Mustard-glazed smashed potatoes with crisp golden edges and fresh thyme leaves sit on a speckled serving platter, with a small bowl of mustard beside them on the platter.

20 Smashed Potato Recipes to Add to Your Meal Plan

Byadmin

Smashed potatoes are the rare side dish that behaves like a main event. You boil small potatoes until tender, press…

Smashed potatoes are the rare side dish that behaves like a main event. You boil small potatoes until tender, press them flat, then roast them until the edges turn shatteringly crisp while the centers stay soft and buttery. That contrast is the whole point, and it is the reason one basic method can carry twenty different flavors. This guide gives you the master technique first, then twenty variations with real quantities, real timing and honest troubleshooting. Pick one for tonight, save a few for the week ahead, and keep this page bookmarked for every meal plan you build.

Jump to an idea

  1. Smashed Potatoes With Mustard And Thyme
  2. Smashed Potatoes With Pesto And Parmesan
  3. Smashed Potatoes With Jalapeño And Lime
  4. Smashed Potatoes With Mushroom And Cream
  5. Smashed Potatoes With Roasted Peppers
  6. Smashed Potatoes With Feta And Oregano
  7. Smashed Potatoes With Spinach And Nutmeg
  8. Smashed Potatoes With Ranch Herbs
  9. Smashed Potatoes With Roasted Garlic And Yogurt
  10. Smashed Potatoes With Curry Spices
  11. Smashed Potatoes With Truffle-Style Mushroom Butter
  12. Smashed Potatoes With Broccoli And Cheese
  13. Smashed Potatoes With Celery And Dill
  14. Smashed Potatoes With Sun-Dried Tomato
  15. Smashed Potatoes With Garlic And Parsley
  16. Smashed Potatoes With Cheddar And Chives
  17. Smashed Potatoes With Lemon And Dill
  18. Smashed Potatoes With Smoked Paprika
  19. Smashed Potatoes With Caramelized Onion
  20. Smashed Potatoes With Rosemary And Olive Oil
Mustard-glazed smashed potatoes with crisp golden edges and fresh thyme leaves sit on a speckled serving platter, with a small bowl of mustard beside them on the platter.
Mustard-glazed smashed potatoes with crisp golden edges and fresh thyme leaves sit on a speckled serving platter, with a small bowl of mustard beside them on the platter.

The Smashed Potato Method That Works Every Time

Every recipe below starts from the same foundation, so learn it once and the rest is easy. Choose small waxy potatoes, 1.5 to 2 inches across. Baby Yukon Golds are ideal because their skins are thin and their flesh holds together; baby reds are a fine second choice. Russets work but crumble more, so smash them gently. Avoid very large potatoes, since thick centers steam instead of crisping.

You need (serves 4): 2 lb (about 900 g) baby potatoes, scrubbed; 1 tbsp kosher salt for the boiling water, plus more for seasoning; 4 tbsp olive oil or melted butter; 1/2 tsp black pepper.

Method:

  1. Put the potatoes in a large pot, cover with cold water by 1 inch, and add the salt. Bring to a boil, then reduce to a steady simmer. Cook 15 to 20 minutes, until a fork slides in with no resistance.
  2. Drain and return the potatoes to the hot pot for 5 minutes with the lid off. This steam-drying step is what keeps the interiors fluffy instead of watery.
  3. Heat the oven to 425°F. Brush a large rimmed sheet pan with half the oil. Arrange the potatoes with at least 1 inch of space between them.
  4. Press each potato flat with the bottom of a sturdy mug or measuring cup until it is about 1/2 inch thick. Aim for cracked edges and craggy tops; those rough bits are what turn crisp.
  5. Brush the tops generously with the remaining oil and season with salt and pepper. Be generous here. Plain roasted potato needs salt.
  6. Roast 25 to 30 minutes, then flip each potato with a thin spatula and roast 15 to 20 minutes more, until deep golden with dark crisp edges.

Troubleshooting: If your potatoes stick, the pan needed more oil or they needed another 5 minutes before flipping. If the centers are gummy, they were under-boiled; the fork test is the one that matters. If they fall apart when smashed, they were boiled too long or smashed too thin; next time pull them 2 minutes earlier.

Storage and food safety: Cool within 2 hours (1 hour if the temperature is above 90°F) and refrigerate in a covered container. Most versions keep up to 4 days; the spinach version keeps 2 days, and the mushroom cream, feta, garlic yogurt, broccoli, and cheddar versions keep 3 days. Reheat on a sheet pan at 425°F for 10 to 15 minutes to re-crisp; the microwave makes them soft. These pair with almost any weeknight dinner, from a lemon garlic chicken skillet to roast fish.

