These smashed potatoes are legit about to be on heavy rotation on your dinner tables y’all. I could seriously eat these by the dozen. Yukon gold potatoes are smashed, baked until golden-brown, and smothered in an addictive homemade garlic chive butter. Each bite will have you losing your mind over how unbelievably easy yet indulgent this smashed potatoes recipe is!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“These are absolutely delicious….We absolutely love these & hope everyone enjoys them too!”
—JUDY
If you’ve never had smashed potatoes before, you gotta correct that mistake asap boos! These gloriously crisp, buttery potatoes, are about to be on repeat in your crib, trust! Fluffy on the inside, crisp on the outside, and smothered in herby, salty butter, these potatoes are good enough to devour all on their own! Trust me, you’re gonna want this recipe up your weeknight dinner sleeve.
Straight out my friend and colleague Jessica Merchant’s latest release, Everyday Dinners, these Garlic Smashed Potatoes are pretty much the best potato side dish you could ask for.
The Lowdown on This Smashed Potatoes Recipe
Cuisine Inspiration: Comfort food classic
Primary Cooking Method: Boiling and Baking
Dietary Info: Vegetarian, Gluten-Free; can be made vegan with ingredient swap
Key Flavor: Garlicky, buttery goodness with a crispy edge
Skill Level: Easy y’all (No Sweat Fam!)
Easy Peasy Y’all
No complex techniques or obscure ingredients around these parts y’all. Just good ol’ potatoes transformed into golden perfection with a few simple steps. We keep it no fuss over here!
Crowd Magnet
Whether it’s a side dish at your summer BBQ or a comfort food on a casual night in, these smashed potatoes steal the show wherever they go.
Crispy AND Tender
These smash potatoes are the best of both worlds, with a golden, crunchy exterior and a soft, pillowy interior. Boss moves!
Ingredients you’ll need to make Smash Potatoes
- Baby Yukon Gold Potatoes: The real MVPs here. Yukon Golds add that naturally buttery gold creamy texture to the mix.
- Extra Virgin Olive Oil: This liquid gold gets drizzled over our spuds giving that iconic crispy skin.
- Kosher Salt and Black Pepper: Both give every bite the perfect touch of seasoning enhancing every bite.
- Unsalted Butter: This lets the natural flavors of the potatoes shine and adding richness and indulgence throughout the entire recipe.
- Garlic Cloves, Minced: These aromatic minced morsels infuse your potatoes with irresistible essence.
- Chopped Fresh Chives: They bring a mild, onion-like flavor and pop of green color.
How to Make Smashed Potatoes
What to serve with this smash potato recipe
- Steakhouse Dinner: Get the grilled ribeye recipe out along with this smash potato recipe, creamed spinach, fried onion rings and New York cheesecake.
- Brunch Spread: Replace classic hash browns or smothered potatoes with these along with some bacon quiche, lemon ricotta pancakes or sweet potato biscuits.
- Sunday Supper: Indulge with a stuffed meatloaf, these crispy smashed potatoes, broccoli cheese casserole and 7 up biscuits.
- Southern Menu: Make my auntie Rose’s Southern baked chicken, turnip greens and corn muffins.
Recipe Substitutions
- Baby Yukon Gold Potatoes: Swap with fingerling or baby red potatoes since they are similar in size and have similar textures boos.
- Olive Oil: Feel free to just use more melted butter here for richer flavor.
- Unsalted Butter: Swap in salted butter and just keep the added salt down.
- Chives: If fresh ain’t around, you can go with dried. The rule of thumb for substituting is to use 1 teaspoon of dried chives for every tablespoon of fresh.
Recipe Variations and Additions
- Get Herby: Mix up the herbs with additional rosemary, thyme and parsley for an earthy remix.
- Cheese It Up: Sprinkle the tops of your hot potatoes with shredded parm for a nutty salty creamy vibe.
- Spice It Up: Add a little hot sauce or cayenne to your butter sauce to give your spuds a nice kick.
- Caramelize It Up: Add some caramelized onions to the tops for additional flavor.
Expert Tips and Tricks for making the best garlic smashed potatoes
- Dry Those Boiled Potatoes: After you make sure they are super tender from boiling, make sure you dry each of those potatoes so they get nice and crisp in the oven. Any extra water will keep them from crisping up while roasting.
- Don’t Be Shy: Make sure you season those roasted smash potatoes up y’all. Usually they can be pretty bland if you skimp on that salt and pepper so don’t be shy.
- Preheat Trick: Make sure your spuds are even more crisp by using this trick. Add your baking sheet to the oven while it preheats so the potatoes will begin crisping up on the bottoms immediately.
- Be Careful: Don’t smash your potatoes into pieces. Apply just enough pressure to press them down without killing the poor spuds y’all.
How to store & reheat smashed yukon gold potatoes
Store any leftover completely cooled potatoes in an airtight container in the fridge. Smash potatoes are best reheated in an oven at around 350 degrees for about 10-15 minutes, or until completely warmed through. You can also use your air fryer to keep them nice and crispy y’all.
How long will roasted smashed potatoes last in the fridge?
It should last in the fridge for 3-5 days.
Can I freeze crispy smashed potatoes?
Absolutely boos! Add potatoes on a baking sheet in the freezer so they get solid individually and keep their shape. Then add the smashed potatoes to a freezer bag and don’t forget to write the date on the front. They should last 2-3 months.
Frequently asked questions
Absolutely! I like to meal prep by boiling the potatoes ahead of time. Then it takes only a few minutes to smash them and get them in the oven when I want to serve them up!
No need boos. That skin gives some nice added texture to the mix. It also helps hold the potatoes together when you smash. Just wash the skins before you prep the recipe.
You can use anything from a heavy bottom cup to a potato masher to flatten those spuds out. Do you boos!
Y’all these smashed potatoes are it! They are easy to make with the ultimate flavor bombs throughout. Simply put, they deliver the goods boos. Make these for a special meal or a weeknight chill night. Either way, it’s a hit. Get at it!
Favorite Potato Recipes
- Garlic Mashed Potatoes
- Scalloped Potatoes
- Slow Cooker Mashed Potatoes
- Perfect Baked Potatoes
- Roasted Fingerling Potatoes
- Baked Potato Salad
- Twice Baked Potatoes
- Potato Stacks
Smashed Potatoes
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Ingredients
- 2 lbs baby Yukon Gold potatoes skins on, but washed on the outside to remove dirt
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 2 tbsp chopped fresh chives
Instructions
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork-tender, about 10 minutes. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 F.
- Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use the bottom of a small glass or a potato masher to smash them down, trying to keep them in one piece.
- Drizzle the remaining tablespoon of olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
- While the potatoes are roasting, make the garlic chive butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chives. Turn off the heat.
- Remove the potatoes from the oven and brush with the garlic chive butter. Serve immediately.
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These are absolutely delicious, sometimes we, shut off the oven, sprinkle a little cheese on top, slide them back in the oven & let it melt. I use an old fashioned potato masher to flatten mine. It leaves waffle looking design on them & little dips for the yumminess to collect in. We absolutely love these & hope everyone enjoys them too!
Potatoes are always yum and this platter is perfect for a party. Looks buttery and mouth melting.
You may reheat mashed potatoes in a regular or toaster oven for approximately 10-15 minutes at 350 degrees, or until hot all the way through.
What a great variation on this favorite. Can’t wait to make them.
Yum yum yum. Like mini baked potatoes– but with more crispiness.
You make this simple recipe look so scrumptious and fancy! Love it!
I love the crispy texture of smashed potatoes and the garlic chive butter takes these over the top. So good!