Get ready for delicious smashed baby potatoes—boiled with bright garlic and lemon, smashed flat, then roasted until crisp and golden. The result is a wonderful balance of crunchy exterior, fluffy interior, and tangy, garlicky flavor.
Jump to Recipe
These smashed baby potatoes make a perfect, fuss-free side. Roasted until crisp on the outside and tender inside, they are brightened by lemon and enriched by garlic and butter—a simple crowd-pleaser that pairs well with many mains.
If you enjoy easy, flavorful recipes, check my other favorites like Honey Garlic Chicken Thighs, Creamy Carbonara, and Shrimp Linguine.
Ingredients for this Smashed Baby Potatoes Recipe
- Small gold potatoes (Yukon Gold or any baby potatoes)
- Garlic (cloves, smashed)
- Lemon (halves for boiling; zest or juice for sauce)
- Butter (melted, for brushing)
- Salt and pepper
- Olive oil (for roasting and sauce)
- Greek yogurt (for the chive-yogurt sauce)
- Mayonnaise (for the chive-yogurt sauce)
- Fresh chives (finely chopped)
- Garlic powder (for the sauce)
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 the smashed garlic cloves and lemon halves to the pot. Sprinkle about 2 tablespoons of salt over the potatoes.
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 pot to the stove, uncovered, for a minute or two to let excess moisture evaporate.
5. Line a large sheet pan with parchment paper and drizzle with olive oil.
6. Transfer the potatoes to the sheet pan and toss to coat in olive oil. Gently smash each potato with the bottom of a glass or measuring cup to about ½ inch thickness. Brush with melted butter and season with salt, pepper, and parsley.
7. Roast for about 40 minutes, or until the edges are golden and crisp to your liking.
8. While the potatoes roast, whisk together the chive yogurt sauce: greek yogurt, mayonnaise, chopped chives, olive oil, garlic powder, salt, pepper, and a little lemon juice or zest. Taste and adjust seasoning.
9. Serve the smashed potatoes hot with the lemony chive yogurt sauce on the side. Enjoy!
Substitutions
Potatoes: Yukon Gold, red potatoes, or any baby potato variety work well.
Garlic: Use garlic powder or paste in a pinch; shallots or mild onion can be substituted for a gentler flavor.
Lemon: Swap with white wine or apple cider vinegar, or use lime for a different citrus note. Lemon zest substitutes for lemon flavor without extra acidity.
Olive oil: Use avocado, canola, or sunflower oil; melted butter will add richness.
Greek yogurt: Plain dairy or plant-based yogurt, sour cream, or blended cottage cheese are good alternatives for the sauce.
Fresh chives: Substitute finely chopped green onions (scallions), parsley, or cilantro for a different herb profile.
Equipment
Cutting Board
Large Pot
Baking Tray (lined with baking paper or parchment)
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for 2–3 days. Reheat in the oven or toaster oven for best texture; the microwave is faster but may soften the crisp edges. Keep the yogurt sauce in a separate container for 3–4 days.
3 Top Tips for Success!
- Boiling Technique: Cook until fork-tender but still intact so they smash without falling apart.
- Smashing Method: Press gently with a glass or masher to create a rough surface that crisps when roasted.
- Flavor Infusion: Toss potatoes with oil, garlic, and herbs before roasting so they pick up flavor and develop a crisp exterior. Adjust seasoning after roasting if needed.
FAQ’s
His approach is simple: boil Yukon Gold potatoes until tender, gently smash them, and roast in a very hot oven with olive oil, salt, and pepper until crisp and golden.
Related
Looking for similar recipes? Try these:
- Easy Garlic Butter Baby Potatoes (Crispy Recipe)
- Salted Brown Butter Maple Syrup
- No-Bake Reese’s Peanut Butter Chocolate Bars
- The Best Marry Me Chicken (Easy One-Pan Recipe)
Pairing
Serve these smashed potatoes with roasted or grilled proteins, light salads, or creamy pasta dishes for a complete meal. They complement chicken, fish, and vegetarian mains equally well.
- Easy Garlic Parmesan French Fries Recipe (Crispy)
- Easy Peppers Stuffed with Ground Beef and Rice
- Quick and Simple Raspberry Lemonade (Easy Recipe)
- How to Make the Viral Dot Cakes (Dessert Recipe)
Easy Smashed Potatoes Recipe
Pin Recipe
Ingredients
- – 2 lbs small gold potatoes
- – 4 cloves garlic, smashed
- – 1 lemon (halved)
- – 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
-
Knife
-
Cutting Board
-
Large pot
-
Baking Tray
Method
- Place the potatoes in a large saucepan, cover with about 1 inch of water, add smashed garlic and lemon halves, and sprinkle with salt.
- Bring to a boil and cook until fork-tender, about 20 minutes.
- Preheat the oven to 415°F (215°C) while the potatoes cook.
- Drain and let the potatoes sit briefly in the pot, uncovered, to dry out.
- Line a sheet pan with parchment and drizzle with olive oil.
- Transfer and coat the potatoes with oil, smash to about ½ inch thickness, brush with melted butter, and season.
- Roast for 40 minutes or until crispy and golden.
- Whisk together yogurt, mayonnaise, chives, olive oil, garlic powder, salt, pepper, and lemon to make the sauce. Adjust to taste.
- Serve the potatoes hot with the chive-yogurt sauce.
Tried this recipe?
Let us know how it was!
Food safety
- Don’t leave food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when appropriate to avoid harmful compounds.
- Ensure good ventilation when cooking on a gas stove.
Follow official guidance for safe food handling and storage.