Smashed Potatoes

I first learn about smashed potatoes years ago through a recipe in a magazine and was pretty blown away. I thought it was such a great idea! I’m not going to lie the recipe ended up being little lack luster, but the idea really stuck with me.

I’ve since enjoyed many delicious crispy smashed potatoes and realized we don’t have one on our own site yet! We’re changing that today with our delicious cheesy, buttery version that I promise will not disappoint!

What Are Smashed Potatoes?

Smashed potatoes are small potatoes that are parboiled, smashed into thin patties and either pan fried or roasted until crispy on the outside and soft on the inside.

How to Make Our Smashed Potatoes Recipe

Process

1. Place potatoes into a large pot and fill with water until potatoes are completely submerged. Season with 2 tablespoons salt. Place pot over high heat and boil potatoes until barely fork tender, about 12-15minutes (once water begins to boil).
2. Drain potatoes into a colander and set aside.

3. Preheat oven to 400˚F. In a small saucepan melt butter over medium heat. Add garlic and gently fry for 30 seconds. Remove from heat.

4. Brush bottom of sheet pan with garlic butter.
5. Add potatoes to sheet pan, in a single layer, and gently ‘smash’ each one until flat. We use the flat bottom on a glass, or you can use a potato masher.

6. Brush tops of potatoes with remaining garlic butter. Transfer baking sheet to oven and roast for 15 minutes until golden brown.
7. Remove sheet pan from oven and flip each potato. Top each potato with a small amount of shredded cheese and chopped bacon. Place sheet pan back into oven until cheese melts, 5 to 6 minutes.

8. Top each potato with sliced chives and lightly season with salt and black pepper to taste. Serve.

Tools You Will Need

• knife
• cutting board
• mixing bowls
• large pot
• small pot
• measuring spoons
• pastry brush
• cheese grater
• baking sheet

Variations for Our Smashed Potatoes

• Make it vegetarian friendly by omitting the bacon.
• Mix up the flavors with different fresh herbs like rosemary, sage, tarragon, fresh thyme, oregano, or fresh parsley. 
• Try other great melting cheeses like gruyere, fontina, gouda, or cheddar.
• Make this recipe vegan by substituting the butter for olive oil, and skipping the cheese and bacon. You can sprinkle some additional seasoning on top like paprika, or garlic powder. These are also yummy with a quick squeeze of lemon. 
• Try other potato varieties like red potatoes, or yukon gold potatoes. It’s best to stick with the smaller variety as larger potatoes are harder to smash and will be less crispy because the potato ‘meat’ to potato skin ration is much different. 
• You can serve them with some yummy dips. We love ranch or ketchup, but they would also be delicious with onion dip.
• Add some freshly grated parmesan cheese to the top. You can never have enough cheese!  
• Top the smashed potatoes like you would baked potatoes, with sour cream, chives, or bacon bits.

Prep Ahead and Reheating Instructions

Prep Ahead

The potatoes can be parboiled up to 3 days ahead of time. Once potatoes have cooled, transfer them to an airtight container and refrigerate until ready to use.

Reheating Instructions

To reheat smashed potatoes, preheat oven to 375˚F. Lightly grease a large baking sheet with melted butter or oil. Place potatoes onto baking sheet, 1 inch apart and bake for about 6 minutes. Flip each potato and continue to bake until the exterior has crisped back up and the potatoes have heated through, about 6 to 8 minutes.

What to Serve with Our Smashed Potatoes

• Spatchcock Chicken
• Garlic Butter Lamb Chops
• Oven Baked Chicken Thighs
• Seared Ribeye Steaks
• Creamy Baked Cauliflower
• Roasted Branzino

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