There is something deeply satisfying about a potato dish that manages to be crispy on the outside, fluffy and tender on the inside, and absolutely loaded with flavor. Smashed red potatoes are exactly that kind of dish — the kind that disappears from the table before you even have a chance to sit down. Unlike traditional roasted potatoes or mashed potatoes, this method gives you the best of both worlds: a creamy, soft interior with shatteringly crisp, golden edges that are impossible to resist.
Red potatoes are the perfect choice for this recipe because of their naturally waxy texture and thin skins. They hold their shape beautifully after boiling, then crisp up wonderfully in the oven after being smashed flat. The thin skin becomes almost chip-like when roasted at high heat, while the interior stays pillowy and light. Whether you are serving these alongside a weeknight dinner, bringing them to a potluck, or making them as a shareable appetizer for a gathering, smashed red potatoes are always the right answer.
This recipe is also incredibly forgiving and endlessly customizable. You can keep things simple with just olive oil, garlic, and fresh herbs, or you can go all out with toppings like sour cream, shredded cheese, crispy bacon bits, and chives. Once you master the basic technique, you will find yourself making these on repeat every single week. Let us walk through everything you need to know to make the most perfect smashed red potatoes you have ever tasted.
Smashed Red Potatoes Recipe
✨ Recipe Card
Cheesy Garlic Butter Smashed Red Potatoes
Crispy-edged smashed red potatoes drenched in herb garlic butter and blanketed in bubbling gruyère and sharp cheddar — a side dish that disappears before anything else on the table.
⏱ Prep
10 mins
🍳 Cook
40 mins
⏰ Total
50 mins
🍽 Serves
4 servings
🥘 Ingredients
📋 Instructions
- 1. Preheat oven to 425°F and line a heavy rimmed baking sheet with parchment paper.
- 2. Place red potatoes in a large pot, cover with cold salted water, and boil over medium-high heat for 15–18 minutes until fork-tender but not falling apart.
- 3. Drain potatoes thoroughly and transfer to the prepared baking sheet, spacing at least 2 inches apart.
- 4. Smash each potato firmly with the flat bottom of a drinking glass until roughly ½ inch thick, keeping the skin intact around the edges.
- 5. Whisk together melted butter, minced garlic, olive oil, salt, pepper, and smoked paprika in a small bowl.
- 6. Brush each smashed potato generously with the seasoned garlic butter, coating all cracked surfaces.
- 7. Roast in the preheated oven for 20 minutes until the edges are deeply golden and the undersides are crispy.
- 8. Remove from oven and top each potato with a generous mound of combined gruyère and sharp white cheddar.
- 9. Return to oven and roast an additional 5–7 minutes until cheese is fully melted, bubbling, and caramelized at the edges.
- 10. Scatter fresh chives and parsley over the top immediately and serve hot straight from the baking sheet.
💡 Tips & Notes
- • Choose potatoes that are uniform in size (about 2 inches diameter) so they boil and roast evenly.
- • Don’t skip the full 20-minute first roast before adding cheese — this is what builds the crispy bottom crust.
- • Garlic burns easily at high heat; press it into the butter rather than leaving it in large pieces on top of the potato.
- • Swap gruyère for smoked gouda or fontina for a different flavor profile — both melt beautifully.
- • Leftovers reheat best in an air fryer at 375°F for 5 minutes to restore crispiness.
KitchenGuide101.com
Why Red Potatoes Are the Best Choice
Not all potatoes are created equal when it comes to smashing. Russet potatoes, for example, tend to fall apart too easily because of their high starch content and dry, fluffy interior. While that is great for baking or making classic mashed potatoes, it works against you in this preparation. Red potatoes, on the other hand, have a waxy, moist texture that keeps them intact through the boiling and smashing process while still delivering that creamy bite you want.
The skin on red potatoes is also notably thin compared to other varieties, which means you do not need to peel them. That is a huge win not just for convenience, but also for flavor and nutrition. The skin crisps up beautifully in the oven, adding a wonderful textural contrast to the soft interior. Yukon Gold potatoes are a worthy substitute if you cannot find red potatoes, and they will deliver a similar creamy, buttery result. However, for the classic smashed potato look and taste, red potatoes are truly the gold standard.
When shopping, look for small to medium red potatoes that are roughly uniform in size. This ensures that they cook evenly during the boiling stage. If your potatoes are too large, they can be difficult to smash without breaking apart entirely, and the roasting time will need to be adjusted. Aim for potatoes that are about two to three inches in diameter for the most consistent and visually appealing results.
