These crispy, crunchy smashed baby potatoes are slathered in garlic butter creating an irresistibly good potato side dish.
Smashed potatoes are one of my favorite ways to prepare baby potatoes. This simple potato recipe has it all! The flesh of the potatoes becomes soft and tender and the exterior is crispy and crunchy. But the flavor that the garlic butter brings to these smashed potatoes, makes them simply irresistible.
Whether served alongside Burgers or Baked Chicken Tenders for a kid-friendly dinner, or alongside a Ribeye Steak, you can't go wrong with Smashed Red Potatoes.
Notes on Ingredients
- Potatoes: It is best to use small baby potatoes for this recipe. Red, gold, yellow, or white baby potatoes all work equally well.
- Garlic: Use garlic powder, rather than freshly, minced garlic, as fresh garlic is more apt to burn when baked at a high temperature.
- Butter: While you can use olive oil in place of butter to keep this recipe dairy-free, the butter gives these smashed potatoes an extremely rich taste.
- Parsley: Fresh parsley adds a nice pop of fresh flavor and color. However, feel free to omit it if you don’t have it on hand.
Flavor Variations
While the rich garlic butter is unbelievably delicious, feel free to change up the seasonings on the Smashed Baby Potatoes with one of the suggestions below.
- Add Parmesan: After the potatoes have roasted, grate parmesan cheese evenly over the top of the potatoes and let the cheese melt before serving.
- Italian: Replace the butter with olive oil and mix with ½ teaspoon each of garlic powder, dried oregano, kosher salt, and dried Italian seasoning.
- Cajun: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon of Cajun Seasoning.
- Southwestern: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon Taco Seasoning.
Tips for the Best Smashed Baby Potatoes
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Boil the potatoes. The first step in making these smashed potatoes is to simmer them in salted water until just fork-tender. This will help the potatoes soften just enough to be smashed.
Evaporate excess liquid. Once the potatoes are tender, strain them and return the potatoes to the hot pan. Cook over medium heat for a couple of minutes until the excess moisture is evaporated. This is key to letting the potatoes really crisp up in the oven.
Smash the potatoes. I find that it works best to lightly flatten or smash the potatoes with a cup. Just be cautious to not apply much pressure, or you will end up with mashed potatoes. It is okay if a few pieces break off--they will get super crispy and may end up being fought over!
Space the potatoes out on the baking sheet. This will give them enough room to roast, not steam. It is better to use two pans rather than crowd one pan with the potatoes.
Brush with garlic butter. Use a pastry brush to brush the butter mixture over the surface of each potato. This adds intense, irresistible flavor to the smashed potatoes.
Roast, but don't flip. Smashed Potatoes can be rather fragile. Simply let them roast until they are nice and crispy. The greased pan and the addition of garlic butter to the tops of the smashed potatoes will ensure each side is nice and crispy.
Serving Suggestions
Garlic Butter Smashed Potatoes are so flavorful, they don't need to be served with any dipping sauce. If you were to pair them with anything, I would recommend sour cream. And of course, serve them with ketchup for the kids if needed.
Reheating Smashed Potatoes
Smashed Potatoes, like Oven Fries, are best served warm and crispy straight from the oven. If you have any leftover smashed potatoes, I recommend storing them in an airtight container and reheating them in a 425-degree F oven on a greased baking sheet rather than microwaving them to warm through.
More Favorite Potato Recipes
- Roasted Red Potatoes
- Perfect Mashed Potatoes
- Air Fryer Potatoes
- Homemade Oven Fries
- Twice Baked Potatoes
- Instant Pot Baked Potatoes
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If you tried this recipe for crispy, smashed potatoes, I would love for you to leave a comment and review below.
Smashed Baby Potatoes with Garlic Butter
Ingredients
- 2 teaspoons olive oil
- 2 pounds baby potatoes red or yellow
- 1 tablespoon garlic powder
- 2 tablespoons unsalted butter melted
- 1 tablespoon fresh parsley chopped
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425℉ and brush a rimmed baking sheet with olive oil.
- Place the potatoes in a large saucepan, along with 1-½ teaspoons of kosher salt, and cover with cold tap water. Bring the water to a rolling boil over high heat, and then reduce the heat to medium. Simmer the potatoes until they are just fork-tender, but not bursting open or overly soft. This will take anywhere from 20-25 minutes, depending on how large the potatoes are.
- Strain the potatoes, and return them to the hot pan. Cook for 2-3 minutes over medium heat, or until all the moisture is evaporated. This will help to evaporate the excess moisture from the potatoes, which is necessary for the potatoes to get really crispy.
- Arrange the potatoes on the prepared baking sheet pan, leaving enough space around each potato to flatten and roast. LIGHTLY flatten the potatoes with the bottom of a glass. Do not push too hard, or the potatoes will end up mashed.
- In a small bowl, mix together the butter, garlic, ½ teaspoon kosher salt, pepper, and parsley. Brush the butter mixture over the surface of each potato.
- Place in oven and bake for 25 minutes or until browned and golden. Let cool on the sheet pan slightly and then serve.
Equipment Needed
Notes
- Add Parmesan: After the potatoes have roasted, grate parmesan cheese evenly over the top of the potatoes and let the cheese melt before serving.
- Italian: Replace the butter with olive oil and mix with ½ teaspoon each of garlic powder, dried oregano, kosher salt, and dried Italian seasoning.
- Cajun: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon of Cajun Seasoning.
- Southwestern: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon Taco Seasoning.
Taylor
My family LOVES these smashed potatoes! We made them three times this week - they are that good. Crispy on the outside, tender on the inside and super flavorful from the garlic butter and herbs. Yum!
Marsha
These were very easy to make, and super delicious! Thank you.
Kristen Chidsey
Thanks so much for sharing Marsha!