20 Delicious Smashed Red Potato Recipes Ultimate

Get ready to transform your mealtime with our ultimate collection of 20 Delicious Smashed Red Potato Recipes! Whether you’re craving quick weeknight dinners, seasonal favorites, or just some good old-fashioned comfort food, these smashed red potatoes are about to become your new go-to. Easy, versatile, and downright irresistible, each recipe promises to delight your taste buds. Keep reading to discover your next kitchen masterpiece!

Garlic Parmesan Smashed Red Potatoes

Who knew that the humble red potato could be transformed into a crispy, garlicky, cheesy masterpiece that’ll have your taste buds doing the tango? These Garlic Parmesan Smashed Red Potatoes are the side dish hero you didn’t know you needed, ready to steal the spotlight at any meal.

Ingredients

• 1.5 lbs small red potatoes, scrubbed clean and full of earthy goodness
• 3 tbsp rich extra virgin olive oil, because your potatoes deserve the best
• 4 cloves garlic, minced into tiny flavor bombs
• 1/2 cup freshly grated Parmesan cheese, for that irresistible cheesy pull
• 1 tsp sea salt, to make all those flavors pop
• 1/2 tsp finely ground black pepper, for a subtle kick
• 2 tbsp chopped fresh parsley, for a burst of color and freshness

Instructions

1. Preheat your oven to a toasty 425°F (220°C), because we’re about to get crispy.
2. Boil the potatoes in a large pot of salted water until they’re just fork-tender, about 15 minutes. Tip: Don’t let them get too soft, or they’ll fall apart when smashed.
3. Drain the potatoes and let them cool slightly. Then, on a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. Tip: Leave them thick enough to hold together but smashed enough to maximize crispy edges.
4. Drizzle the olive oil over the smashed potatoes, making sure each one gets a glossy coat. Sprinkle with minced garlic, sea salt, and black pepper.
5. Bake for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes, but watch them like a hawk to prevent burning.
6. Remove from the oven and immediately sprinkle with Parmesan cheese and fresh parsley. The residual heat will melt the cheese into gooey perfection.

Serve these golden beauties straight from the oven, where the edges are crisped to perfection, and the centers are fluffy and light. Pair them with a dollop of sour cream or a drizzle of truffle oil for an extra touch of decadence.

Rosemary and Thyme Smashed Red Potatoes

Folks, if you’ve ever thought potatoes were just a sidekick to your main dish, prepare to have your mind (and taste buds) blown. These Rosemary and Thyme Smashed Red Potatoes are about to steal the show with their crispy edges, fluffy insides, and herb-infused glory.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 3 tablespoons of rich extra virgin olive oil
• 1 tablespoon of freshly chopped rosemary
• 1 tablespoon of fragrant thyme leaves
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of finely ground black pepper
• 2 cloves of garlic, minced to perfection

Instructions

1. Preheat your oven to a toasty 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
2. Boil the potatoes in a large pot of salted water until they’re just tender enough to pierce with a fork, about 15-20 minutes. Tip: Don’t overcook them, or they’ll turn into mash before their time!
3. Drain the potatoes and let them cool slightly. Then, on the prepared baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick. Tip: Leave some chunks for texture – perfection is overrated!
4. Drizzle the potatoes with olive oil, ensuring each one gets a glossy coat. Sprinkle with rosemary, thyme, sea salt, black pepper, and minced garlic. Tip: Use your hands to toss them gently, making sure the herbs and spices are evenly distributed.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden and crispy. No peeking too often – let the heat work its magic!

Viola! You’ve just created a masterpiece that’s crispy on the outside, pillowy on the inside, and bursting with herby goodness. Serve these golden beauties with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s anything but ordinary.

Cheesy Bacon Smashed Red Potatoes

Let’s face it, folks: if there’s a way to make potatoes even more irresistible, it’s by smashing them with cheese and bacon. This dish is the love child of comfort food and your wildest culinary dreams, ready to steal the spotlight at any meal.

