15 Delicious Smashed Potatoes Recipes You Must Try

Oh, the humble potato—transformed into crispy, golden perfection with just a smash and a roast! Whether you’re craving comfort food on a chilly evening or seeking a quick, satisfying side, these 15 smashed potatoes recipes are your ticket to deliciousness. From garlicky goodness to cheesy delights, each bite promises to be a revelation. Ready to elevate your spud game? Let’s dive into these must-try creations!

Garlic Parmesan Smashed Potatoes

How many times have I found myself staring at a bag of potatoes, wondering how to turn them into something extraordinary? Garlic Parmesan Smashed Potatoes are my go-to answer—crispy on the outside, fluffy on the inside, and bursting with flavor. They’re perfect for when you want to impress but keep it simple.

Ingredients

• 2 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated works best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly on the baking sheet.
4. Using a flat-bottomed cup or your hand, gently smash each potato to about 1/2 inch thickness.
5. Drizzle the potatoes with olive oil, ensuring each one is lightly coated.
6. Sprinkle minced garlic, salt, and pepper evenly over the potatoes.
7. Bake in the preheated oven for 25-30 minutes, or until golden and crispy around the edges.
8. Remove from the oven and immediately sprinkle with Parmesan cheese and chopped parsley.

Very few sides can compete with the texture contrast of these potatoes—crispy edges giving way to a tender center. The garlic and Parmesan melt together into a savory crust that’s irresistible. Try serving them alongside a juicy steak or as a standout addition to your next brunch spread.

Rosemary and Thyme Smashed Potatoes

Remember those lazy Sunday afternoons when the aroma of herbs would fill the kitchen, promising a cozy dinner ahead? That’s exactly the vibe these Rosemary and Thyme Smashed Potatoes bring to my table, crispy on the outside, fluffy on the inside, and utterly irresistible.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 1 tsp)
• 1 tbsp fresh thyme leaves (dried can be substituted, use 1 tsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot, cover with cold water by about an inch, and bring to a boil over high heat. Tip: Starting with cold water ensures even cooking.
3. Once boiling, reduce heat to medium and simmer for 15-20 minutes, until potatoes are fork-tender but not falling apart.
4. Drain the potatoes and let them sit for 5 minutes to dry slightly; this helps achieve crispiness.
5. Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Don’t smash too hard, or they’ll fall apart.
6. Drizzle the smashed potatoes with olive oil, ensuring each one is lightly coated. Sprinkle evenly with rosemary, thyme, salt, and pepper.
7. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

You’ll love the contrast of textures here—crispy edges giving way to a tender, herby center. Try serving these alongside a dollop of garlic aioli or simply enjoy them straight off the baking sheet, no judgment here.

Crispy Smashed Potatoes with Sour Cream and Chives

Delightfully crispy on the outside and tender on the inside, these smashed potatoes are my go-to side dish for almost any meal. I remember the first time I made them; the sound of the potatoes sizzling in the pan was music to my ears, and the aroma of garlic and herbs filled my kitchen, promising a delicious outcome.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (for a stronger flavor, add more)
• 1/4 cup sour cream (for serving)
• 2 tbsp fresh chives, finely chopped (for garnish)

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until they are fork-tender.
3. Drain the potatoes and let them cool for a few minutes. Tip: Cooling them slightly makes them easier to handle when smashing.
4. Place the potatoes on the prepared baking sheet. Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2 inch thickness.
5. Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, and minced garlic, ensuring each one is well coated. Tip: For extra crispiness, make sure the oil gets into all the nooks and crannies.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from the oven and let them cool for a couple of minutes before serving. Tip: This brief resting time helps the potatoes crisp up even more.
8. Serve the crispy smashed potatoes with a dollop of sour cream and a sprinkle of fresh chives on top.

Golden and irresistible, these smashed potatoes offer a perfect contrast of textures with their crispy edges and fluffy centers. Try serving them alongside a juicy steak or as a hearty base for a breakfast bowl topped with a fried egg.

Cheesy Bacon Smashed Potatoes

Unbelievably, the first time I tried making Cheesy Bacon Smashed Potatoes, it was a happy accident. I was aiming for something else, but what came out of the oven was a crispy, cheesy, bacon-loaded masterpiece that’s now a staple in my household.

Ingredients

• 2 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 4 slices thick-cut bacon, chopped (for extra crunch)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Start checking at 15 minutes to avoid overcooking.
3. While the potatoes boil, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
4. Drain the potatoes and let them cool slightly. Place them on the prepared baking sheet and gently smash each with the bottom of a glass or a potato masher until flattened but still in one piece. Tip: Leave some texture for the best mouthfeel.
5. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until the edges start to crisp.
6. Remove from the oven, sprinkle with shredded cheddar cheese and crispy bacon. Return to the oven for 3-5 minutes until the cheese is melted and bubbly.
7. Garnish with sliced green onions before serving. Tip: Serve immediately for the best texture and flavor.

