Can I make smashed potatoes ahead of time?

Yes. Boil and smash them, then refrigerate uncovered on a tray. Roast right before serving for the crispiest texture never reheat already roasted potatoes, as they lose their crunch.

Do I have to peel the potatoes?

No. The skin holds everything together and crisps into the best golden layer. Always leave it on for that perfect crunch.

Why aren’t my smashed potatoes crispy?

They’re likely too wet, too crowded, or under-oiled. Steam dry properly, space them out, and brush generously with butter and oil.

Can I use Russet potatoes?

Not ideal. Russets crumble easily due to their high starch content. Use Yukon Gold or Red Wax potatoes for stability and crispiness.

How do I reheat leftovers?

Reheat in an oven or air fryer at 400°F (200°C) for 4–5 minutes. Avoid microwaving it makes them rubbery.

What is the best sauce for smashed potatoes?

Try viral favorites like Chili Crunch Mayo , Garlic Herb Sour Cream , or Hot Honey Butter . Each adds a unique punch of flavor.

Can I use an air fryer?

Yes! After boiling, air fry at 400°F for about 20 minutes, flipping halfway. Cook in batches for even crisping.

Viral Ultra-Crispy Smashed Potatoes (Garlic Butter & Steam Dry Method)

Name: Viral Ultra-Crispy Smashed Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds (900 g) baby Yukon Gold or Baby Red potatoes; 3 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 teaspoon sea salt; ½ teaspoon black pepper; ½ teaspoon baking soda; 1 teaspoon chopped parsley (optional); Optional toppings: grated Parmesan, chili flakes, or herbs

Description

These viral Smashed Potatoes are taking the internet by storm perfectly golden and irresistibly crispy on the outside, yet soft and buttery inside. With simple ingredients, clever techniques, and that signature crunch, they’re the ultimate comfort side dish that looks and tastes like it came straight out of a restaurant kitchen.

Ingredients

Scale

2 pounds (900 g) baby Yukon Gold or Baby Red potatoes
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon baking soda
1 teaspoon chopped parsley (optional)
Optional toppings: grated Parmesan, chili flakes, or herbs

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Fill a large pot with water, add salt and baking soda, and bring to a boil.
Add potatoes and boil for 15–20 minutes, until fork-tender.
Drain and let them steam dry in the colander for 5–10 minutes to remove surface moisture.
Place potatoes on the baking sheet and flatten gently using the bottom of a glass or masher.
Let smashed potatoes rest for 5 minutes to ensure extra crispiness.
Mix melted butter, olive oil, garlic, salt, and pepper, then brush evenly over each potato.
Bake for 30–35 minutes, flipping halfway, until golden and crispy.
Garnish with parsley, Parmesan, or chili flakes before serving.
Serve immediately with your favorite dipping sauce, like Hot Honey Butter or Chili Crunch Mayo.

Notes

For the crispiest results, don’t skip the double steam-dry step it removes moisture for perfect crunch. Use a mix of butter and oil to balance flavor and prevent burning. To make ahead, boil and smash the potatoes in advance, then roast before serving for fresh, crispy perfection.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 290
Sugar: 1g
Sodium: 380mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg