Make restaurant-worthy crispy smashed potatoes at home with this top-rated recipe.
How to Make Smashed Potatoes
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
![Smashed Potatoes](https://www.allrecipes.com/thmb/g8ybk6djK96oOgdeXez48CUK244=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1061759-ecb3e5f4f7e84706af7903389849cbb9.jpg)
What You’ll Need
These are the ingredients you’ll need to make this smashed potatoes recipe at home:
- Potatoes: Recipe creator amanda81 says she uses “tiny, pre-washed yellow potatoes.” Any small yellow potatoes will work well, though some reviewers prefer small red potatoes.
- Oil: Olive oil will help the potatoes crisp up in the oven and will give the spices something to adhere to.
- Balsamic vinegar: Two tablespoons of balsamic vinegar take the flavor up a notch.
- Butter: A teaspoon of butter lends even more richness and flavor to the smashed potatoes.
- Seasonings: The smashed potatoes are flavored with fresh garlic, dried rosemary, dried sage, ground thyme, dried savory, sea salt, and ground black pepper.
Cook’s Note
The herbs are adjustable to taste.
How to Make Homemade Smashed Potatoes
Here’s a brief overview of what you can expect when you make homemade smashed potatoes:
- Boil and drain the potatoes, then let them dry and cool completely on a kitchen towel.
- Mix the remaining ingredients in a bowl while the potatoes are cooling.
- Place the potatoes on a prepared baking sheet, then smash them with a potato masher or your hand.
- Spoon the oil-herb mixture over each smashed potato.
- Bake in the preheated oven until crispy.
How to Store Smashed Potatoes
Smashed potatoes are best served immediately for maximum crispiness. If you have leftovers, store them in an airtight container in the fridge for up to five days. Reheat in the oven.
Allrecipes Community Tips and Praise
“Delicious,” raves JoAnna Porreca Schade. “I bought some red potatoes that were microwaveable so it was super easy. The seasoning is terrific!”
“These turned out so awesome — loved them,” says Katherine Stein. “I did end up putting them under the broiler for about 2-3 minutes to get them really crisped up at the end of the bake time. Totally making it again!”
"Absolutely delicious,” according to Beth's Kitchen. “An added bonus is that the whole house smells aromatic from the spice combo!!! We will make these again and again!”
Editorial contributions by Corey Williams
Ingredients
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1 ½ pounds small yellow-fleshed potatoes
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¼ cup olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon butter at room temperature
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3 cloves garlic, minced
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1 teaspoon dried rosemary
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½ teaspoon dried sage
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½ teaspoon ground thyme
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½ teaspoon dried savory
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½ teaspoon sea salt
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½ teaspoon ground black pepper
Directions
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Gather all ingredients.
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Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.
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While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
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Spoon the oil-herb mixture over each smashed potato.
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Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.
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Enjoy!
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Nutrition Facts (per serving)
274 | Calories |
15g | Fat |
33g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 274 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 3g | 13% |
Cholesterol 3mg | 1% |
Sodium 240mg | 10% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 20mg | 2% |
Iron 3mg | 18% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.