Nothing beats the contrast of the crispy edges against the soft, fluffy centers, with the smoky bacon and sharp cheddar taking each bite to the next level. Try topping with a dollop of sour cream or your favorite hot sauce for an extra kick.

Herbed Smashed Potatoes with Lemon Zest

My kitchen smells like a cozy herb garden right now, all thanks to these Herbed Smashed Potatoes with Lemon Zest I just whipped up. There’s something about the combination of fresh herbs and zesty lemon that makes this dish feel like a hug in a bowl, perfect for those days when you need a little comfort food that’s still bright and flavorful.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potato)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves
• Zest of 1 lemon (about 1 tbsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them sit for a minute to steam off excess moisture—this helps them crisp up in the oven.
4. Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Don’t worry if some break apart; those bits will get extra crispy.
5. Drizzle the smashed potatoes with olive oil, making sure each one is lightly coated. Sprinkle evenly with rosemary, thyme, lemon zest, salt, and pepper.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and crispy. No need to flip them halfway through—trust the process.
7. Remove from the oven and let cool for a couple of minutes before serving. They’re hot and full of flavor!

Right out of the oven, these potatoes are a dream—crispy on the outside, fluffy on the inside, and bursting with herby, lemony goodness. Try serving them alongside a dollop of garlic aioli for dipping, or as a bed for your favorite protein. The zest really makes the flavors pop!

Spicy Smashed Potatoes with Chipotle Mayo

Why do I love these Spicy Smashed Potatoes with Chipotle Mayo so much? Maybe it’s the perfect crunch, the kick of heat, or how they remind me of summer BBQs. Whatever the reason, they’re a hit in my house, and I bet they’ll be in yours too.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potato)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup mayonnaise
• 1 tbsp chipotle in adobo sauce (adjust to taste)
• 1 tsp lime juice

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly. Tip: Letting them cool makes them easier to handle when smashing.
4. Place the potatoes on the prepared baking sheet. Use a flat-bottomed cup or your hand to gently smash each potato to about 1/2 inch thickness.
5. Drizzle the olive oil over the smashed potatoes, then sprinkle with salt, pepper, smoked paprika, and garlic powder. Tip: Make sure each potato is well-coated for maximum flavor.
6. Bake for 25-30 minutes, or until the potatoes are golden and crispy around the edges.
7. While the potatoes bake, mix the mayonnaise, chipotle in adobo sauce, and lime juice in a small bowl to make the chipotle mayo. Tip: For a smoother mayo, blend the ingredients in a food processor.
8. Serve the crispy smashed potatoes hot with the chipotle mayo on the side for dipping.

Smashing these potatoes creates the perfect texture—crispy on the outside, fluffy on the inside. The smoky, spicy mayo adds a creamy contrast that’s irresistible. Try serving them as a side at your next cookout, or top with a fried egg for a hearty breakfast.

Loaded Smashed Potatoes with Cheddar and Green Onions

Just when I thought potatoes couldn’t get any better, I stumbled upon this game-changing recipe that’s become a staple in my kitchen. There’s something about the crispy edges, creamy centers, and that irresistible cheesy topping that makes these smashed potatoes a crowd-pleaser every time.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potato)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup chopped green onions (both green and white parts)
• 2 tbsp unsalted butter (for extra richness, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
3. Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
4. Use the bottom of a glass or a measuring cup to gently smash each potato to about 1/2 inch thickness. Tip: Smash them just enough to break the skin but keep them intact.
5. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes, or until the edges are golden and crispy.
6. Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes. Return to the oven for 2-3 minutes, just until the cheese is melted.
7. Garnish with chopped green onions and dot with butter if using. Tip: For extra flavor, let the butter melt into the hot potatoes before serving.

What makes these smashed potatoes truly special is the contrast between the crispy exterior and the soft, fluffy inside, all brought together by the gooey cheese and fresh bite of green onions. Serve them straight from the baking sheet for a fun, shareable dish at your next gathering.

Garlic Butter Smashed Potatoes

Remember those lazy Sunday afternoons when the only thing that could lift your spirits was a bowl of crispy, buttery potatoes? That’s exactly what these Garlic Butter Smashed Potatoes bring to the table—comfort in every bite. I stumbled upon this recipe during a potluck, and it’s been a staple in my kitchen ever since.

