There are infinite ways to make potatoes, but these crispy smashed potatoes remain one of my favorite ways to whip up taters. They’re buttery, crispy, crunchy, and loaded with flavor.
And while these smashed potatoes may be time-intensive, they’re worth the extra effort. They’re boiled till soft, smashed, and roasted in the oven until crisp, then drizzled in a garlicky zesty butter sauce. Need I say more?
Sidenote, if you’re looking for more potato recipes, I highly recommend making my roasted fingerling potatoes next!!
Crispy Smashed Potato Ingredients
Plus, a few ingredient notes!
- Baby gold potatoes: I love this potato variety best; they’re the perfect size. Quick note, I’ve tested this recipe with a variety of potatoes, and this recipe works great with all types. High-starch potatoes (ie. russet potatoes) will be fluffier, whereas waxy potatoes (ie. baby gold, yukon, red potatoes) are more creamy on the inside. Additionally, you can use small or medium-sized potatoes. Smaller potatoes will come out crispier, whereas larger potatoes will have the same crispiness but more fluffy insides. My favorite potato variety to use for this recipe is baby gold potatoes; they’re small and turn out super crispy.
- Olive oil or avocado oil: I like using olive oil for roasting; it just has the best flavor! Terra Delyssa and California Olive Ranch are my go-to brands for all things olive oil.
- Butter or vegan butter: If you’re using vegan butter, Miyoko’s plain vegan butter is the best. Quick note; you can make the sauce component of this recipe with olive oil, but I prefer butter.
- Garlic
- Lemon zest
- Kosher salt and flakey salt for finishing
Flavor Variations
The great thing about a simple recipe like this is endless flavor combinations. Leaving a few of my favorites below.
- Italian herb smashed potatoes: Omit the lemon zest from the butter sauce and add in 1/2 tsp each of finely minced fresh rosemary, oregano, and parsley.
- Cheesy garlic smashed potatoes: Once you’ve smashed down the potatoes, sprinkle each potato generously with finely grated parmesan before roasting – the parm will melt and crisp up in the oven (and who doesn’t like crispy cheese)?! And omit the lemon zest from the butter sauce.
I can’t wait for you to make these crispy smashed potatoes! Don’t forget to leave a rating and review below. And if you have any questions, leave a comment below or send me a message on Instagram.
Print
Crispy Smashed Potatoes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Cuisine: American
Description
There are infinite ways to make potatoes, but these crispy smashed potatoes remain one of my favorite ways to whip up taters. They’re buttery, crispy, crunchy, and loaded with flavor.
Ingredients
- 2 lbs baby gold potatoes*
- Olive oil or avocado oil and kosher salt for roasting
- 4 tbsp butter or vegan butter
- 6 garlic cloves, smashed and roughly chopped
- 2 lemons worth of zest
- Flaky salt for garnish
Instructions
- Boil the potatoes. Place the potatoes in a large pot, cover with cold water, and sprinkle in 1 tbsp of kosher salt. Bring to a boil and cook the potatoes until they’re soft, about 15 minutes. Larger-sized potatoes will take 5-10 minutes longer. Just make sure the potatoes are fork-tender before draining! Once the potatoes are done, drain in a colander and let dry for 5-10 minutes – this will help any excess water steam off and ensure the potatoes get ultra-crispy in the oven.
- Preheat the oven and prepare your pan. While the potatoes are boiling, preheat the oven to 450°F and move the oven rack to the top of the oven. Drizzle a large-rimmed baking sheet (I used this baking sheet here) with olive oil or avocado oil and set aside.
- Smash and bake the potatoes. Place a potato on the prepared sheet pan, and using the bottom of a cup or mason jar, press down on the potato and smash it down into a patty. Repeat this process with all of the potatoes. A good rule of thumb: the thinner the potato, the crisper, and the thicker the potato, the fluffier. Drizzle the potatoes with olive oil or avocado oil, and sprinkle over kosher salt. Bake the potatoes in the preheated oven until the tops turn brown and begin to crisp, about 25 minutes.
- Make the butter sauce. While the potatoes roast, make the butter sauce. Add the butter and garlic into a small saucepan, and heat on medium heat, stirring occasionally, until the garlic starts to look golden. Remove from the heat and stir in the lemon zest. Set aside.
- Spoon over the sauce and serve. Once the potatoes are done roasting, remove them from the oven, spoon over the sauce, and toss the potatoes so they’re coated in the butter sauce. Finish with a sprinkle of flaky salt and serve immediately!
Notes
*Quick note, I’ve tested this recipe with a variety of potatoes, and this recipe works great with all types. High-starch potatoes (ie. russet potatoes) will be fluffier, whereas waxy potatoes (ie. baby gold, yukon, red potatoes) are more creamy on the inside. Additionally, you can use small or medium-sized potatoes. Smaller potatoes will come out crispier, whereas larger potatoes will have the same crispiness but more fluffy insides. My favorite potato variety to use for this recipe is baby gold potatoes; they’re small and turn out super crispy.
Leave a Reply