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Crispy Smashed Baby Potatoes

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Ready for an easy potato recipe that will change your life? These crispy smashed baby potatoes are crisp and buttery on the outside and soft and fluffy on the inside. Paired with a delicious garlic cheese dip, this is easily going to be your new favorite go-to side dish!

crispy smashed potatoes on white platter

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Potato lovers rejoice, this is easily the BEST potato recipe on the blog, at least according to my three teen boys! While I do love a roasting potatoes like these Greek lemon potatoes, give me this crispy, buttery, oh-so-savory smashed potatoes any day, they are like buttery crisp french fries in smashed form!

And while these potatoes are plenty tasty on their own, I’ve included my favorite way to serve them: with a garlic cheese dip that takes them over the top! With or without the dip, you are going to love them!

dipping a smashed potato in cheese dip

Now this isn’t the fastest recipe to make because we cook the potatoes on the stovetop then crisp them up in the oven afterward, but the active prep time is really fast so don’t let that deter you from trying the recipe!

Tips for the best crispy results

  • Give them space on the baking sheet, use two pans if necessary. Crowding will reduce the crispy result.
  • Use both butter and oil to drizzle over the potatoes, don’t skip one or the other. Butter adds tons of flavor while the oil ensures the surfaces crisps and doesn’t burn.


smashed potato ingredients on white counter

For the potatoes:

  • baby potatoes
  • butter
  • extra virgin olive oil
  • salt & pepper

For the amazing garlic cheese dip (optional but recommended!):

  • sour cream
  • shredded sharp cheddar cheese
  • garlic salt
  • pepper

Step by step

fork holding a baby potato over a pot of boiling water
  1. Boil the potatoes for 25 minutes in a large pot of water or until they are fork tender and soft.
  2. While the potatoes are cooking, whip up that delicious dip by mixing the ingredients together and popping it into the fridge to let the flavors blend while you finish cooking.
  3. Drain the potatoes and allow to cool off a bit before placing in a single layer on a baking sheet.
smashing potatoes with a glass on a baking sheet
  1. Use the bottom of a glass to flatten each potato to about 1/2 inch thick. The thinner you smash your potato, the crispier it will be. Customize and experiment to find your favorite thickness!
  2. Brush the potatoes with the mixture of melted butter and olive oil and season generously with salt and pepper.
  3. Bake for 20 minutes, flip and bake an additional 15 minutes or until you get the level of crispiness you prefer. serve warm with the garlic cheese dip.

Want even more potato goodness? Try these cheesy chive mashed potatoes, slow cooker au gratin potatoes, roasted russet potatoes, and roasted balsamic potatoes!

smashed potatoes with parsley garnish


  • sprinkle with dries herbs like rosemary or thyme
  • top with shredded parmesan cheese
  • add crumbled bacon
  • garnish with fresh chopped parsley for an extra-special presentation

Store these crispy potatoes in the refrigerator in an airtight container up to 3 days. Reheat in an air fryer or the oven to keep them crispy!

If you try this recipe, please comment and rate it below, I love hearing from you!

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smashed potatoes with parsley garnish

Crispy Smashed Baby Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

  • Author: Melissa Riker
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x


Ready for an easy potato recipe that will change your life? These crispy smashed baby potatoes are crisp and buttery on the outside and soft and fluffy on the inside. Paired with a delicious garlic cheese dip, this is easily going to be your new favorite go-to side dish!


Units Scale

For the potatoes:

  • 1.5 pounds baby potatoes
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • parsley for garnish (optional)

For the dip:

  • 8 ounces sour cream
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper


  • Prep Time: 5 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: side
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 165
  • Sugar: 0.6 g
  • Sodium: 146 mg
  • Fat: 11.6 g
  • Carbohydrates: 11.5 g
  • Fiber: 1.2 g
  • Protein: 4.4 g
  • Cholesterol: 25 mg

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  1. It’s a lot of work for potatoes that were no better than if I just roasted them cut in half. The positive review was probably due to the dip, not the potatoes. My advice is to just cut the potatoes in half, coat with oil and add seasonings, and roast cut side down on a parchment lined baking sheet. It would have been ready in half the time. No need to waste time and have to wash the boiling pot.

  2. This is very good. I will say, though, that it’s more fuss than simply brushing a a russet potato with olive oil, sprinkling with salt on both sides, and baking it—and about the same deliciousness, in my opinion. For a regular weeknight dinner, I’ll stick with just baking whole potatoes. However, I think this would make a really fun and popular party food/ hors d’oeuvre, and it would be worth the extra bit of work for that! Additionally, it might be a good way to get small kids to eat since it’s a novelty presentation. I’ll try it on my toddler with leftovers tomorrow.

    The cheesy garlic dip is really the hot feature here. That was delicious!! I might add that next time I make my boring whole baked potatoes 🙂

  3. If I could give this recipe 20 stars I would! I made it for the first time last night and it is delicious and addictive!!! For the dip I tossed in extra shredded cheese, next time I won’t, it made the dip too thick. One ingredient is missing: garlic It is mentioned in the “meanwhile mix together ” directions but not listed in the ingredients and what amount. I guessed and put in one tsp of minced garlic.Truly a fabulous recipe! I hoping to use it for Easter gathering. I am meeting friends for lunch today and printing them a copy of the recipe!!!

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