1. Smashed Potatoes With Mustard And Thyme

A closer view of mustard-glazed smashed potatoes with deeply crisped edges and thyme sprigs on a white plate.
A closer view of mustard-glazed smashed potatoes with deeply crisped edges and thyme sprigs on a white plate.

Sharp Dijon brushed over hot potatoes mellows in the oven into something savory and faintly sweet, and thyme leaves crisp right along with the edges. This is the version to make first, since it shows off the whole technique with a short ingredient list.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 3 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp fresh thyme leaves; 1 tsp honey; 1/2 tsp kosher salt; 1/4 tsp black pepper.

Method:

  1. Whisk the mustard, olive oil, thyme, honey, salt and pepper in a small bowl.
  2. After smashing the potatoes, brush the tops with the mustard mixture instead of plain oil.
  3. Roast at 425°F for 25 to 30 minutes, flip, and roast 15 to 20 minutes more until the edges are deeply golden.

Troubleshooting: If the mustard tastes harsh, it needed more oven time. The heat softens its bite, so give pale potatoes another 5 minutes.

Storage: Refrigerate up to 4 days; re-crisp at 425°F. The mustard coating keeps well and does not get soggy.

Why it works: The vinegar in Dijon cuts the richness of the potato while its sugars caramelize on the craggy tops, giving you sweet-sharp crusts around a soft center.

2. Smashed Potatoes With Pesto And Parmesan

Smashed potatoes on a wooden surface are each topped with a mound of green basil pesto and melted Parmesan, with fresh basil leaves scattered around them.
Smashed potatoes on a wooden surface are each topped with a mound of green basil pesto and melted Parmesan, with fresh basil leaves scattered around them.

Pesto goes on before the second roast so the basil toasts and the cheese turns lacy. This one tastes like the best parts of a pesto pasta dinner, in finger-food form.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 1/3 cup basil pesto (store-bought or homemade); 1/2 cup finely grated Parmesan; 1/2 tsp kosher salt.

Method:

  1. Smash and oil the potatoes as usual, then roast 25 minutes at 425°F.
  2. Flip the potatoes and spoon a scant teaspoon of pesto onto each one.
  3. Sprinkle with Parmesan and return to the oven for 15 to 20 minutes, until the cheese is melted and spotted brown.

Troubleshooting: If the pesto burns, the dollops were too thin or the oven runs hot. Keep the pesto in a small mound and add the cheese a little later in the roast.

Storage: Best within 2 days refrigerated; the basil darkens over time. Reheat at 425°F for 10 minutes.

Why it works: Fat carries flavor, and pesto is mostly fat, so the crisp edges taste of basil, garlic and olive oil, with the Parmesan adding a salty crunch.

3. Smashed Potatoes With Jalapeño And Lime

Smashed potatoes on a speckled plate are topped with charred jalapeño slices, lime zest and flaky salt, with lime wedges resting beside them on the plate.
Smashed potatoes on a speckled plate are topped with charred jalapeño slices, lime zest and flaky salt, with lime wedges resting beside them on the plate.

Heat first, then acid. The jalapeños roast into sweet-spicy coins while the lime goes on at the very end so its brightness stays punchy. Wear gloves or wash your hands well after handling the peppers.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 2 jalapeños, thinly sliced (remove seeds for milder heat); 3 tbsp olive oil; 1 tsp kosher salt; zest of 2 limes plus 1 tbsp lime juice; flaky sea salt to finish.

Method:

  1. Toss the smashed potatoes with the oil, salt and jalapeño slices right on the sheet pan.
  2. Roast at 425°F for 25 to 30 minutes, flip, scatter the jalapeños back over the tops, and roast 15 to 20 minutes more.
  3. Shower with lime zest, lime juice and flaky salt just before serving.

Troubleshooting: If the jalapeños char to black, slice them thicker next time. Thin coins dry out; 1/4-inch slices stay sweet.

Storage: Refrigerate up to 4 days. The lime is best fresh, so add a new squeeze when reheating.

Why it works: Roasting tames the jalapeño’s raw bite into a fruity warmth, and lime acid makes the whole plate taste lighter and more vivid.

4. Smashed Potatoes With Mushroom And Cream

Smashed potatoes in a white bowl are covered with a creamy mushroom sauce and sliced browned mushrooms, sprinkled with small thyme sprigs.
Smashed potatoes in a white bowl are covered with a creamy mushroom sauce and sliced browned mushrooms, sprinkled with small thyme sprigs.

