I still remember the first time I made Crispy Smashed Red Potatoes — it was one of those cozy Sunday afternoons when the house smelled like garlic and herbs, and the kids were running circles around the kitchen island. There’s something truly special about the way the golden, crispy edges of these mashed-but-still-chunky red potatoes crackle under your fork, isn’t there? That texture—a little crunchy, a little tender inside—is pure comfort food magic. Over the years, this Crispy Smashed Red Potatoes recipe has become a total go-to for our family dinners especially when everyone’s short on time but craving that homemade feel.
Now, I’ll be honest—my early attempts at this crispy red potatoes recipe involved some trial and error. One time, I smashed them too thin and ended up with little potato crisps instead of those perfect herb smashed potatoes. Another time, I rushed the roasting and they came out a little soggy, not crunchy enough. If you’ve been around the kitchen block with crispy smashed potatoes, you probably know what I mean—it’s a fine line between tender and crispy, and that’s where a bit of patience and the right technique come in. But stick with me because once you nail this, you’re basically golden. My secret? Using the right red potatoes, giving them a good steam-boil until tender, and then a gentle but firm smash before they hit the oven for that gorgeous, oven-roasted red potatoes finish. The garlic smashed potatoes aroma that fills the house while baking is honestly happiness in the making.
This recipe fits so well into our busy lives because it’s fuss-free yet impressive enough for weekend dinners or casual weeknight meals. Plus, with just a handful of ingredients, it’s ideal when you want to whip up something tasty without too much stress. A bit of butter, a sprinkle of fresh herbs, some garlic (because garlic smashed potatoes are a must, right?), olive oil drizzle, and the magic happens in your oven. If you’re looking for a crispy red potatoes recipe that brings family smiles, this one’s worth keeping close. And hey, if you’re anything like me, this will probably become one of those dishes you whip out as a side anytime you invite friends over—people can’t get enough!
I’ve even found some great inspiration from other folks who swear by their version of crispy smashed potatoes—if you want a variation that’s really savory with herbs or a little zest, don’t miss checking out this BEST EVER Salty Herbed Smashed Red Potatoes for a fun twist. And if you’re interested in a crispy texture tutorial, this Ultra Crispy Smashed Potatoes recipe is a neat guide too.
So, ready to roll up your sleeves and give these Crispy Smashed Red Potatoes a try? Trust me, once you do, they’ll sneak into your regular dinner rotation, just like they did for me. Let me share how I stock my kitchen for this crispy red potatoes recipe and some tips that have saved me during busy nights.
Ingredients:
Here’s my usual lineup when preparing Crispy Smashed Red Potatoes—simple, easy to find, and packed with flavor.
- 2 pounds small red potatoes (about golf-ball size) – I always choose red potatoes for their tender skin and creamy texture, perfect for crispy smashed potatoes. You can usually find these fresh in the produce aisle year-round.
- 3 tablespoons olive oil – I prefer a good quality extra virgin olive oil for that fruity aroma.
- 4 cloves garlic, minced – Garlic smashed potatoes just taste better with some fresh garlic.
- 1 teaspoon sea salt – I like my potatoes well-seasoned, but you can adjust.
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary or thyme, chopped – This is where herb smashed potatoes really shine; fresh herbs add that nice earthy punch.
- 2 tablespoons unsalted butter, melted – Adds a lovely richness and helps with browning.
A quick tip I picked up from my mom while making Crispy Smashed Red Potatoes: don’t skip pre-boiling or steaming the potatoes first to get that perfect tender inside before roasting. And if time’s tight, grab pre-washed baby reds to save on prep. For budget-friendly shopping, local farmers’ markets can be a great place for fresh herbs and potatoes, especially when in season. Leftover ingredients like fresh herbs store beautifully in a damp paper towel wrapped in the fridge, so you can keep those flavors handy for your next batch of crispy red potatoes.
For more quick ingredient hacks, you might find this loaded crash potatoes guide interesting—it offers some clever additional toppings that can elevate your Crispy Smashed Red Potatoes even more.
How to Make – Step-by-Step:
Alright girlfriend, let’s make these Crispy Smashed Red Potatoes happen—here’s how I do it step-by-step, with all the little tricks I’ve learned along the way.
- Prep and boil: Start by washing your red potatoes thoroughly and placing them in a large pot. Cover with cold water and bring to a boil. Add a pinch of salt and simmer until tender when pierced with a fork—about 15-20 minutes. Don’t overcook though, or they’ll fall apart when smashed.
- Drain and cool: Drain the water, then let the potatoes sit for a few minutes until they’re cool enough to handle but still warm.
- Preheat the oven: Crank your oven to 450°F (230°C) so it’s nice and hot for that crisp finish.
- Smash carefully: Place the potatoes on a greased baking sheet or a parchment-lined pan. Using the bottom of a sturdy glass or a potato masher, gently press down each potato until it’s roughly flattened but still in one piece. Don’t worry if your Crispy Smashed Red Potatoes don’t look perfect—mine certainly didn’t when I first started!
- Season and oil: Drizzle olive oil and melted butter generously over the smashed potatoes. Sprinkle with minced garlic, rosemary, salt, and pepper. Use your fingers or a pastry brush to spread the oil and seasoning around for even coverage.
- Roast to perfection: Slide the pan into the hot oven. Roast for about 25-30 minutes, flipping once halfway through for even crispiness. Your kitchen should start smelling incredible—the hallmark garlic smashed potatoes aroma is a giveaway that you’re on the right track.
- Finish and serve: Once golden and crunchy on the edges, pull those babies out. They should be crispy red potatoes perfection with tender, fluffy insides.
While the oven roasted red potatoes are baking, I like to tidy up the kitchen or prepare a green salad to balance the meal. It’s those little moments in the kitchen that turn this recipe into a relaxed ritual.