Ingredients

• 2 lbs small red potatoes, scrubbed and halved (because size matters when it comes to perfect smashing)
• 4 slices thick-cut bacon, cooked to crispy perfection and crumbled (for that smoky, salty crunch)
• 1 cup shredded sharp cheddar cheese (the sharper, the better for that gooey, melty goodness)
• 2 tbsp unsalted butter, melted (for a rich, buttery embrace)
• 2 tbsp fresh chives, finely chopped (a pop of color and a hint of oniony freshness)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (for a whisper of smokiness that’ll have everyone asking for your secret)
• Salt and freshly ground black pepper, to taste (season like you mean it)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This is your canvas for potato perfection.
2. Boil the halved red potatoes in a large pot of salted water for about 15 minutes, or until they’re just fork-tender. You want them soft enough to smash but not so soft they turn into mush.
3. Drain the potatoes and let them cool for a minute. Then, place them on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently smash each potato half until it’s about 1/2 inch thick. The edges will crack – that’s where the crispy magic happens.
4. Brush each smashed potato with melted butter, then sprinkle with garlic powder, smoked paprika, salt, and pepper. This is where the flavor party starts.
5. Bake in the preheated oven for 20 minutes, or until the edges are golden and crispy. Then, remove from the oven and sprinkle each potato with shredded cheddar cheese and crumbled bacon. Return to the oven for 5 more minutes, just until the cheese is bubbly and melted.
6. Garnish with fresh chives for a burst of color and freshness. Serve hot and watch them disappear.

Kick back and enjoy the crispy, cheesy, bacon-y goodness of these smashed potatoes. They’re the ultimate side dish that’s bold enough to stand alone or play nice with your main. Either way, they’re guaranteed to be the star of the show.

Sour Cream and Chive Smashed Red Potatoes

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with these irresistibly creamy and tangy smashed red potatoes. Perfect for when you want to impress at a dinner party or just treat yourself to something decadently simple.

Ingredients

• 2 lbs small red potatoes, scrubbed and eyes removed
• 1/2 cup full-fat sour cream, luxuriously creamy
• 1/4 cup unsalted butter, melted to golden perfection
• 1/4 cup fresh chives, finely chopped for a pop of color and flavor
• 1 tsp kosher salt, for that essential seasoning
• 1/2 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 400°F (204°C) to get it nice and toasty for those potatoes.
2. Place the red potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and let them sit for a minute to steam off any excess water—this ensures they’ll get crispy later.
4. On a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick. Don’t go too wild; we’re smashing, not obliterating.
5. Drizzle the melted butter over the smashed potatoes, making sure each one gets a golden kiss of flavor.
6. Sprinkle with kosher salt and freshly ground black pepper, then bake for 25-30 minutes, or until the edges are crispy and golden.
7. Remove from the oven and let cool for a few minutes. Dollop each potato with a generous spoonful of sour cream and a sprinkle of fresh chives.

Get ready to dive into a plate of these heavenly spuds, where the crispy edges meet the creamy, dreamy centers. Serve them as a side that steals the show or pile them high for a snack that’s anything but basic.

Spicy Cajun Smashed Red Potatoes

Unbelievably delicious and packed with a punch, these Spicy Cajun Smashed Red Potatoes are about to become your new obsession. Perfectly crispy on the outside, fluffy on the inside, and loaded with bold flavors, they’re the ultimate side dish that steals the show.

Ingredients

• 2 lbs small red potatoes, scrubbed and halved
• 3 tbsp rich extra virgin olive oil
• 1 tbsp smoky paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper, for that fiery kick
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved red potatoes with olive oil until they’re evenly coated. This ensures every bite is perfectly crispy.
3. In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Sprinkle this spicy blend over the potatoes and toss to coat evenly. Tip: For an extra flavor boost, let the potatoes marinate in the spices for 10 minutes before baking.
4. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until they’re golden and fork-tender.
5. Using the bottom of a glass or a spatula, gently smash each potato to about 1/2 inch thickness. This creates more surface area for maximum crispiness.
6. Return the smashed potatoes to the oven and bake for an additional 15-20 minutes, or until they’re deeply golden and crispy around the edges. Tip: Keep an eye on them during the last few minutes to prevent burning.
7. Remove from the oven and let them cool slightly. Garnish with fresh parsley before serving. Tip: For an extra zing, serve with a side of creamy ranch or spicy aioli.