Crisp potatoes meet a silky mushroom sauce, and the contrast is the point. Brown the mushrooms properly, because pale mushrooms taste steamed and this sauce depends on their deep flavor.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 8 oz cremini mushrooms, sliced; 2 tbsp butter; 1 small shallot, minced; 1/2 cup heavy cream; 1 tsp fresh thyme leaves; salt and pepper.

Method:

  1. While the potatoes roast, melt the butter in a skillet over medium-high heat. Add the mushrooms in a single layer and cook 7 to 9 minutes without stirring much, until well browned.
  2. Add the shallot and thyme; cook 2 minutes. Pour in the cream and simmer 3 minutes until slightly thickened. Season with salt and pepper.
  3. Spoon the mushroom cream over the hot smashed potatoes and serve immediately.

Troubleshooting: If the sauce is thin, it needed another minute or two of simmering. It should coat a spoon, since it loosens again over the hot potatoes.

Storage: Store potatoes and sauce separately up to 3 days. Reheat potatoes in the oven and sauce gently on the stove.

Why it works: The crisp potato edges give the creamy sauce something to cling to, and the browned mushrooms add a savory depth that plain potatoes do not reach alone.

5. Smashed Potatoes With Roasted Peppers

Three smashed potatoes on a dark sheet pan are topped with charred roasted red pepper strips, smoked paprika and chopped parsley.
Three smashed potatoes on a dark sheet pan are topped with charred roasted red pepper strips, smoked paprika and chopped parsley.

Sweet roasted peppers and a pinch of smoked paprika turn this into a side dish that tends to go fast at a cookout. Use jarred peppers to keep it weeknight-fast, but pat them very dry.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 2 large roasted red bell peppers (about 1 1/2 cups), drained and patted dry, cut in strips; 2 tbsp olive oil; 1 tsp smoked paprika; 3/4 tsp kosher salt; 1 tbsp sherry vinegar or red wine vinegar; 2 tbsp chopped parsley.

Method:

  1. Toss the smashed potatoes with the olive oil, the salt and the smoked paprika.
  2. Roast at 425°F for 25 minutes. Flip, scatter the pepper strips around (not on top of) the potatoes, and roast 15 to 20 minutes more.
  3. Drizzle with vinegar and scatter parsley before serving.

Troubleshooting: If the peppers steam instead of roasting, they were too wet. Pat jarred peppers dry twice; moisture is the enemy of crisping.

Storage: Refrigerate up to 4 days. The peppers keep their sweetness; re-crisp the potatoes at 425°F.

Why it works: Smoked paprika echoes the char on the pepper skins, and the vinegar at the end wakes up the natural sweetness of both vegetables.

6. Smashed Potatoes With Feta And Oregano

Smashed potatoes on a speckled plate are topped with crumbled feta and dried oregano, with a lemon wedge resting beside them on the plate.
Smashed potatoes on a speckled plate are topped with crumbled feta and dried oregano, with a lemon wedge resting beside them on the plate.

Salty feta softens in the oven’s heat and goes creamy at the edges while the oregano turns fragrant. This is the Greek-taverna version, and it wants lemon on the table.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 4 oz feta, crumbled; 1 tbsp dried oregano (or 2 tbsp fresh); 3 tbsp olive oil; 1/2 tsp kosher salt; 1 tsp lemon zest; lemon wedges to serve.

Method:

  1. Smash and oil the potatoes, season with salt, and roast at 425°F for 25 minutes.
  2. Flip, scatter the feta and oregano over the potatoes, and roast 15 to 18 minutes more, until the feta softens and picks up golden spots.
  3. Finish with lemon zest and serve with lemon wedges.

Troubleshooting: If the feta dries out instead of softening, it went in too early. Feta needs only the last 15 minutes; pre-crumbled dry feta also browns faster than block feta.

Storage: Refrigerate up to 3 days. The feta firms when cold; reheating in the oven brings back the creamy texture.

Why it works: Feta’s salt and tang do the seasoning work that butter and salt usually do, and oregano’s earthy flavor is a natural match for potato.

7. Smashed Potatoes With Spinach And Nutmeg

Smashed potatoes on a speckled plate are topped with wilted spinach leaves and a creamy nutmeg sauce, with fresh spinach leaves scattered on the table beside the plate.
Smashed potatoes on a speckled plate are topped with wilted spinach leaves and a creamy nutmeg sauce, with fresh spinach leaves scattered on the table beside the plate.

