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Pioneer Woman Smashed Potatoes

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Crispy-edged smashed potatoes with fluffy, tender centers, seasoned with herbs and roasted to golden perfection. These buttery, garlicky potatoes are the ultimate side dish for any meal, delivering a satisfying crunch in every bite.

Ingredients

Scale
  • 1 1/2 lb baby Yukon Gold potatoes (about 24–30 potatoes, uniform size)
  • 2 tbsp kosher salt (for boiling water)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt (for seasoning)
  • 2 tbsp freshly grated Parmesan cheese (optional, for garnish)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (218°C). Place a large rimmed baking sheet in the oven while it heats—this preheats the pan, which helps the potatoes crisp up and prevents sticking.
  2. Place the baby potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons of kosher salt to the water—this seasons the potatoes from the inside out. Bring to a boil over high heat.
  3. Once boiling, reduce to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender: a paring knife should slide through the center with no resistance. Be careful not to overcook—they should not be falling apart.
  4. Drain the potatoes in a colander and let them steam dry for 5 minutes. This crucial step removes surface moisture, which helps achieve crispy edges during roasting.
  5. While the potatoes dry, combine the melted butter, olive oil, minced garlic, rosemary, thyme, and 1/2 teaspoon kosher salt in a small bowl. Set aside.
  6. Carefully remove the hot baking sheet from the oven (it will be very hot!). Transfer the dried potatoes to the sheet, spacing them evenly in a single layer with space between each.
  7. Using a flat-bottomed glass, the bottom of a sturdy measuring cup, or a potato masher, gently press down on each potato until it smashes to about 1/2-inch thick. The potatoes should flatten slightly and crack at the edges—do not press too hard or they will break apart.
  8. Brush the herb-butter mixture generously over the tops of each smashed potato, making sure to get into the cracks for maximum flavor. Reserve any leftover mixture for basting.
  9. Roast the potatoes in the preheated oven for 20 minutes without disturbing. This allows the bottoms to develop a golden crust.
  10. After 20 minutes, remove the pan and brush the potatoes again with any remaining herb butter. Return to the oven and continue roasting for another 10-15 minutes, or until the edges are deep golden brown and crispy and the centers are tender.
  11. Remove from the oven and immediately sprinkle with grated Parmesan (if using). Let rest for 2-3 minutes—this allows the cheese to melt and the potatoes to set.
  12. Transfer to a serving platter, garnish with fresh parsley, and serve hot. Enjoy the contrast of crispy exteriors and fluffy interiors.
  13. For extra crispiness, you can flip the potatoes halfway through roasting, but this is optional—flipping is not required for this recipe.
  14. If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the herb butter in step 5.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Smashed potatoes can be frozen after roasting—place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheating: For best results, reheat in a single layer on a baking sheet at 400°F (204°C) for 8-10 minutes, until hot and crispy. Alternatively, use an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it will make them soggy.

Nutrition

Keywords: smashed potatoes, crispy potatoes, roasted potatoes, side dish, pioneer woman, baby potatoes, garlic potatoes, oven roasted, holiday side, easy potato recipe

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