Move over, mashed potatoes—these buttery, crisp taters are even more fun to make!
A few years ago, my uncle visited from out of town. He made a dinner of smashed red potatoes with steak and asparagus for my partner and me. He even broke out a bottle of red wine to match. It was quite the combo! “The trick is,” he advised me while brushing the crushed potatoes in butter and oil, “to make sure they’re thoroughly coated, so they get nice and crispy.” From that day forward, I vowed never to make regular old mashed potatoes again. This recipe for smashed red potatoes certainly measures up to my uncle’s standards!
As Uncle taught me, their uniquely cracked skins and supple insides can hold all kinds of yummy seasonings. After you’ve made this recipe a few times, feel free to experiment—spice it up as much as you wish, or add more of your favorite herbs. I’ll sometimes sprinkle on some smoked paprika for a deeper savoriness or a little rosemary for a fresh brightness. No matter how you season them, you’ll love the buttery-soft insides and crunchy outsides of these perfectly smashed taters!
Of all the fun ways to dish out red potatoes, this recipe can quickly become a family favorite. It’s ready in under an hour, and even novice cooks can achieve it with ease.
What makes these potatoes red?
Raw red potatoes get their vibrant skin color from pigments called anthocyanins. These natural plant pigments are water-soluble, so they may leach out when exposed to the heat and moisture of boiling. That’s why you’ll notice that the potatoes in this recipe look redder before they’ve been boiled and baked. Underneath the skin, most red potatoes have a white or yellowish interior—similar to white potatoes—so once cooked and smashed, the difference is subtle except for the colored skin. Amazingly, anthocyanins occur in various types of produce, not just potatoes, and contribute to the beautiful range of reds, purples, and blues in foods like berries, eggplant, and even some grains. So keep an eye out for this pretty pigment next time you’re shopping.
How do I store leftovers?
Once the smashed red potatoes have cooled to room temp, transfer them to an airtight container and refrigerate them for up to 5 days. You can freeze them for up to 3 months—but you’ll lose some of their satisfying texture. Reheat directly from the fridge or freezer in a preheated 350°F oven for 10-15 minutes to restore some crispiness, making sure they’re warm all the way through. Avoid using a microwave so they won’t get soggy.
Serving suggestions
Serve these delectable smashed red potatoes with Rosemary Steak and Air-Fryer Asparagus. Or dip them in Greek Yogurt Dip or Applesauce and serve with Instant-Pot BBQ Chicken, Purple Rice, and Cornbread With Creamed Corn. For some vegetarian options, keep it clean and simple with a Quinoa Chickpea Salad, these Easy Homemade Sweet Potato Veggie Burgers, or Veggie Pasta. With smashed red potatoes, the potential pairings are plentiful!
Ingredients
- 2 pounds baby red potatoes
- 3 tablespoons butter melted
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F.
- Place cleaned red potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 10 minutes depending on the size of the potatoes.
- Drain the potatoes. Let them cool for about 5 minutes. Using a fork or potato masher, gently press each potato until it's about 1/2 inch thick.
- Place the smashed potatoes on a baking sheet lined with foil. Brush each potato lightly with melted butter mixed with olive oil.
- In a small bowl, mix the salt, pepper, garlic powder, onion powder, and Italian seasoning. Sprinkle the seasoning mixture over the potatoes.
- Bake the potatoes until they are golden and crispy on the edges, about 20 to 25 minutes. Remove from oven and sprinkle fresh parsley on top.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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