Wilted spinach with butter and a grating of fresh nutmeg tastes like the filling of a good savory pie, spooned over crisp potatoes. Use fresh nutmeg if you can; pre-ground loses its aroma fast.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 3 cups baby spinach; 2 tbsp butter; 1 small garlic clove, grated; 1/4 tsp freshly grated nutmeg; 2 tbsp heavy cream; salt and pepper.

Method:

  1. While the potatoes finish roasting, melt the butter in a skillet over medium heat. Add the garlic and cook 30 seconds.
  2. Add the spinach in handfuls, stirring until just wilted, about 2 minutes. Stir in the nutmeg, cream, salt and pepper; cook 1 minute more.
  3. Spoon the spinach over the hot smashed potatoes and serve.

Troubleshooting: If the spinach is watery, it was crowded or undercooked. Let the liquid evaporate before adding the cream, or the topping slides right off.

Storage: Best eaten fresh, but leftovers keep 2 days refrigerated. Reheat the potatoes in the oven and warm the spinach on the stove.

Why it works: Nutmeg makes leafy greens taste richer without adding heaviness, and the creamy spinach soaks into the potato centers while the edges stay crisp.

8. Smashed Potatoes With Ranch Herbs

Herb-flecked smashed potatoes with crisp edges rest on a linen cloth beside a small bowl of sour cream.
Herb-flecked smashed potatoes with crisp edges rest on a linen cloth beside a small bowl of sour cream.

This is the ranch version. A homemade ranch-style seasoning bakes into the oil so the potatoes taste like the best part of a ranch dip, and a spoonful of sour cream on the side keeps it cool and tangy.

You need (serves 4): 2 lb baby potatoes, boiled and smashed per the base method; 4 tbsp melted butter or olive oil; 2 tbsp dried parsley; 1 tsp dried dill; 1 tsp garlic powder; 1 tsp onion powder; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup sour cream to serve.

Method:

  1. Stir the parsley, dill, garlic powder, onion powder, salt and pepper into the melted butter.
  2. Brush the mixture generously over the smashed potatoes, getting into the cracks.
  3. Roast at 425°F for 25 to 30 minutes, flip, and roast 15 to 20 minutes more until crisp. Serve with sour cream.

Troubleshooting: If the herbs taste bitter, the oven was too hot or they went on too thick. Dried herbs scorch if the oven runs hot, so keep the temperature at 425°F and the coating even.

Storage: Refrigerate up to 4 days; the seasoning keeps its flavor. Re-crisp at 425°F and serve with fresh sour cream.

Why it works: The buttermilk tang of classic ranch comes from the sour cream on the side, while the dried herbs bloom in the hot butter and taste fresher than any packet mix.

9. Smashed Potatoes With Roasted Garlic And Yogurt

A smashed potato on a speckled plate is covered with swirled roasted garlic yogurt, caramelized garlic cloves and chopped dill.
A smashed potato on a speckled plate is covered with swirled roasted garlic yogurt, caramelized garlic cloves and chopped dill.

A whole head of roasted garlic melts into sweet golden cloves that mash into yogurt with lemon and dill. It is mellow, creamy and cooling against the hot crisp potatoes.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 1 whole head garlic; 1 tbsp olive oil (for the garlic); 3/4 cup plain whole-milk Greek yogurt; 1 tbsp lemon juice; 2 tbsp chopped dill; salt and pepper.

Method:

  1. Cut the top off the garlic head, drizzle with the olive oil, wrap in foil and roast at 400°F for 35 to 40 minutes, until the cloves are soft and caramel colored. Start it while the potatoes boil; it can rest in its foil until the potatoes are done.
  2. Squeeze the cloves from their skins and mash with a fork. Stir into the yogurt with the lemon juice, dill, salt and pepper.
  3. Serve the hot smashed potatoes with big spoonfuls of the roasted garlic yogurt.

Troubleshooting: If the garlic tastes sharp, it was under-roasted. Properly roasted cloves are soft, sweet and spreadable; if yours resist the fork, give them 10 more minutes.

Storage: The yogurt keeps 3 days refrigerated. Keep it separate and serve cold or at room temperature, never reheated.

Why it works: Roasting transforms garlic’s harsh bite into caramel sweetness, and thick yogurt delivers that richness with a fresh tang that sour cream cannot match.

10. Smashed Potatoes With Curry Spices

Golden curry-spiced smashed potatoes fill a speckled bowl, scattered with cilantro leaves, with lime wedges in and beside the bowl.
Golden curry-spiced smashed potatoes fill a speckled bowl, scattered with cilantro leaves, with lime wedges in and beside the bowl.

Warm curry spices bloom in hot oil and stain the potatoes a gorgeous gold. This version is bold enough to stand next to grilled meats, and a handful of cilantro keeps it fresh.

