Smashed Potatoes

These Smashed Potatoes are loaded with garlic, seasonings, butter, and lots of cheese. Quick and easy, they’re a perfect side dish for any night of the week!

Your family is going to love this smashed potato recipe! They are super easy to make and so delicious. Gooey cheese, garlic, butter, and herbs on tender red potatoes makes for a mouth-watering side dish.

While these roasted smashed potatoes make the perfect holiday side dish, they are so easy that you will want to make them regularly on weeknights. These pair perfectly with so many main dishes.

I have made this recipe several times. Always a winner. Thank you so much for an awesome recipe!!

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How to Make Smashed Potatoes

From start to finish these smashed red potatoes take less than an hour to make. Here is a brief overview of how this crispy smashed potatoes recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

Boil the potatoes. Add the whole potatoes to a pot of boiling water and cook until they are tender when pierced with a fork. Drain the potatoes.
Smash the potatoes. Put the cooked potatoes on a baking sheet that has been sprayed with cooking spray. Using a fork, potato masher, or the bottom of a glass, gently smash each potato until it cracks.
Season the potatoes. Combine the melted butter with the other seasonings and pour the mixture over the potatoes. Then top them with the shredded cheeses.
Bake the potatoes. Put them in the oven and bake until the cheese is gooey and melted, 10-15 minutes.

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I love using smaller red skinned potatoes when making this recipe because they’re the perfect size to boil and then gently smash. You could also use Yukon golds or fingerling potatoes, they’re small and hold their shape during boiling.

The BEST Rimmed Baking Sheets

Shredding Cheese From a Block

This recipe uses a combination of mozzarella and parmesan cheeses. I highly recommend shredding your own cheese from a block for this recipe rather than buying pre-shredded cheese. Because pre-shredded cheese is covered in preservatives to prevent it from clumping in the bag, shredding your own from a block will melt and taste so much better.

Make this crispy smashed potatoes recipe in the air fryer by preparing them as directed and then cooking in a greased preheated air fryer at 400 degrees Fahrenheit for 10 minutes. This is also a great way to reheat smashed potatoes.

Nope! The skin on red potatoes helps them to hold their shape and adds great flavor to this smash potato recipe. If you don’t like the texture of the skin, you can peel the potatoes before you boil them.

Yes, none of the ingredients in this recipe contain gluten. I always recommend double-checking your ingredients when you are cooking for someone who needs to avoid gluten.

Chances are you smashed them too much. Be sure to only smash the potatoes until they crack; do not mash them all the way down.

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Storing and Reheating Leftovers

Store any leftover parmesan smashed potatoes in an airtight container in the refrigerator for up to three days. Reheat them in the oven until crispy and warmed through, about 10 minutes.

Making Ahead

If you want to make these ahead of time, you can save time by boiling the potatoes the day before you plan to make smashed potatoes. Store the whole boiled potatoes in an airtight container in the refrigerator. When you are ready to make smashed potatoes, take the potatoes out of the fridge, place them on your oiled baking sheet, smash them, and proceed with the recipe as written.

What To Make With Potatoes

These crispy roasted potatoes are a unique side dish for Thanksgiving and a fun alternative mashed potatoes . But these are easy enough that you can pair them with so many great weeknight meals:

Pork Roast Recipe
Oven Baked Chicken Thighs
Chicken Cordon Bleu
Air Fryer Whole Chicken

These garlic smashed potatoes are truly one of my favorite side dishes to make and I can’t wait for you to try them! Please leave me a comment below and let me know what you think. Enjoy!

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Ingredients

2 pounds red potatoes (907.185 grams)
1 teaspoon kosher salt
4 tablespoons butter (56.5 grams) melted
2 cloves garlic crushed
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
salt and pepper to taste
1/3 cup mozzarella cheese (37.6 grams)
1/3 cup shredded parmesan cheese (37.6 grams)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of water to a boil. Add 1 teaspoon kosher salt. Add the potatoes (whole) and cook for 30 minutes or until the potatoes are easy to pierce with a toothpick. Drain the potatoes. 2 pounds red potatoes
Lightly spray a baking sheet with cooking spray. Place the cooked potatoes on the baking sheet. Gently push down the potatoes with the bottom of a drinking glass. You are looking to just crack them, not mash them.
Season the potatoes with salt and pepper. Combine the melted butter, garlic, and dried seasoning. Pour the mixture over the potatoes and then top them with the cheeses. 1 teaspoon kosher salt, 4 tablespoons butter, 2 cloves garlic, 1/4 teaspoon dried oregano, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, salt and pepper to taste, 1/3 cup mozzarella cheese, 1/3 cup shredded parmesan cheese
Bake for 10 to 15 minutes or until the cheese is gooey and melted. Serve immediately.

Recipe Video

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