Smashed Potato Variations
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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
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.
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?).
Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.
baby Yukon Gold potatoes
Kosher salt
cloves garlic, finely chopped
unsalted butter, melted
fresh thyme leaves
Freshly ground black pepper
finely grated Parmesan
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