Come learn how to make smashed potatoes: they are creamy, crunchy, and the absolute perfect side dish. The recipe is gluten free and can easily be made dairy free, too!
Look at these crispy golden potatoes- I am absolutely drooling! I have been dying to make a rendition on this classic recipe with my favorite potatoes: Yukon gold!
You should be able to get your hands on baby potatoes / baby Yukon gold potatoes at your local grocery store.
If not, you can substitute in baby fingerling potatoes: those will work perfectly well in this recipe, too.
The reason I love baby Yukon gold potatoes so much is the creaminess factor.
There is a butteriness that they have I cannot find or replicate with other potatoes. That's just the truth! 😉
Are smashed potatoes the same as mashed potatoes?
Not in the slightest. While mashed potatoes are absolutely delightful in their own way, smashed potatoes are completely different.
To make mashed potatoes, you will boil the potatoes completely, drain them, and typically mash them with butter, milk, etc.
Smashed potatoes are par-boiled and cooked to completion either on the stovetop or in the oven until crisp.
Recipe Tips and Tricks
Size matters. I highly recommend choosing potatoes that are roughly the size of a golf ball or two. Try to find potatoes that are roughly the same size so your cooking time doesn't have a wide variance.
Use a large baking sheet. That way, you can fit everything into a single layer and have them all cook in the center of the oven evenly.aw1
Be generous with the fat. I like to use a mixture of both oil and butter. This makes for the best flavor and texture in my opinion.
How to make smashed potatoes in the oven
Scrub potatoes clean and rinse under running water. Transfer to a large Dutch oven or stock pot.
Fill the pot with water until the potatoes are covered by about 1 inch of water. Add a few big pinches of salt, and bring the mixture to a boil over medium-high heat.
Cook potatoes until they can easily be pierced with a fork. This will take anywhere from 20-25 typically.
While the potatoes are cooking, preheat the oven to 425 degrees Fahrenheit. Adjust the oven rack to the middle position.
Spray a baking sheet with olive oil or drizzle on a few tablespoons and spread it around with a pastry brush evenly.
When the potatoes are done cooking, drain them and let the sit and cool until they are no longer too hot to the touch.
Evenly space out the potatoes on the baking sheet and gently “smash” them with the bottom of a small glass until they are about ½” thick.
Drizzle the remaining oil and butter all over the smashed potatoes. Sprinkle with salt and black pepper, to taste.
Bake until the potatoes are nice and golden around their edges. This will take about 30-35 mins, flipping halfway through.
Remove from the oven and garnish with chopped parsley and more salt if desired. Serve with your favorite dipping sauce (some ideas are listed below!)
Sauces and dips to pair with smashed potatoes
I love making a French onion dip by mixing a packet of my favorite French onion dip mix with some sour cream. Yum.
You can also use my tomato garlic aioli (found here) or a romesco sauce. They are also fabulous plain, fresh out of the oven.
Some other ideas from other bloggers I love include:
Love these smashed potatoes? Check out more potato recipes:
Paleo Sweet Potato Au Gratin with Apples
Dairy Free Whole30 Potato Salad
How to Make Smashed Potatoes
Ingredients
- 1 ½ pounds baby Yukon gold potatoes see notes
- ¼ cup melted butter or ghee
- 2 tablespoons extra virgin olive oil or avocado oil
- kosher salt to taste
- black pepper to taste
- 2 tablespoons Italian parsley finely chopped, for garnish
Instructions
- Scrub potatoes clean and rinse under running water. Transfer to a large Dutch oven or stock pot.
- Fill the pot with water until the potatoes are covered by about 1 inch of water. Add a few big pinches of salt, and bring the mixture to a boil over medium-high heat.
- Cook potatoes until they can easily be pierced with a fork. This will take anywhere from 20-25 typically.
- While the potatoes are cooking, preheat the oven to 425 degrees Fahrenheit. Adjust the oven rack to the middle position. Spray a baking sheet with olive oil or drizzle on a few tablespoons and spread it around with a pastry brush evenly.
- When the potatoes are done cooking, drain them and let the sit and cool until they are no longer too hot to the touch. Evenly space out the potatoes on the baking sheet and gently “smash” them with the bottom of a small glass until they are about ½” thick.
- Drizzle the remaining oil and butter all over the smashed potatoes. Sprinkle with salt and black pepper, to taste.
- Bake until the potatoes are nice and golden around their edges. This will take about 30-35 mins, flipping halfway through.
- Remove from the oven and garnish with chopped parsley and more salt if desired. Serve with your favorite dipping sauce (some ideas are listed below!)
Notes
- Potatoes: Fingerling potatoes will also work well.
- Butter: You can use melted butter or melted ghee.
- Dairy free: To make this recipe dairy free, exclusively use oil, but if you can tolerate dairy, I highly recommend using butter because the flavor it brings is awesome.
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