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    Home » Recipes » Side Dishes

    Crispy Smashed Potatoes

    Published: Jun 18, 2021 · Modified: Oct 22, 2021 by Modern Honey · This post may contain affiliate links · 19 Comments

    50988 shares
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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!

    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!

    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!

    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. 

    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!

    How to make the Best Smashed Potatoes:

    1. 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. 
    2. 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!
    3. 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. 
    4. Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
    5. Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. 
    6. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.

    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!

    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

    Oven Roasted Potatoes

    Cheesy Potatoes Au Gratin

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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!

    Crispy Smashed Potatoes

    Modern Honey® - www.modernhoney.com
    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!
    5 from 16 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 287 kcal

    Ingredients
      

    • 1.5 lbs Petite Yukon Gold or FIngerling Potatoes
    • 3 Tablespoons Salted Butter * (melted)
    • 2 Tablespoons Extra-Virgin Olive Oil
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • Fresh Parsley (chopped)

    Garlic Cheddar Sour Cream Dip:

    • 8 ounces Sour Cream
    • ¾ cup Cheddar Cheese (grated)
    • 1 Garlic Clove (or ¼ teaspoon Garlic Powder)
    • ½ teaspoon Garlic Salt
    • ¼ 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

    Calories: 287kcalCarbohydrates: 25gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 27mgSodium: 714mgPotassium: 619mgFiber: 3gSugar: 2gVitamin A: 269IUVitamin C: 23mgCalcium: 173mgIron: 1mg
    Keyword crispy roasted potatoes, crispy smashed potatoes, smashed potatoes, smashed potatoes recipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Paulette

      January 29, 2023 at 5:36 pm

      5 stars
      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.

      Reply
    2. Rachel Goebeler

      January 28, 2023 at 4:45 pm

      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!

      Reply
    3. Mellie

      January 10, 2023 at 5:59 pm

      5 stars
      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.

      Reply
    4. Colleen B Noonan

      December 17, 2022 at 3:53 am

      5 stars
      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.

      Reply
    5. Amy S

      November 22, 2022 at 6:06 am

      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.

      Reply
    6. Carson

      November 16, 2022 at 9:58 am

      5 stars
      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!!

      Reply
    7. Lara

      October 26, 2022 at 3:35 pm

      5 stars
      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!

      Reply
    8. Pam

      October 16, 2022 at 12:20 pm

      5 stars
      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.

      Reply
    9. VirginiaH

      October 08, 2022 at 1:06 pm

      5 stars
      Used what I had, larger red potatoes. I quartered them prior to boiling and handled them just like smaller potatoes. Tasted great to us.

      Reply
    10. Shelley

      July 31, 2022 at 1:56 pm

      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

      Reply
    11. Jean

      May 03, 2022 at 6:35 pm

      5 stars
      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!

      Reply
    12. Kara

      April 01, 2022 at 2:33 pm

      5 stars
      OH MY GOSH!!! Seriously the best side dish recipe ever.

      Reply
    13. Devon

      March 30, 2022 at 3:20 pm

      5 stars
      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.

      Reply
    14. Sierra

      March 06, 2022 at 1:36 pm

      5 stars
      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.

      Reply
    15. Lorena

      September 08, 2021 at 10:19 am

      5 stars
      These were delicious. Using a glass to smash them makes all the difference in the technique.

      Reply
    16. Jeremy Stortro

      August 29, 2021 at 2:50 am

      5 stars
      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.

      Reply
    17. Diana

      August 03, 2021 at 5:24 pm

      5 stars
      Delicious!!! Especially with the sauce.

      Reply
    18. Cathie Anderson

      June 27, 2021 at 3:18 am

      5 stars
      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.

      Reply
    19. Donna A Pollock

      June 23, 2021 at 7:14 pm

      5 stars
      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

      Reply

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    Melissa Stadler Modern Honey

    Hi, I'm Melissa Stadler! I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

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