You've seen smashed potatoes before, but have you seen roasted smashed potatoes? These potatoes are a delicious twist to the traditional recipe. These potatoes may look like they require a lot of work to prepare, but it's really quite simple! Plus, they are the perfect side to many of your favorite meals!
Roasted Smashed Potatoes
Potatoes are a versatile ingredient that can be used in many different dishes. They're inexpensive, easy to cook, and delicious so it's no wonder we love to serve them.
That is what makes these roasted smashed potatoes the perfect addition to any dinner table. They're easy, delicious, and will leave everyone asking for seconds! These potatoes are roasted until their golden brown on the outside and fluffy on the inside.
What Other Flavors Can I Make These?
I am seasoning these potatoes with classic garlic, thyme, and rosemary combination. I absolutely love how these flavors come together with the potatoes. However, when you're making this recipe, feel free to add other flavors. These potatoes are all about making it your own and adding in your favorite ingredients.
Some different choices that you can use to flavor your potatoes are below.
- Taco or fajita seasoning blend.
- Italian herb blend.
- Cajun seasonings.
- Greek seasoning blend.
- Lemon pepper.
- Basic salt, pepper, and garlic.
- Smoked paprika.
- Chili powder or chili seasoning blend.
You can start experimenting with the different herbs you currently have in your cabinet or grab some seasoning mixes and packets from the grocery store. I don't think there is a flavor profile that will taste wrong with these delicious potatoes.
What Do Roasted Smashed Potatoes Go With?
See, this is an easy one. These potatoes can be used with so many different meals and honestly, I could eat them for a meal with just the potatoes. Sprinkle some cheese and bacon on top and it's even better!
They make a great side dish with barbecued food like my oven-baked BBQ ribs, or this easy BBQ chicken breast. They also go well with grilled items like burgers or steaks that you're serving up for dinner. A little more upscale meal they are excellent with is these garlic sage pork chops.
Some of my absolute favorite ways to serve these potatoes are with these baked parmesan chicken thighs, alongside city chicken, or chicken fried chicken. Honestly, any kind of chicken works with this side dish. The flavors and textures go perfectly together.
These potatoes are perfect for when you're having family over because they taste amazing and won't leave you in the kitchen all night.
- Yukon gold or red potatoes
- Black pepper
- Garlic powder
- Dried thyme
- Dried rosemary
- Olive oil
Handy Kitchen Tools
How to Make Roasted Smashed Potatoes
Wash your potatoes well to remove any dust or dirt.
Place the potatoes into a medium saucepan and cover with water to at least 1" above the potatoes. Salt the water generously, then bring to a boil over medium heat.
Boil the potatoes for 15 to 20 minutes, until fork-tender.
Preheat the oven to 425° and line a baking sheet with parchment paper then set aside.
Drain the potatoes and place them into a large bowl.
Add the olive oil, salt, pepper, garlic powder, thyme, and rosemary to the potatoes and toss until they are coated well.
Place the potatoes onto the prepared baking sheet leaving 1" between each potato and making sure they are in a single layer. You may need more than one baking sheet if it seems too crowded.
Use the bottom of a clean glass or a masher to mash each potato down.
Drizzle the tops with any remaining herbed oil.
Bake for 15 minutes, then flip the potatoes over and continue baking for an additional 15 minutes until they are golden brown and crisp.
Sprinkle with shredded cheese if desired before serving.
While technically any potato will do, some just do not do as well as others. I recommend using Yukon gold potatoes or red potatoes. These two types of potatoes make the best choice. They crisp up nicely and are fluffy on the inside so that the smashed potatoes have the perfect texture.
Red potatoes or baby potatoes are my favorites since they are often bite-sized already, as you can see in this version. I've also seen this recipe made with creamer potatoes, fingerlings, and even purple potatoes.
By smashing the boiled potato, you expose more texture of the potato giving more space to get crispy and add to the end texture and flavor of the recipe.
Take a glass and press it down on top of the potato, or you can take a wooden spoon and press it down. The choice is yours as to what tool will give your potatoes the perfect smashed look.
Because I love using the air fryer whenever possible, I am including instructions on how to make these potatoes in the air fryer too. The printable recipe card below includes how to make these roasted smashed potatoes in the oven and in the air fryer. This way, everyone can make them no matter which method you prefer.
More Easy Potato Side Dishes
Let's face it, potatoes are one of, if not the, most popular starches and side dishes you'll ever enjoy. That's why they are the star of so many of my favorite recipes. Below you will find a few of my favorite potato side dishes to add to your menu. Make sure that you bookmark, print, or pin these recipes to make soon.
- The Best Mustard Ptoato Salad with Eggs
- Garlic Butter Crock-Pot Mashed Potatoes
- Homestyle Cheesy Scalloped Potatoes
- Garlicky Mashed Potato Cakes with Dill Crema
- Baked Homemade Accordion Waffle Fries
- 2 pounds red potatoes
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup olive oil
- Wash your potatoes well to remove any dust or dirt.
- Place the potatoes into a medium saucepan and cover with water to at least 1" above the potatoes. Add 1 teaspoon salt to the water, then bring to a boil over medium heat.
- Boil the potatoes for 15 to 20 minutes, until fork-tender.
- Preheat the oven to 425° and line a baking sheet with parchment paper then set aside.
- Drain the potatoes and place them into a large bowl.
- Add the olive oil, remaining salt, pepper, garlic powder, thyme, and rosemary to the potatoes and toss until they are coated well.
- Place the potatoes onto the prepared baking sheet leaving 1" between each potato and making sure they are in a single layer. You may need more than one baking sheet if it seems too crowded.
- Use the bottom of clean glass or a masher to mash each potato down.
- Drizzle the tops with any remaining herbed oil.
- Bake for 15 minutes, then flip the potatoes over and continue baking for an additional 15 minutes until they are golden brown and crisp.
- Sprinkle with shredded cheese if desired before serving.
Replace dried herbs with 1 tablespoon of each fresh herbs if desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
Plastic Measuring Cups and Spoons Set 14 Piece. Includes 11 Colorful Measuring Cups and Spoons Set and 3 Plastic Liquid Measuring Cups. Nesting Measuring Set for Space Saving Storage. Dishwasher-Safe
ExcelSteel Heavy Duty Handles and Self-draining Solid Ring Base Stainless Steel Colander, 5 Qt, Stainless
MICHELANGELO 3 Quart Saucepan with Lid, Ultra Nonstick Coppper Sauce Pan with Lid, Small Pot with Lid, Ceramic Nonstick Saucepan 3 quart, Small Sauce Pot, Copper Pot 3 Qt, Ceramic Sauce Pan 3 Quart
Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets - 3 Piece, Gray with Sea Salt Gray Grips
OXO Good Grips Stainless Steel Smooth Potato Masher
Amount Per Serving: Calories: 218Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 724mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g