Best Crispy Smashed Potatoes – Easy 50-Minute Side

These crispy smashed potatoes are my go-to side dish when I want something that feels special but is actually simple. The contrast between the crunchy edges and the fluffy inside is pure magic.

You only need a handful of ingredients, and the method is foolproof. Boil, smash, roast, and you're done. The garlic herb butter takes them over the top.

I love how versatile they are. Serve them with roasted chicken, steak, or even as a hearty snack. They always disappear fast.

About the Ingredients

2 lbs (900g) baby potatoes

Yukon Gold or red potatoes work best. If you only have larger potatoes, cut them into 2-inch chunks.

3 tbsp (45g) olive oil

Extra virgin olive oil gives the best flavor. You can substitute with avocado oil for a higher smoke point.

4 tbsp (56g) unsalted butter, melted

Use salted butter if you prefer, just reduce the added salt later. Vegan butter works too.

3 cloves garlic, minced

Fresh garlic is best; garlic powder can be used in a pinch (use 1/2 tsp).

1 tbsp fresh rosemary, chopped

Dried rosemary works if you use 1 tsp. Thyme or parsley are great substitutes.

1 tsp salt

Use kosher salt for better flavor. Sea salt is fine too.

1/2 tsp black pepper

Freshly ground is best. Adjust to taste.

1/4 cup (30g) grated Parmesan cheese (optional)

Adds a salty, nutty kick. Skip for dairy-free or use nutritional yeast.

Tips & Tricks

Don't skip the boiling step

It ensures the potatoes are cooked through so they smash easily and roast evenly.

Dry the potatoes well before smashing

Excess moisture prevents crispiness. Pat them with a kitchen towel.

Don't overcrowd the baking sheet

Give them space so they crisp up instead of steaming.

Step-by-Step Instructions

1. Boil the potatoes

Place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain and let cool for 5 minutes.

2. Preheat the oven

While potatoes boil, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Smash the potatoes

Place each potato on the baking sheet and gently press down with a fork or potato masher until flattened but still in one piece, about 1/2-inch thick.

4. Season the potatoes

Drizzle with olive oil and sprinkle with salt and pepper. Use a brush to coat evenly.

5. Roast the potatoes

Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the edges. The edges should look deeply browned and the tops should be crisp to the touch.

6. Make the garlic herb butter

While potatoes roast, mix melted butter, garlic, and rosemary in a small bowl. Set aside.

7. Finish and serve

Remove potatoes from oven and brush with the garlic herb butter. Sprinkle with Parmesan if using. Serve hot.

Delicious Variations

Spicy Smashed Potatoes

Add 1/2 tsp chili flakes or a dash of cayenne to the butter.

Lemon Herb

Add 1 tsp lemon zest and 1 tbsp lemon juice to the butter for a fresh twist.

Cheesy Loaded

Top with shredded cheddar and crispy bacon bits before the final 5 minutes of roasting.

How to Store Crispy Smashed Potatoes with Garlic Herb Butter

Frequently Asked Questions

Try this recipe tonight and let me know how your family likes it. Share your photos with me on social media – I love seeing your creations!

Crispy Smashed Potatoes with Garlic Herb Butter

Discover the best crispy smashed potatoes with garlic herb butter – a golden, buttery side dish that's perfect for any meal.

★★★★½ 4.8 (187 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) baby potatoes
• 3 tbsp (45g) olive oil
• 4 tbsp (56g) unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (30g) grated Parmesan cheese (optional)

📋 Instructions

1. 1Boil the potatoes — Place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain and let cool for 5 minutes.
2. 2Preheat the oven — While potatoes boil, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. 3Smash the potatoes — Place each potato on the baking sheet and gently press down with a fork or potato masher until flattened but still in one piece, about 1/2-inch thick.
4. 4Season the potatoes — Drizzle with olive oil and sprinkle with salt and pepper. Use a brush to coat evenly.
5. 5Roast the potatoes — Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the edges. The edges should look deeply browned and the tops should be crisp to the touch.
6. 6Make the garlic herb butter — While potatoes roast, mix melted butter, garlic, and rosemary in a small bowl. Set aside.
7. 7Finish and serve — Remove potatoes from oven and brush with the garlic herb butter. Sprinkle with Parmesan if using. Serve hot.

👨‍🍳 Chef's Note: For extra crispy edges, let the potatoes cool completely before roasting. This helps them dry out and crisp up beautifully.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 4g protein · 27g carbs · 18g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.