Butter Smashed Potatoes: Crispy, Golden Perfection

The scent of roasting potatoes always takes me back to my grandmother’s kitchen. She had this incredible knack for transforming simple ingredients into something truly magical, and her roasted potatoes were legendary. While these Butter Smashed Potatoes aren’t exactly her recipe, they evoke that same sense of comfort and deliciousness – that perfect combination of crispy edges and soft, fluffy insides. I’ve taken that feeling and elevated it with the salty, savory pop of bacon and sharp cheddar for an unforgettable side dish that’s sure to become a family favorite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: About 20 Smashed Potatoes
• Dietary Type: Gluten-Free (without bacon), Vegetarian (without bacon)

Ingredients

• 1 lb small red potatoes (about 20 golf ball sized potatoes) or 1 lb gold potato (about 20 golf ball sized potatoes)
• ⅓ cup melted butter
• 3-4 tablespoons kosher salt, divided
• 1-2 tablespoons fresh ground black pepper
• 6 slices cooked bacon (optional)
• ½ cup shredded cheddar cheese (optional)

Equipment Needed

• Large pot
• Two baking sheets
• Parchment paper
• Flat-bottomed glass or potato masher

Instructions

1. Preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the middle for even cooking.

2. Fill a large pot with water and bring it to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water. The generous amount of salt seasons the potatoes from the inside out.

3. Carefully add the potatoes to the boiling water and cook until they are quite tender, but not falling apart. This usually takes about 15-20 minutes. You should be able to easily pierce them with a fork. Avoid overcooking the potatoes, as they will become too mushy to smash properly.

4. While the potatoes are boiling, line two baking sheets with parchment paper. This will prevent the potatoes from sticking and make cleanup a breeze.

5. Once the potatoes are cooked, drain them well and let them steam dry for a few minutes in the colander. This helps to remove excess moisture.

6. Transfer the cooked potatoes to the prepared baking sheets, leaving ample space between each potato.

7. Using a flat-bottomed glass (such as a drinking glass) or a potato masher, gently smash each potato to about ¼ inch thickness. Be careful not to press too hard, as you want the potatoes to remain intact but flattened.

8. In a small bowl, melt the butter. You can do this in the microwave or in a saucepan over low heat.

9. Drizzle or brush the melted butter generously over the smashed potatoes. Make sure to coat them evenly for maximum crispiness.

10. Sprinkle the smashed potatoes with the remaining kosher salt and fresh ground black pepper. Adjust the amount of salt and pepper to your liking.

11. Bake the smashed potatoes in the preheated oven for 30 minutes, or until they are golden brown and crispy around the edges. Keep a close eye on them during the last few minutes of baking to prevent burning.

12. While the potatoes are baking, prepare the toppings, if using. Fry the bacon until crispy, then drain on paper towels. Once cool, dice the bacon into small pieces. Shred the cheddar cheese, if using.

13. Once the smashed potatoes are out of the oven, sprinkle them evenly with the diced bacon and shredded cheddar cheese (if using).

Expert Tips & Tricks

• Potato Choice: While red or gold potatoes are recommended, you can experiment with other varieties. Just be sure to adjust the cooking time accordingly.
• Crispy Edges: For extra crispy edges, try placing the baking sheets on the lowest rack of the oven for the last 5 minutes of baking.
• Flavor Boost: Add a pinch of garlic powder, onion powder, or smoked paprika to the butter mixture for an extra layer of flavor.
• Make-Ahead Prep: You can boil and smash the potatoes ahead of time. Store them in the refrigerator, covered, until ready to bake. Add the butter and seasonings just before baking.
• Even Baking: Rotate the baking sheets halfway through the baking time to ensure even browning.
• Don’t overcrowd: It is important that the potatoes are spread out on the baking sheet, so that steam can escape, and the potatoes get crispy instead of steamy.
• Alternative Smasher: If you don’t have a flat-bottomed glass, try using the bottom of a measuring cup or a small saucepan.

Serving & Storage Suggestions

Serve the Butter Smashed Potatoes immediately while they are hot and crispy. They make an excellent side dish for roasted chicken, grilled steak, or even a simple salad.

Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and bake at 350°F (175°C) until heated through and crispy, about 10-15 minutes. You can also reheat them in a skillet over medium heat, adding a little butter or oil to prevent sticking. Avoid microwaving them, as they will lose their crispiness.

I do not recommend freezing the potatoes, as the texture will change considerably.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227 kcal	–
Total Fat	15.5g	23%
Saturated Fat	9.8g	48%
Cholesterol	40.6mg	13%
Sodium	5374.4mg	223%
Total Carbohydrate	20.9g	6%
Dietary Fiber	2.9g	11%
Sugars	0.9g	3%
Protein	2.6g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Smashed Potatoes: Use vegan butter and omit the bacon and cheese. You can also add nutritional yeast for a cheesy flavor.
• Herb-Infused Butter: Add fresh herbs like rosemary, thyme, or parsley to the melted butter for a more aromatic flavor.
• Spicy Smashed Potatoes: Add a pinch of cayenne pepper or red pepper flakes to the butter mixture for a spicy kick.
• Garlic Parmesan: Substitute the cheddar cheese with grated Parmesan cheese and add a clove of minced garlic to the butter mixture.
• Sweet Potato Version: Substitute the potatoes with sweet potatoes for a sweeter and more colorful dish.
• Bacon-Free & Vegetarian: Omit the bacon for a vegetarian-friendly dish. Add extra seasonings to compensate for the smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use larger potatoes for this recipe?

A: Yes, you can use larger potatoes, but you may need to adjust the cooking time and smashing technique accordingly. Cut larger potatoes into smaller, evenly sized pieces before boiling.

Q: Can I use olive oil instead of butter?

A: Yes, you can substitute olive oil for butter. Olive oil will provide a slightly different flavor and texture, but it will still result in crispy smashed potatoes.

Q: How do I prevent the potatoes from sticking to the baking sheet?

A: Lining the baking sheet with parchment paper is the best way to prevent sticking. You can also use a non-stick baking sheet, but parchment paper is still recommended for easier cleanup.

Q: Can I add other toppings besides bacon and cheese?

A: Absolutely! Get creative with your toppings. Some other options include sour cream, chives, green onions, or a drizzle of hot sauce.

Q: My potatoes are not getting crispy enough. What can I do?

A: Make sure your oven is hot enough and that the potatoes are spaced out on the baking sheet. You can also try broiling them for the last few minutes of baking, but watch them closely to prevent burning.

Final Thoughts

I truly hope you’ll give these Butter Smashed Potatoes a try! They are incredibly easy to make, customizable to your liking, and guaranteed to be a crowd-pleaser. Whether you’re looking for a simple weeknight side dish or something special to serve at your next gathering, these potatoes are sure to impress. Don’t hesitate to experiment with different toppings and seasonings to create your own unique version. I’d love to hear how they turn out for you! Share your thoughts and photos, and let’s celebrate the simple joy of good food together. Enjoy!