Lusciously crispy on the outside with a tender, fluffy interior, these Spicy Cajun Smashed Red Potatoes are a flavor explosion. Serve them alongside your favorite grilled meats or enjoy them as a standalone snack with a dipping sauce for an irresistible treat.

Herbed Butter Smashed Red Potatoes

Get ready to elevate your potato game to celestial heights with these Herbed Butter Smashed Red Potatoes. They’re crispy on the outside, fluffy on the inside, and herby buttery all over—basically, everything you’ve ever wanted in a spud.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 1/4 cup of luxurious unsalted butter, melted
• 2 tablespoons of fresh, fragrant rosemary, finely chopped
• 2 tablespoons of bright, zesty thyme leaves
• 1 teaspoon of flaky sea salt, for that perfect crunch
• 1/2 teaspoon of freshly ground black pepper, for a little kick
• 2 tablespoons of golden extra virgin olive oil

Instructions

1. Preheat your oven to a toasty 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
2. Boil the red potatoes in a large pot of salted water until they’re just fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll turn into mush when smashed.
3. Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
4. Using the bottom of a glass or a measuring cup, gently smash each potato until it’s about 1/2 inch thick. Tip: Smash them just enough to break the skin but keep them intact.
5. Drizzle the smashed potatoes with olive oil and brush them with the melted butter, ensuring each one is well-coated.
6. Sprinkle the rosemary, thyme, sea salt, and black pepper evenly over the potatoes. Tip: For extra flavor, let the herbs sit in the melted butter for a few minutes before brushing.
7. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and crispy.

Absolutely irresistible, these Herbed Butter Smashed Red Potatoes boast a crispy exterior that gives way to a pillowy soft center, all while the aromatic herbs and rich butter dance on your palate. Serve them alongside your favorite grilled meats or atop a bed of greens for a hearty salad twist.

Crispy Smashed Red Potatoes with Truffle Oil

Ever had one of those days where only something crispy, salty, and a little bit fancy will do? These Crispy Smashed Red Potatoes with Truffle Oil are here to save your taste buds from boredom, turning the humble potato into a gourmet experience that’s surprisingly easy to whip up.

Ingredients

• 1.5 lbs small red potatoes, scrubbed and patted dry
• 3 tbsp rich extra virgin olive oil, divided
• 1 tsp flaky sea salt, plus more for finishing
• 1/2 tsp freshly ground black pepper
• 1 tbsp luxurious truffle oil
• 2 tbsp finely chopped fresh chives, for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on the prepared baking sheet.
4. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2-inch thickness. Tip: Don’t smash too hard or they’ll fall apart!
5. Drizzle the potatoes with 2 tbsp of the olive oil, making sure each one is well-coated. Sprinkle with 1 tsp sea salt and the black pepper.
6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy on both sides.
7. Remove from the oven and immediately drizzle with the remaining 1 tbsp olive oil and the truffle oil. Tip: Truffle oil is potent, so a little goes a long way!
8. Garnish with the chopped chives and an extra sprinkle of flaky sea salt before serving. Tip: For an extra touch of elegance, serve on a warm platter with a side of aioli for dipping.

Kick your feet up and enjoy these golden nuggets of joy, where the crispy edges meet the fluffy centers, all kissed with the earthy luxury of truffle oil. Perfect as a side or steal the show by piling them high on a plate for a decadent snack.

Smoked Paprika Smashed Red Potatoes

Kick your potato game up a notch with these Smoked Paprika Smashed Red Potatoes, where every bite is a crispy-on-the-outside, fluffy-on-the-inside dream. Perfect for when you want to impress but also want to keep it real (and delicious).

