25 Delightful Smash Potatoes Recipe Ideas

Venture beyond basic mashed potatoes with these 25 delightful smash potato recipes! Whether you’re craving crispy comfort food for a cozy night in or a show-stopping side for your next gathering, we’ve got creative twists to inspire your kitchen. Get ready to discover easy, flavorful ideas that will make this humble spud the star of your plate. Let’s dive in and find your new favorite!

Garlic Herb Smash Potatoes

Brimming with crispy edges and fluffy interiors, these Garlic Herb Smash Potatoes transform humble spuds into a show-stopping side. By smashing boiled potatoes before roasting, you create maximum surface area for golden, crunchy perfection infused with aromatic herbs and garlic. Follow this methodical guide to achieve restaurant-quality results right in your home kitchen.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– ¼ cup clarified butter, melted
– 3 tablespoons extra-virgin olive oil
– 6 garlic cloves, finely minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place scrubbed Yukon Gold potatoes in a large stockpot and cover with 2 inches of cold water.
2. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook potatoes for 20-25 minutes until a paring knife inserts easily with slight resistance.
3. Drain potatoes thoroughly in a colander and let them steam-dry for 5 minutes to evaporate surface moisture—this prevents steaming during roasting and promotes crispiness.
4. Preheat your oven to 425°F and line a heavy-duty baking sheet with parchment paper.
5. Arrange dried potatoes on the prepared baking sheet, spacing them 2 inches apart.
6. Using the bottom of a sturdy glass or measuring cup, gently press down on each potato until flattened to about ½-inch thickness, taking care not to completely break them apart.
7. In a small bowl, whisk together melted clarified butter, extra-virgin olive oil, finely minced garlic cloves, chopped fresh rosemary, and fresh thyme leaves until fully emulsified.
8. Brush the herbed butter-oil emulsion generously over the entire surface of each smashed potato, ensuring all crevices are coated.
9. Season potatoes evenly with fine sea salt and freshly cracked black pepper.
10. Roast potatoes on the middle oven rack for 35-40 minutes, rotating the baking sheet halfway through, until edges are deeply golden brown and crispy.
11. Remove from oven and let potatoes rest on the baking sheet for 5 minutes to allow flavors to meld and textures to set.
Zesty and aromatic, these potatoes achieve a delightful contrast between shatteringly crisp exteriors and cloud-like, tender centers. The clarified butter ensures high-heat roasting without burning, while the fresh herbs permeate every bite. For a creative twist, top with crumbled feta cheese and a drizzle of lemon-infused olive oil immediately before serving.

Cheesy Bacon Smoked Smash Potatoes

Picture a side dish that transforms humble potatoes into crispy, golden-edged morsels, each bite delivering a smoky, cheesy, and bacon-packed punch. Perfect for beginners, this methodical approach ensures foolproof results every time, guiding you through each step with precision to achieve that ideal crispy exterior and fluffy interior.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 1.5 pounds Yukon Gold potatoes, scrubbed
– 3 tablespoons clarified butter, melted
– 4 ounces thick-cut applewood-smoked bacon, finely diced
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons finely chopped fresh chives
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot, cover with cold water by 2 inches, and bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 15 minutes until fork-tender but not falling apart, then drain thoroughly in a colander.
3. Preheat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
4. Add the finely diced applewood-smoked bacon to the dry skillet and cook for 5–7 minutes, stirring occasionally, until crisp and browned.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet.
6. Carefully place the drained potatoes in the hot skillet, spacing them 2 inches apart, and use a potato masher to firmly press each until 1/2-inch thick.
7. Brush the smashed potatoes evenly with the melted clarified butter, ensuring full coverage for optimal browning.
8. Season the potatoes uniformly with kosher salt, freshly ground black pepper, and smoked paprika.
9. Cook the potatoes undisturbed for 8–10 minutes until the bottoms develop a deep golden-brown crust, checking at 8 minutes for doneness.
10. Flip each potato carefully with a spatula and cook the second side for 6–8 minutes until equally crispy and browned.
11. Sprinkle the shredded sharp cheddar cheese evenly over the potatoes and cook for 2–3 minutes until fully melted and bubbly.
12. Remove the skillet from heat and top the potatoes immediately with the crisp bacon and finely chopped fresh chives.
13. Serve the potatoes directly from the skillet while hot to maintain their crispy texture.

