These Smashed Red Potatoes started with one of my favorite summer stops: the local farm stand.
I had picked up a bag of beautiful baby red potatoes and knew I wanted to do something a little different with them. Instead of roasting them whole or making another potato salad, I decided to smash them, season them, and bake them until the edges were wonderfully crispy.
And goodness, were they good.
The outside became golden and crisp, while the inside stayed soft and fluffy. Meanwhile, the garlic, butter, and seasonings added plenty of flavor without covering up the fresh taste of the potatoes.
Best of all, this recipe is incredibly easy to make. Plus, cleanup is simple because everything finishes on one baking sheet.
Why You’ll Love These Smashed Red Potatoes
Sometimes the simplest side dishes end up being the ones everyone remembers. These potatoes certainly fall into that category.
First, you only need a handful of everyday ingredients. In addition, most of the cooking time is hands-off. Therefore, you can work on the rest of dinner while the potatoes get golden and crispy in the oven.
They’re also wonderfully versatile. Serve them with chicken, pork, steak, burgers, or just about anything coming off the grill.
Fresh baby red potatoes make them even better. However, grocery-store baby potatoes will work beautifully, too.
Smashed Red Potatoes
Ingredients
- 2 lbs. Baby Red Potatoes, golf ball size
- 3 tbsp. Butter
- 1 tbsp. Olive Oil
- ½ tsp. Sea Salt, fine
- ½ tsp. Black Pepper, cracked
- ½ tsp. Garlic Powder, optional
Instructions
- Add cleaned, unpeeled potatoes to a pot. Cover with water. Bring water to a boil. Turn heat down to medium-high. Boil for 10 minutes or until fork-tender.
- Preheat oven to 425 degrees.
- Spray a half-sheet baking pan with nonstick baking spray. For easier cleanup, the pan can be lined with aluminum foil or parchment paper first, then spray the foil.
- Remove potatoes from the stove and drain. Let sit for a minute until they are dry. Smash potatoes with a potato masher or a large fork. I usually smash them until they are about 1/2 inch thick. The flatter and thinner the potato, the crispier it will be.
- Melt butter. Add olive oil. Generously brush on top of potatoes. Sprinkle with salt and pepper to taste.
- Bake for 20-25 minutes or until golden and crispy.
- Serve exactly as they are or, garnish potatoes if you would like. See notes below.
Notes
- Parmesan: Add grated parmesan cheese and rosemary during the last minute of baking. No rosemary? Use chives.
- Garlic Butter: Add 1/2 tsp. garlic powder to the melted butter and olive oil.
- Fingerling and Small Yukon Gold Potatoes can also be used.
Tips for Extra Crispy Potatoes
For the best results, don’t overcook the potatoes when boiling them. They need to be soft enough to smash while still firm enough to hold together.
Additionally, make sure the potatoes have time to dry after draining. Excess water creates steam, while a drier surface encourages browning.
Most importantly, give the potatoes plenty of room on the baking sheet. Crowding the pan can cause them to steam instead of roast.
And don’t be afraid of seasoning. Potatoes can handle plenty of flavor.
What to Serve With Them
These crispy potatoes work with almost any main dish.
Serve them alongside grilled chicken, pork chops, steak, meatloaf, burgers, or roasted vegetables. They’re also delicious with eggs for a hearty breakfast.
For something a little more indulgent, serve them with sour cream, ranch dressing, garlic butter, or your favorite dipping sauce.
Of course, there’s also the option of standing over the baking sheet and eating the crispiest ones before anyone realizes dinner is ready.
Consider that the cook’s tax.
Fresh From the Farm Stand
I really think starting with those fresh baby red potatoes made this recipe extra special.
There is something about bringing home produce from a local farm stand and turning it into dinner that makes even a simple recipe feel a little more meaningful.
No complicated ingredients. No sink overflowing with dishes. Instead, you get fresh potatoes, simple seasonings, crispy edges, and one very happy dinner table.
These Smashed Red Potatoes have definitely earned a spot in our regular dinner rotation.
So, if you happen to spot a basket of baby red potatoes at your local farm stand, grab a bag.
Boil them. Smash them. Season them. Then bake them until they’re golden and gloriously crispy.
Just don’t blame me when half of them disappear before the baking sheet reaches the table.
Stay awhile at Maison Hearth, where good food doesn’t need to be complicated, farm-stand finds are always welcome, and perfectly imperfect potatoes taste pretty darn good.
