These buttery Smashed Potatoes, first boiled then baked in the oven are out of this world! They are super crispy on the outside and tender inside. Serve with bacon and chives or any of your favorite toppings!
If you are bored of making the same side dishes over and over again, I have an amazing new recipe for you! These are mini potatoes, first boiled, then smashed and baked in the oven until super crispy! I like to sprinkle some bacon and chives on top when serving for more flavor and color. Believe me, everyone will love it!
This recipe will be a great family dinner side dish for a holiday celebration, like Thanksgiving or Christmas. You can also serve it as finger food or an appetizer for a Super Bowl party with my Oven Baked Buffalo Wings, Baked BBQ Chicken Thighs, or Instant Pot Chicken Wings.
How to make it
Rinse and scrub the potatoes, then put them in a pot. Fill it with water, about 1-inch above the potatoes. Bring to boil and cook for about 20-25 minutes, or until they are cooked through.
While they are cooking, preheat the oven to 425°F.
When potatoes are cooked, drain them and let sit for 5-10 minutes.
Brush the baking pan with olive oil. Transfer the potatoes to the baking pan. Smash them with a fork or a potato masher and drizzle over melted butter.
Sprinkle with onion powder, garlic powder, salt, and pepper. Bake at 425°F for about 30-40 minutes or until the tops are golden and crispy.
Toppings ideas
There are so many ways you can add more flavor to these golden beauties. Here are a few of my favorites:
- Sour Cream
- Bacon
- Chives
- Sharp cheddar cheese
- Parmesan cheese
Tips for best results
- Don’t forget to grease the baking pan with oil, so the potatoes won’t stick to the bottom and burn.
- Drizzle some melted butter over smashed potatoes to make them extra buttery and crispy.
- Use small potatoes, about a golf ball size. They will come out crispier and will be easier to smash.
Frequently Asked Questions
You can use red or yellow variety, just make sure they are small (about a golf ball size). You can use bigger ones as well but they won’t be as crispy.
I prefer to serve these potatoes right from the oven. If you want to refrigerate them, you can transfer the leftovers to an air-tight container and put in the fridge for up to 5 days. To reheat, put then in the oven at 425°F for about 10 minutes.
Want more potato recipes?
If you love potatoes as much as I do, you might want to check out more recipe with this delicious ingredient, like Baked Fries, Potato Salad with Bacon and Egg, Instant Pot Mashed Potatoes.
Want more side dishes?
In addition to these amazing mini potatoes, I like to serve some other side dishes, like:
- Roasted Broccoli with Parmesan
- Oven Roasted Butternut Squash
- Butternut Squash Quinoa Salad
- Farro Salad
- Roasted Cherry Tomatoes
- Green Bean Almondine
- Gruyere Potatoes au Gratin
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Crispy Smashed Potatoes
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Rinse and scrub the potatoes, then put them in a pot. Fill it with water, about 1-inch above the potatoes. Bring to boil and cook for about 20-25 minutes, or until they are cooked through.
- While they are cooking, preheat the oven to 425°F.
- When potatoes are cooked, drain them and let sit for 5-10minutes.
- Brush the baking pan with olive oil. Transfer the potatoes to the baking pan. Smash them with a fork or a potato masher. Drizzle melted butter over, then sprinkle with onion powder, garlic powder, salt, and pepper.
- Bake at 425°F for about 30-40 minutes or until the tops are golden and crispy.
Notes
- Don’t forget to grease the baking pan with oil, so the potatoes won’t stick to the bottom and burn.
- Drizzle some melted butter over smashed potatoes to make them extra buttery and crispy.
- Use small potatoes, about a golf ball size. They will come out crispier and will be easier to smash.
- You can use red or yellow variety, just make sure they are small (about a golf ball size). You can use bigger ones as well but they won’t be as crispy.
- I prefer to serve these potatoes right from the oven. If you want to refrigerate them, you can transfer the leftovers to an air-tight container and put in the fridge for up to 5 days. To reheat, put then in the oven at 425°F for about 10 minutes.
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