There’s something truly magical about these Crispy Smashed Potatoes. They’re tender and fluffy on the inside, golden and ultra-crispy on the outside, and brushed with a dreamy herb butter that makes every bite irresistible. Whether you’re making them for a casual dinner, holiday table, or as a fun alternative to fries, these are always a hit.
I still remember the first time my nonna made smashed potatoes with garden herbs—no frills, just love and simplicity. I’ve taken that base and added a little oven-roasted flair, making them crispy, modern, and so easy to customize. Add cheese, fresh herbs, or serve with your favorite dips—they go with everything.
Why You’ll Love This Recipe
- Crispy outside, fluffy inside: The best of both potato worlds
- Customizable toppings: Parmesan, garlic, chives, or aioli—it’s up to you
- Simple ingredients: Minimal, pantry-friendly, and wholesome
- Crowd-pleaser: Perfect as a side dish, snack, or party appetizer
- Make-ahead friendly: Boil ahead of time, roast when ready
Ingredients
- 8 small Yukon gold potatoes (about 1½ lbs), washed
- 1 tbsp salt (for boiling)
- Salt and pepper, to taste
For the Herb Butter Topping
- 2 tbsp melted butter
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp ground sage
Instructions
Step 1: Boil the Potatoes
Bring a large pot of water to a gentle boil.
Add 1 tbsp salt and the whole potatoes.
Boil gently for 25 minutes, or until fork-tender (it’s okay if the skins split).
Drain well and let steam release for 5 minutes. Transfer to a greased, light-colored baking sheet.
Step 2: Smash and Season
Preheat oven to 425°F (220°C).
Use a jar or sturdy glass to gently press each potato until flattened (thicker = fluffier; thinner = crispier).
Move skins aside if needed and fluff the tops lightly with a fork.
Let the potatoes rest for another 5 minutes on the baking sheet.
Season with salt and pepper.
In a small bowl, mix melted butter, olive oil, and herbs.
Generously brush the herb butter over each potato.
Step 3: Bake Until Crispy
Roast in the oven for 40–45 minutes, or until crispy and golden brown.
(Optional but recommended: Brush with an extra tablespoon of butter during the last 10 minutes.)
Serve immediately while hot and crispy!
Tips for Success
- Use Yukon golds: They’re creamy and hold their shape well
- Let them steam off: This dries the potatoes and helps crisp them better
- Don’t overcrowd: Give space on the baking sheet for max crispiness
- Customize the flavor: Add parmesan, paprika, chili flakes, or fresh herbs after baking
- Try dips: Pair with sour cream, ranch, garlic aioli, or spicy mayo
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Reheat: Bake at 400°F for 10 minutes or until hot and crispy again
- Freezing not recommended: Texture suffers after freezing
FAQs
Can I use red potatoes instead?
Yes! Red potatoes are a great substitute—just keep them small and uniform.
What herbs go best with these?
Oregano, rosemary, thyme, sage, and even fresh parsley or chives after roasting.
Can I prep these ahead of time?
Definitely! Boil and smash them in advance, then roast when you’re ready to serve.
Are these gluten-free?
Yes—completely gluten-free and vegetarian as written!
Final Thoughts
These Crispy Smashed Potatoes are a celebration of simplicity and texture—crispy edges, soft centers, and loads of herby flavor in every bite. They’re humble, satisfying, and endlessly adaptable. Whether you’re serving them at a backyard barbecue or a festive holiday table, they never fail to impress.
I always say, a good potato side dish can turn a meal from “meh” to memorable—and these smashed beauties do exactly that.
Share Your Spuds
Tried this recipe? Snap a photo and tag it with #SmashedPotatoLove or #CrispyHerbPotatoes to show off your golden creations!
Smashed Potatoes
Ingredients
- 8 small Yukon gold potatoes about 1½ lbs, washed
- 1 tbsp salt for boiling
- Salt and pepper to taste
- For the Herb Butter Topping
- 2 tbsp melted butter
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp ground sage
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of water to a gentle boil.
- Add 1 tbsp salt and the whole potatoes.
- Boil gently for 25 minutes, or until fork-tender (it’s okay if the skins split).
- Drain well and let steam release for 5 minutes. Transfer to a greased, light-colored baking sheet.
Step 2: Smash and Season
- Preheat oven to 425°F (220°C).
- Use a jar or sturdy glass to gently press each potato until flattened (thicker = fluffier; thinner = crispier).
- Move skins aside if needed and fluff the tops lightly with a fork.
- Let the potatoes rest for another 5 minutes on the baking sheet.
- Season with salt and pepper.
- In a small bowl, mix melted butter, olive oil, and herbs.
- Generously brush the herb butter over each potato.
Step 3: Bake Until Crispy
- Roast in the oven for 40–45 minutes, or until crispy and golden brown.
- (Optional but recommended: Brush with an extra tablespoon of butter during the last 10 minutes.)
- Serve immediately while hot and crispy!
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