20 Creamy Smashed Potatoes Recipes Perfect for Holidays

There’s nothing quite like a bowl of creamy smashed potatoes to make the holidays feel extra cozy. Whether you’re hosting a festive feast or just craving some comfort food, these 20 irresistible recipes—from garlicky to cheesy to herbed—are guaranteed to steal the spotlight. Get ready to dig in; your mashed potato game is about to reach delicious new heights!

Garlic Parmesan Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes are loaded with buttery garlic and nutty Parmesan—a side dish so good, it might steal the spotlight!

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each one to about 1/2-inch thickness.
3. In a small bowl, mix melted butter, minced garlic, salt, and black pepper. Brush evenly over smashed potatoes.
4. Bake for 25 minutes until golden and crispy. Sprinkle with Parmesan and bake 3 more minutes to melt.
5. Garnish with fresh parsley before serving.

The magic here? Smashing maximizes crispy edges while keeping the centers pillowy—plus, the garlic-Parmesan crust is downright addictive.

Tip: For extra crunch, broil for 1–2 minutes after baking (watch closely!).

Rosemary and Thyme Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes are infused with fragrant rosemary and thyme—a simple side that steals the show every time.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.
3. Drizzle with 2 tbsp olive oil, then sprinkle evenly with 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Bake for 25-30 minutes until deeply golden and crispy. Drizzle with remaining 1 tbsp olive oil before serving.

The magic here? Smashing creates maximum crispy edges while keeping the centers pillowy—plus, the herbs infuse every bite with cozy, savory flavor.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Cheesy Bacon Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are loaded with melty cheese and smoky bacon—a guaranteed crowd-pleaser for any weeknight or game day.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Meanwhile, cook chopped bacon in a skillet over medium heat until crispy, about 6 minutes. Drain on paper towels.
3. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness. Drizzle with 2 tbsp olive oil, then sprinkle evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Bake for 20 minutes until edges are golden. Remove from oven, top with 1 cup cheddar cheese and cooked bacon, then return to oven for 3–4 minutes until cheese melts.
5. Sprinkle with 2 tbsp fresh chives before serving.

The magic here? Smashing the potatoes creates extra crispy nooks for the cheese and bacon to cling to—every bite is pure comfort.

Tip: For extra crispiness, flip the potatoes halfway through baking and press lightly with a spatula.

Herb Butter Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes are slathered in garlicky herb butter for a side dish that steals the show.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to 1/2-inch thickness.
3. Drizzle with 2 tbsp olive oil, then bake for 25 minutes until golden and crisp around the edges.
4. Meanwhile, mix melted butter, minced garlic, 1 tbsp parsley, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
5. Brush herb butter generously over hot potatoes and serve immediately.

The magic happens when the crispy potato crevices soak up all that fragrant butter – it’s like mini flavor pockets in every bite!

Tip: For extra crunch, flip potatoes halfway through baking and press down lightly with your spatula.

Crispy Skin Smashed Potatoes

These golden, crunchy-on-the-outside, fluffy-on-the-inside potatoes are a game-changer—perfect for turning a simple side into the star of the meal.

Ingredients

• 1.5 lbs baby Yukon Gold potatoes (about 20 small potatoes)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus extra for finishing
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 tbsp grated Parmesan cheese (optional)
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Drizzle with 2 tbsp olive oil and roll to coat. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.
3. Drizzle with remaining 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp black pepper and 1/2 tsp garlic powder. Bake for 30 minutes, flipping halfway, until deeply golden and crisp.
4. Remove from oven and immediately sprinkle with Parmesan (if using), parsley, and a pinch of salt. Serve hot.

The magic? Boiling before smashing creates craggy edges that turn irresistibly crispy, while the centers stay pillowy. That double-texture contrast is worth every minute!

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to prevent burning.

Loaded Smashed Potatoes with Sour Cream and Chives

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes are topped with cool sour cream and fresh chives for a bite that’s pure comfort.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each to 1/2-inch thickness.
3. Drizzle with 3 tbsp olive oil, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Bake for 25 minutes until golden and crispy.
4. Top with 1/2 cup sour cream and 2 tbsp fresh chives. Serve immediately.

