Alright, picture this: a crispy, golden potato that’s soft and fluffy inside, with a dreamy, tangy herb sauce that just elevates everything. I can barely keep myself from munching the whole batch before dinner! These smashed potatoes bring that perfect balance of crunchy and creamy, and the best part? They’re ridiculously easy to make. Whether it’s for a casual weeknight or impressing friends at your next get-together, this recipe is a total winner. Trust me, once you try these, you’ll wonder why you ever settled for regular roasted potatoes.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1.5 pounds baby potatoes ( Yukon gold or red potatoes work great)
3 tablespoons olive oil, divided
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Fresh rosemary or thyme sprigs (optional)
For the Sauce / Garnish:
1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon finely minced garlic
Salt and pepper, to taste
How I Make It
Step 1:
Start by boiling the baby potatoes in salted water until they’re fork-tender, about 15 minutes. You want them soft enough to smash but still holding together. Drain well and let them cool just enough to handle.
Step 2:
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup. Lightly drizzle 2 tablespoons of olive oil on the sheet.
Step 3:
Place the potatoes on the baking sheet. Using the bottom of a glass or a sturdy spatula, gently press down on each potato until it flattens to about 1/2-inch thick but doesn’t fall apart. This is where the magic happens—don’t smash too hard or they’ll crumble!
Step 4:
Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Sprinkle garlic powder, salt, and pepper evenly. Toss a few rosemary or thyme sprigs on the sheet if you want a fragrant touch.
Step 5:
Bake the potatoes for 20 minutes, then flip each one carefully and bake an additional 10 minutes or until both sides are crispy and golden brown. Keep an eye on them so they don’t burn!
Step 6:
While the potatoes bake, whisk together the sour cream, mayonnaise, lemon juice, parsley, chives, garlic, salt, and pepper in a small bowl. This creamy herb sauce is bright, tangy, and perfectly cooling alongside the crispy potatoes.
Variations & Tips
Use Yukon gold potatoes for a buttery flavor or red potatoes for a firmer texture.
Swap out the herb sauce for a spicy sriracha mayo for a kick.
For extra crispiness, broil the potatoes for 2-3 minutes at the end—just watch closely!
If you want to make it vegan, use vegan mayo and a dairy-free yogurt alternative.
Adding a sprinkle of Parmesan cheese right after baking takes these to next-level delicious.
How I Like to Serve It
I love serving these smashed potatoes alongside grilled chicken or as a fun appetizer at parties. They’re fantastic with a crisp green salad and a glass of chilled white wine in spring or summer. During cozy fall evenings, they pair beautifully with a hearty stew or roast.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven to keep them crispy.
If potatoes seem watery after boiling, pat dry with a kitchen towel before smashing to get that crisp crust.
Closing: This recipe is one of those trusty, show-stopping sides that always feels special but doesn’t take all day—your taste buds will thank you every time!