You need (serves 4): 2 lb baby potatoes, boiled and smashed per the base method; 4 tbsp neutral oil; 2 tbsp curry powder; 1 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tsp cayenne (optional); 1 tsp kosher salt; 1/4 cup chopped cilantro; lime wedges to serve.

Method:

  1. Warm the oil in a small pan over medium heat. Add the curry powder, turmeric, cumin and cayenne; stir 30 seconds until fragrant. Do not let the spices scorch.
  2. Brush the spiced oil over the smashed potatoes and sprinkle with salt.
  3. Roast at 425°F for 25 to 30 minutes, flip, and roast 15 to 20 minutes more. Scatter cilantro and serve with lime wedges.

Troubleshooting: If the spices taste raw or dusty, they did not bloom long enough. Thirty seconds in warm oil is the minimum; you should smell them clearly before brushing.

Storage: Refrigerate up to 4 days; the spice flavor deepens overnight. Re-crisp at 425°F.

Why it works: Blooming the spices in oil, rather than dusting them on dry, unlocks their fat-soluble flavors and helps them cling to every crisp ridge.

11. Smashed Potatoes With Truffle-Style Mushroom Butter

Smashed potatoes on a speckled plate are topped with melting mushroom butter and chopped parsley, with flaky salt scattered over them.
Smashed potatoes on a speckled plate are topped with melting mushroom butter and chopped parsley, with flaky salt scattered over them.

Deeply browned mushrooms folded into butter with a drop of truffle-flavored oil taste like a steakhouse side at home. A little truffle oil goes a long way, so measure it, do not pour freely.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 4 tbsp unsalted butter, softened; 4 oz mixed mushrooms (cremini, shiitake), very finely minced; 1 tsp truffle-flavored oil; 1 tbsp chopped parsley; 1/2 tsp kosher salt.

Method:

  1. Cook the minced mushrooms in a dry skillet over medium-high heat for 6 to 8 minutes, until they release their liquid and brown deeply.
  2. Mash the browned mushrooms into the softened butter with the truffle oil, parsley and salt.
  3. Dollop the mushroom butter over the hot smashed potatoes straight from the oven so it melts into the cracks.

Troubleshooting: If the butter tastes flat, the mushrooms needed more browning. Pale mushrooms add texture but almost no flavor; wait for real color.

Storage: Leftover mushroom butter keeps 5 days refrigerated and freezes well for a month. Potatoes keep 4 days; re-crisp in the oven.

Why it works: Mushrooms and truffle flavor share the same earthy compounds, so the combination tastes luxurious even though the ingredient list is humble.

12. Smashed Potatoes With Broccoli And Cheese

An overhead sheet pan of smashed potatoes and charred broccoli florets is covered with melted cheddar and flaky salt.
An overhead sheet pan of smashed potatoes and charred broccoli florets is covered with melted cheddar and flaky salt.

The broccoli roasts on the same pan during the last stretch, picking up crisp charred tips, and the cheddar melts over everything. It is the loaded-baked-potato idea, rebuilt for extra crunch.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 2 cups small broccoli florets; 2 tbsp olive oil (extra); 3/4 tsp kosher salt; 1 1/2 cups shredded sharp cheddar; 1/4 cup sour cream to serve; 2 tbsp snipped chives.

Method:

  1. Roast the smashed potatoes at 425°F for 25 minutes.
  2. Flip the potatoes, scatter the broccoli florets around them, drizzle with the extra oil and salt, and roast 15 minutes.
  3. Sprinkle cheddar over the potatoes and broccoli; roast 5 to 8 minutes more until melted and bubbling. Serve with sour cream and chives.

Troubleshooting: If the broccoli burns before the cheese melts, the florets were too small. Keep them in bite-size pieces with some stem attached so they roast at the same pace.

Storage: Refrigerate up to 3 days. The broccoli softens on reheating; re-crisp everything together at 425°F for best texture.

Why it works: Broccoli’s slightly bitter char balances the richness of cheddar, and roasting both on one pan means the cheese catches drips of broccoli-flavored oil.

13. Smashed Potatoes With Celery And Dill

Smashed potatoes on a speckled plate are piled with sliced celery, capers and fresh dill in a glossy dressing.
Smashed potatoes on a speckled plate are piled with sliced celery, capers and fresh dill in a glossy dressing.