Ingredients

• 1.5 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp unsalted butter, melted (for that rich flavor)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 1 tsp salt (plus more for boiling water)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 tbsp fresh parsley, chopped (for a fresh finish)

Instructions

1. Preheat your oven to 450°F (232°C) to ensure it’s hot enough for crispy edges.
2. In a large pot, cover potatoes with cold water, add a generous pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly. Tip: Letting them dry a bit helps with smashing.
4. On a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until flattened but still in one piece.
5. Drizzle with olive oil and half of the melted butter, then season with salt and pepper. Tip: Don’t skimp on the oil; it’s key for crispiness.
6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
7. In the last 5 minutes of roasting, mix the remaining butter with minced garlic and parsley. Brush this mixture over the potatoes for a flavorful finish. Tip: Adding garlic late prevents burning.

Let these potatoes cool for a minute before serving—trust me, they’re worth the wait. The edges are irresistibly crispy, while the centers stay fluffy and rich with garlic butter. Try serving them alongside a dollop of sour cream or atop a bed of arugula for a fancy twist.

Olive Oil and Sea Salt Smashed Potatoes

Zesty and utterly satisfying, these Olive Oil and Sea Salt Smashed Potatoes have become a staple in my kitchen for their simplicity and crowd-pleasing nature. I remember the first time I made them for a family gathering; they disappeared before I could even grab a bite!

Ingredients

• 2 lbs small Yukon Gold potatoes (or any small, waxy potato)
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• 1 tbsp coarse sea salt (adjust to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp chopped fresh rosemary (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the potatoes in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool for a few minutes until they’re easy to handle.
4. Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently press down on each potato to smash it to about 1/2 inch thickness.
5. Drizzle the smashed potatoes with olive oil, making sure each one is well coated. Sprinkle generously with sea salt and black pepper.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are crispy and golden brown.
7. Remove from the oven and let cool for a few minutes. Garnish with chopped rosemary if desired.

Crispy on the outside and fluffy on the inside, these smashed potatoes are a dream. Try serving them with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s sure to impress.

Smoked Paprika Smashed Potatoes

Every time I think about comfort food, my mind immediately goes to potatoes. There’s something so satisfying about their versatility and how they can be transformed into something utterly delicious with just a few ingredients. Today, I’m sharing my take on Smoked Paprika Smashed Potatoes, a dish that’s become a staple in my kitchen for its smoky flavor and crispy edges.

Ingredients

• 2 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy potatoes.
2. Wash the potatoes thoroughly and pat them dry. Leaving the skins on adds texture and nutrients.
3. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. Drain the potatoes and let them cool slightly. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. This creates more surface area for crispiness.
5. Transfer the smashed potatoes to a baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Tip: Use your hands to gently toss the potatoes, ensuring they’re evenly coated with the oil and spices.
6. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
7. Remove from the oven and let them sit for a couple of minutes before serving. This allows them to crisp up even more.

Just out of the oven, these Smoked Paprika Smashed Potatoes are irresistibly crispy on the outside and fluffy on the inside. The smoked paprika adds a depth of flavor that’s both subtle and bold. Serve them alongside your favorite protein or top with a dollop of sour cream and chives for an extra touch of indulgence.

Truffle Oil Smashed Potatoes with Parmesan

Sometimes, the simplest dishes bring the most comfort, and these Truffle Oil Smashed Potatoes with Parmesan are no exception. I remember the first time I made them; it was a chilly evening, and I was craving something crispy yet creamy—this recipe hit the spot perfectly.

Ingredients

• 2 lbs small Yukon Gold potatoes (or any small, waxy potatoes)
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp truffle oil (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated works best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash the potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and let them cool slightly. Using the bottom of a glass or a flat utensil, gently smash each potato to about 1/2-inch thickness.
4. Drizzle the olive oil over the smashed potatoes, ensuring each one is lightly coated. Season with salt and pepper.
5. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy.
6. Remove from the oven and immediately drizzle with truffle oil and sprinkle with Parmesan cheese. Garnish with chopped parsley if desired.

The result is a delightful contrast of crispy edges and fluffy centers, with the rich aroma of truffle oil and the salty bite of Parmesan. Try serving these with a dollop of sour cream or alongside your favorite grilled meat for an extra touch of indulgence.

Jalapeno and Cheddar Smashed Potatoes

Just when you think potatoes can’t get any better, along comes this jalapeno and cheddar smashed potatoes recipe to prove you wrong. I stumbled upon this gem during a lazy Sunday brunch experiment, and now it’s my go-to side for everything from grilled meats to lazy breakfasts in bed.

Ingredients

• 2 lbs small Yukon Gold potatoes (halved if large)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream (for serving, optional)
• 2 tbsp chopped fresh chives (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large pot, cover the potatoes with cold water and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them sit for 2 minutes to dry slightly. Tip: This helps them crisp up in the oven.
4. Place the potatoes on the prepared baking sheet. Use a flat-bottomed cup or masher to gently smash each potato to about 1/2 inch thickness.
5. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 25 minutes, or until golden and crispy.
6. Remove from the oven and sprinkle the diced jalapenos and cheddar cheese over the potatoes. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with chives and a dollop of sour cream if desired. Tip: For extra crunch, broil for the last 2 minutes.