Ingredients You Will Need
- 2 pounds small to medium red potatoes, scrubbed clean
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced or pressed
- 1 teaspoon kosher salt, plus more for boiling water
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh chives, thinly sliced, for garnish
- Flaky sea salt for finishing
- Sour cream or aioli for serving, optional
Step-by-Step Instructions
Begin by bringing a large pot of generously salted water to a boil. Add the red potatoes and cook them until they are completely tender and can be pierced easily with a fork or skewer, about 20 to 25 minutes depending on their size. You want them fully cooked through at this stage because they will not soften much more in the oven. Drain the potatoes and allow them to rest and steam dry for about five minutes. This step is crucial — removing excess moisture is what allows the potatoes to crisp up properly in the oven.
While the potatoes are drying, preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Drizzle about one tablespoon of the olive oil across the surface of the parchment to help prevent sticking and encourage browning on the bottom of the potatoes. Arrange the drained potatoes on the prepared baking sheet with plenty of space between them.
Now comes the fun part — the smashing. Using the bottom of a flat glass, a sturdy mug, or even a potato masher, gently press down on each potato until it is flattened to about half an inch thick. You want the potato to crack and spread open, creating lots of irregular edges and surface area. Those jagged, uneven edges are exactly where the best crispiness happens. Do not worry if some potatoes break apart slightly — that is totally normal and those broken bits become the crispiest, most delicious parts.
In a small bowl, mix together the remaining olive oil, melted butter, minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush or spoon this mixture generously over each smashed potato, making sure to get it into all the cracks and crevices. Sprinkle the fresh rosemary and thyme over the tops. Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes, or until the edges are deeply golden and crispy. In the last two minutes of roasting, sprinkle the Parmesan cheese over the potatoes and return to the oven to melt and lightly brown.
Remove from the oven and immediately finish with a pinch of flaky sea salt and the sliced fresh chives. Serve hot alongside your favorite dipping sauce or as a side dish to your main course.
Tips for the Crispiest Results
The biggest enemy of crispy smashed potatoes is steam and moisture. Always make sure your potatoes are completely dry before they go into the oven. After draining, you can even spread them on the baking sheet and let them sit in the warm oven for a few minutes before smashing — this draws out even more moisture and sets you up for maximum crunch.
- Do not overcrowd the baking sheet — give each potato plenty of space for hot air to circulate
- Use a combination of olive oil and butter for the best flavor and browning
- Roast on the top third of the oven for extra crispiness on the surface
- For an even crunchier result, flip the potatoes halfway through roasting
- Always season generously — potatoes can handle a lot of salt and seasoning
- Let the potatoes sit undisturbed during roasting so the crust can develop properly
- Use fresh herbs whenever possible for the brightest, most vibrant flavor
For more detailed tips on potato preparation and cooking techniques, the team over at KitchenGuide101.com has a fantastic collection of resources that can help you level up your kitchen skills across the board.
Topping Ideas and Variations
One of the greatest things about smashed red potatoes is how well they serve as a canvas for all kinds of toppings and flavor combinations. The basic recipe is wonderful on its own, but a few additions can completely transform the dish depending on the occasion or what you are craving.
- Loaded style: top with shredded cheddar cheese, crispy bacon crumbles, sour cream, and chives
- Greek inspired: finish with crumbled feta, kalamata olives, chopped cucumber, and a drizzle of tzatziki
- Spicy kick: add cayenne pepper or red pepper flakes to the seasoning mix and serve with a spicy chipotle aioli
- Truffle elegance: drizzle with truffle oil and top with grated Pecorino Romano and fresh parsley
- Everything bagel: coat with everything bagel seasoning and serve with cream cheese dip
- Pesto lover: spoon fresh basil pesto over the hot potatoes and finish with pine nuts and shaved Parmesan
Serving Suggestions
Smashed red potatoes are an incredibly versatile side dish that pairs beautifully with almost any protein. They are particularly wonderful alongside roasted chicken, grilled steak, pan-seared salmon, or pork tenderloin. They also work brilliantly as a shareable appetizer when served with a variety of dipping sauces arranged in small bowls alongside the platter. For a vegetarian spread, pair them with a fresh green salad, roasted vegetables, and a creamy dip for a satisfying and complete meal.
These potatoes are best served immediately after coming out of the oven when they are at their crispiest. If you do have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat and revive the crispiness, place them back on a baking sheet in a 400-degree oven for about ten minutes rather than microwaving, which will make them soft and soggy. With just a little planning, you can even parboil the potatoes a day ahead and finish the smashing and roasting right before serving.
Smashed red potatoes are proof that the simplest techniques often produce the most extraordinary results. With just a handful of pantry staples, a hot oven, and a little patience, you can create a side dish that genuinely steals the show every single time. Once you try this recipe, there is a very good chance it becomes a permanent fixture in your weekly dinner rotation — and you will never look at a plain roasted potato the same way again.
