20 Delicious Smashed Red Potato Recipes Easy

Welcome to your next culinary adventure with 20 Delicious Smashed Red Potato Recipes Easy! Whether you’re craving comfort food on a chilly evening or seeking a quick, satisfying side dish, these smashed red potatoes are your ticket to flavor town. Perfectly crispy on the outside and fluffy on the inside, they’re a versatile favorite that’ll have everyone asking for seconds. Let’s dive into these irresistible recipes that promise to spice up your meal rotation!

Garlic Parmesan Smashed Red Potatoes

These Garlic Parmesan Smashed Red Potatoes are the ultimate comfort side dish, crispy on the outside, fluffy on the inside, and loaded with flavor.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with the bottom of a glass or a fork.
3. Drizzle the potatoes with 3 tbsp olive oil and sprinkle with 3 cloves minced garlic, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Bake at 400°F for 25 minutes or until golden and crispy. Remove from the oven and sprinkle with 1 tbsp fresh parsley before serving.

The magic of these potatoes lies in their texture contrast—crispy edges with a tender, garlicky center that’s irresistible.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking.

Rosemary and Thyme Smashed Red Potatoes

These Rosemary and Thyme Smashed Red Potatoes are the ultimate side dish, offering a crispy exterior with a fluffy, flavorful interior that’s sure to impress.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water for about 15 minutes, or until fork-tender. Drain and let them cool slightly.
3. Place the potatoes on the prepared baking sheet. Using a flat-bottomed cup or the back of a spoon, gently smash each potato to about 1/2 inch thickness.
4. Drizzle the potatoes with 3 tbsp olive oil, then sprinkle evenly with 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 2 cloves minced garlic.
5. Bake at 450°F for 25-30 minutes, or until the edges are crispy and golden brown.

The magic of these potatoes lies in their texture contrast—crispy on the outside, tender on the inside, with the aromatic flavors of rosemary and thyme shining through.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking, watching closely to avoid burning.

Crispy Smashed Red Potatoes with Sea Salt

These Crispy Smashed Red Potatoes with Sea Salt are the ultimate side dish, offering a perfect crunch outside with a fluffy interior that’s simply irresistible.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1 tsp sea salt, plus more for sprinkling
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
3. Drain the potatoes and let them cool slightly. 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.
5. Drizzle the olive oil over the smashed potatoes, then sprinkle with 1 tsp sea salt and black pepper.
6. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy.
7. Remove from the oven, sprinkle with additional sea salt and fresh parsley before serving.

The magic of these potatoes lies in their dual texture—crispy edges give way to a tender, buttery center, making every bite a delightful contrast.

Tip: For extra crispiness, let the potatoes sit for a minute after smashing to allow the surfaces to dry slightly before adding oil.

Cheesy Smashed Red Potatoes with Bacon

These Cheesy Smashed Red Potatoes with Bacon are the ultimate comfort food, combining crispy edges with a creamy, cheesy center for a side dish that steals the show.

Ingredients

• 1.5 lbs small red potatoes
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
2. While the potatoes cook, heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. On a baking sheet, drizzle the olive oil. Place the potatoes on the sheet and use a fork or potato masher to gently smash each one to about 1/2 inch thickness. Sprinkle with salt and pepper.
4. Bake the potatoes for 25 minutes until golden and crispy around the edges. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven for 3 minutes or until the cheese is melted.
5. Top the cheesy potatoes with crispy bacon, green onions, and a dollop of sour cream before serving.

The magic of this dish lies in the contrast between the crispy, golden potato edges and the soft, cheesy middle—a texture combo that’s irresistibly good.

Tip: For extra crispy potatoes, press them firmly when smashing to maximize surface area.

Herbed Smashed Red Potatoes with Olive Oil

These Herbed Smashed Red Potatoes are a rustic, flavorful side dish that’s as fun to make as it is to eat, with crispy edges and a tender, herby center.

Ingredients

• 2 pounds small red potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with the bottom of a glass or a fork until flattened but still in one piece.
3. Drizzle the potatoes with 3 tablespoons olive oil, then sprinkle evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons rosemary, 2 tablespoons thyme, and 2 cloves minced garlic.
4. Bake at 400°F for 25 minutes or until the potatoes are golden and crispy around the edges.

The magic of these potatoes lies in their texture—crispy on the outside, fluffy on the inside, and packed with aromatic herbs in every bite.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking.