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 3 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 1 tablespoon of smoky smoked paprika
• 2 cloves of garlic, minced to fragrant perfection
• 2 tablespoons of unsalted butter, because everything’s better with butter
• 1/4 cup of fresh parsley, chopped for a pop of color

Instructions

1. Preheat your oven to a toasty 425°F (220°C) to ensure those potatoes get perfectly crispy.
2. Boil the red potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll turn into mush when smashed.
3. Drain the potatoes and let them cool slightly. Then, on a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. Tip: Leave them chunky for maximum texture contrast.
4. Drizzle the smashed potatoes with olive oil, then sprinkle with sea salt, black pepper, smoked paprika, and minced garlic. Dot with butter for that irresistible richness.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch them like a hawk!
6. Garnish with fresh parsley before serving to add a fresh, herby brightness.

Unbelievably good, these potatoes boast a smoky depth from the paprika, a buttery richness, and a texture that’s the perfect mix of crispy and tender. Serve them alongside your favorite grilled meats or top with a dollop of sour cream for an extra indulgent twist.

Balsamic Glazed Smashed Red Potatoes

Hold onto your forks, folks, because we’re about to take your taste buds on a joyride with these balsamic glazed smashed red potatoes. They’re crispy, they’re tangy, and they’re downright irresistible—perfect for when you want to impress without the stress.

Ingredients

• 2 pounds of petite red potatoes, scrubbed and looking spud-tacular
• 1/4 cup of rich extra virgin olive oil, because only the best for our taters
• 1/4 cup of balsamic vinegar, for that sweet and tangy magic
• 2 tablespoons of honey, to sweeten the deal
• 2 cloves of garlic, minced to perfection
• 1 teaspoon of finely ground black pepper, for a little kick
• 1 teaspoon of sea salt, to make everything pop
• Fresh rosemary, chopped, for a herby high-five

Instructions

1. Preheat your oven to 400°F (because good things come to those who bake).
2. Boil the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Don’t let them get too soft, or they’ll fall apart when smashed.
3. Drain the potatoes and let them cool for a few minutes. Then, on a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. Tip: Leave them chunky for maximum texture.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, black pepper, and sea salt. This is your glaze—make it rain over the potatoes.
5. Roast in the oven for 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them to prevent over-browning.
6. Sprinkle with fresh rosemary right before serving for that fresh, herby aroma.

These balsamic glazed smashed red potatoes are a textural dream—crispy on the outside, fluffy on the inside, and glazed to perfection. Try serving them alongside a juicy steak or as the star of your next brunch spread. Trust us, they won’t last long.

Loaded Smashed Red Potatoes with Cheddar and Green Onions

So, you’ve got a hankering for something that’s crispy, cheesy, and downright irresistible? Look no further than these loaded smashed red potatoes, where every bite is a little party in your mouth.

Ingredients

• 1.5 lbs small red potatoes, scrubbed clean
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup green onions, thinly sliced
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water until fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll fall apart when smashed.
3. Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet.
4. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Smash them just enough to flatten but not so much that they fall apart.
5. Drizzle the potatoes with olive oil and sprinkle with sea salt and black pepper.
6. Bake for 25-30 minutes, or until the edges are golden and crispy.
7. Remove from the oven and immediately sprinkle with grated cheddar cheese. The residual heat will melt the cheese perfectly. Tip: For extra crispy cheese edges, broil for an additional 2 minutes.
8. Garnish with sliced green onions and serve with a dollop of sour cream.

Kick back and enjoy these bad boys—crispy on the outside, fluffy on the inside, and loaded with all the good stuff. Perfect for game day or when you’re just feeling fancy with your snacks.

Lemon Pepper Smashed Red Potatoes

So, you’ve got a hankering for something that’s equal parts zesty, crispy, and downright irresistible? Let me introduce you to a side dish that’s about to steal the spotlight at your dinner table.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 3 tablespoons of rich extra virgin olive oil
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of flaky sea salt
• 2 cloves of garlic, minced to perfection
• 1 tablespoon of chopped fresh parsley, for that herby freshness

Instructions

1. Preheat your oven to a toasty 425°F (220°C) to ensure those potatoes get perfectly crispy.
2. Boil the red potatoes in a large pot of salted water until they’re just fork-tender, about 15 minutes. Tip: Don’t overcook them, or they’ll turn into mush when smashed!
3. Drain the potatoes and let them cool slightly. Then, on a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick. Tip: Leave some texture for that ideal crispy-to-fluffy ratio.
4. Drizzle the smashed potatoes with olive oil, ensuring each one is lovingly coated. Sprinkle with minced garlic, lemon juice, black pepper, and sea salt.
5. Roast in the preheated oven for 25-30 minutes, or until the edges are golden and crispy. Tip: For extra crispiness, flip the potatoes halfway through cooking.
6. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.