Crisp raw celery, briny capers and lots of fresh dill go over the hot potatoes like a salad, so you get crunch on crunch. This is one of the lightest versions in the roundup and a natural partner for fish.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 2 celery stalks, thinly sliced on the diagonal; 3 tbsp chopped fresh dill; 2 tbsp capers, drained; 2 tbsp olive oil; 1 tbsp lemon juice; 1/2 tsp kosher salt; black pepper.

Method:

  1. Whisk the olive oil, lemon juice, salt and pepper in a bowl.
  2. Toss the celery, dill and capers with the dressing just before the potatoes come out of the oven.
  3. Pile the celery mixture over the hot smashed potatoes and serve immediately, so the celery stays crisp.

Troubleshooting: If the topping wilts, it sat too long. Dress the celery at the last minute; the residual heat softens it within minutes.

Storage: Potatoes keep 4 days refrigerated. Make the celery topping fresh each time; dressed celery does not keep.

Why it works: The hot-cold contrast wakes up the palate, and capers bring the salty punch that makes simple potatoes taste like a composed dish.

14. Smashed Potatoes With Sun-Dried Tomato

Smashed potatoes on a speckled plate are topped with chopped sun-dried tomatoes, basil leaves and shaved Parmesan, with a dark balsamic drizzle over them.
Smashed potatoes on a speckled plate are topped with chopped sun-dried tomatoes, basil leaves and shaved Parmesan, with a dark balsamic drizzle over them.

Oil-packed sun-dried tomatoes bring concentrated sweetness and chew, basil keeps it fresh, and a thread of balsamic ties it together. This one tastes like an Italian summer on a sheet pan.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped; 2 tbsp of their packing oil; 1/4 cup chopped fresh basil; 2 tbsp balsamic vinegar; 1/2 tsp kosher salt; 1/4 cup shaved Parmesan.

Method:

  1. Smash and oil the potatoes, season with salt, and roast at 425°F for 25 to 30 minutes. Flip and roast 15 minutes more.
  2. Toss the chopped sun-dried tomatoes with their oil and the balsamic.
  3. Spoon over the hot potatoes, scatter with basil and Parmesan, and serve.

Troubleshooting: If the tomatoes taste leathery, chop them smaller. Big pieces stay chewy in a bad way; small pieces distribute their sweetness throughout.

Storage: Refrigerate up to 4 days. The flavors meld nicely overnight; re-crisp at 425°F and add fresh basil.

Why it works: Sun-dried tomatoes are umami bombs, and their sweet-tart intensity means a small amount flavors the whole pan.

15. Smashed Potatoes With Garlic And Parsley

Smashed potatoes on a speckled plate are scattered with crisp golden garlic chips, chopped parsley and lemon zest.
Smashed potatoes on a speckled plate are scattered with crisp golden garlic chips, chopped parsley and lemon zest.

Thin garlic chips crisped in olive oil, a mountain of parsley and a grating of lemon zest. Simple, loud and one of the quickest versions here.

You need (serves 4): 2 lb baby potatoes, boiled and smashed per the base method; 1/3 cup olive oil; 4 garlic cloves, thinly sliced; 1/2 cup chopped flat-leaf parsley; 1 tsp lemon zest; 3/4 tsp kosher salt; 1/2 tsp black pepper.

Method:

  1. Warm the olive oil in a small pan over medium-low heat. Add the garlic slices and cook 2 to 3 minutes, stirring, until pale gold. Lift out with a slotted spoon and drain on paper towels. Save the garlic oil.
  2. Brush the smashed potatoes with the garlic oil, season with salt and pepper, and roast at 425°F for 25 to 30 minutes. Flip and roast 15 to 20 minutes more.
  3. Scatter the garlic chips, parsley and lemon zest over the hot potatoes.

Troubleshooting: Garlic chips go from golden to bitter in under a minute, so pull them while still pale. They keep crisping as they cool.

Storage: Refrigerate up to 4 days. The garlic chips soften in storage; make a fresh small batch when reheating, or skip them and add fresh parsley.

Why it works: Crisped garlic tastes sweet and nutty rather than sharp, and parsley’s clean green flavor keeps all that richness in balance.

16. Smashed Potatoes With Cheddar And Chives

Smashed potatoes on a speckled plate are covered with melted, browned cheddar and snipped chives, with a dollop of sour cream beside them on the plate.
Smashed potatoes on a speckled plate are covered with melted, browned cheddar and snipped chives, with a dollop of sour cream beside them on the plate.

Sharp cheddar melted over the hot potatoes with a snowfall of chives and a cool spoonful of sour cream. This is the game-day version, and it comes together without any fuss.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method; 1 1/2 cups shredded sharp cheddar; 3/4 tsp kosher salt; 1/2 tsp black pepper; 3 tbsp snipped chives; 1/2 cup sour cream to serve.