Spicy Smashed Red Potatoes with Chili Flakes

These Spicy Smashed Red Potatoes with Chili Flakes are the perfect side dish to bring a little heat to your dinner table, with a crispy exterior and fluffy interior that’s irresistibly good.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili flakes
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with the back of a spoon or a glass until flattened but still in one piece.
3. Drizzle the potatoes with 3 tbsp olive oil, then sprinkle evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 cloves minced garlic.
4. Bake at 400°F for 25 minutes, flipping halfway through, until the potatoes are golden and crispy.
5. Remove from the oven and sprinkle with 2 tbsp fresh parsley before serving.

The magic of these potatoes lies in their texture—crispy on the outside, tender on the inside, with a spicy kick that’s balanced by the freshness of parsley.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking.

Sour Cream and Chive Smashed Red Potatoes

These Sour Cream and Chive Smashed Red Potatoes are the ultimate comfort side dish, creamy on the inside with just the right amount of texture on the outside.

Ingredients

• 2 pounds red potatoes, scrubbed
• 1/2 cup sour cream
• 2 tablespoons unsalted butter, melted
• 1/4 cup fresh chives, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the red potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Let them sit for 2 minutes to dry slightly.
3. Using a potato masher or fork, gently smash each potato until it’s flattened but still holding together.
4. Drizzle the melted butter over the potatoes, then add the sour cream, chives, salt, and pepper. Gently fold everything together until the potatoes are well coated and the ingredients are evenly distributed.
5. Serve warm, garnished with extra chives if desired.

The magic of this dish lies in the contrast between the creamy interior and the slightly crispy edges of the smashed potatoes, all brought together with the fresh bite of chives.

Tip: For an extra crispy exterior, broil the smashed potatoes on a baking sheet for 2-3 minutes after adding the butter and before mixing in the other ingredients.

Balsamic Glazed Smashed Red Potatoes

These Balsamic Glazed Smashed Red Potatoes are a game-changer for your side dish repertoire, offering a perfect balance of crispy edges and tender centers with a sweet and tangy glaze.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp dried rosemary

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
2. On a baking sheet, arrange the potatoes in a single layer. Using a flat-bottomed cup or the back of a spoon, gently smash each potato to about 1/2 inch thickness.
3. Drizzle the potatoes with 3 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Bake at 400°F for 25 minutes until golden and crispy.
4. While the potatoes bake, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 1 clove minced garlic, and 1/2 tsp dried rosemary in a small bowl.
5. Remove the potatoes from the oven and brush each one generously with the balsamic glaze. Return to the oven for 5 more minutes to let the glaze caramelize slightly.

The magic of this dish lies in the contrast between the crispy, salty potatoes and the sweet, aromatic glaze—a combination that’s sure to impress.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes, watching closely to prevent burning.

Loaded Smashed Red Potatoes with Cheddar and Scallions

These Loaded Smashed Red Potatoes are a game-changer for your side dish repertoire, combining crispy edges with creamy centers, all topped with melted cheddar and fresh scallions.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped scallions
• 2 tbsp sour cream (optional, for serving)

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water for about 15 minutes, or until fork-tender. Drain and let cool slightly.
3. Place the potatoes on the prepared baking sheet. Use a fork or the bottom of a glass to gently smash each potato to about 1/2-inch thickness.
4. Drizzle the potatoes with 3 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.
5. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Remove from the oven and immediately sprinkle with 1 cup shredded cheddar cheese. Let sit for 2 minutes to melt.
7. Garnish with 1/4 cup chopped scallions and serve with sour cream on the side if desired.

The magic of these potatoes lies in their texture contrast—crispy on the outside, fluffy on the inside, and gooey from the melted cheese.

Tip: For extra crispiness, press the potatoes thinner and increase the baking time by 5 minutes.

Garlic Butter Smashed Red Potatoes

These Garlic Butter Smashed Red Potatoes are the perfect side dish, offering crispy edges with a fluffy center, all coated in a rich garlic butter sauce.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Boil the red potatoes in salted water for 15 minutes or until fork-tender. Drain and let cool slightly.
2. Place the potatoes on a baking sheet. Using a flat-bottomed cup or your hand, gently smash each potato to about 1/2 inch thickness.
3. In a small bowl, mix together the melted butter, olive oil, minced garlic, salt, and black pepper. Drizzle this mixture evenly over the smashed potatoes.
4. Bake at 400°F for 25 minutes, then broil for an additional 2-3 minutes until the edges are crispy and golden.
5. Sprinkle with fresh parsley before serving. The contrast between the crispy exterior and the soft, buttery interior makes these potatoes irresistibly good.

