour cream (loaded smashed potatoes, anyone?).
Storage
Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.
