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!
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!
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.
Ingredients
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
- Boil the potatoes for 25 minutes in a large pot of water or until they are fork tender and soft.
- 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.
- Drain the potatoes and allow to cool off a bit before placing in a single layer on a baking sheet.
- Use the bottom of a glass to flatten each potato to about ½ inch thick. The thinner you smash your potato, the crispier it will be. Customize and experiment to find your favorite thickness!
- Brush the potatoes with the mixture of melted butter and olive oil and season generously with salt and pepper.
- 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!
Variations
- 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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Crispy Smashed Baby Potatoes
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: side
- Method: baking
- Cuisine: American
Description
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!
Ingredients
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
- ¾ cup shredded sharp cheddar cheese
- ¾ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Place potatoes in a large stockpot of water. Heat on high until boiling. Cook at a rolling boil for 25 minutes or until potatoes are fork tender.
- Meanwhile, mix together sour cream, cheese, garlic, garlic salt, and pepper. Refrigerate until ready to serve with potatoes.
- Preheat oven to 425 degrees. Drain potatoes and allow to cool in the colander for 5-10 minutes.
- Place potatoes in a single layer on a baking sheet. Use the bottom of a glass to smash each potato and flatten them to about ½ inch thick.
- In a small bowl combine melted butter and olive oil. Brush mixture over the potatoes and then season generously with salt and pepper.
- Bake for 20 minutes, flip, and bake an additional 15 minutes or until they reach the desired crispiness. Serve garnished with chopped parsley and garlic cheese dip.
Keywords: smashed baby potatoes
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