Tip: For extra crispiness, make sure the potatoes are well spaced on the baking sheet to allow air circulation.

Lemon Pepper Smashed Red Potatoes

These Lemon Pepper Smashed Red Potatoes are a zesty twist on a classic side dish, perfect for adding a bright flavor to any meal.

Ingredients

• 1.5 lbs red potatoes, washed
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tsp freshly ground black pepper
• 1 tsp salt
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
3. Drain the potatoes and let them cool slightly. Place them on the prepared baking sheet.
4. Using a potato masher or the bottom of a glass, gently smash each potato to about 1/2 inch thickness.
5. Drizzle the olive oil over the potatoes, then sprinkle with lemon zest, black pepper, and salt.
6. Bake for 25 minutes or until the edges are crispy and golden.
7. Remove from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.

The combination of crispy edges and tender centers, along with the vibrant lemon pepper seasoning, makes these potatoes irresistibly good.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking.

Smoked Paprika Smashed Red Potatoes

These Smoked Paprika Smashed Red Potatoes are a game-changer for your side dish lineup, offering a crispy exterior with a fluffy inside and a smoky kick that’s irresistible.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Place the red potatoes in a large pot and cover with water. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
3. Arrange the potatoes on the prepared baking sheet. Using a fork or the bottom of a glass, gently smash each potato to about 1/2-inch thickness.
4. Drizzle 2 tbsp of olive oil over the potatoes. In a small bowl, mix together 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle the seasoning mix evenly over the potatoes.
5. Bake for 25 minutes, then flip each potato. Drizzle with the remaining 1 tbsp of olive oil and bake for another 10 minutes, or until golden and crispy.
6. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The smoked paprika not only adds a deep, smoky flavor but also gives these potatoes a beautiful color that makes them stand out on any dinner table.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Honey Mustard Smashed Red Potatoes

These Honey Mustard Smashed Red Potatoes are the perfect side dish that combines the earthy sweetness of honey with the tangy kick of mustard, all over perfectly crispy yet tender potatoes.

Ingredients

• 2 pounds small red potatoes, scrubbed
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with the bottom of a glass or a fork until flattened but still in one piece.
3. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle this mixture over the smashed potatoes.
4. Bake at 400°F for 25 minutes, flipping halfway through, until the potatoes are golden and crispy around the edges.
5. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the crispy edges and the soft, fluffy centers of the potatoes, all coated in a glossy, flavorful glaze that’s irresistibly sticky and sweet with a mustardy punch.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking, watching closely to prevent burning.

Pesto Smashed Red Potatoes

These Pesto Smashed Red Potatoes are a game-changer for your side dish rotation, offering a crispy exterior with a fluffy, flavorful center that’s irresistibly good.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup prepared basil pesto
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
3. Arrange the potatoes on the prepared baking sheet. Using a flat-bottomed cup or measuring cup, gently press down on each potato to smash it to about 1/2-inch thickness.
4. Drizzle 2 tbsp of the olive oil over the smashed potatoes, then sprinkle with the salt and black pepper.
5. Bake for 25 minutes, flipping halfway through, until the potatoes are golden and crispy.
6. Remove from the oven and immediately drizzle with the remaining 1 tbsp olive oil and the pesto. Sprinkle with Parmesan cheese before serving.

The magic of these potatoes lies in their texture contrast—crispy edges with a tender middle, all brought together with the vibrant flavor of pesto.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking.

Roasted Garlic and Herb Smashed Red Potatoes

These Roasted Garlic and Herb Smashed Red Potatoes are the perfect side dish, offering a crispy exterior with a fluffy, flavorful interior that’s sure to impress.

Ingredients

• 2 lbs red potatoes, washed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water for about 15 minutes, or until fork-tender. Drain and let them cool slightly.
3. Place the potatoes on the prepared baking sheet. Using a fork or the bottom of a glass, gently smash each potato to about 1/2 inch thickness.
4. Drizzle the potatoes with 3 tbsp olive oil, ensuring each one is well coated. Sprinkle evenly with 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
5. Roast in the preheated oven for 25 minutes, or until the edges are crispy and golden.

The magic of these potatoes lies in their texture contrast—crispy on the outside, tender on the inside, with the aromatic blend of roasted garlic and fresh herbs elevating every bite.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of cooking, watching closely to avoid burning.

