The Best Smashed Potatoes Recipe

These Smashed Potatoes are crispy on the outside, creamy on the inside, and packed with flavor. The perfect side dish for any occasion, they combine the heartiness of potatoes with a crispy texture and rich, buttery goodness.

Ingredients:

2 pounds small Yukon Gold or baby potatoes (skin on)
4 tablespoons olive oil (or melted butter)
4 cloves garlic, minced
1/2 cup heavy cream or whole milk
4 tablespoons unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)
1/4 cup grated Parmesan cheese (optional for extra flavor)
Fresh herbs (optional), like thyme or rosemary

Instructions:

Boil the Potatoes:
- Place the potatoes in a large pot and cover with water. Add a generous pinch of salt to the water.
- Bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
- Drain the potatoes and let them sit for a few minutes to cool slightly.
Preheat the Oven:
Preheat your oven to 450°F (232°C).
Smash the Potatoes:
- Once the potatoes are cool enough to handle, use a potato masher, the back of a fork, or the bottom of a glass to gently smash the potatoes, keeping them in rustic chunks (don’t mash them into a puree).
- Arrange the smashed potatoes on a large baking sheet lined with parchment paper or lightly greased.
Season the Potatoes:
- Drizzle the olive oil (or melted butter) over the smashed potatoes. Sprinkle the minced garlic evenly across the potatoes.
- Season with salt and pepper, and top with grated Parmesan cheese, if using.
Bake the Potatoes:
- Place the smashed potatoes in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and crispy.
Prepare the Creamy Sauce:
- While the potatoes bake, heat the heavy cream (or milk) and butter in a small saucepan over low heat, stirring until the butter is melted and the mixture is warm.
- Adjust the seasoning with salt and pepper.
Serve:
- Once the potatoes are crispy and golden, remove them from the oven. Drizzle the warm cream mixture over the potatoes or serve on the side for dipping.
- Garnish with fresh parsley and extra Parmesan cheese, if desired.

Tips:

Crispy Texture: To get the best crispy edges, make sure the potatoes are smashed gently, not mashed completely. This will create more surface area for crisping up in the oven.
Flavor Boost: Add roasted garlic, or sprinkle some chopped fresh herbs like rosemary or thyme on top before baking for an extra pop of flavor.
Make Ahead: You can boil the potatoes a day in advance and store them in the fridge. When ready, simply smash, season, and bake.
Extra Creamy: For even creamier potatoes, stir in some sour cream or cream cheese with the butter and cream mixture.