Smashed Potatoes
Smashed Potatoes That’ll Totally Upgrade Your Dinner
Because let’s be real — sometimes a simple potato deserves to shine, and not just as a side. We’re talking crispy edges, fluffy insides, and that golden, buttery, garlicky magic that makes you go, “Whoa, I made this?! Yes girl, yes you did.”
Babe, hear me out…
I was staring at a bag of baby potatoes, scrolling Pinterest for inspiration, and thought, “They’re cute… but can they be extra?” Next thing I knew, I was boiling, smashing, drizzling, and sprinkling like my kitchen was a tiny, cozy potato palace. The result? Crispy, pillowy, totally snackable smashed potatoes that had me dancing in the kitchen.
Why I Love This Smashed Potatoes Recipe
Let me tell you — there’s something magical about this recipe. Boiled until tender, smashed just enough to hold their shape, then baked or roasted until edges are perfectly crispy. It’s comfort food, snack food, and dinner side all in one.
I love this version because it’s easy, forgiving, and customizable. Want more garlic? Add it. Extra parmesan? Yes please. Spicy paprika? Go wild. The combination of textures — soft inside, crunchy outside — is basically heaven in potato form.
This recipe is perfect for casual weeknight dinners, a side for roast chicken, or just a snack when you need something warm and cozy in your life.
Ingredients You’ll Need
Smashed Potatoes Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes are perfect)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika or your favorite spice (optional)
- Fresh herbs for garnish (like rosemary or parsley)
Optional Decorations
- Grated parmesan
- A drizzle of extra olive oil or melted butter
- A sprinkle of chili flakes for a kick
Step-by-Step Instructions
1. Boil the Potatoes
Place your potatoes in a pot, cover with water, and add a pinch of salt. Boil until fork-tender, about 15-20 minutes depending on size. While they cook, your kitchen will smell like potential. I may have done a happy dance here — no shame.
2. Smash with Love
Drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment. Take a potato in your hand (or use a potato masher) and gently press until it’s flattened but still holding together. Some cracks are perfect — that’s where the magic happens.
3. Season and Oil
Drizzle olive oil over each potato. Sprinkle garlic, salt, pepper, and paprika. Toss lightly with your hands to make sure every little crevice gets some love. The smell right now? Irresistible.
4. Bake to Golden Perfection
Preheat your oven to 425°F (220°C). Bake the potatoes for 20-25 minutes until crispy and golden on the edges. You’ll want to peek, but don’t overdo it — patience makes them perfect.
5. Serve and Celebrate
Garnish with fresh herbs, a sprinkle of parmesan, or a drizzle of butter. Serve hot, dig in, and watch everyone’s faces light up. Bonus: they pair beautifully with chicken, steak, or a fresh salad.
Tips for the Perfect Smashed Potatoes
- Don’t skip boiling: Tender inside = fluffy magic.
- Slightly dry before smashing: Extra moisture = less crisp.
- Use enough oil: Crispy edges come from love… and olive oil.
- Cracks are good: That’s where crunch meets flavor.
Variations You’ll Love
- Garlic Parmesan: Toss in extra garlic and parmesan before baking.
- Spicy Smashed Potatoes: Add chili powder or cayenne for heat.
- Herb Lover: Rosemary, thyme, or oregano for fresh earthy vibes.
- Cheesy Stuffed: Add a little mozzarella in each smashed potato for a gooey surprise.
Serving Suggestions
Pair these smashed potatoes with:
- Roast chicken or beef
- A fresh green salad
- Creamy dips like garlic aioli or sour cream
These smashed potatoes aren’t just a side — they’re a statement. Crispy, golden, garlicky, and downright irresistible. Make them, taste them, and maybe do a little happy dance in your kitchen. You deserve it.
Love you long time,
Maria
Smashed Potatoes
Ingredients
Smashed Potatoes Ingredients
- 1.5 lbs baby potatoes Yukon Gold or red potatoes are perfect
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika or your favorite spice optional
- Fresh herbs for garnish like rosemary or parsley
Optional Decorations
- Grated parmesan
- A drizzle of extra olive oil or melted butter
- A sprinkle of chili flakes for a kick
Instructions
Boil the Potatoes
- Place your potatoes in a pot, cover with water, and add a pinch of salt. Boil until fork-tender, about 15-20 minutes depending on size. While they cook, your kitchen will smell like potential. I may have done a happy dance here — no shame.
Smash with Love
- Drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment. Take a potato in your hand (or use a potato masher) and gently press until it’s flattened but still holding together. Some cracks are perfect — that’s where the magic happens.
Season and Oil
- Drizzle olive oil over each potato. Sprinkle garlic, salt, pepper, and paprika. Toss lightly with your hands to make sure every little crevice gets some love. The smell right now? Irresistible.
Bake to Golden Perfection
- Preheat your oven to 425°F (220°C). Bake the potatoes for 20-25 minutes until crispy and golden on the edges. You’ll want to peek, but don’t overdo it — patience makes them perfect.
Serve and Celebrate
- Garnish with fresh herbs, a sprinkle of parmesan, or a drizzle of butter. Serve hot, dig in, and watch everyone’s faces light up. Bonus: they pair beautifully with chicken, steak, or a fresh salad.
Notes
- Use baby Yukon Gold or red potatoes for best results.
- Don’t skip boiling — tender insides make crispy edges magical.
- Customize with herbs, garlic, parmesan, or chili flakes to match your mood.
- Can be made ahead of time; reheat in the oven to restore crispiness.
- Perfect paired with roast chicken, steak, or a fresh green salad.
