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These crispy smashed potatoes are like buttery mashed potatoes and roasted potatoes rolled into one mouthwatering recipe! Yukon Gold potatoes are smashed and smothered in a roasted garlic butter sauce and roasted in the oven until crispy on the outside and oh-so-tender on the inside!
These potatoes go by many names – smashed potatoes, crash hot potatoes, hot crash potatoes, pressed potatoes. Whatever you call them, they’re crispy and buttery and perfectly seasoned and baked in the oven until golden brown.
Ingredients for this recipe
- Yukon Gold Potatoes – The thin skin and ridiculously soft, slightly sweet interiors of these potatoes make them perfect for smashing.
- Salted Butter
- Olive Oil
- Roasted Garlic – I have a whole post outlining how to roast garlic if you need it.
- Parmesan Cheese – Freshly shredded by hand is the way to go!
- Fresh Thyme
- Kosher Salt & Black Pepper
Making smashed potatoes in the oven
- Wash and boil the potatoes. The potatoes don’t need to be peeled, just give them a good scrub and then boil them in heavily salted water.
- Make the roasted garlic butter. It’s like a beautiful, buttery paste of garlic and parmesan goodness!
- Smash the potatoes. On a baking sheet using a glass or mason jar. Add kosher salt, black pepper, and drizzle with the butter sauce.
- Oven roast the potatoes. Until oh-so crispy!
- Serve and enjoy! I like to add even more cheese, flaky salt, and red pepper flakes when serving these hot crash potatoes.
- Potatoes – I love, love, LOVE Yukon Gold potatoes and they’re the ones I cook with most often. Their thin, tender skins and soft, buttery insides means they’re great for grilling in foil packets or adding to a batch of oven roasted vegetables on a sheet pan. If you don’t have or want to use Yukon golds, I recommend baby reds as a great substitute. I wouldn’t make this recipe with russet potatoes as they generally have a thicker skin and less flavor.
- Roasted Garlic – if you don’t have whole garlic heads to roast, you can use 2 teaspoons of minced garlic (even the jarred stuff would work).
- Cheese – A wedge of parmesan cheese is such a great staple to keep in your refrigerator. If you don’t have that, however, you can use Romano or asiago. Steer clear of the canned parmesan cheese (we call it “shaky cheese”) and save that for putting on top of spaghetti.
- Herbs – 1 tsp. of dried thyme can be used in place of the 3 sprigs of fresh thyme. Fresh rosemary is also a wonderful addition! Add 1 sprig of fresh or ½ tsp. of dried.
Storage and Reheating Instructions
- In the fridge – Leftovers can be kept in an airtight container for up to five days.
- Reheating – These crushed potatoes reheat beautifully in an air fryer! 2 minutes at 400 degrees and it’s like they’re fresh right out of the oven! Alternatively, they can also be microwaved until warmed through.
Crispy Smashed Potatoes
Yukon gold potatoes are boiled and smashed with a glass before being topped with a roasted garlic and parmesan butter and roasted in the oven until golden brown and crispy on the outside and tender and buttery on the inside!
Servings: 8 servings
- Rimmed Baking Sheet
- Parchment Paper
- Pint Glass or Mason Jar
- 3 pounds Yukon gold potatoes, washed well
- ¾ cup salted butter
- ¼ cup olive oil
- 6 cloves roasted garlic
- ½ cup shredded parmesan cheese, plus more for serving
- 4 sprigs thyme
- Kosher salt, to taste
- Black pepper, to taste
- Set a large pot of water over high heat to boil. Once boiling, heavily salt the water and then add in three pounds of Yukon gold potatoes. (If your potatoes are larger than 3 inches long, cut them in half before adding to the boiling water.)
- Meanwhile, preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper and set aside.
- While the potatoes boil, microwave ¾ cup butter in a glass bowl until melted, about 1 minute. Stir in the roasted garlic, ¼ cup olive oil, ½ cup shredded parmesan, and the leaves of 4 thyme sprigs, mixing well to combine. It will form a sort of paste.
- Once potatoes have just become fork tender, after about 20 – 25 minutes, remove from heat and drain.
- Allow potatoes to cool for a few minutes, or until they can be reasonably handled.
- Place potatoes on prepared baking sheet, about 4 inches apart. Using the bottom of a heavy glass or mason jar, press down on the potatoes so they squish out from under the glass. Take care not to press too hard! We’re just looking to burst the potato, exposing the inside and creating an even layer.
- Sprinkle kosher salt and freshly cracked black pepper over the potatoes.
- Generously pour the flavored butter mixture over the potatoes, evenly distributing the roasted garlic and parmesan, as it sinks to the bottom of the liquid.
- Bake potatoes in preheated oven for 20 minutes, or until deeply golden brown.
- Remove and garnish with extra parmesan cheese, flaky salt, and red pepper flakes, if desired.
- Leftovers can be refrigerated for up to five days.
- Refer to post for reheating directions and ingredient substitutions.
Serving: 2potatoes | Calories: 372kcal | Carbohydrates: 31g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 248mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 2mg
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