The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
8 hrs 10 mins
total:
9 hrs 30 mins
Servings:
16
Yield:
16 smashed potatoes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Infused Butter:

Directions

Instructions Checklist
  • Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.

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  • Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.

  • Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.

  • Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.

  • Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.

  • Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.

  • Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.

  • Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Nutrition Facts

138 calories; protein 2.6g; carbohydrates 19.9g; fat 6g; cholesterol 15.3mg; sodium 1915mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2019
I've made this several times (even prior to Chef John posting it). This is one of my "go-to" recipes. Here are the two simple KEYS to this recipe turning out well: 1) DO NOT overcook your potatoes; they should be cooked until just tender, yet they should still be slightly firm. If you overcook them, they'll fall apart. You aren't making mashed potatoes! 2) DO NOT press down (or "pound") on the potatoes too heavily. If the recipe doesn't turn out as expected, your technique was wrong. Try, try again! Read More
(7)

Most helpful critical review

Rating: 3 stars
11/26/2019
Not sure I'd make this again. Despite following the directions, every potato fell apart when pounded and transferred to the baking sheet. They did taste good, however, even though they looked less than appetizing. Read More
(2)
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2019
I've made this several times (even prior to Chef John posting it). This is one of my "go-to" recipes. Here are the two simple KEYS to this recipe turning out well: 1) DO NOT overcook your potatoes; they should be cooked until just tender, yet they should still be slightly firm. If you overcook them, they'll fall apart. You aren't making mashed potatoes! 2) DO NOT press down (or "pound") on the potatoes too heavily. If the recipe doesn't turn out as expected, your technique was wrong. Try, try again! Read More
(7)
Rating: 5 stars
11/29/2019
My husband found this recipe on YouTube and made enough yummy noises that I decided to give it a try. I substituted a pinch of dried herbs for the fresh and cut back a bit of the salt. They were easy enough to make any time and we will definitely add these to our regular meal rotation! Read More
(3)
Rating: 5 stars
11/28/2019
Turned out awesome. Followed directions and they were crispy and very flavorful. Read More
(2)
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Rating: 3 stars
11/26/2019
Not sure I'd make this again. Despite following the directions, every potato fell apart when pounded and transferred to the baking sheet. They did taste good, however, even though they looked less than appetizing. Read More
(2)
Rating: 5 stars
04/01/2020
This is my new favorite way to eat potatoes! It is a perfect side dish to almost any meal! Tender creamy potatoes, a crispy garlicky buttery outside. They even taste great reheated the next day. I highly suggest making these. To ease things up- after I butter my silicon mat, I season it with salt and pepper- and smash my potatoes one by one on the sheet pan until it’s filly covered. Less chance of breaking potatoes. Read More
(1)
Rating: 5 stars
12/04/2019
Smashing the potatoes was so much fun that it's easy to get all the kids to help and keep distracted. I recommend adding sage to the butter if you have any. It was a hit for thanksgiving dinner. Read More
(1)
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Rating: 5 stars
09/16/2020
These turned out wonderfully. Made them for our wedding anniversary to go with reverse-seared steaks. Tasty. Since you start the potatoes the day before it does require some advance planning, but well worth it. Instead of seasoning the oil used to brush the potatoes, I added the garlic and herbs to the water for boiling the potatoes (this probably gave them a more subtle flavor). Then just oiled the cooking pan and brushed the smashed potatoes using avocado oil. When I smashed them some chunks of potato separated so I just smished them back on. Will definitely do this one again! Read More
Rating: 5 stars
02/04/2020
They didn t come out as good as Chef John s did but boy did they taste amazing. I think I need to smash them thinner next time. Read More
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