Kick back and savor the contrast of the crispy edges against the fluffy centers, all brightened up with that lemony zing. These potatoes are begging to be paired with your favorite grilled protein or enjoyed straight off the tray—no judgment here!

Honey Mustard Smashed Red Potatoes

Prepare to have your taste buds do a happy dance with these Honey Mustard Smashed Red Potatoes, a dish that’s as fun to make as it is to eat. Perfectly crispy on the outside, fluffy on the inside, and slathered in a tangy-sweet glaze that’ll have you licking your fingers clean.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 1/4 cup of golden, sweet honey
• 3 tablespoons of bold Dijon mustard
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of flaky sea salt
• 2 cloves of garlic, minced to aromatic perfection
• 1/4 cup of fresh parsley, chopped for a pop of color

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp those potatoes to golden perfection.
2. Boil the red potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Don’t overcook them, or they’ll turn into mush when smashed.
3. Drain the potatoes and let them cool slightly. Then, on a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick.
4. In a small bowl, whisk together the honey, Dijon mustard, olive oil, black pepper, and minced garlic until smooth. Tip: For an extra kick, add a pinch of cayenne pepper to the mix.
5. Brush each smashed potato generously with the honey mustard mixture, making sure to get into all the nooks and crannies.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are crispy and the glaze is bubbly and caramelized. Tip: Halfway through baking, give them another brush with the glaze for maximum flavor.
7. Sprinkle the baked potatoes with flaky sea salt and fresh parsley right out of the oven for a burst of freshness.

What you’ll end up with is a plate of potatoes that are irresistibly crispy on the outside, tender on the inside, and packed with a flavor that’s a perfect balance of sweet and tangy. Serve them as a side that steals the show or top with a dollop of sour cream and chives for an extra indulgent treat.

Pesto Smashed Red Potatoes

These aren’t your grandma’s mashed potatoes—unless your grandma is a total rockstar in the kitchen, then maybe they are. Pesto Smashed Red Potatoes are here to shake up your side dish game with their bold flavors and irresistibly chunky texture.

Ingredients

• 2 lbs small red potatoes, scrubbed and halved (because we’re keeping it rustic, folks)
• 1/4 cup rich extra virgin olive oil (the good stuff that makes everything better)
• 1/2 cup homemade or store-bought basil pesto (because life’s too short for bland food)
• 1 tsp finely ground black pepper (for that gentle kick)
• 1 tsp sea salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 400°F (because we’re getting these potatoes crispy).
2. Toss the halved red potatoes in olive oil, salt, and pepper until they’re evenly coated. Pro tip: Use your hands for this—it’s messy but oh-so-satisfying.
3. Spread the potatoes in a single layer on a baking sheet. Crowding is a no-no unless you’re into steamed potatoes (we’re not).
4. Roast for 25-30 minutes, flipping halfway through, until they’re golden and fork-tender. Visual cue: Look for those crispy edges that scream ‘eat me.’
5. Transfer the potatoes to a large bowl and gently smash them with the back of a fork or a potato masher. We’re going for chunky, not smooth—texture is key here.
6. Fold in the pesto until every nook and cranny is coated in that herby goodness. Pro tip: Warm pesto blends better, so give it a quick zap if it’s straight from the fridge.
7. Serve immediately while they’re still warm and the pesto is fragrant. Pro tip: A sprinkle of grated Parmesan on top takes it to the next level.

Kick back and watch as these Pesto Smashed Red Potatoes steal the show at your dinner table. Their crispy edges, creamy centers, and vibrant pesto flavor make them a side dish that’s anything but sidelined. Try serving them alongside grilled chicken or as the star of your next brunch spread—they’re versatile like that.