Combining a crispy, lacy-edged crust with a fluffy, tender interior, these potatoes offer a rich umami depth from the smoked bacon and sharp cheddar. Consider serving them alongside grilled steak or topping with a fried egg for a hearty brunch option that highlights their smoky, savory notes.

Crispy Sea Salt and Vinegar Smash Potatoes

Ready to transform humble potatoes into a crave-worthy side dish? These crispy sea salt and vinegar smash potatoes deliver a perfect balance of tangy, salty, and crunchy in every bite, making them an irresistible addition to any meal. The method involves boiling, smashing, and roasting to achieve maximum crispiness with minimal fuss.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds baby Yukon Gold potatoes, scrubbed
– 1/4 cup extra-virgin olive oil
– 1/4 cup distilled white vinegar
– 2 tablespoons flaky sea salt
– 1/4 cup clarified butter
– Freshly cracked black pepper, to taste

Instructions

1. Place the scrubbed baby Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Bring the pot to a rolling boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them steam-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet, leaving space between each.
6. Use the bottom of a heavy glass or measuring cup to gently smash each potato to about 1/2-inch thickness, being careful not to break them apart completely.
7. Drizzle the smashed potatoes evenly with the extra-virgin olive oil and clarified butter, ensuring all surfaces are coated.
8. Roast in the preheated oven for 20 minutes, or until the bottoms are golden brown and crispy.
9. Remove the baking sheet from the oven and carefully flip each potato with a spatula to expose the other side.
10. Return the potatoes to the oven and roast for an additional 10 minutes, or until uniformly crispy and deeply golden.
11. Transfer the hot, crispy potatoes to a large mixing bowl.
12. Immediately drizzle the distilled white vinegar over the potatoes while they are still hot, tossing gently to allow the vinegar to be absorbed.
13. Season the potatoes generously with the flaky sea salt and freshly cracked black pepper, tossing once more to distribute evenly.
14. Serve the potatoes immediately while hot and crispy.

Each potato boasts a shatteringly crisp exterior that gives way to a fluffy, tender interior, infused with the sharp tang of vinegar and the clean bite of sea salt. For a creative twist, serve them alongside grilled meats or topped with a dollop of crème fraîche and fresh chives to balance the acidity.

Rosemary and Parmesan Smash Potatoes

Rustic yet refined, these potatoes transform humble spuds into crispy-edged, herb-infused delights perfect for weeknight dinners or holiday gatherings. By smashing them to create maximum surface area, you’ll achieve an irresistible contrast between the crunchy exterior and fluffy interior that’s elevated with aromatic rosemary and savory Parmesan.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– ¼ cup clarified butter, melted
– 2 tablespoons extra-virgin olive oil
– 3 tablespoons freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons finely chopped fresh rosemary
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook for 20–25 minutes until the potatoes are fork-tender but not falling apart.
3. Drain the potatoes thoroughly in a colander and let them steam-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
5. Arrange the potatoes on the prepared baking sheet, spacing them evenly to allow for proper air circulation.
6. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it flattens to about ½-inch thick, being careful not to crush them completely.
7. Drizzle the melted clarified butter and extra-virgin olive oil evenly over the smashed potatoes, ensuring each one is lightly coated.
8. Sprinkle the kosher salt and freshly cracked black pepper uniformly across the potatoes.
9. Roast in the preheated oven for 15 minutes until the edges begin to turn golden brown.
10. Remove the baking sheet from the oven and evenly distribute the freshly grated Parmigiano-Reggiano cheese and finely chopped fresh rosemary over the potatoes.
11. Return the baking sheet to the oven and roast for an additional 5–7 minutes until the cheese is melted and bubbly and the potatoes are deeply golden and crispy.
12. Transfer the potatoes to a serving platter using a thin spatula to preserve their crispy edges.
Delightfully textured, these potatoes offer a symphony of crunch and creaminess, with the rosemary’s piney notes cutting through the rich, umami depth of the Parmesan. Serve them alongside a simply grilled steak or as a standout component in a vegetarian bowl, where their robust flavor can shine.

