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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.
These have quickly become one of our favorite recipes of all time. I love how easy they are to make but they taste like something from a restaurant! The dip is sooo yummy too. Great recipe Melissa!
WOWZERS!!! These were so good! I added a little minced fresh chives to the minced parsley and topped with some bacon crumbles just to gild the Lily. Served that tasty sour cream cheddar dipping sauce on the side. You can’t really dip them or the toppings will fall off. So I just put a small spoon in the dip so guests could put a little dollop on top. I served these as an appetizer but would make a tasty side dish for a bbq.
I love to hear it Paulette! So fun to add lots of toppings. Thank you for using my recipe, I am glad that you love it!
I made these tonight and they were delicious! My daughter, who is eight years old and VERY picky about potatoes, actually thanked me for making these! They are easy and delicous and the dipping sauce is fantastic!
Kids are always my toughest critics! Happy to hear that your daughter loved them. Thank you so much for trying them out!
These are easy and so delicious. I used Small Potato Company potatoes and did them in the microwave instead of boiling. They worked great and the butter and spice mixture is really good. I will definitely make these again.
So smart to cook them in the microwave when you’re short on time, Mellie! I love that idea. Thanks for trying the recipe, I am so happy to hear that you loved it.
I have made these a couple times now and really like them. The dipping sauce is great. I live in Idaho and I love potatoes just about any way you can make them. This is a great recipe.
Colleen it’s a compliment that you’ve made this recipe several times! Thank you so much! I am glad that you love it.
Has anyone boiled and smashed the potatoes early in the day and them baked them later? Wondered if they’d turn out as crispy and delicious.
I’m doing mine early today. They are smashed and garlic butter spread on top, in the fridge, ready to go.
I hope yours turned out ok Amy.
I love this recipe!!!!! So easy to make and incredibly tasty. Everyone that enjoyed them kept asking me where I got the recipe, I was proud to say “Modern Honey”. I always brag on your recipes…..because they are the BEST!!
That is so nice of you Carson! Thank you SO MUCH for sharing my recipes, it really shows how much you love them! I really appreciate it!
These wee terrific! Made them with BBQ pork chops and mixed veggies last night. Definitely a hit in my house. The recipe is a keeper!
That meal sounds delicious Lara! These would taste so good with BBQ pork chops. I’ve gotta try that! Thanks for the comment!
Loved it. Husband is a huge fan and requests it frequently. We are serving these with our meal tonight for a birthday dinner. Thank you for this recipe.
I love hearing that you’re hosting with this recipe! It’s so fun to hear that you trust the recipe enough to make it for others and share it. The best compliment ever! Thanks Pam!
Used what I had, larger red potatoes. I quartered them prior to boiling and handled them just like smaller potatoes. Tasted great to us.
Sounds perfect, Virginiah! I love hearing that it worked just as well with what you had on hand. Plus, large red potatoes are delicious! Thanks for using my recipe!