These crispy, herby, lemony, garlicy, and salty smashed red potatoes are the ULTIMATE side. They are honestly addicting and will leave you wanting more. They come together fast and will be a family favorite immediately.
Why You'll Love This Recipe
These little babies are the perfect side for turkey breast, instant pot chicken, or pressure cooker ham. You're going to love this smashed potato recipe because:
- It is easy and fast.
- Literally everyone loves them.
- They go well with a variety of main dishes.
About The Ingredients
All of the ingredients for these red smashed potatoes can be purchased at your local grocery store. Here are a few items to note.
- Small red potatoes - you want baby red potatoes. The smaller the better. You can also use small fingerling potatoes. When you smash them they spread out, so the smaller they are the better they will work.
- Olive oil - we are using olive oil for the fat in this recipe for the flavor. It pairs perfectly with the garlic and lemon. I like to use extra virgin olive oil.
- Produce - for the herby sauce we will be using a handful for fresh produce - garlic, dill, and lemon. Fresh herbs make all the difference.
- Flakey salt - I really like to use a course salt here for the texture and salty bite in this recipe. I love Malden salt or Kosher salt.
For a complete list of ingredients and amounts - see recipe card below.
How to Make Garlic Smashed Potatoes
Prep - Preheat your oven to 425 degrees Fahrenheit. You will also need to pre-boil your potatoes before we smash and bake them. There are two those of doing that: stovetop or in the pressure cooker.
- Wash, and add potatoes to your pressure cooker. Pour in 1 cup of water. Seal pot and cook on high pressure for 4 minutes. Use a quick release to release the pressure. If you choose to boil stovetop - place the potatoes in a pot of cold water. Bring it to a boil and then simmer until the potatoes are fork-tender. This usually takes about 15-20 minutes.
- While the potatoes are cooking - make the garlic herb sauce. In a medium bowl combine garlic, fill, lemon juice, olive oil, and salt. Whisk to combine and set aside.
- Once potatoes are cooked, remove from pressure cooker and transfer to a rimmed baking sheet lined with parchment paper.
- Using a heavy bottomed glass, smash each potato onto the sheet pan.
- Brush the top with your herb sauce.
- Bake in the oven for 20-25 minutes until crispy. Finish with and extra sprinkle of salt and fresh ground black pepper. Serve immediately.
How To Serve Crispy Smashed Potatoes
These are amazing. They are so full of flavor! salty, savory, tart and textures! soft fluffy, light and crispy. They are delicious on their own, but try serving these ways:
- Serve with sour cream - the cool and tangy sour cream is the perfect addition to these salty little bites.
- Serve with extra herb sauce - a little dunk of the lemony olive oil with these warm out of the oven is heaven.
- Serve alongside a main dish like instant pot chicken or your Thanksgiving turkey.
Pro Kitchen Tips
- Choose the Right Potatoes: Start with red or new potatoes. These varieties have a creamy texture and a thin skin that works well for smashed potatoes. You want to make sure that they are small.
- Uniform Size: Try to select potatoes of similar size so that they cook evenly. You may need to halve or quarter larger potatoes to achieve this uniformity.
- Smashing Method: Gently press each potato with a potato masher or the bottom of a glass to flatten them. You want them to be smashed but still somewhat intact.
FAQs
Use baby red potatoes or fingerling potatoes. They should be small and uniform.
No, because we are using red potatoes - we are leaving the skins on. The skins are edible and add to that crispy texture.
You can cook the potatoes and smash, and then cover with plastic wrap and store in the fridge for up to 24 hours. When ready to cook, brush with garlic herb sauce and bake.
You can store these in the fridge in an airtight container for 5 days. Reheat in the microwave. Freezing is not recommended.
More Potato Recipes
Be sure to check out these other delicious potato recipes:
Leave Us A Comment
Tell us if you make these red smashed potatoes! I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Smashed Red Potatoes
Equipment
- baking sheet
- Pressure Cooker optional
Ingredients
- 12-15 baby potatoes
- 2 TBS olive oil
- 1 tablespoon sea salt
- 4 clover garlic minced
- ¼ fresh lemon juice about 1 lemon juiced
- 1 tablespoon fresh dill minced
- course sea salt and fresh cracked pepper for finishing
Instructions
- Wash red potatoes.
- Cook the potatoes in either the pressure cooker or stovetop. Place in pressure cooker with 1 cup water. Cook for 4 minutes high pressure, quick release. For stovetop place in a large saucepan and cover with cold water. Bring to a boil and cook 15-20 minutes or until fork tender.
- In a medium bowl combine olive oil, sea salt, minced garlic, lemon and dill. Let sit while the potatoes are boiling so the flavors are able to marry.
- When the potatoes are fork tender, place on a baking tray.
- Using a potato masher, or I use the bottom of a mason jar, gently press down on the potato until it is about an inch thick.
- Generously brush the top of the potatoes with lemon olive oil herb dressing.
- Bake at 450 for 15-20 minutes.
- Sprinkle course sea salt and fresh cracked pepper generously over top of the potatoes.
Video
Nutrition
SaveSave
Erin V says
ugh- a vision! A potato vision!
bruce says
I couldnt stop eating these!