Truffle Oil Smashed Red Potatoes

These Truffle Oil Smashed Red Potatoes are a game-changer for your side dish repertoire, offering a crispy exterior with a fluffy interior, all elevated by the luxurious aroma of truffle oil.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp truffle oil
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender.
2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with the bottom of a glass or a measuring cup until flattened but still in one piece.
3. Drizzle the potatoes with 2 tbsp of olive oil and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper. Bake at 400°F for 25 minutes until golden and crispy.
4. Remove from the oven and immediately drizzle with 2 tbsp truffle oil. Sprinkle with 2 tbsp grated Parmesan cheese and 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the crispy edges and the soft, fluffy centers, with the truffle oil adding a touch of elegance that transforms simple potatoes into something special.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking, watching closely to prevent burning.

Cajun Spiced Smashed Red Potatoes

These Cajun Spiced Smashed Red Potatoes are a game-changer for your side dish repertoire, offering a crispy exterior with a fluffy interior that’s packed with bold flavors.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water for 15 minutes, or until fork-tender. Drain well.
3. Place the potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1/2-inch thickness.
4. Drizzle the olive oil over the smashed potatoes, then sprinkle evenly with Cajun seasoning, salt, and black pepper.
5. Bake for 25-30 minutes, until the edges are crispy and golden brown.
6. Remove from the oven and sprinkle with chopped fresh parsley before serving.

The magic of these potatoes lies in their dual texture—crispy on the outside, tender on the inside—with a Cajun kick that elevates them beyond your average side.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking.

Maple Glazed Smashed Red Potatoes

These Maple Glazed Smashed Red Potatoes are a game-changer for your side dish repertoire, offering a perfect balance of sweet and savory with a delightfully crispy edge.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Boil the red potatoes in a large pot of salted water for 15 minutes, or until fork-tender. Drain and let cool slightly.
3. Place the potatoes on the prepared baking sheet. Using a flat-bottomed cup or your hand, gently smash each potato to about 1/2 inch thickness.
4. Drizzle the potatoes with 3 tbsp olive oil, then sprinkle evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
5. Bake for 25 minutes, then remove from the oven. Drizzle with 2 tbsp maple syrup and sprinkle with 1 tbsp fresh rosemary. Return to the oven for another 5 minutes, or until the edges are crispy and the glaze is bubbly.

The magic of this dish lies in the contrast between the crispy, caramelized exterior and the tender, fluffy interior, all brought together with a glossy maple glaze.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Avocado Lime Smashed Red Potatoes

These Avocado Lime Smashed Red Potatoes are a zesty twist on a classic side dish, perfect for adding a creamy, tangy kick to your meal.

Ingredients

• 1.5 lbs small red potatoes, halved
• 2 ripe avocados, peeled and pitted
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Toss the red potatoes with olive oil, 1/4 tsp salt, and black pepper. Spread them out on a baking sheet, cut side down, and roast for 25 minutes until golden and tender.
2. While the potatoes roast, mash the avocados in a bowl with lime juice, minced garlic, and the remaining 1/4 tsp salt until smooth.
3. Once the potatoes are done, let them cool slightly. Then, gently smash each potato half with a fork or the back of a spoon.
4. Top each smashed potato with a dollop of the avocado mixture and sprinkle with chopped cilantro.

The creamy avocado and bright lime elevate these potatoes beyond the ordinary, making them a standout side that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some crushed tortilla chips on top before serving.

Sun-Dried Tomato and Basil Smashed Red Potatoes

These Sun-Dried Tomato and Basil Smashed Red Potatoes are a vibrant twist on a classic side dish, bursting with Mediterranean flavors that’ll brighten up any meal.

Ingredients

• 1.5 lbs small red potatoes
• 3 tbsp olive oil, divided
• 1/3 cup chopped sun-dried tomatoes (packed in oil, drained)
• 2 tbsp chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 minutes or until fork-tender. Drain and let cool slightly.
2. On a baking sheet, arrange the potatoes in a single layer. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2-inch thickness.
3. Drizzle the potatoes with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 25 minutes until the edges are crispy and golden.
4. In a small bowl, mix together the remaining 1 tbsp olive oil, chopped sun-dried tomatoes, minced garlic, and chopped basil. Spoon this mixture over the baked potatoes and serve warm.

The combination of crispy edges, creamy centers, and the tangy-sweet sun-dried tomato topping makes these potatoes irresistible. They’re perfect for when you want to elevate your weeknight dinner without extra fuss.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese right before serving.

Conclusion

We hope this roundup of 20 delicious smashed red potato recipes inspires your next meal! Easy to make and packed with flavor, these dishes are perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for later. Happy cooking!