Roasted Garlic and Olive Oil Smashed Red Potatoes

Ever had one of those days where only a carb-loaded, garlicky, buttery pile of potatoes will do? Well, buckle up, buttercup, because we’re about to take your spud game from meh to magnificent with a side of sass.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 1/4 cup of rich extra virgin olive oil, plus extra for drizzling
• 4 cloves of garlic, minced to perfection
• 1 teaspoon of sea salt, because we’re fancy like that
• 1/2 teaspoon of freshly ground black pepper, for that subtle kick
• 2 tablespoons of unsalted butter, because butter makes everything better
• 1/4 cup of freshly chopped parsley, for a pop of color

Instructions

1. Preheat your oven to a toasty 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until they’re just tender enough to poke with a fork, about 15-20 minutes. Tip: Don’t overcook them, or you’ll end up with mashed potatoes instead of smashed!
3. Drain the potatoes and let them cool slightly. Once they’re cool enough to handle, place them on the prepared baking sheet and gently smash each one with the bottom of a glass or a fork. Tip: Leave some chunks for texture – this isn’t baby food!
4. Drizzle the potatoes with olive oil, then sprinkle with minced garlic, sea salt, and black pepper. Make sure each potato gets some love.
5. Roast in the preheated oven for 25-30 minutes, or until they’re golden and crispy around the edges. Tip: Halfway through, give them a flip for even crispiness.
6. Remove from the oven, dot with butter, and sprinkle with chopped parsley for that Instagram-worthy finish.

These potatoes are the perfect combo of crispy on the outside, fluffy on the inside, and packed with garlicky goodness. Try serving them alongside a juicy steak or as the star of your next brunch spread – they’re versatile little devils.

Jalapeno Popper Smashed Red Potatoes

Kickstart your taste buds with these Jalapeno Popper Smashed Red Potatoes, a dish that’s as fun to make as it is to eat. Imagine all the spicy, cheesy goodness of jalapeno poppers, but smashed onto crispy red potatoes for a game-day snack or side dish that’ll have everyone coming back for more.

Ingredients

• 2 lbs small red potatoes, scrubbed and patted dry
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 4 oz cream cheese, softened to room temperature
• 1/2 cup sharp cheddar cheese, freshly grated
• 2 jalapenos, seeds removed and finely diced
• 2 slices crispy bacon, crumbled
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the red potatoes with olive oil, sea salt, and black pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Roast the potatoes for 25-30 minutes, or until they’re tender enough to smash with a fork. Tip: For extra crispiness, make sure the potatoes aren’t overcrowded on the baking sheet.
4. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: If the potatoes stick to the glass, lightly grease it with olive oil.
5. In a small bowl, mix together the softened cream cheese, grated cheddar, and diced jalapenos. Spoon a generous amount of this mixture onto each smashed potato.
6. Return the baking sheet to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy finish, broil for the last 2 minutes, but keep an eye on them to prevent burning.
7. Remove from the oven and immediately sprinkle with crumbled bacon and fresh chives.

Velvety cheese meets the smoky crunch of bacon atop a crispy, golden potato base, creating a symphony of textures and flavors. Serve these bad boys with a side of cool sour cream or atop a bed of greens for a playful twist on a salad.

Maple Glazed Smashed Red Potatoes

Howdy, spud lovers! Get ready to turn those humble red potatoes into a show-stopping side dish that’s crispy on the outside, fluffy on the inside, and glazed to perfection with a sweet maple kiss. Trust us, your taste buds will thank you.

Ingredients

• 2 pounds of vibrant red potatoes, scrubbed clean
• 3 tablespoons of rich, golden maple syrup
• 2 tablespoons of velvety unsalted butter, melted
• 1 tablespoon of fragrant fresh rosemary, finely chopped
• 1 teaspoon of coarse sea salt, for that perfect crunch
• 1/2 teaspoon of freshly ground black pepper, for a subtle kick
• 2 tablespoons of luxurious extra virgin olive oil