The magic here? Smashing creates craggy edges that crisp up beautifully, while the centers stay pillowy—perfect for soaking up that tangy sour cream.

Tip: For extra crunch, broil the potatoes for 2–3 minutes after baking.

Lemon Herb Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are bursting with bright lemon and fresh herbs—perfect for jazzing up any weeknight dinner.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, thinly sliced
• Zest of 1 lemon
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each one to about 1/2-inch thickness.
3. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Bake for 25-30 minutes until deeply golden and crisp.
4. Meanwhile, mix remaining 1 tbsp olive oil, parsley, dill, chives, lemon zest, and lemon juice in a small bowl.
5. Toss warm potatoes with herb-lemon mixture and serve immediately.

The double hit of lemon—zest and juice—makes these potatoes sing, while smashing creates maximum crispy edges for texture contrast.

Tip: For extra crunch, broil for 1-2 minutes at the end—just watch closely to prevent burning!

Truffle Oil Smashed Potatoes

These crispy-on-the-outside, creamy-on-the-inside smashed potatoes get a luxurious upgrade with a drizzle of truffle oil—perfect for impressing guests or treating yourself.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1 tbsp truffle oil
• 1 tbsp chopped fresh chives
• Flaky sea salt (for finishing)

Instructions:

1. Preheat oven to 425°F. In a large pot, cover potatoes with cold water and bring to a boil. Reduce heat and simmer for 15 minutes or until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Roast for 25-30 minutes, flipping halfway, until golden and crispy at the edges.
4. Transfer potatoes to a serving dish. Drizzle with melted butter and 1 tbsp truffle oil, then sprinkle with chives and flaky sea salt.

The magic here? Smashing creates maximum crispy surface area while keeping the centers pillowy—and that truffle oil turns humble potatoes into something restaurant-worthy.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Spicy Cajun Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes pack a punch with bold Cajun seasoning—perfect for spicing up your weeknight dinner or game day spread.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. On a baking sheet, drizzle 1 tbsp olive oil. Arrange potatoes in a single layer, then gently smash each with the bottom of a glass or measuring cup until flattened but still intact.
3. Drizzle remaining 2 tbsp olive oil over potatoes. Sprinkle evenly with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
4. Bake for 25-30 minutes until deeply golden and crispy. Toss with 2 tbsp chopped parsley right before serving.

The magic here? Smashing maximizes crispy edges while keeping the centers creamy—and that Cajun blend adds just the right smoky heat.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Roasted Garlic Smashed Potatoes

These crispy-on-the-outside, creamy-on-the-inside smashed potatoes get a rich depth of flavor from roasted garlic—perfect for turning weeknight dinners into something special.

Ingredients:

• 2 lbs baby Yukon Gold potatoes
• 1 whole head garlic
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus extra for sprinkling
• 1/2 tsp black pepper
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley

Instructions:

1. Prep: Preheat oven to 400°F. Slice the top off the head of garlic to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Meanwhile, boil potatoes in salted water for 15 minutes until fork-tender.
2. Smash: Drain potatoes and spread on a baking sheet. Use a glass or measuring cup to gently flatten each potato to about 1/2-inch thick.
3. Season: Drizzle with remaining 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Squeeze roasted garlic cloves over potatoes and brush with melted butter.
4. Roast: Bake at 400°F for 25-30 minutes until golden and crispy at the edges. Sprinkle with fresh parsley before serving.

The magic here? Roasted garlic melds into every nook of the potatoes, adding sweetness without overpowering—ideal for pairing with grilled meats or saucy mains.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Smoked Paprika Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes get a smoky kick from paprika—perfect for spicing up your weeknight side dish game.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.
3. Drizzle with 2 tbsp olive oil, then sprinkle evenly with 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Flip potatoes and repeat with remaining 1 tbsp oil and seasonings.
4. Bake for 25-30 minutes until deeply golden and crispy at the edges. Garnish with fresh parsley.

The double seasoning ensures every nook and cranny gets that smoky, garlicky flavor—no bland bites here!

Tip: For extra crispiness, broil for 1-2 minutes at the end (watch closely!).

