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Crispy Smashed Potatoes
Crispy smashed potatoes with creamy, fluffy centers and crispy outsides. Petite potatoes topped with olive oil, salted butter, salt, and pepper and baked until crispy and topped with a garlic cheddar sour cream dip. The best smashed potatoes recipe!
These Smashed Potatoes are my new favorite way to eat potatoes! These Crispy Smashed Potatoes are perfectly crispy on the outside while the inside of the potato just melts in your mouth.
These roasted smashed potatoes are so flavorful because they are cooked in both salted butter and extra virgin olive oil. The butter brings the rich flavor while the oil helps to get them nice and crispy!
Then you take these crispy smashed potatoes up a notch by dipping them in a garlic cheddar sour cream dip. It is out of this world! I make this dip to put on everything from baked potatoes to roasted potatoes to smashed potatoes and it always elevates the potatoes.
The key to making creamy smashed potatoes is to cook them twice — parboil and then roast in the oven. You are basically cooking them in water so they are nice and soft and then you cook them in the oven to get them super crispy.
I serve these potatoes with everything from Tri-Tip Steak to Grilled Chicken to Marry Me Chicken.
How to make the Best Smashed Potatoes:
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart when you try to smash them. I love using yukon gold potatoes because of their creamy texture and thin skins. They don’t have the thick, rough skins that you find with russet potatoes.
- Parboil the potatoes. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash!
- Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to “smash” them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness.
- Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
If you are looking for more potato recipes, check out these popular potato recipes:
Perfect Creamy Mashed Potatoes
Loaded Mashed Potatoes with Crispy Bacon and Cheddar
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Crispy Smashed Potatoes
Ingredients
- 1.5 lbs Petite Yukon Gold or FIngerling Potatoes
- 3 Tablespoons Salted Butter * (melted)
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Fresh Parsley (chopped)
Garlic Cheddar Sour Cream Dip:
- 8 ounces Sour Cream
- 3/4 cup Cheddar Cheese (grated)
- 1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Pepper
Instructions
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
- Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
- Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
Garlic Cheddar Sour Cream Dip:
- In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.
Video
Notes
- For extra buttery potatoes, use 4 Tablespoons of butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make “smashed potatoes” with Schwan’s small potatoes….
Just microwave and then smash and add ingredients…
Bacon and cheddar cheese are good toppers….
Parchment paper helps with the clean up
Bacon makes everything better Shelley! That sounds delicious. Thanks for using my recipe, I love hearing about the additions you made!
Difficult to stop eating these yummy potatoes! I had chicken curry leftovers to finish up. Who would think of that combo work BUT it did. Of course the curry came in second place! Another win and fan!
Sounds yummy to me! I am glad that you found this recipe, it’s a good one for sure! Thanks for using it!
OH MY GOSH!!! Seriously the best side dish recipe ever.
These are amazing! They disappeared quickly as no on could stop at one or two or three. The crispy potatoes along with the sauce are off the charts! Thanks for the tips/instructions, they made them incredibly easy to make.
Thank you so much for the awesome comment, Devon! I am so happy to hear that your family loves this recipe. I agree, these are just slightly addicting… I don’t know anybody that stops after just three or four! Thanks for the comment and thanks for trying out my recipe!
This is the only way I will eat potatoes from now on! This recipe is absolutely amazing and so easy to make!! The dip definitely takes the recipe up a notch.
These were delicious. Using a glass to smash them makes all the difference in the technique.
This recipe is a keeper. I made this for people that prefer rice over any potatoes and it was a hit. Unfortunately there were no leftovers so… I will definitely be making this again soon. Even the kids polished their plates. I’ll be trying more of your recipes this week. Thank you.
Delicious!!! Especially with the sauce.
I decided to try these for supper one night, and they were a huge favorite! My son, who was visiting, requested them as part of supper the next evening. He also asked me for the recipe as he wants to make them for his wife and in-laws. Thank you for this delicious “keeper” which is how we describe recipes we like.
Made the Crispy Smashed Potato’s for dinner tonight along with Tri Tip and a salad. Oh my these are so so good. I ate so many of them, but I couldn’t stop. They were so full of flavor and crispy, I had a piece of tri tip but all I wanted was the potato’s and some watermelon. Have a great weekend. STAY COOL