Chili Lime Chipotle Smash Potatoes

Ready to transform humble potatoes into a bold, flavor-packed side dish? These Chili Lime Chipotle Smash Potatoes deliver a perfect balance of crispy, creamy texture with a smoky, tangy, and subtly spicy kick that will elevate any meal. Let’s walk through the process methodically to ensure you achieve restaurant-quality results at home.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 pounds Yukon Gold potatoes, scrubbed
• 3 tablespoons clarified butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chipotle powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• Zest and juice of 2 medium limes
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/4 cup crumbled Cotija cheese

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until a paring knife inserts easily into the center of a potato.
3. Drain the potatoes thoroughly in a colander and let them steam-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper.
5. Arrange the potatoes on the prepared baking sheet, spacing them about 2 inches apart.
6. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thickness, being careful not to break them apart completely.
7. In a small bowl, whisk together the melted clarified butter, extra-virgin olive oil, chipotle powder, smoked paprika, garlic powder, fine sea salt, and freshly cracked black pepper until fully emulsified.
8. Brush the seasoned butter-oil mixture generously over the top and sides of each smashed potato, ensuring every crevice is coated for maximum flavor distribution.
9. Roast the potatoes on the middle rack of the preheated oven for 20-25 minutes, or until the edges are deeply golden brown and crispy.
10. While the potatoes roast, combine the lime zest, lime juice, and finely chopped fresh cilantro leaves in a small bowl.
11. Remove the potatoes from the oven and immediately drizzle the lime-cilantro mixture evenly over the hot potatoes.
12. Finish by sprinkling the crumbled Cotija cheese over the potatoes while they’re still warm, allowing it to soften slightly.

Allowing the potatoes to steam-dry after boiling is crucial for achieving that ideal crispy exterior while maintaining a fluffy interior. The combination of clarified butter and olive oil provides both rich flavor and a higher smoke point for better roasting. Applying the seasoning mixture before roasting ensures the spices toast and bloom, deepening their aromatic qualities.

Achieving that perfect textural contrast—crispy, caramelized edges giving way to a tender, creamy center—is what makes these potatoes exceptional. The bright acidity from the fresh lime juice cuts through the smoky chipotle and rich cheese, creating a beautifully balanced flavor profile. For a creative presentation, serve them alongside grilled meats or as a standout component in a grain bowl topped with a fried egg.

Balsamic Glazed Smash Potatoes

Balsamic-glazed smash potatoes transform humble spuds into a caramelized, tangy-sweet side dish that’s deceptively simple to master. By smashing boiled potatoes to create craggy edges, then roasting them until crisp and glazing with a reduced balsamic mixture, you’ll achieve a perfect balance of textures and flavors every time. Follow these methodical steps to ensure success, even if you’re new to roasting vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1½ pounds baby Yukon Gold potatoes, scrubbed
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup aged balsamic vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves

Instructions

1. Place the scrubbed baby Yukon Gold potatoes in a large saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet, spacing them evenly.
6. Use the bottom of a heavy glass or a potato masher to gently smash each potato to about ½-inch thickness, creating rough edges.
7. Drizzle 2 tablespoons of extra-virgin olive oil evenly over the smashed potatoes.
8. Sprinkle the fine sea salt and freshly cracked black pepper uniformly across the potatoes.
9. Roast in the preheated oven for 20 minutes until the edges are golden and crisp.
10. While the potatoes roast, combine the aged balsamic vinegar, pure maple syrup, and minced garlic in a small saucepan over medium heat.
11. Bring the mixture to a simmer, then reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.
12. Remove the balsamic reduction from the heat and stir in the unsalted butter and fresh thyme leaves until fully incorporated.
13. Take the roasted potatoes out of the oven and brush the balsamic glaze generously over each potato using a pastry brush.
14. Return the glazed potatoes to the oven and roast for an additional 5 minutes to set the glaze.
15. Transfer the potatoes to a serving platter and drizzle with the remaining 1 tablespoon of extra-virgin olive oil for added sheen.
Zesty and glossy, these potatoes offer a delightful contrast: crisp, caramelized exteriors give way to fluffy, tender interiors, while the reduced balsamic adds a sophisticated sweet-tart note. For a creative twist, serve them alongside grilled flank steak or top with crumbled goat cheese and a sprinkle of chopped walnuts to elevate the dish into a hearty vegetarian main.

