These Smash Potatoes are oven baked to crispy perfection and full of flavour thanks to the homemade garlic parsley butter. They’re super fun to make, tasty to eat and make a great addition to any meal or smorgasboard.
Hi, I’m Andrea. The gal who admittedly sleeps on viral Tik Tok trends. I’m not sure if I should be ashamed or proud of that statement. But, regardless, here we are. I don’t know if it’s because it generally takes me forever to do any one thing. Or if it’s because I pride myself in uuuuuusually being unique and different from the crowd. I like to stand apart. You know? So, naturally, if the whole world is doing the exact same thing (like eating Big Mac Smash Tacos aka the current trend), I want nothing more than to do the opposite.
Hence why we’re here, a whole few months (or has it been years?!) since everyone and their mother were filling all of my social media feeds with the viral Smashed Potatoes. These potatoes boasted about being some of the crispiest you will ever eat. Judging by the thousands of variations I’ve seen on Tik Tok alone, Smashed Potatoes are versatile, easily customizable and (I can confirm) ALWAYS get rave reviews. Only one bite in and I was sold! Why did it ever take me so long to try them in the first place?!
If you love potatoes in all of their glory then this method of smashing them is just something you have got to try. Yeah, yeah. It may seem a tad bit extra with the two different cooking methods and all. But trust me, it’s not much extra work and they are totally worth it. You get ultra crispy and crunchy exteriors while the insides remain soft, creamy and fluffy. If Ms. Lazy herself (aka the gal who’d do anything not to have to do an extra step) is telling you that said “extra” step is worth it, then you just know it must be! Don’t be like me and wait to jump on the Smashed Potato bandwagon only to realize you now have a good few years of catching up to do.
INGREDIENTS YOU’LL NEED TO MAKE SMASH POTATOES IN THE OVEN
The best part about these viral Smashed Potatoes is that you can really customize and season them however you like. The options and flavour combinations are endless and they would seriously be good in so many different ways. For my first time, I chose to make a simple garlic herb butter. Cause I mean, can you really go wrong with garlic and butter? Here’s what you’ll need to make this simple recipe in a little bit more detail:
- Potatoes: The star of the show and the base and bulk of this recipe. You want to go for baby potatoes that are small to medium in size. The idea is not having to slice or cut them at all. I went with a simple yellow baby potato but red, white or purple would be fine to use as well. The skin will be staying on for this Smashed Potato recipe.
- Butter: Adds flavour and moisture to the Smashed Potatoes and helps them crisp up in the oven as they bake. If you don’t want to use butter, you can always use a good quality extra virgin olive oil instead. PRO TIP: Be sure to adjust the amount of salt you add to the potatoes based on whether you’re using salted or unsalted butter.
- Parmesan Cheese: Adds flavour and cheesiness to this recipe for Smashed Potatoes. Freshly grated parmesan cheese works best in this recipe.
- Olive Oil: Coats the potatoes before hitting the oven adding flavour and moisture. Also helps them with crisping up beautifully in the oven as they bake. As always, good quality and extra virgin works best in this recipe. However, if you don’t have any olive oil on hand, feel free to use a different oil such as avocado or coconut. You can also use more butter or ghee instead, if you prefer.
- Garlic: Adds the perfect garlicky bite to these crispy Smash Potatoes in the Oven. I like using fresh minced garlic in this recipe because I like being able to physically see it and the way it crisps up on the potatoes. However, if you prefer or if all you have on hand is garlic powder, use 1/2 a teaspoon instead of the 2 fresh minced cloves. For a different take on this recipe, try them with Roasted Garlic instead.
- Parsley: Adds a pop of colour and herby freshness to these Smash Potatoes in the Oven. Fresh chopped parsley works best in this recipe.
- Spices: A combination of oregano, paprika, garlic powder, salt and pepper adds an extra layer of flavour and make the perfect seasoning blend for these roasted smashed potatoes. Feel free to change it up a bit if you want.
HOW TO MAKE SMASH POTATOES IN THE OVEN (KEY TIPS)
You can find full instructions for how to make these crispy Smash Potatoes in the Oven in the recipe card down below, but here are a few quick tips to keep in mind:
- For fast and easy clean up, line your baking sheet with parchment paper before beginning. However, for even crispier potatoes, you can actually skip this step and put the potatoes right on the baking sheet with some olive oil. If you want to take it another step further, heat the baking sheet in the oven as it’s preheating so the oil and pan get nice and hot before adding the potatoes. If you do it this way, be careful not to burn yourself on the hot oil or pan when smashing the potatoes.
- Use a large baking sheet and don’t overcrowd the pan (work in batches if you have to). Each potato will take up more than normal surface room (and need it in order to crisp up perfectly!). For best results, leave a touch of space between each potato for air to circulate.
- Use baby potatoes that are small to medium in size for best results. The key is to not have to cut or alter the potatoes in any way (other than smashing them, of course!) You want to use whole baby potatoes that you should just be able to throw in a pot to boil.