Brown Butter Sage Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes get a luxurious upgrade with nutty brown butter and fragrant sage—perfect for turning a simple side into something special.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 8 fresh sage leaves, thinly sliced
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each to 1/2-inch thickness. Drizzle with 1 tbsp olive oil and bake for 25 minutes until golden and crisp.
3. Meanwhile, melt butter in a small skillet over medium heat. Cook for 3–4 minutes, swirling often, until golden-brown and nutty-smelling. Add sliced sage and cook 30 seconds until fragrant. Remove from heat.
4. Toss baked potatoes with remaining 1 tbsp olive oil, 3/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Drizzle with brown butter sage mixture and serve immediately.

The magic here is in the contrast: craggy edges shatter with each bite, while the brown butter adds a toasty depth that makes these feel downright fancy.

Tip: For extra crispiness, flip potatoes halfway through baking and press lightly to expose more surface area.

Pesto Smashed Potatoes

These crispy-on-the-outside, creamy-on-the-inside potatoes get a vibrant upgrade with a generous swirl of pesto—perfect for turning a simple side into something special.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Boil the potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15–18 minutes until fork-tender. Drain and let cool slightly.
2. Smash & season: Preheat oven to 425°F. Arrange potatoes on a parchment-lined baking sheet. Use a glass or measuring cup to gently flatten each potato to about 1/2-inch thick. Drizzle with 2 tbsp olive oil, then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Roast: Bake for 25–30 minutes until golden and crispy around the edges.
4. Finish: Transfer potatoes to a serving platter. Drizzle with remaining 1 tbsp olive oil, then swirl pesto over the top. Sprinkle with Parmesan and parsley (if using).

The magic here? Smashing maximizes crispy surface area while keeping the centers pillowy—and the pesto adds a herby, garlicky punch that’s irresistible.

Tip: For extra crunch, broil for 1–2 minutes after roasting (watch closely!).

Maple Glazed Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes get a sweet-savory upgrade with a sticky maple glaze—perfect for turning a simple side into something special.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. On a baking sheet, toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange in a single layer, then gently smash each potato with a glass or measuring cup until flattened but still intact.
3. Roast for 25 minutes, flipping halfway, until golden and crispy.
4. Meanwhile, whisk together maple syrup, Dijon mustard, smoked paprika, and remaining 1 tbsp olive oil. Brush glaze over potatoes and roast 5 more minutes until caramelized.
5. Garnish with fresh parsley and serve warm.

The magic here? Smashing creates extra surface area for maximum crispiness, while the glaze adds just enough sweetness without overpowering.

Tip: For extra crunch, broil the potatoes for 1–2 minutes after glazing—just watch closely to prevent burning!

Jalapeño Cheddar Smashed Potatoes

Jalapeño Cheddar Smashed Potatoes

These crispy-on-the-outside, creamy-on-the-inside potatoes pack a punch with spicy jalapeños and gooey cheddar—perfect for game day or a cozy weeknight side.

Ingredients:

• 1.5 lbs baby potatoes (Yukon Gold or red)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 jalapeños, seeded and finely diced
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)
• 1/4 cup sour cream (for serving)

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Roast on a baking sheet for 25 minutes until fork-tender.
2. Remove potatoes and let cool slightly. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness.
3. Drizzle with remaining 1 tbsp olive oil and return to the oven for 15–20 minutes until golden and crispy.
4. Sprinkle shredded cheddar and diced jalapeños evenly over potatoes. Bake 3–4 more minutes until cheese melts.
5. Garnish with cilantro (if using) and serve warm with a dollop of sour cream.

The double-roast method gives these potatoes an irresistible crunch, while the jalapeños add just the right kick to balance the rich cheese.

Tip: For extra heat, leave the jalapeño seeds in or swap in pepper jack cheese!

Balsamic Glazed Smashed Potatoes

These crispy-edged, tender smashed potatoes get a glossy, tangy-sweet upgrade with a sticky balsamic glaze—perfect for turning humble spuds into a showstopper side.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast on a baking sheet for 25 minutes until fork-tender.
2. Meanwhile, simmer 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium-low heat for 5 minutes until thickened to a syrup consistency.
3. Remove potatoes from oven. Using a glass or measuring cup, gently smash each potato flat (about 1/2-inch thick). Drizzle with remaining 1 tbsp olive oil and return to oven for 15 minutes until golden and crispy.
4. Brush potatoes generously with balsamic glaze and sprinkle with 1 tbsp rosemary. Serve immediately.