Truffle Oil and Chive Smash Potatoes

Let’s transform humble potatoes into an elegant side dish with minimal effort. This recipe delivers crispy exteriors and fluffy interiors, elevated by aromatic truffle oil and fresh chives. You’ll master a simple technique that yields restaurant-quality results every time.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– 3 tablespoons clarified butter, melted
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon white truffle oil
– ¼ cup fresh chives, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes until fork-tender, about 20-25 minutes. Tip: Start with cold water to ensure even cooking from the center outward.
3. Drain potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture.
4. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
5. Place dried potatoes on the prepared baking sheet. Using the bottom of a heavy glass or measuring cup, gently smash each potato to about ½-inch thickness.
6. Brush smashed potatoes evenly with melted clarified butter, ensuring all surfaces are coated. Tip: Clarified butter has a higher smoke point than regular butter, preventing burning during roasting.
7. Drizzle extra-virgin olive oil over potatoes and season uniformly with kosher salt and freshly ground black pepper.
8. Roast potatoes in preheated oven for 15 minutes, then flip each potato carefully with a spatula.
9. Continue roasting for another 10-15 minutes until edges are deeply golden and crispy.
10. Remove potatoes from oven and immediately transfer to a serving platter. Drizzle with white truffle oil while still hot. Tip: Add truffle oil after cooking to preserve its delicate aroma, which diminishes with heat.
11. Sprinkle finely chopped fresh chives evenly over the potatoes.
These potatoes achieve a perfect textural contrast between the crackling crust and cloud-like interior. The earthy truffle oil complements the potatoes’ natural sweetness, while chives add a bright, oniony finish. Try serving them alongside roasted chicken or topping with a soft-poached egg for a complete meal.

Spicy Sriracha Smash Potatoes

Every home cook needs a reliable side dish that delivers both comfort and excitement, and these Spicy Sriracha Smash Potatoes fit the bill perfectly. Essentially, we’re taking humble baby potatoes, smashing them to maximize crispy surface area, then roasting them until golden before tossing in a bold, spicy-sweet glaze. This methodical approach ensures each bite offers a delightful contrast between the crunchy exterior and fluffy interior.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds baby Yukon Gold potatoes, scrubbed
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup unsalted butter
– 3 tablespoons Sriracha sauce
– 2 tablespoons pure maple syrup
– 2 cloves garlic, minced
– 1 tablespoon fresh lime juice
– 2 tablespoons finely chopped fresh cilantro
– 2 tablespoons toasted sesame seeds

Instructions

1. Place the scrubbed baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them steam-dry for 5 minutes to remove excess moisture, which promotes better crisping.
4. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet, leaving 2 inches between each.
6. Using the bottom of a heavy glass or measuring cup, gently press down on each potato until it flattens to about ½-inch thickness.
7. Drizzle 2 tablespoons of extra-virgin olive oil evenly over all the smashed potatoes.
8. Season the potatoes uniformly with 1 teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper.
9. Roast the potatoes on the middle oven rack for 25-30 minutes, flipping them halfway through, until deeply golden and crisp at the edges.
10. While the potatoes roast, prepare the glaze by melting ¼ cup unsalted butter in a small saucepan over medium-low heat.
11. Whisk in 3 tablespoons Sriracha sauce, 2 tablespoons pure maple syrup, and 2 cloves minced garlic until fully combined.
12. Simmer the glaze gently for 3-4 minutes, stirring constantly, until it slightly thickens and becomes aromatic.
13. Remove the glaze from heat and stir in 1 tablespoon fresh lime juice to balance the richness.
14. Transfer the roasted potatoes to a large mixing bowl and pour the warm Sriracha glaze over them.
15. Gently toss the potatoes until they are evenly coated with the glaze, using a silicone spatula to avoid breaking them.
16. Transfer the glazed potatoes to a serving platter and immediately garnish with 2 tablespoons finely chopped fresh cilantro and 2 tablespoons toasted sesame seeds.
17. Serve the potatoes hot while the glaze is still glossy and aromatic.

