Get ready for delicious smashed baby potatoes—a simple, crowd-pleasing side. Boil small potatoes with a touch of garlic and lemon, gently smash them, then roast until crisp and golden. The result is crispy on the outside, tender inside, and bright with lemon and garlic.
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These smashed baby potatoes make a perfect side dish and are incredibly easy to prepare. Roasting gives them a crunchy exterior while the inside stays fluffy. A lemony, garlicky finish plus a creamy chive-yogurt dip turns them into bite-sized flavor bombs that pair well with almost any main course.
If you enjoy quick, tasty meals, you might also like Honey Garlic Chicken Thighs, Creamy Carbonara, or Shrimp Linguine.
Ingredients for this Smashed Baby Potatoes Recipe
- Small gold (baby) potatoes
- Garlic (cloves, smashed)
- Lemon (halved)
- Butter (melted)
- Salt and pepper
- Olive oil
- Greek yogurt
- Mayonnaise
- Fresh chives
- Garlic powder
See recipe card for exact quantities.
Instructions
Boil & Smash Potatoes.
Brush Melted Butter.
Season with parsley, salt & pepper.
Serve with homemade dipping sauce.
1. Place the small gold potatoes in a large saucepan and cover with about 1 inch of water. Add smashed garlic cloves and lemon halves to the pot and sprinkle with salt.
2. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes depending on size.
3. While the potatoes cook, preheat the oven to 415°F (215°C).
4. Drain the potatoes and return the pan to the stove, uncovered, for a few minutes to let excess moisture evaporate.
5. Line a large baking sheet with parchment and drizzle with olive oil.
6. Place the potatoes on the sheet, coat them with olive oil, then gently press each potato down with the bottom of a glass or measuring cup until about ½ inch thick. Brush with melted butter, then season with salt, pepper, and parsley.
7. Roast for about 40 minutes, turning if desired, until the edges are deeply golden and crisp.
8. While the potatoes roast, whisk together the chive-yogurt sauce: combine Greek yogurt, mayonnaise, chopped chives, olive oil, garlic powder, salt and pepper. Adjust seasoning to taste.
9. Serve the crispy smashed potatoes warm with the lemony chive yogurt sauce alongside. Enjoy!
Substitutions
Small gold potatoes: Substitute Yukon Gold, red potatoes, or any small baby potato variety.
Garlic: Use garlic powder, garlic paste, shallots, or finely chopped onion for a milder flavor.
Lemon: White wine or apple cider vinegar, lime, or lemon zest can provide acidity or citrus notes.
Olive oil: Use canola, sunflower, grapeseed, or avocado oil; melted butter adds richness.
Greek yogurt: Plain yogurt (dairy or plant-based), sour cream, or blended cottage cheese work for the sauce.
Fresh chives: Swap with scallions, finely chopped shallots, parsley, or cilantro for a different herbal profile.
Equipment
Cutting Board
Large Pot
Baking Tray
Parchment Paper
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for 2–3 days. Reheat in the oven or toaster oven to restore crispiness; the microwave works for a quick option but will soften the crust. Keep the yogurt sauce separate; it will last 3–4 days refrigerated.
3 Top Tips for Success!
- Boiling technique: Cook until potatoes are fork-tender but still intact so they smash cleanly without disintegrating.
- Smashing method: Gently press with a flat-bottomed glass or masher to create a textured surface that crisps in the oven.
- Flavor infusion: Toss potatoes with olive oil, garlic, and herbs before roasting so the flavors penetrate and the exterior crisps evenly.
FAQ’s
He typically boils Yukon Gold potatoes until tender, gently smashes them, then roasts at high heat with olive oil, salt, and pepper until crispy and golden.
Related
Looking for other recipes like this? Try these:
- No-Bake Reese’s Peanut Butter Chocolate Bars
- The Best Marry me Chicken (Easy One-Pan Recipe)
- Easy Garlic Parmesan French Fries Recipe (Crispy)
- Easy Peppers Stuffed with Ground Beef and Rice
Pairing
These smashed potatoes pair nicely with grilled or roasted proteins and bright, summery drinks.
- Quick and Simple Raspberry Lemonade (Easy Recipe)
- How to Make the Viral Dot Cakes (Dessert Recipe)
- How to Make Easy Ground Beef Kebab (Best Recipe)
- The Best Street Corn Pasta Salad with Chicken
Easy Smashed Potatoes Recipe
Pin Recipe
Ingredients
- – 2 lbs small gold potatoes
- – 4 cloves garlic smashed
- – 1 lemon
- – Salt and pepper
- – Olive oil
- Chive Yogurt Sauce:
- – ½ cup Greek yogurt
- – ½ cup mayonnaise
- – ½ cup chopped fresh chives
- – 1 tablespoon olive oil
- – ½ teaspoon garlic powder
- – ¼ teaspoon salt
- – ⅛ teaspoon pepper
Equipment
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Knife
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Cutting Board
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Large pot
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Baking Tray
Method
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Place the small gold potatoes in a large saucepan and cover with about 1 inch of water. Add smashed garlic cloves and lemon halves to the pot. Sprinkle about 2 tablespoons of salt over the potatoes.
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Bring the pot to a boil and cook the potatoes for 20 minutes or until fork-tender.
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While the potatoes are boiling, preheat the oven to 415°F (215°C).
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Drain the potatoes and return the pot to the stove with the lid off to allow the potatoes to dry out slightly.
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Line a large sheet pan with parchment paper and drizzle with olive oil.
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Transfer the boiled potatoes to the sheet pan and coat them with the olive oil. Use a glass or measuring cup to gently smash the potatoes to about ½ inch thickness. Brush melted butter on top and season with salt, pepper and parsley.
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Bake the potatoes for about 40 minutes or until they reach your desired level of crispiness.
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While the potatoes bake, prepare the lemony chive yogurt sauce by whisking together all sauce ingredients in a small bowl. Taste and adjust seasoning.
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Serve the roasted smashed potatoes with the chive-yogurt sauce on the side. Enjoy your flavorful dish!
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Food safety
- Don’t leave prepared food sitting at room temperature for long periods.
- Never leave cooking food unattended.
- Use oils with a sufficiently high smoke point when roasting to avoid harmful compounds.
- Ensure good ventilation when using a gas stove.
See more guidelines at USDA.gov.