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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.
Easy and outstanding! I happened to have some duck fat left over from making Duck Confit, so I used that instead of butter/oil. Outstanding! It’s definitely a high impact, low effort dish. We had the potatoes with creme fraiche and caviar. Yum. 🙂
Easy and Excellent… a crowd pleaser
Tried these potatoes tonight and they were fab! I added a little italian seasoning with the salt and pepper. Worked perfectly! Thanks for the recipe!
Outstanding! Delicious! Tasty! Incredible! Crispy! Heavenly! Do I need to say more? Very easy to make. A nice presentation on the dinner table w a dollop of the sauce on top. I love just about all of her recipes. I like she gives tips and explains the why’s of recipes.
Can’t get enough. I make them at least once a week!
The only way I will eat potatoes!! AMAZING RECIPE
Made these for Thanksgiving this year and they were a big hit! The garlic cheddar sour cream dip really sets the recipe apart from other smashed potato recipes. Will definitely make again!
This was great! Worked just fine with larger yellow potatoes too!
Most delicious potatoes ever!! I am obsessed.
Wowza. Made this with dinner tonight and my hubby and I were both blown away. Super yummy and the sauce/topping to go with it was the cherry on top. So good.