Key to this dish’s appeal is the textural symphony of shatteringly crisp edges against pillowy-soft centers, all enveloped in a sticky, complex glaze that balances heat, sweetness, and tang. The toasted sesame seeds add a subtle nutty crunch that complements the spicy kick beautifully. For a creative twist, serve these potatoes alongside grilled flank steak or pile them atop a grain bowl with a soft-boiled egg for a complete meal.

Lemon Garlic Smash Potatoes

Just when you think you’ve mastered roasted potatoes, this lemon garlic smash technique elevates them into a crispy, flavor-packed side dish that’s surprisingly simple to execute. Join me as we methodically break down the process, ensuring perfect results every time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– ¼ cup extra-virgin olive oil
– 3 tablespoons clarified butter, melted
– 4 large garlic cloves, finely minced
– Zest of 1 large lemon, finely grated
– 2 tablespoons fresh lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat.
2. Reduce heat to maintain a gentle simmer and cook potatoes for 20-25 minutes until a paring knife inserts easily but they remain firm.
3. Drain potatoes thoroughly in a colander and let them steam-dry for 5 minutes; this crucial drying step prevents steaming during roasting and promotes crispiness.
4. Preheat your oven to 425°F (218°C) and position a rack in the center.
5. Arrange potatoes on a large, rimmed baking sheet. Using the bottom of a heavy glass or measuring cup, gently smash each potato to about ½-inch thickness, keeping them intact.
6. In a small bowl, whisk together the olive oil, clarified butter, minced garlic, lemon zest, lemon juice, sea salt, and black pepper until fully emulsified.
7. Using a pastry brush, generously coat both sides of each smashed potato with the lemon-garlic emulsion, ensuring the mixture pools in the crevices for maximum flavor infusion.
8. Roast potatoes on the center rack for 20-25 minutes until the bottoms develop a deep golden crust.
9. Carefully flip each potato using a thin metal spatula and roast for an additional 10-15 minutes until uniformly crisp and golden brown.
10. Transfer potatoes to a serving platter and immediately sprinkle with chopped parsley while still hot.

Lemon garlic smash potatoes achieve a textural masterpiece: shatteringly crisp exteriors give way to creamy, fluffy interiors infused with aromatic garlic and bright citrus notes. For a creative presentation, serve them alongside herb-roasted chicken or top with a dollop of crème fraîche and extra lemon zest for an elegant appetizer.

Herbed Butter Smash Potatoes

These crispy, golden potatoes with aromatic herbs are a simple yet impressive side dish that transforms humble spuds into something extraordinary. Through a methodical smash-and-roast technique, you’ll achieve a perfect contrast of creamy interiors and shatteringly crisp edges, infused with rich, savory butter and fresh herbs. Let’s walk through each step to ensure your success, even if you’re new to this technique.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– ¼ cup clarified butter, melted
– 3 tablespoons unsalted butter, softened
– 2 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet, spacing them 2 inches apart.
6. Use the bottom of a heavy glass or measuring cup to gently smash each potato to a ½-inch thickness, being careful not to break them apart completely.
7. In a small bowl, combine the melted clarified butter, softened unsalted butter, extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
8. Brush the herbed butter mixture generously over the top and sides of each smashed potato, ensuring full coverage for maximum flavor.
9. Roast the potatoes in the preheated oven for 25 minutes until the edges are deeply golden and crispy.
10. Remove the baking sheet from the oven and let the potatoes rest for 5 minutes before serving to allow the flavors to meld.

Unbelievably crispy and fragrant, these potatoes offer a satisfying crunch that gives way to a fluffy, tender interior. The clarified butter ensures a high-heat roast without burning, while the fresh herbs and garlic infuse every bite with aromatic depth. For a creative twist, top them with a dollop of crème fraîche and a sprinkle of flaky sea salt just before serving.

