Smashed Baby Red Potatoes


Crispy on the outside, tender and creamy on the inside, these roasted baby potatoes are hard to stop eating and so fun to make.

Active Time:
10 mins
Total Time:
45 mins
8 serves

Whether it was a weeknight meal or a holiday dinner, we grew up eating an abundance of potatoes in my half Irish family, so most potato recipes trigger endless fond food and family memories.

Beautiful from the inside out, these smashed baby red potatoes are an herby, garlic-coated dream come true. A cross between a baked potato and a mashed potato, their creamy and tender center is wrapped in a buttery, crispy exterior. They look and taste like rustic, rebellious French fries that have maintained their crunchy golden goodness.

Smashed Baby Red Potatoes

Emily Laurae / Southern Living

I think I’ve had potatoes in pretty much any way they can be prepared, which is why I fancy myself quite the potato connoisseur at this point.

Growing up, my mother would often make one weeknight potato dish in particular. It was prepared by roasting baby potatoes in the oven with a bit of butter, more than a little extra-virgin olive oil, and whatever fresh herbs she had up for grabs in the garden or fridge that day.

She’d toss the potatoes, season them with salt and pepper, and into the oven they’d go. Like many parents cooking for their families at the end of a long and busy day, this dish met her household requirements for cooking homemade, hearty weeknight family dinners: quick and simple enough to prepare around the organized chaos of homework, sports, and whatever else was on the schedule, inexpensive, filling, and delicious. =

The aroma they’d send wafting through our home and how pretty they looked on the table without even trying were just bonus points.

How to Make Smashed Red Potatoes

This Smashed Baby Red Potatoes recipe reminds me very much of a specific and special bite I remember about that dish, one that my brother and I would refer to as (and sometimes battle for) the single best bite of each little potato. It was the crispy, golden, crunchy, salty, savory, buttery, and sometimes caramelized spot where the potato had sizzled in the bubbling oil and butter for just a few moments longer on the surface of the piping hot glass baking dish.

In the case of these smashed baby red potatoes, it’s even better, because they’re boiled first in garlic- and rosemary-infused water to tender perfection, and then smashed using either the heel of your hand, or, if they’re too hot to handle, a sturdy water glass or a mason jar coated with cooking spray for even and optimal roasting.

This simple yet genius two-step cooking process makes every single bite of these smashed baby red potatoes taste just like the memory of that very best bite of mom’s school night potatoes.

After boiling and draining the potatoes, be sure to use a sheet pan large enough to assemble the potatoes in a single layer to ensure even roasting. Once the potatoes have been smashed, they are brushed with oil and head straight into the oven to roast until golden brown and crispy.

As if they don’t emerge from the oven already looking absolutely delicious and ready to eat, the final step is the cherry, or rather, the butter on top. The potatoes are brushed with a mixture of melted butter, chopped fresh herbs, and garlic to add another layer of intense flavor and creamy texture. Is your mouth watering yet? Same, friends.

ingredients for Smashed Baby Red Potatoes

Emily Laurae / Southern Living

How to Serve Smashed Baby Red Potatoes

Guests will be thrilled to see a platter of these smashed potatoes make an appearance on the table. These potatoes are perfect as a holiday or weeknight side dish paired with proteins like roast turkey, baked chicken, or grilled steak and fresh seasonal vegetables like asparagus, broccoli, or Brussels sprouts.

These smashed potatoes are also fun as a tailgating snack to share with a crowd of rowdy and ravenous fans, or as an end-of-summer barbecue dish served with a creamy mayonnaise-based dip or a bright chimichurri sauce.

Got leftovers? Crisp the potatoes up in a skillet with butter and then top them with poached or jammy eggs. Make a pan-fried hash with leftover meat and smashed potatoes, or enjoy some steak and eggs with a side of these smashed baby reds.

If you can’t find baby red potatoes, multicolored baby potatoes, new potatoes, or any small creamer potatoes will work just fine. One of these varieties is typically available at most large scale supermarkets.

No matter what time of day or year you serve them, these potatoes are going to be an unforgettable crowd pleaser and earn a spot on your roster of year round home cooking go-to’s. Let’s all give thanks for these smashed baby red potatoes, or as I now refer to them, the golden children of potato dishes.

Editorial contributions by Christine Fiorentino.

Smashed Baby Red Potatoes

Emily Laurae / Southern Living


  • 2 lbs. baby red potatoes

  • 4 rosemary sprigs

  • 3 garlic cloves, smashed

  • ¼ cup plus ½ tsp. kosher salt, divided

  • ¼ cup extra-virgin olive oil, divided

  • 2 Tbsp. unsalted butter, melted

  • 1 Tbsp. chopped fresh flat-leaf parsley

  • 2 tsp. chopped fresh thyme

  • 1 tsp. chopped fresh rosemary

  • 1 garlic clove, minced

  • ¼ tsp. black pepper


  1. Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan.

    boiling potatoes with rosemary

    Emily Laurae / Southern Living

    Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.

    fork piercing potato

    Emily Laurae / Southern Living

  2. Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.

    smashed red potatoes

    Emily Laurae / Southern Living

  3. Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.

    Smashed Baby Red Potatoes

    Emily Laurae / Southern Living

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