The double-roasting technique ensures maximum crispiness, while the glaze adds a sophisticated depth that balances the potatoes’ richness.

Tip: For extra caramelization, broil the glazed potatoes for 1–2 minutes at the end—just watch closely to prevent burning!

Caramelized Onion Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes get a serious upgrade with sweet, buttery caramelized onions—perfect for turning a simple side into the star of the table.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp brown sugar
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Meanwhile, heat 1 tbsp olive oil and butter in a skillet over medium-low. Add onion, brown sugar, 1/2 tsp salt, and pepper. Cook for 20 minutes, stirring occasionally, until deeply golden.
3. Arrange potatoes on a baking sheet. Gently smash each with a glass or measuring cup. Drizzle with remaining 1 tbsp olive oil and sprinkle lightly with salt.
4. Bake for 25 minutes until edges are crispy. Top with caramelized onions, Parmesan, and parsley. Broil for 1–2 minutes until cheese melts.

The magic here? Smashing the potatoes creates craggy edges that crisp up beautifully, while the onions add a rich sweetness that balances the salty Parmesan.

Tip: For extra crunch, flip the potatoes halfway through baking!

Dill and Sour Cream Smashed Potatoes

These creamy, tangy smashed potatoes are the ultimate comfort side—fluffy on the inside, crispy on the edges, and packed with fresh herb flavor.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, scrubbed
• 3 tbsp unsalted butter, melted
• 1/2 cup full-fat sour cream
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Boil potatoes in a large pot of salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
2. Preheat oven to 425°F. Line a baking sheet with parchment paper.
3. Arrange potatoes on the sheet. Use a glass or measuring cup to gently smash each one to 1/2-inch thickness.
4. Brush melted butter evenly over potatoes. Bake for 25 minutes until golden and crisp at the edges.
5. In a small bowl, mix sour cream, dill, garlic powder, salt, and pepper. Dollop over warm potatoes and garnish with extra dill.

The magic here? Smashing creates craggy edges for maximum crispiness, while the cool sour cream balances the rich potatoes perfectly.

Tip: For extra tang, swap half the sour cream with Greek yogurt!

Garlic Chive Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes get a punch of fresh flavor from garlic chives—perfect for sprucing up your weeknight side dish game.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh garlic chives
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 425°F. Place potatoes in a pot, cover with cold water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each potato to about 1/2-inch thickness. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Roast for 25-30 minutes until deeply golden and crispy at the edges.
4. Meanwhile, heat remaining 1 tbsp olive oil and 1 tbsp butter in a small skillet over medium-low. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat and stir in chopped garlic chives.
5. Drizzle garlic-chive mixture over roasted potatoes and toss lightly to coat.

The double-hit of fresh chives and roasted garlic takes these smashed potatoes from simple to spectacular—wait until you hear that satisfying crunch!

Tip: For extra crispiness, flip potatoes halfway through roasting and press down lightly with a spatula.

Honey Mustard Smashed Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes get a sweet and tangy upgrade with a sticky honey mustard glaze—perfect for turning humble spuds into a standout side.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast on a baking sheet for 25 minutes until fork-tender.
2. Meanwhile, whisk together Dijon mustard, honey, and remaining 1 tbsp olive oil in a small bowl.
3. Remove potatoes from oven. Using a flat-bottomed cup or spatula, gently smash each potato to about 1/2-inch thickness. Brush generously with honey mustard mixture.
4. Return to oven for 15-20 minutes until edges are deeply golden and glaze is caramelized. Sprinkle with fresh parsley if using.

The double-hit of honey mustard—brushed on after smashing—lets the flavors soak into every nook while keeping the tops irresistibly sticky.

Tip: For extra crunch, flip potatoes glaze-side down for the last 5 minutes of baking.

Conclusion

With 20 dreamy smashed potato recipes, this roundup has something for every holiday table! Whether you love them crispy, cheesy, or herbed to perfection, these creamy bites are sure to impress. Don’t forget to try a few, share your favorites in the comments, and pin this article for your next feast. Happy cooking!