Smokey Paprika Smash Potatoes

Aromatic and deeply satisfying, these Smokey Paprika Smash Potatoes transform humble spuds into a crispy, flavor-packed side dish that’s surprisingly simple to master. By smashing the potatoes to create craggy edges, you maximize surface area for a golden, crunchy exterior that gives way to a fluffy interior. Let’s walk through each step methodically to ensure your success.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– 3 tablespoons extra-virgin olive oil, divided
– 1 ½ teaspoons smoked paprika
– ¾ teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, melted
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 20–25 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture, which helps achieve crispier results.
4. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet, spacing them evenly.
6. Use the bottom of a heavy glass or a potato masher to gently smash each potato to about ½-inch thickness, being careful not to break them apart completely.
7. In a small bowl, whisk together 2 tablespoons of the extra-virgin olive oil, the smoked paprika, fine sea salt, and freshly ground black pepper until well combined.
8. Brush the spice mixture evenly over the tops and sides of each smashed potato using a pastry brush.
9. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the potatoes to promote even browning.
10. Roast the potatoes in the preheated oven for 15 minutes until the edges begin to crisp.
11. While the potatoes roast, combine the melted unsalted butter and minced garlic in a small bowl.
12. Remove the baking sheet from the oven and carefully brush the garlic butter mixture over the potatoes.
13. Return the potatoes to the oven and roast for an additional 5–7 minutes until deeply golden and crispy.
14. Transfer the potatoes to a serving platter and sprinkle with the finely chopped fresh parsley.

Every bite offers a delightful contrast of textures, from the shatteringly crisp crust to the tender, creamy center, all infused with the warm, smoky depth of paprika and a hint of garlic. For a creative twist, serve them alongside a dollop of sour cream or as a base for a fried egg to make a hearty breakfast.

Cracked Black Pepper and Sea Salt Smash Potatoes

Brimming with rustic charm and bold simplicity, these Cracked Black Pepper and Sea Salt Smash Potatoes transform humble spuds into a crave-worthy side. This methodical approach yields potatoes with a shatteringly crisp exterior and a cloud-like, fluffy interior, making them an irresistible addition to any meal. Let’s begin by gathering our ingredients and preparing our workspace.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 pounds Yukon Gold potatoes, scrubbed
– 1/4 cup clarified butter, melted
– 2 tablespoons extra-virgin olive oil
– 1 1/2 tablespoons freshly cracked black peppercorns
– 2 teaspoons flaky sea salt
– 1/4 cup finely chopped fresh chives

Instructions

1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Bring the pot to a rolling boil over high heat, then reduce to a simmer and cook for 20-25 minutes until a paring knife inserts into the center of a potato with slight resistance.
3. Drain the potatoes thoroughly in a colander and let them steam-dry for 5 minutes to evaporate surface moisture, which is crucial for achieving maximum crispness.
4. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
5. Arrange the par-cooked potatoes on the prepared baking sheet, spacing them 2 inches apart.
6. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thickness, taking care not to completely separate the pieces.
7. Drizzle the melted clarified butter and extra-virgin olive oil evenly over all the smashed potatoes, ensuring each one is well-coated.
8. Roast the potatoes on the middle rack for 20 minutes until the bottoms are deeply golden and crisp.
9. Carefully flip each potato using a thin metal spatula to preserve the crispy crust.
10. Continue roasting for an additional 10-15 minutes until uniformly golden brown and crisp-edged.
11. Immediately transfer the hot potatoes to a large serving bowl and sprinkle evenly with the freshly cracked black peppercorns and flaky sea salt while still sizzling, allowing the heat to bloom the pepper’s aroma.
12. Garnish with the finely chopped fresh chives and serve promptly.

Fragrant and texturally sublime, these potatoes offer a perfect contrast between the glass-like, salty crust and the ethereally soft center. The clarified butter ensures a rich, nutty base without burning, while the large-crack pepper provides bold, aromatic heat that mellows beautifully. For a stunning presentation, serve them piled high on a wooden board alongside a dollop of crème fraîche mixed with lemon zest and more chives for dipping.

Conclusion

Ready to elevate your spuds? This roundup offers 25 creative, easy-to-love smash potato recipes perfect for any home cook. Whether you crave crispy edges or flavorful toppings, there’s a delightful idea here for you. Pick a recipe, give it a try, and let us know your favorite in the comments! Loved this collection? Share it on Pinterest to spread the potato joy.