Now, these potatoes are a game-changer with their crispy edges, creamy centers, and that perfect kick from the jalapenos. Try serving them alongside a cool avocado dip for a contrast in temperatures and flavors that’s absolutely divine.

Balsamic Glazed Smashed Potatoes

Last weekend, I found myself staring at a bag of baby potatoes, wondering how to turn them into something extraordinary. That’s when I remembered a trick from my grandma’s kitchen—smashing them for maximum crispiness and drizzling with a sweet, tangy balsamic glaze. Trust me, these Balsamic Glazed Smashed Potatoes are a game-changer for any meal.

Ingredients

• 1.5 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 tbsp balsamic vinegar
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 clove garlic, minced (optional for extra flavor)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the baby potatoes in salted water for 15-20 minutes, or until they’re fork-tender.
3. Drain the potatoes and let them cool for a few minutes. Tip: Cooling helps them hold their shape when smashed.
4. Place the potatoes on the prepared baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2 inch thickness.
5. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Tip: Make sure each potato is well-coated for even crispiness.
6. Bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
7. While the potatoes bake, combine balsamic vinegar, honey, and minced garlic in a small saucepan. Simmer over low heat for 5 minutes, or until the glaze thickens slightly. Tip: Keep an eye on the glaze to prevent burning.
8. Once the potatoes are done, drizzle them with the balsamic glaze and serve immediately.

Absolutely irresistible, these potatoes boast a perfect contrast of crispy edges and tender centers, with the glaze adding a delightful sweetness. Try serving them alongside a creamy dip or as a fancy side to your next dinner party—they’re sure to impress.

Sweet Potato Smashed Potatoes with Maple Syrup

Every time I think about comfort food, my mind immediately goes to sweet potatoes. There’s something about their natural sweetness and versatility that makes them a staple in my kitchen. Today, I’m sharing a twist on the classic smashed potatoes that’s sure to become a favorite in your home too.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes (look for firm, unblemished skins)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup pure maple syrup (adjust to taste)
• 1/2 tsp salt (fine sea salt works best)
• 1/4 tsp black pepper (freshly ground for more flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Tip: Make sure each piece is lightly coated to ensure crispiness.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until they’re just tender enough to pierce with a fork. Tip: Don’t overcrowd the pan to allow for even roasting.
4. Remove the baking sheet from the oven. Using the bottom of a glass or a measuring cup, gently smash each sweet potato cube to about 1/2 inch thickness. Tip: Smash them while they’re hot for the best texture.
5. Drizzle the smashed sweet potatoes with maple syrup, then return to the oven for another 10-15 minutes, or until the edges are crispy and caramelized.

Vibrant and slightly caramelized, these sweet potato smashed potatoes offer a delightful contrast between crispy edges and a soft, fluffy interior. Serve them alongside your favorite protein or top with a dollop of Greek yogurt for a creamy contrast.

Roasted Garlic and Herb Smashed Potatoes

Just last week, I found myself staring at a bag of baby potatoes, wondering how to turn them into something extraordinary. That’s when I remembered my grandma’s secret to the crispiest, most flavorful potatoes—smashing them! Here’s how I put a twist on her classic with roasted garlic and herbs.

Ingredients

• 1.5 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is key for that punchy flavor)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is better)
• 1 tbsp fresh thyme leaves (again, dried can substitute)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 425°F (220°C). A hot oven is crucial for that perfect crisp.
2. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Tip: Don’t overcook, or they’ll fall apart when smashed.
3. Drain the potatoes and let them sit for 2 minutes to dry slightly. This helps with crisping.
4. On a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. Leave them chunky for texture.
5. Drizzle with olive oil, ensuring each potato is well-coated. This is your crispiness guarantee.
6. Sprinkle minced garlic, rosemary, thyme, salt, and pepper evenly over the potatoes. The herbs should look like a green blanket.
7. Roast for 25-30 minutes, or until golden and crispy. Tip: Halfway through, give them a gentle stir for even browning.
8. For extra crispiness, broil for the last 2-3 minutes. Watch closely to avoid burning.

Delightfully crispy on the outside and fluffy on the inside, these potatoes are a game-changer. Serve them alongside a creamy aioli or as the star of your next brunch spread. Trust me, they’re as fun to make as they are to eat!

Conclusion

Kickstart your culinary adventure with these 15 delicious smashed potatoes recipes that promise to delight your taste buds and add a twist to your meals. Whether you’re craving something crispy, cheesy, or herby, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!