Method:

  1. Smash and oil the potatoes, season with salt and pepper, and roast at 425°F for 25 to 30 minutes.
  2. Flip, sprinkle the cheddar evenly over the potatoes, and roast 8 to 10 minutes more, until the cheese melts and browns in spots.
  3. Scatter chives over the top and serve with sour cream.

Troubleshooting: If the cheese turns greasy, it was overbaked. Cheddar needs only 8 to 10 minutes to melt; longer and the fat separates. Use block cheddar shredded fresh for the smoothest melt.

Storage: Refrigerate up to 3 days. Reheat at 425°F; the cheese re-melts nicely, though the chives are best fresh.

Why it works: Sharp cheddar has enough flavor to stand up to potato’s mildness, and the sour cream adds the cool tang that makes rich cheese dishes feel balanced.

17. Smashed Potatoes With Lemon And Dill

Smashed potatoes on a wooden surface and linen cloth are showered with lemon zest, fresh dill and flaky salt, with lemon wedges beside them.
Smashed potatoes on a wooden surface and linen cloth are showered with lemon zest, fresh dill and flaky salt, with lemon wedges beside them.

Zest, juice, dill and flaky salt over hot potatoes. The finishing takes only a few minutes, and the result tastes like a seaside lunch. Add the lemon only after roasting so it stays bright.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; zest of 2 lemons; 2 tbsp lemon juice; 1/4 cup chopped fresh dill; 3 tbsp olive oil (extra); 1 tsp flaky sea salt.

Method:

  1. Roast the smashed potatoes per the base method until deeply golden.
  2. While they are still hot, drizzle with the extra olive oil and the lemon juice.
  3. Shower with lemon zest, dill and flaky salt; toss gently on the pan and serve.

Troubleshooting: If the lemon flavor disappears, it went on too early or the potatoes were not hot enough. Lemon flavor fades if it cooks, so add it the moment the pan leaves the oven while the potatoes are still hot.

Storage: Refrigerate up to 4 days, but the fresh lemon-dill character is best on day one. Reheat at 425°F and add a fresh squeeze of lemon.

Why it works: Lemon’s acidity cuts through the oil that makes the potatoes crisp, so each bite tastes fresh rather than heavy, and dill’s anise note is a classic potato pairing.

18. Smashed Potatoes With Smoked Paprika

Dark paprika-coated smashed potatoes with crisp, charred edges sit on a wooden board beside a small bowl of garlic aioli.
Dark paprika-coated smashed potatoes with crisp, charred edges sit on a wooden board beside a small bowl of garlic aioli.

Smoky, garlicky and just a little fiery, with a quick homemade aioli for dipping.

You need (serves 4): 2 lb baby potatoes, boiled and smashed per the base method; 4 tbsp olive oil; 2 tbsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 3/4 tsp kosher salt; 1/2 cup mayonnaise; 1 garlic clove, grated; 1 tsp lemon juice.

Method:

  1. Stir the smoked paprika, garlic powder, onion powder and salt into the olive oil. Brush generously over the smashed potatoes.
  2. Roast at 425°F for 25 to 30 minutes, flip, and roast 15 to 20 minutes more until the edges are dark and crisp.
  3. Stir the mayonnaise with the grated garlic and lemon juice for a quick aioli; serve alongside.

Troubleshooting: If the paprika tastes bitter, the coating was too thick or the oven ran hot. Paprika scorches easily, so keep the layer thin and the temperature at 425°F, not higher.

Storage: Refrigerate up to 4 days; the smoky flavor holds well. The aioli keeps 5 days separately. Re-crisp potatoes at 425°F.

Why it works: Smoked paprika gives you campfire flavor without a grill, and the creamy aioli cools the gentle heat while echoing the garlic in the spice mix.

19. Smashed Potatoes With Caramelized Onion

Smashed potatoes on a speckled plate are piled high with glossy caramelized onions and fresh thyme sprigs.
Smashed potatoes on a speckled plate are piled high with glossy caramelized onions and fresh thyme sprigs.

Sweet jammy onions and a splash of balsamic over crisp potatoes taste like French onion soup in side-dish form. The onions take patience, but they need little more than an occasional stir.

You need (serves 4): 2 lb baby potatoes, boiled, smashed and oiled per the base method, roasted until crisp; 2 large yellow onions, thinly sliced; 2 tbsp butter; 1 tbsp olive oil; 1/2 tsp kosher salt; 1 tbsp balsamic vinegar; 1 tsp fresh thyme leaves.