If you want to see some different approaches and tips to nail that crispy texture, I recommend checking out this detailed Ultra Crispy Smashed Potatoes tutorial or this tasty BEST EVER Salty Herbed Smashed Red Potatoes link for inspiration.
Serving:
Our family could eat these Crispy Smashed Red Potatoes every day—seriously, the kids love how crunchy and flavorful they are, especially when I toss in some extra garlic smashed potatoes flavor. For us, it’s perfection alongside a juicy roast chicken or grilled salmon, letting those herb smashed potatoes balance the meal’s richness.
When I serve this crispy red potatoes recipe, I like to pair them with a fresh lemony Greek salad or some steamed green veggies for texture contrast—here’s a nod to the fantastic Greek Roast Potatoes with Lemon and Feta for side inspiration. These potatoes also shine at BBQs or potlucks because they’re easy to transport and taste amazing warm or at room temp.
Presentation-wise, I sprinkle a little fresh parsley or extra thyme before serving, which adds a lovely pop of color and freshness. If you have leftovers (which, let’s be honest, rarely happens), they reheat beautifully in a skillet to bring back that crispness, or I’ve even mixed them into egg scrambles for a weekend brunch twist.
For seasonal variations, in the fall, I toss in some smoked paprika or a hint of sage with the herbs. In summer, a zest of lemon or fresh chives brightens the flavors beautifully. Guests love these little tweaks and often ask for this Crispy Smashed Red Potatoes recipe to take home after dinner. And if you’re looking for something equally delicious but totally different, you might enjoy trying the Crispy Zucchini Fritters Recipe or these adorable Crispy Zucchini Muffins for a veggie side.
FAQs:
You know what I do when my Crispy Smashed Red Potatoes don’t come out quite right? Stick to red potatoes. Their waxy texture handles boiling and roasting best without falling apart. Russets can get too mushy, while red potatoes give you that perfect crispy smashed potatoes texture every time.
From my experience, the key is to get your oven really hot—450°F is what I settled on—and don’t be shy with olive oil and butter. Flipping halfway through roasting helps both sides get golden and crunchy. For more detailed tricks, this Ultra Crispy Smashed Potatoes guide is gold.
Absolutely! Just roast them, then cool completely and store in an airtight container. When ready to eat, reheat in a skillet or oven to bring back that crispiness. I’ve done this for family meals and potlucks—it saves time and still tastes great.
I get this asked a lot. I’ve experimented with olive oil only, skipping butter, or using a spray oil to brush lightly instead of drizzling. The flavor is a bit more muted but still satisfying. Adding fresh herbs amps up the taste, making it a lovely herb smashed potatoes version too. Consider checking out Domestic Superhero’s herbed smashed potatoes for low-fat tips.
Try not to overboil—potatoes should be tender but still firm enough to hold their shape. Also, give them a few minutes to cool just enough to handle; warm potatoes smash better without disintegrating. I mess this up sometimes too, and it’s totally fixable with practice!
Oh, yes! Grated Parmesan, crumbled feta, or shredded cheddar tossed on top before roasting can be divine. If you want more loaded toppings ideas, here’s a fun loaded crash potatoes guide for inspiration.
Since Crispy Smashed Red Potatoes use the whole potato with skin and are oven roasted, I do feel they have a slight edge over creamy mashed versions—less butter and cream needed, and more fiber retained. Plus, they’re just so much fun to eat! For a family-friendly comfort food, they really hit the sweet spot.
My Final Thoughts:
This Crispy Smashed Red Potatoes recipe holds such a warm place in my heart because it’s more than just a side dish—it’s part of our family’s food memories. Those golden, crispy edges remind me of lazy weekends and special dinners where everyone gathered at the table, sharing stories and laughter.
- Always pre-boil the potatoes until tender but firm.
- Use a flat-bottomed glass to gently smash them for even texture.
- Don’t skimp on the olive oil and garlic—it makes all the difference in flavor and crispiness.
Over the years, my family has loved different spins on this recipe—my kids adore the garlic smashed potatoes version, while my husband can’t get enough of the herb smashed potatoes sprinkled with fresh rosemary and thyme. I’ve even played with adding smoked paprika or parmesan for a flavor twist that guests rave about.
If you want to make this Crispy Smashed Red Potatoes truly your own, try mixing up herbs or tossing in your favorite seasonings. And remember, there’s no wrong way—it’s all about what you and your family love. Once you try this recipe, I hope it brings the same comfort and joy to your dinner table as it has to mine.
For more family-friendly cooking ideas, be sure to check out my favorites like the Greek Roast Potatoes with Lemon and Feta, and if you want a veggie sidekick, these Crispy Zucchini Fritters or Crispy Zucchini Muffins are a hit!
Happy cooking and don’t be afraid to get a little messy smashing those potatoes—it’s all part of the fun. I can’t wait for you to try these Crispy Smashed Red Potatoes and make them a staple in your own kitchen!
Crispy Smashed Red Potatoes
Crispy Smashed Red Potatoes are golden, crunchy on the outside and tender on the inside, perfect as a flavorful side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1.5 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 450°F (230°C).
- Boil the red potatoes in salted water for 15-20 minutes until tender but not falling apart.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet lined with parchment paper.
- Use a potato masher or the bottom of a glass to gently press down on each potato until it’s about 1/2 inch thick.
- Drizzle the smashed potatoes with olive oil and sprinkle the garlic powder, dried rosemary, salt, and pepper evenly on top.
- Bake in the preheated oven for 25-30 minutes until crispy and golden brown.
- Remove from the oven and garnish with chopped fresh parsley before serving, if desired.
Notes
For extra crispiness, broil the potatoes for the last 2-3 minutes of baking, but watch closely to prevent burning.