Instructions

1. Preheat your oven to a toasty 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Boil the potatoes in a large pot of salted water until they’re just tender enough to pierce with a fork, about 15 minutes. Tip: Don’t overcook them, or they’ll be too mushy to smash!
3. Drain the potatoes and let them cool slightly. Then, place them on the prepared baking sheet and gently smash each one with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick. Tip: Leave some texture for that ideal crispy-to-fluffy ratio.
4. Drizzle the smashed potatoes with olive oil and sprinkle with sea salt and black pepper. Roast in the preheated oven for 25 minutes, or until the edges are golden and crispy.
5. While the potatoes roast, whisk together the melted butter and maple syrup in a small bowl. Tip: Warm the mixture slightly if it’s too thick to drizzle.
6. Remove the potatoes from the oven and carefully brush each one with the maple glaze. Return to the oven for another 5 minutes to let the glaze caramelize.
7. Sprinkle the freshly chopped rosemary over the top for a fragrant finish.

Who knew something so simple could be so spectacular? These maple glazed smashed red potatoes are the perfect blend of sweet and savory, with a texture that’s irresistibly crispy on the outside and tender on the inside. Serve them alongside your favorite grilled meats or as a standout addition to your brunch spread.

Sun-Dried Tomato and Basil Smashed Red Potatoes

Kickstart your taste buds with these irresistibly crispy yet tender smashed red potatoes, infused with the bold flavors of sun-dried tomatoes and fresh basil. Perfect for when you’re craving something that’s both comforting and a tad fancy, without the fuss.

Ingredients

• 1.5 lbs small red potatoes, scrubbed and patted dry
• 3 tbsp rich extra virgin olive oil, divided
• 1/4 cup finely chopped sun-dried tomatoes, packed in oil
• 2 tbsp freshly chopped basil
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Tip: Start checking at 15 minutes to avoid overcooking.
3. Drain the potatoes and let them cool slightly. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness. Tip: Smash them gently to keep them intact but ensure maximum crispiness.
4. Arrange the smashed potatoes on the prepared baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
5. In a small bowl, mix the remaining 1 tbsp of olive oil, sun-dried tomatoes, basil, and garlic. Tip: Let this mixture sit for a few minutes to allow the flavors to meld.
6. Once the potatoes are done, transfer them to a serving dish and spoon the sun-dried tomato and basil mixture over the top.

Get ready to dive into a dish where the crispy edges meet the creamy centers, all jazzed up with the sweet and tangy punch of sun-dried tomatoes and the fresh aroma of basil. Serve these beauties as a standout side or top with a fried egg for a hearty breakfast twist.

Buffalo Style Smashed Red Potatoes

Ever find yourself staring at a bag of red potatoes, dreaming of something more exciting than your usual mash? Well, buckle up, buttercup, because we’re about to take those spuds on a flavor rollercoaster with a Buffalo twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs small red potatoes, scrubbed and patted dry
• 1/4 cup rich extra virgin olive oil
• 1/2 cup tangy Buffalo sauce
• 1/2 cup crumbled blue cheese, the good stuff
• 1/4 cup finely chopped fresh chives
• 1 tsp garlic powder, because everything’s better with garlic
• 1 tsp smoked paprika, for that smoky whisper
• Salt, just enough to make it sing

Instructions

1. Preheat your oven to a toasty 425°F (220°C) and line a baking sheet with parchment paper, because nobody likes scrubbing pans.
2. Boil the potatoes in a large pot of salted water until they’re just tender, about 15 minutes. Tip: A fork should slide in with a little resistance.
3. Drain the potatoes and let them cool for a hot minute. Then, on the prepared baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until they’re about 1/2 inch thick. Tip: Don’t go Hulk on them; we’re aiming for rustic, not rubble.
4. Drizzle the olive oil over the smashed potatoes, then sprinkle with garlic powder, smoked paprika, and salt. Bake for 25 minutes, or until they’re golden and crispy around the edges.
5. Remove from the oven and drizzle with Buffalo sauce, then sprinkle with blue cheese and chives. Tip: For extra oomph, broil for 1-2 minutes until the cheese gets a little melty.

Yum doesn’t even begin to cover it. These potatoes are a crispy, creamy, spicy dream with a blue cheese kick that’s downright addictive. Serve them as the star of your next game day spread or as a rebellious side that steals the show.