Method:

  1. While the potatoes roast, melt the butter with the oil in a large skillet over medium-low heat. Add the onions and salt; cook 30 to 40 minutes, stirring every few minutes, until deep golden and jammy. If they stick, add a spoonful of water.
  2. Stir in the balsamic vinegar and thyme; cook 1 minute more.
  3. Pile the caramelized onions over the hot smashed potatoes and serve.

Troubleshooting: If the onions burn instead of caramelizing, the heat was too high. True caramelization happens low and slow; rushing it gives you charred edges and raw centers.

Storage: Onions keep 5 days refrigerated and reheat well. Potatoes keep 4 days; re-crisp at 425°F and top with warmed onions.

Why it works: Caramelized onions concentrate their sugars into something almost jam-like, and that sweetness against salty crisp potato is the kind of contrast that makes people reach for seconds.

20. Smashed Potatoes With Rosemary And Olive Oil

Four smashed potatoes on a dark speckled plate are each topped with a crisp rosemary sprig and flaky salt, with olive oil glistening in the cracks.
Four smashed potatoes on a dark speckled plate are each topped with a crisp rosemary sprig and flaky salt, with olive oil glistening in the cracks.

The classic that started it all. Fresh rosemary perfumes the oil, flaky salt crunches, and nothing distracts from the potato itself. Make this one when the potatoes are the star.

You need (serves 4): 2 lb baby potatoes, boiled and smashed per the base method; 1/4 cup good olive oil; 3 tbsp chopped fresh rosemary; 1 tsp flaky sea salt; 1/2 tsp black pepper.

Method:

  1. Warm the olive oil in a small pan over low heat with the rosemary for 2 minutes, until fragrant. Let cool slightly.
  2. Brush the smashed potatoes generously with the rosemary oil, making sure some rosemary lands on each potato. Season with flaky salt and pepper.
  3. Roast at 425°F for 25 to 30 minutes, flip, and roast 15 to 20 minutes more until crisp and golden.

Troubleshooting: If the rosemary tastes like pine needles, it was dried or over-chopped. Use fresh sprigs, chop just before using, and keep the pieces large enough to crisp rather than burn.

Storage: Refrigerate up to 4 days. The rosemary flavor holds; re-crisp at 425°F for 10 to 15 minutes.

Why it works: Rosemary’s piney aroma is fat-soluble, so warming it in oil carries the flavor into every crack of the potato, and flaky salt on a crisp edge is one of cooking’s simplest pleasures.

Smashed Potato FAQ

What is the best potato for smashing?

Small waxy potatoes, 1.5 to 2 inches across. Baby Yukon Golds hold their shape and crisp beautifully; baby reds are a close second. Russets taste great but crumble more easily, so smash them gently.

Can I boil the potatoes ahead of time?

Yes. Boil, drain and steam-dry them, then refrigerate up to 2 days before smashing and roasting. Cold potatoes actually smash more neatly. Let them sit at room temperature 20 minutes before oiling so the oil spreads evenly.

Why are my smashed potatoes not crispy?

The three usual causes are crowding the pan, skipping the steam-dry step, and under-salting the oil. Give each potato an inch of space, let them steam 5 minutes after draining, and be generous with oil and salt.

Can I make these in an air fryer?

Yes, in batches. Smash boiled potatoes, oil and season them, then air fry at 400°F for 12 to 15 minutes, flipping once. Do not overcrowd the basket; work in two or three batches for 2 lb.

How do I store and reheat leftovers?

Cool within 2 hours (1 hour if the temperature is above 90°F), refrigerate in a covered container, and use within 2 to 4 days depending on the version: the spinach version keeps 2 days (the pesto version is best within 2 days), the mushroom cream, feta, garlic yogurt, broccoli, and cheddar versions keep 3 days, and the rest keep up to 4 days. Reheat on a sheet pan at 425°F for 10 to 15 minutes. The oven restores the crispness; the microwave does not.

Are smashed potatoes gluten-free and dairy-free?

The potatoes themselves are naturally gluten-free. For dairy-free versions, use olive oil instead of butter and skip cheese, cream, yogurt, or sour cream toppings, or choose one of the oil-based variations like rosemary and olive oil or smoked paprika.

Save Your Favorites and Plan the Week

Twenty variations from one method is the kind of math that makes meal planning easy. Boil a big batch of baby potatoes on Sunday, and you are one smash and one hot oven away from a different side dish every night. If you love potatoes in all their forms, browse more ideas in Food & Drink, where a chickpea wrap makes an easy lunch partner for leftover smashed potatoes.

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