If you’ve never had smashed potatoes before, you gotta correct that mistake asap boos! Folks be straight up sleeping on how good that crisp outside and soft Yukon gold inside is. Then I drizzle those bad boys in a homemade garlic chive butter. Toss them on the table for Sunday supper or a holiday. It’s a win either way.
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.
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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
How to Make Smashed Potatoes
Step 1: Add the potatoes to 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 chill out a little bit.
Step 2: Place the potatoes on a greased baking sheet pan. Use the bottom of a small glass or a potato masher to smash them down, trying to keep them in one piece.
Step 3: In a small saucepan, melt the butter over medium heat. Once the butter is melted, stir in the garlic and chives. Once ingredients come together, turn off the heat.
Step 4: Finally, remove the potatoes from the oven and brush with the garlic chive butter. Serve them up boos!
Smashed Potatoes Recipe
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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 heavy duty 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.
Notes
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.Nutrition
Recipe Tips
- 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.
Ingredient Notes
- 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 Help
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.
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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!