These Golden Smashed Potatoes capture all the magic of a smash potatoes recipe taken to the next level: crispy, golden-brown edges yield to pillowy-soft interiors you just want to sink your teeth into. They’re easy smashed potatoes that feel indulgent but are a breeze to make. Whether you're craving a side for a casual weeknight meal or a party-perfect snack, this dish hits all the notes—with buttery, garlicky flavor, a touch of herbs, and even a sprinkle of cheese if you go the loaded smashed potatoes route. It’s all about contrasts: crunchy meets creamy, simple meets delicious.

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Golden Smashed Potatoes with Crunchy Edges and Soft Centers

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Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 4

Equipment

Large pot for boiling
Colander for draining
Baking sheet (lined with parchment or greased)—key to achieving crunchy edges
Potato masher, fork, or heavy-bottomed glass (makes small, uniform smashes)
Small bowl for herb-garlic oil mix

Ingredients

2 pounds yellow potatoes or use baby yellow potatoes or smashed new potatoes for a delicate texture
3 tablespoons olive oil divided (2 for baking, 1 for sauté finish)
2 cloves garlic minced
1 teaspoon kosher salt plus extra to taste
½ teaspoon freshly ground black pepper
1 teaspoon fresh rosemary or thyme finely chopped (or ½ tsp dried)
2 tablespoons unsalted butter optional, for richness
¼ cup grated Parmesan cheese optional; for loaded smashed potatoes vibe
Chopped fresh parsley for garnish

Optional toppings: crispy bacon bits, chopped chives, sour cream drizzle

Instructions

Step 1: Prep the potatoes

Wash your yellow potatoes well. No need to peel them—skins add flavor and texture. Trim any blemishes or sprouts.

Step 2: Boil until tender

Place potatoes in a large pot; cover with salted water by about 1 inch. Bring to a boil, then simmer until potatoes are fork-tender (about 15-18 minutes, depending on size). Drain them in a colander.

Step 3: Smash carefully

Let potatoes cool just enough to handle. Place them on a baking sheet with space to spare. Smash each potato to about ½-inch thickness—thin enough to crisp, thick enough to hold their interior.

Step 4: Herb-garlic oil mixture

In a small bowl, whisk 2 tablespoons olive oil with minced garlic, chopped herbs, salt, and pepper.

Step 5: Dress and bake

Brush or drizzle each smashed potato with half of the herb-garlic oil. Bake at 220 °C (425 °F) for 20-25 minutes, or until edges turn deep golden-brown.

Step 6: Add richness (optional)

Remove tray, dot potatoes with small pats of butter if using. Sprinkle Parmesan cheese for that loaded smashed potatoes feel. Return to oven for 5 minutes—until butter melts and cheese browns slightly.

Step 7: Sauté finish (optional twist)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Transfer baked potatoes and sauté briefly, just 1-2 minutes, to crisp up every surface—this gives a sauteed potatoes finish with extra crunch.

Step 8: Serve & garnish

Transfer to a serving platter. Garnish with chopped parsley, extra salt if needed, and any optional toppings like bacon bits or a drizzle of sour cream or chives.

Pairings

Main courses: These smash potatoes are perfect alongside roasted chicken, grilled steak, pan‑seared fish (imagine garlic snapper!), or even spicy sausages.
Sauces & dips: Ranch, garlic aioli, chimichurri, or a zippy yogurt‑lime sauce take these to party‑snack territory.
Salads: Pair with a crisp, green salad (mixed greens with lemon vinaigrette) or tomato‑cucumber salad to balance the richness.
Drinks: A crisp white wine like Sauvignon Blanc, a light-bodied red like Beaujolais, or a refreshing craft lager complement the herbs and garlic beautifully.

FAQs

1. Can I use russet or red potatoes instead of yellow?

Yes! But yellow or Yukon gold potatoes have a natural creaminess and hold their shape well—ideal for high-heat smash potatoes. Russets will crisp nicely but can be slightly fluffier; reds stay firm and boil faster.

2. Should I use whole new potatoes or cut larger ones?

Both work. Baby potatoes (little potato recipes style) are ideal because they need no cutting and look cute on the plate. If using larger yellow potatoes, quarter or halve them so that each piece smashes to a similar thickness.

3. Do I have to peel the potatoes?

Nope! Leaving the skins adds texture, richness, and nutrients, and it keeps the interior intact during smashing. This also helps get extra crispy edges.

4. How do I make loaded smashed potatoes like at a restaurant?

After baking, top potatoes with melted cheese, crisp bacon bits, sour cream, chopped chives, and maybe a sprinkle of scallions. Think of them as loaded smashed potatoes on a mini scale—just as indulgent!

5. Can these be made ahead or frozen?

Yes. Bake until nearly crisp, cool completely, then freeze in a single layer on a sheet. Transfer to freezer-safe bags. To reheat, bake from frozen at 425 °F (220 °C) for 15–20 minutes until hot and crispy.