Crispy Smashed Potatoes

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Have you ever tried these AMAZING CRISPY SMASHED POTATOES? They’re like little clouds of creamy goodness with a crispy outer layer – the perfect combo! Trust me, you’ve got to add these to your Easter Dinner. Picture this: petite Yukon Gold or Fingerling Potatoes, smashed and baked to perfection. Top them with a drizzle of melted butter, extra-virgin olive oil, salt, and pepper. The result? A mouthwatering dish you won’t be able to resist!

Crispy Smashed Potatoes

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Side Dish
Servings 6


  • 1.5 lbs Petite Yukon Gold or Fingerling Potatoes
  • 3 Tablespoons Melted Salted Butter
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Fresh Chopped Parsley

*For the Garlic Cheddar Sour Cream Dip:*

  • 8 ounces Sour Cream
  • 3/4 cup Grated Cheddar Cheese
  • 1 Garlic Clove or 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Garlic Salt
  • 1/4 teaspoon Pepper


  • Begin with petite gold or fingerling potatoes for the perfect size. Boil them until they’re soft and fork-tender, about 20-25 minutes.
  • Preheat your oven to 425 degrees. Drain the potatoes and let them sit in a colander for 5 minutes to release steam.
  • Place the potatoes on a baking sheet and use the bottom of a glass to gently smash each one.
  • Drizzle with melted butter, extra-virgin olive oil, and sprinkle with salt and pepper.
  • Bake at 425 degrees for 35-45 minutes until they reach your desired crispiness.
  • Finish by sprinkling fresh parsley and serving with a delicious garlic cheddar sour cream dip.
  • *Garlic Cheddar Sour Cream Dip:*
  • Mix sour cream, cheddar cheese, garlic, and pepper in a bowl. Use it as a topping or dip those crispy potatoes right in!


*Note:* If you want extra buttery goodness, go for 4 tablespoons of butter. Enjoy your crispy smashed potatoes – they’re a total game-changer!

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