- Don’t over boil the potatoes or they’ll prematurely fall apart on you. I mean, I guess it’s not really the end of the world since they’re getting smashed anyways. However, you want them to still be intact so you can season and smash them. EXTRA TIP: Be careful when coating the cooked potatoes with oil and seasoning. Stir them gently so they don’t break apart before smashing.
- Allow the potatoes to cool slightly after cooking and before smashing. They’ll be easier to handle and hold their shape better after/as they’re getting smashed.
- Use the bottom of a glass or other similar object to help you smash the potatoes. This makes the job fun and as easy as can be! EXTRA TIP: For the crispiest results, reaaally smash them down so they are nice and flat. The flatter they are and the more surface area each potato covers, the crispier they will turn out. However, in every step of the smashing process, being gentle (and not aggressive) is key. The smashed potatoes still have to hold their shape as you want to be able to individually pick them up to eat. The skin of the potatoes helps keep them intact so it’s important to leave it on.
- Soften the butter or it’ll be a nightmare trying to make the garlic parsley butter. Simply leave it at room temperature about an hour or so before you want to use it. If you forget, melted butter will also work in a pinch.
- BEST WAY TO GET THE GARLIC HERB BUTTER ONTO THE POTATOES: The garlic parsley butter is going to be hard to spread on to the potatoes at first. I like to spoon a little blob on each smashed potato while they are still somewhat hot. When the heat from the potato slightly melts the blob, I then use a brush or spoon to spread it all over the potato before baking.
FREQUENTLY ASKED QUESTIONS
Although they sound the same, smashed potatoes and mashed potatoes are very different dishes. Smashed Potatoes require two different cooking methods. First, you need to boil them until they’re fork tender. Then, once they’re flattened out aka smashed, you need to oven bake them until they’re nice and crispy.
Making mashed potatoes, on the other hand, requires boiling the potatoes until they’re tender and then using a potato masher to combine them with other ingredients such as milk or cream. You can pretty much use any potato to make mashed potatoes, however, larger ones are preferred. Whereas to make smashed potatoes, using small to medium size baby potatoes will give you the best results.
Lastly, mashed potatoes are normally creamy and fluffy while smashed potatoes are crunchy and crispy.
As a general answer, no, it’s not necessary to boil potatoes before roasting. However, in this recipe for Smashed Potatoes, it is necessary to boil the potatoes first. Boiling them makes them soft and tender which in turn makes them super easy to smash.
Got leftovers? If stored in an airtight container and kept in the fridge, they’ll be good for up to 4 days. The good news is that reheating Smashed Potatoes is easy! All you have to do is lay them out in a single layer on a parchment lined baking sheet. Spray them with a touch of oil then throw them in a 350° oven for 10-15 minutes or until heated through. Alternatively, you can use an air fryer. A microwave is also an option, however, the potatoes might lose some of their crispness in the process.
Ah, the options are endless. Think of these babies as you would a delicious plate of crispy golden french fries. So, they’d be amazing with anything from burgers and sandwiches to chicken dinners or pork skewers.
Just don’t forget the dipping sauce! Here are some of my favourites: 3 ingredient spicy mayo, Greek yogurt ranch dressing, cheater’s garlic aioli or the best homemade tzatziki sauce.
- 24 Baby Yellow Potatoes, scrubbed
- 1/4 cup Butter, softened
- 2 Cloves Garlic, finely minced
- 2 tbsp Fresh Parsley, chopped, plus more for garnish
- 2 tbsp Parmesan Cheese, grated
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- Salt and Pepper, to taste (be generous)
- Add the potatoes and a generous pinch of salt to a pot and cover with cold water. Bring it to a boil and cook until fork tender, 15-20 minutes. Drain. Then transfer the potatoes to a bowl and allow them to cool slightly, enough to handle.
- Meanwhile, make the garlic parsley butter. Combine the butter, garlic, parsley and parmesan cheese in a bowl.
- Preheat the oven to 425° and line a baking sheet with parchment paper. Alternatively, skip the parchment and liberally coat the baking sheet with some olive oil*
- Add the olive oil, paprika, oregano, garlic powder, salt and pepper to the bowl with the potatoes. Carefully stir until they are all nicely coated in the oil and the spices.
- One by one, take each potato and transfer it to the prepared baking sheet. Using the back of a glass or similar object, gently press down on the potato until it 'bursts' and flattens out. Repeat until all of the potatoes are flat.
- Spoon a little blob of garlic butter onto each potato allowing the heat from the potatoes to melt it a bit before spreading it all over the potato. Sprinkle with some more salt and pepper.
- Bake for 30-45 minutes or until the potatoes are browned and crisp up to your liking. Hit them up with some extra chopped fresh parsley, if desired. Serve immediately and with all your favourite dipping sauces!
OPTIONAL STEP if you choose to coat the baking sheet with olive oil instead of line it with parchment paper: Heat the baking sheet in the oven as it's preheating so the oil and pan get nice and hot before adding the potatoes. If you do it this way, be careful not to burn yourself on the hot oil or pan when smashing the potatoes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1113Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 316mgCarbohydrates: 221gFiber: 23gSugar: 12gProtein: 27g
Nutrition is only an estimate and calculated using Nutritionix.
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