Mashed potatoes are nice, but these Crispy Smashed Potatoes are next-level side dish material. They can be served as a side dish to just about any meal or as an appetizer. The garlic-herb oil, reminiscent of chimichurri sauce, is optional but it’s great for dipping or drizzling. Leftovers (if you have any) can be reheated in the oven or toaster oven and served with a fried egg for a hearty breakfast.
Recipe Highlights: Crispy Smashed Potatoes
Move Over Mashed Potatoes — Smashed Potatoes Are Here to Stay!
Move over mashed potatoes – Smashed Potatoes are here to stay! These Crispy Smashed Potatoes are about to steal the show. Somewhere between a baked potato and a really thick-cut potato chip, their tender insides and crispy edges make them anything but average.
The best part is all of the nooks and crannies you get when you smash the cooked potatoes then bake them with ghee or butter and olive oil until the edges are golden brown.
Here are a few reasons these smashed potatoes are a favorite side dish for our families:
- With minimal prep time, they have a cook time of 50 minutes, making them a hands-off recipe
- From start to finish, the total time is just over an hour
- This side dish is a good source of vitamins and nutrients including potassium, calcium and vitamin C
- It’s naturally gluten-free and can be made dairy-free, too
- You can easily enhance the flavor by adding a garnish of fresh herbs and spices or toppings like parmesan cheese, chives, and sour cream
Ingredients for Crispy Smashed Potatoes
Here’s what you need to make this smashed potatoes recipe:
- Small red potatoes – Small potatoes that are about 1½ – 2 inches in diameter work best, but smaller ‘creamer’ or baby potatoes will work. In a pinch, larger potatoes can be halved. If you can’t find red potatoes, you can substitute Yukon Gold potatoes (yellow potatoes). Purple potatoes will not work, however, as they tend to be too dry and waxy.
- Ghee or Butter – Also known as ‘clarified butter’. Ghee, because it has had the milk solids removed, is virtually lactose-free and has a wonderfully nutty and buttery flavor and helps make these taters crispier. If you don’t have ghee or need to avoid dairy, you can substitute more olive oil or avocado oil for the ghee. Melted butter will work in a pinch. Because butter contains water (and ghee doesn’t) the potatoes will be delightfully buttery, but they may be slightly less crispy.
- Olive oil or avocado oil
- Garlic powder and onion powder
- Onion powder
- Coarse salt & cracked black pepper – Our favorite salt for adding a bit of crunch and a little rockstar culinary appeal is Maldon Sea Salt Flakes. No kitchen should be without it.
For the Garlic-Herb Oil
Find the ingredient list with exact measurements in the recipe card below.
What Is The Best Way To Cook The Potatoes Before Smashing Them?
This recipe uses a “boil and bake” method to cook the potatoes. You’ll “pre-cook” the potatoes before smashing them and roasting them with ghee or fat of your choice. This allows you to get potatoes that are deliciously crispy on the outside while remaining soft and tender on the inside.
To cook the potatoes, you can either boil them on the stovetop until they’re tender and easily pierced with a fork. Or, toss them into an Instant Pot, and let them cook while you make the garlic-herb oil. Choose the method that works best for you.
- Stovetop – Fill a large pot with water. Add potatoes, and bring the liquid to a boil over high heat, reducing the heat as needed to keep the pot from boiling over. Boil the potatoes for 18-22 minutes or until tender and easily pierced with a fork. The cooking time will depend on the size of the potatoes and how vigorously the water is simmering/boiling. Drain the potatoes in a colander.
- Instant Pot – Add 1 cup of water to the bottom of the Instant Pot. Add the metal rack/trivet or a steaming basket, and place the potatoes on top. Secure the lid, and cook for 12-15 minutes or until the potatoes are tender. If potatoes are not fork-tender after releasing the pressure and removing the lid, lock the lid back into place, and add 1-3 minutes of cooking time.
How to Make This Smashed Potatoes Recipe
Here are the steps to make this recipe today:
- Cook the potatoes: Prepare the potatoes on the stovetop or in the Instant Pot until they’re fork-tender.
- Season: Place the hot potatoes on a cutting board, and lightly pat them dry using a clean kitchen towel or paper towel. Then, transfer them to a large baking sheet lined with parchment paper. Toss the potatoes with ghee (if using), oil, garlic powder, and onion powder rolling them around the sheet pan to coat them on all sides.
- Smash the potatoes: While the potatoes are hot, use the bottom of a glass with a flat bottom (a coffee cup will also work) to gently press down to flatten the potatoes until they’re about 1/2-inch thick.
- Bake: Place the baking pan on the middle rack in a preheated oven, and bake until the potatoes are lightly golden brown on the underside and crisp on the edges. Remove from the oven, and sprinkle the crispy potatoes with coarse or flakey sea salt and cracked black pepper.