Caramelized Onion and Goat Cheese Smashed Red Potatoes

Craving something that’s a little fancy but doesn’t ask you to summon your inner Michelin-star chef? Let’s talk about turning humble red potatoes into a show-stopping side that’s all about that sweet, savory, and creamy life.

Ingredients

• 2 lbs small red potatoes, scrubbed clean and looking adorable
• 3 tbsp rich extra virgin olive oil, because we’re fancy like that
• 1 large yellow onion, thinly sliced into half-moons that’ll caramelize like a dream
• 4 oz creamy goat cheese, ready to melt into perfection
• 2 tbsp unsalted butter, because butter makes everything better
• 1 tsp kosher salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, to add a little kick
• 1 tbsp fresh thyme leaves, for a herby whisper

Instructions

1. Preheat your oven to 400°F (because good things happen at 400°F).
2. Boil the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Don’t let them turn into mush; we’re going for tender, not baby food.
3. While the potatoes boil, heat 1 tbsp olive oil in a skillet over medium heat. Add the onions and a pinch of salt, stirring occasionally until they’re golden and sweet, about 20 minutes. Tip: Low and slow wins the caramelization race.
4. Drain the potatoes and let them cool just enough so you can handle them. On a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup. Tip: Leave them chunky; we’re not making potato pancakes here.
5. Drizzle the remaining olive oil over the smashed potatoes, then sprinkle with salt and pepper. Roast for 25-30 minutes until they’re crispy and golden.
6. Top the roasted potatoes with caramelized onions, dollops of goat cheese, and tiny bits of butter. Return to the oven for 5 minutes, just until the cheese is slightly melted.
7. Sprinkle with fresh thyme leaves before serving.

So there you have it—crispy edges, creamy middles, and a caramelized onion situation that’ll have you forgetting all about the main dish. Serve these beauties straight from the oven, maybe with a side of ‘how did you make this?’ from your impressed dinner guests.

Dill Pickle Smashed Red Potatoes

Mmm, imagine biting into a crispy-on-the-outside, fluffy-on-the-inside potato that’s been kissed with the tangy, briny goodness of dill pickles. That’s right, we’re taking your favorite snack and turning it into a side dish that’ll steal the show at any meal.

Ingredients

• 1.5 lbs small red potatoes, scrubbed and halved (look for ones that are firm and blemish-free)
• 2 tbsp rich extra virgin olive oil
• 1/2 cup finely chopped dill pickles (go for the crisp, crunchy ones)
• 1 tbsp pickle juice (that golden liquid gold from the jar)
• 1/2 tsp garlic powder (the secret flavor booster)
• 1/2 tsp onion powder (for that subtle, savory depth)
• 1/4 tsp freshly ground black pepper (because freshly ground is always better)
• 1/4 tsp sea salt (to bring all those flavors together)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the halved red potatoes in a large pot, cover with water, and bring to a boil. Cook for 10 minutes, or until they’re just fork-tender. Tip: Don’t overcook them, or they’ll fall apart when you smash them.
3. Drain the potatoes and let them sit for a minute to dry slightly. This helps them crisp up in the oven.
4. Arrange the potatoes on the prepared baking sheet. Use the bottom of a glass or a measuring cup to gently smash each potato half until it’s about 1/2 inch thick. Tip: Smash them gently to keep them intact but ensure maximum crispiness.
5. Drizzle the olive oil over the smashed potatoes, then sprinkle with garlic powder, onion powder, black pepper, and sea salt. Bake for 25 minutes, or until the edges are golden and crispy.
6. Remove from the oven and immediately sprinkle with the chopped dill pickles and drizzle with pickle juice. Tip: The heat from the potatoes will slightly wilt the pickles, blending the flavors beautifully.

Finally, these Dill Pickle Smashed Red Potatoes are a textural dream—crispy edges give way to a pillowy center, all while the pickle flavor shines through. Serve them alongside a juicy burger or as the star of your next brunch spread for a dish that’s anything but ordinary.

Conclusion

We hope this roundup of 20 Delicious Smashed Red Potato Recipes has inspired your next meal! Whether you’re after something cozy or crave-worthy, there’s a dish here for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!