These crispy smashed baby potatoes are golden on the outside, soft in the center, and finished with a bold garlic-chili sauce. It's a simple pan method that delivers texture and flavor without needing the oven.
Why You'll Love It
- Crispy outside and soft inside every time
- Made in one pan, no oven needed
- Simple ingredients with bold flavor
- Works as a side or an easy appetizer
Why These Smashed Potatoes Work So Well
I've made different versions of smashed potatoes over time, but this one is the one I keep coming back to because it is quick, reliable, and full of flavor. The baby potatoes turn soft inside after boiling, then crisp beautifully in the pan once they are gently smashed and cooked in butter. It has the same easy, comforting feeling I love in recipes like my garlic butter chicken thighs and Greek chicken gyros, where simple ingredients do most of the work.
What makes this recipe work so well for me is the contrast: golden edges, fluffy centers, and a bold garlic-chili sauce that adds warmth without overpowering the potatoes. The olive oil carries the spices through each bite, while the mayonnaise softens the heat and gives everything a creamy finish. It's the kind of simple potato recipe that fits naturally with other flavor-packed favorites like muhammara and tomato Burrata salad.
Key Ingredients in Smashed Potatoes
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Baby Potatoes: I use baby potatoes because they soften quickly, hold their shape well, and crisp beautifully once smashed in the pan.
- Butter: Cooking the smashed potatoes in butter gives them a rich, golden crust without needing the oven.
- Garlic-Chili Sauce: I blend garlic, fresh parsley, dried chili, ground cumin, paprika, black pepper, olive oil, vinegar, and salt into a bold sauce that adds warmth and flavor.
- Mayonnaise: A few dollops of mayonnaise at the end give the crispy potatoes a creamy contrast and soften the spice.
How to Make Crispy Smashed Potatoes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Boil the Potatoes: Place baby potatoes in a pot with salted water and simmer for 15-20 minutes, until fork-tender but not mushy.
2. Prepare the Garlic-Chili Sauce: While the potatoes cook, blend garlic, parsley, dried chili, salt, cumin, paprika, pepper, extra virgin olive oil, and vinegar in a hand blender until smooth. Set aside.
3. Cool and Smash the Potatoes: Drain the potatoes and let them cool slightly. Heat butter in a skillet, then gently press each potato with a glass to flatten.
4. Crisp the Potatoes and Serve: Cook the smashed potatoes over low to medium heat until both sides are golden and crispy. Serve with garlic chili sauce and mayonnaise.
Tips for Crispy Smashed Potatoes
Smash While Warm, Not Hot: I find smashing works best when the potatoes are warm but not straight from the water; they flatten more evenly without breaking apart.
Use a Heavy Pan: A heavier pan holds heat better, which helps build a more consistent golden crust on the potatoes.
Control the Thickness: I keep the potatoes slightly thick when smashing so they stay soft inside while still getting crisp edges.
Finish with Sauce at the End: I always add the garlic-chili sauce after cooking so the potatoes stay crisp and don't soften in the pan.
Storage
If I have leftovers, I let them cool, then store them in an airtight container in the fridge. To bring back some crisp, I reheat them in a dry skillet.
What to Serve with Smashed Potatoes
I like pairing these crispy smashed potatoes with something fresh to balance the richness. A simple tomato salad or a light cucumber dish works well, and they also sit nicely next to grilled chicken or a quick yogurt-based dip.
Try These Potato Recipes Next!
Recipe
Crispy Smashed Potatoes with Garlic-Chili Sauce
Ingredients
For the Potatoes
- 750 g baby potatoes
- 2 tablespoon salt
- 2 tablespoon butter
For the Garlic-Chili Sauce
- 4 cloves garlic
- Fresh parsley
- 1 dried chili
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 60 ml extra virgin olive oil
- 2 tablespoon vinegar
To Serve
- Mayonnaise
Instructions
- Add 1.6 pounds (750 g) baby potatoes to a pot with water and 2 tablespoons salt. Cook for 15-20 minutes, until fork-tender but not too soft.
- Add garlic, parsley, chili pepper, salt, cumin powder, paprika, pepper, extra virgin olive oil, and vinegar to a blender.
- While the potatoes cook, add 4 garlic cloves, fresh parsley, 1 dried chili, ½ teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon black pepper, ¼ cup (60 ml) extra virgin olive oil, and 2 tablespoons vinegar to a blender. Blend until smooth, then transfer the garlic-chili sauce to a small bowl and set aside.
- Drain the potatoes and let them cool slightly so they hold their shape when smashed.
- Melt 2 tablespoons butter in a large pan over medium heat. Add the baby potatoes, then gently smash each one with the bottom of a glass.
- Cook the smashed potatoes over low-medium heat until golden and crispy on the bottom. Flip carefully and cook the other side until crisp and browned.
- Transfer the crispy smashed potatoes to a serving plate, drizzle with the garlic-chili sauce, top with a few dollops of mayonnaise, and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
OMG, those potatoes look AMAZING! Golden, crispy perfection – I NEED to try this recipe ASAP!