Learn how to make this perfectly crispy smashed potato recipe with the added flavors of garlic, Parmesan cheese, and fresh herbs. This simple yet delicious recipe is a real crowd-pleaser and family favorite.
These amazing smashed potatoes are crispy on the outside, creamy on the inside, and full of flavor from Parmesan cheese and fresh herbs. Serve them as a tasty appetizer with dipping sauce or as an easy side dish for sloppy joes, chicken fried chicken, baked tilapia, and lemon pepper chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Potatoes: Use small gold or red potatoes and boil just until tender.
- Olive Oil: I used extra-virgin cold-pressed olive oil, but you can use avocado, canola, or vegetable oil.
- Garlic Powder: My favorite brand for garlic powder is Kinder’s Woodfired Garlic
- Fresh Herbs: Such as parsley, chives, or dill.
- Parmesan: Use fresh Parmesan cheese.
How to Make Smashed Potatoes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a large pot of salted water, bring the potatoes to a gentle boil. Cook until fork-tender.
- Plunge them in cold water to stop the cooking process.
- Combine the salt, olive oil, garlic powder, onion powder, and black pepper, then brush a bit of it onto a large baking sheet.
- Once the potatoes are thoroughly cooled, dry them and place them on the baking sheet.
- Using a potato masher, smash the potatoes. Brush the potatoes with the remaining olive oil mixture. Roast for 30 minutes or until golden brown.
- Sprinkle them with fresh herbs and Parmesan cheese. Return the potatoes to the oven for 5-10 minutes.
Cook’s Tips
- I love parchment paper, and I often recommend it. For this particular recipe, skip it. Oil the baking sheet so the potatoes crisp in the heat in the oil on the metal. If you are concerned about the mess, use an older, seasoned baking sheet.
- Using a wire potato masher creates many nooks and crannies for crispy bites. If you don’t have a potato masher, use a fork. A meat-serving fork works well because it has more space between the tines.
- Dry the potatoes well, then let the steam escape after smashing for extra-crispy potatoes.
- Serve with a tasty dipping sauce like comeback sauce, boom boom sauce, honey mustard, or yum yum sauce.
Serving Suggestions For Smashed Potatoes
I love to serve these with grilled flank steak, New York strip steak, and grilled pork chops. Great comfort food suggestions are meatballs and gravy, crock pot beef tips and gravy, and smothered pork chops.
Smashed Potatoes
Ingredients
- 2 lbs baby yellow potatoes
- 1½ teaspoons salt
- ¼ cup extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh herbs like dill, chives, and parsley
- 2 tablespoons Parmesan cheese
Instructions
- Add the potatoes to a large pot of cool water with a teaspoon of salt. Bring the potatoes to a hard boil and then reduce to a gentle boil. Cook until fork-tender and then plunge into ice water to stop the cooking process.
- Meanwhile, preheat the oven to 425 degrees.
- Combine the remaining salt, olive oil, garlic powder, onion powder, and black pepper in a small bowl. Brush a large baking sheet with a small amount of the olive oil mixture.
- Once the potatoes are fully cooled, dry them and place them on the prepared baking sheet.
- Using a potato masher (wire masher), smash the potatoes, trying to keep them in one piece. Brush the potatoes with the remaining olive oil mixture.
- Roast for 30 minutes or until golden brown. Remove from the oven and sprinkle with the fresh herbs and Parmesan cheese. Return to the oven for 5-10 minutes. For best results, serve these potatoes promptly.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven on a baking sheet, loosely covered with aluminum foil, at 400 degrees for 10 minutes or until warm.
- Or reheat in a skillet on the stovetop over medium heat or in the air fryer at 400 degrees for 2-3 minutes.
Nutrition
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Tammy G
I have never made smashed potatoes but they look SO delicious! I’m inspired to make them this weekend now..yum! Can I use red potatoes? Sometimes my store does not have the small gold ones.
Beth Pierce
Yes, you can use small red potatoes
Marie A
These smashed potatoes are so good and easy to make. So yummy with your New York strip steak recipe! Thank you!
Beth Pierce
My pleasure, Maria!
April D
I love these! They’re so easy to make and incredibly flavorful.
Beth Pierce
I agree, April!
Betty M
These smashed potatoes were amazing! Crispy edges, soft center, and so flavorful. They were a big hit and I’ll surely make them again.
Beth Pierce
So happy that you liked them , Betty!
Katrina Peters
These smashed potatoes turned out fantastic! They were perfectly crispy on the outside yet fluffy inside. They’re a hit every time and I’d definitely recommend giving them a try!
Beth Pierce
Thanks, Katrina! I am so happy that you like them!
Catie Sanders
I made your Smashed Potatoes recipe for dinner last night, and it was a total knockout! The outside was perfectly crispy, while the inside remained fluffy and tender.
Janice Rhodes
My kids had a fun time helping me make these. What’s not to like about smashing things? Ha!
Benji
These are fan-freaking-tastic. I made them with steaks last night. They were the perfect side!
Erica
They are incredibly delicious! I made these and my family really loved them! I served them with your baked meatloaf and what a delicious meal that was.
Beth Pierce
I bet it was! Yummy!
Sandy Martin
Love these smashed potatoes! They had so much flavor and loved the texture! They’re easy to make too!
Beth Pierce
So glad that you liked them, Sandy!