Smashed Potatoes. These crisp potatoes are drizzled with a garlic butter sauce and topped with fresh diced herbs. The perfect side dish or appetizer recipe. The will disappear off the pan before they even reach the plate!
I am constantly on the lookout for ways to enjoy potatoes. Mashed potatoes are a favorite comfort food of mine. Potato wedges, French fries, twice baked potatoes. The options are endless. These smashed potatoes bake up crisp on the outside, soft on the inside, and are perfect for loading up toppings, or in this recipe we are drenching them in a decadent garlic butter.
How to Make Smashed Potatoes:
That’s it! Yes, it does take a bit of time, mostly due to having to boil the potatoes first. But it’s a hands off step. Boil the potatoes until they are tender and able to be smashed.
- Smash gently. If you press down too hard then you’ll end up with mashed potatoes. Which isn’t what we’re going for with this recipe. Press gently about halfway through the potato. This way the bottom half is still intact, holding the potato together while it bakes.
- Butter the baking sheet. This is an easy step. But having the butter on the baking sheet helps the bottoms of the potatoes bake up nice and crisp.
- Add cheese last: If you’re adding cheese to the potatoes, do so after they have baked for 20 minutes. Then sprinkle the potatoes with cheese and bake an additional 5 minutes to melt the cheese.
Smashed Potato Flavor Ideas:
Want to get a little fancy with this smashed potato recipe? It’s so easy to switch it up and make it your own. Create your own flavor combos. Or use one of these ideas:
- Cheese and bacon
- Fresh herb
- Ranch seasoned
Other Recipes you may enjoy:
Garlic Butter Smashed Potatoes
- 24 ounces baby yellow potatoes
- ½ cup unsalted butter, melted (divided)
- 1 tsp salt
- 1 tbsp garlic, minced
- parsley, chopped
- chives, chopped
- Preheat oven to 425℉. Brush a large baking sheet with 1/2 tablespoon of the melted butter and set aside.
- Place potatoes in a medium size pot, cover with water. Bring to a boil.
- Allow potatoes to boil until softened, a fork should be able to easily pierce the potato.
- Once softened, drain the water and allow the potatoes to cool briefly.
- Place the potatoes on the buttered baking dish, spread apart.
- Carefully mash the potatoes halfway, so that the bottom of the potato stays intact.
- In a small bowl combine the remaining melted butter, garlic and salt.
- Drizzle the garlic butter over the tops of the smashed potatoes.
- Bake for 30 minutes.
- Sprinkle with fresh chives and parsley. Serve warm.
- Make Ahead Tips: Boil the potatoes ahead of time, drain, and store in a sealed container in the refrigerator for 2-3 days.
- To reheat: place leftover potatoes on a baking sheet and heat in the oven at 350 degrees for 15-20 minutes until heated through.