How to Make Smashed Potatoes

smashed potatoes on a plate with a creamy white dipping sauce on the side

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!

Course Side Dish, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 50

Servings

Calories 292kcal

Author Monica Le

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.

Nutrition