There’s something truly special about the combination of crispy, golden edges and a soft, fluffy center that makes these Smashed Potatoes absolutely irresistible. They’re the perfect side dish for just about any meal, whether you’re pairing them with chicken, pork, steak, or something else entirely.
The herb-infused buttery topping adds a delightful depth of flavor, making these potatoes a hit at any dinner table. Not only are they delicious, but they’re also easy to prepare, with a few simple steps leading to a dish that’s sure to impress.
What I love most about these Smashed Potatoes is their versatility—you can customize the level of crispiness and fluffiness to your liking. Plus, the herbs and butter can be adjusted to match your favorite flavors.
Whether you’re making a casual weeknight dinner or hosting a special gathering, these potatoes are sure to be a crowd-pleaser.
Smashed Potatoes
Ingredients:
- 8 small Yukon gold potatoes, washed (about 1 ½ lbs.)
- 1 tablespoon salt (for boiling the potatoes)
- Salt/Pepper (for seasoning the potatoes)
Topping:
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- ½ teaspoon each: dried oregano, thyme
- ¼ teaspoon each: dried rosemary, garlic powder, ground sage
Instructions:
Boil:
- Bring a large pot of water to a gentle boil. Once boiling, stir in the salt and add the potatoes. A gentle boil ensures more even cooking.
- Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)
- Gently drain the potatoes and let them steam for 5 full minutes. Transfer them to a light-colored, lightly greased baking sheet.
Smash:
- Preheat your oven to 425°F (220°C).
- Use the bottom of a jar or drinking glass to slowly smash each potato down. Thicker potatoes will be fluffier in the middle, while thinner ones will be crispier—there’s no wrong choice!
- Pro Tip: If the skin covers the top of the potato after smashing, move the skin to the edge and use a fork to gently fluff the middle of the potato.
- Let the potatoes sit on the tray for 5 more minutes to let the steam escape.
- Sprinkle the potatoes with salt and pepper. Combine the melted butter, olive oil, rosemary, oregano, thyme, garlic powder, and sage. Generously brush this mixture over the potatoes using a pastry brush.
Bake:
- Bake the potatoes for 40-45 minutes, keeping an eye on them towards the end. Remove them when they reach your desired level of golden crispiness.
- Optional but recommended: Remove the potatoes and brush with 1 more tablespoon of melted butter during the last 10 minutes of baking. Serve hot!
Notes:
- Pro Tips:
- Potatoes: Use fresh potatoes to prevent crumbling. Yukon Gold potatoes are ideal because they’re firm enough to hold up but starchy enough for fluffy results. Small red potatoes can also be used.
- Herbs: If using fresh herbs, substitute 1/2 tablespoon of fresh herbs for 1/2 teaspoon of dried.
- Additions: Easy additions include shredded Parmesan or Asiago cheese, crispy bacon, and chives—add these right when the potatoes are done roasting.
- Make Ahead Method:
- Boil the potatoes as outlined and let them cool completely. Store in an airtight container in the fridge for up to 2 days. When ready to serve, smash, season, and bake as outlined.
- For best results, do not freeze these as part of a make-ahead method.
- Storage:
- Store leftovers in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350°F oven for 6-8 minutes. These are best when served hot and fresh.