Make Garlic-Herb Oil
If you’re making the Garlic-Herb Oil, you can do so while the potatoes are baking. Combine oil, fresh parsley, fresh rosemary, fresh thyme, a small garlic clove, and salt in a small food processor or blender and blend until smooth. The oil can also be prepared up to 2 days in advance and stored in a jar with a tight-fitting lid in the fridge until ready to use. Drizzle it over the warm potatoes just before serving.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, saturated fat, carbohydrates, fiber, sugar, sodium, cholesterol, and more per serving.
Recipe Notes From Dietitian Jessica
- For that perfectly crispy smashed potato we all want, I found that the combination of avocado or olive oil and ghee works best. Now if you don’t have ghee, feel free to use additional oil.
- For the garlic-herb oil, I like to use whatever herbs I have on hand. It always turns out so good and it also makes for a tasty dipping sauce for meats and roasted vegetables.
Serving Suggestions For The Perfect Breakfast, Lunch Or Dinner
Like our nearly famous Crispy Garlic Ranch Roasted Potatoes, and these Crispy Parmesan Potatoes, these Crispy Smashed Potatoes are a perfect addition to any meal. Try them alongside your favorite egg muffins, homemade sausage patties, or even just a couple of eggs fried your favorite way. For lunch, add a few to a salad to add substance and flavor. And for dinner? Serve them with everything and anything.
Smashed Potatoes Also Make A Great Appetizer
This smashed potato recipe isn’t just for meals. In fact, they’re the perfect appetizer, because the potatoes can be cooked ahead of time then smashed and roasted just before serving. They’re even addictingly delicious when served at room temperature.
You have the option to serve the garlic-herb oil on the side for some serious dipping, or drizzle over the top and sprinkle with red pepper flakes or flaked sea salt, and watch your guests go wild.
For the Potatoes:
- 1 lb. small red potatoes (about 1½ – 2 inches in diameter)
- 1 ½ tablespoons ghee (may sub additional olive oil or avocado oil for vegan or dairy-free, or butter)
- 1 ½ tablespoons olive oil or avocado oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Coarse salt & cracked black pepper to taste
For the Garlic-Herb Oil:
- ¼ cup olive oil or avocado oil
- ½ cup loosely packed fresh parsley leaves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 small clove garlic
- ¼ teaspoon salt
- Preheat oven to 450℉.
- Cook the potatoes using your desired method – stovetop or Instant Pot (See Notes below).
- While the potatoes cook, make the Garlic-Herb Oil by combining the oil, parsley, rosemary, thyme, garlic, and salt in a small blender or small food processor. Blend until almost smooth. Transfer to a small bowl and refrigerate until ready to serve.
- Place the hot potatoes on a cutting board and lightly pat them dry using a clean kitchen towel or paper towel then transfer them to a parchment-lined rimmed baking sheet. Toss hot potatoes with ghee (if using), oil, garlic powder, and onion powder, rolling them around the pan to coat them on all sides.
- While the potatoes are still hot, use a glass with a flat bottom (a coffee cup will also work) to gently press down on potatoes to flatten them until they are about ½-inch thick.
- Place the pan in the oven on the middle rack and bake for 28-30 minutes or until potatoes are lightly golden brown on the underside and crisp on the edges. Remove from the oven and sprinkle with coarse or flaky sea salt and cracked black pepper.
- Drizzle the potatoes with garlic-herb oil just before serving or serve it on the side for dipping.
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How to Cook the Potatoes:
- Stovetop – Fill a large pot with water. Add potatoes and bring to a boil over high heat, reducing the heat as needed to keep the pot from boiling over. Cook potatoes for 18-22 minutes or until tender and easily pierced with a fork. Cooking time will depend on the size of the potatoes and how vigorously the water is simmering/boiling.
- Instant Pot – Add 1 cup water to the bottom of the Instant Pot. Add the metal rack/trivet or a steaming basket and add potatoes on top. Secure the lid and cook for 12-15 minutes or until potatoes are tender. If potatoes are not fork-tender after releasing the pressure and removing the lid, lock the lid back into place and add 1-3 minutes of cooking time.
- Serving Size: ~3 oz. potatoes + 1½ Tbsp. oil
- Calories: 301
- Fat: 21g
- (Sat Fat: 8g)
- Sodium: 312mg
- Carbohydrate: 25g
- (Fiber: 2g
- Sugar: 2g)
- Protein: 4g
Frequently Asked Questions
Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for 3-5 days.
Warm leftover potatoes in the microwave or the oven at 425 degrees Fahrenheit just until heated through.
Feel free to add any herbs or spices you like best. Fresh rosemary, parsley, sage, thyme, chives, garlic powder, and onion powder all taste great!
If the potatoes are not getting crispy it might mean you need to bake them a little longer, turn up the heat as the oven temperature might not be hot enough, or there is too much moisture (pat dry with a towel if this is the case). We also find that the combination of avocado or olive oil and ghee produces the crispiest, most delicious, smashed potatoes.
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.