You know you've seen Smashed Potatoes and wondered if they were hard to make but never found a recipe, until now! Smashed Potatoes are the BEST of both worlds and a mix between a Baked Potato and Roasted Potatoes.
In our home Smashed Potatoes are a welcome side dish to any recipe. Small new potatoes are soft and full of flavor and work perfectly in a recipe just like this. We personally love adding additional parmesan on top. The possibilities are endless.
Smashed Potatoes can be served as an appetizer too. Think about a little 2 bite appetizer tipped with green onions, bacon, cheese and even a little cream cheese mixture! Ohhh Yum, my mouth is watering, is yours?
Thanks to your Instant Pot or Electric Pressure Cooker you can have this new potatoes recipe done in the a few minutes.
Just like twice baked potatoes, these new potatoes need to be cooked twice too. Cook them first in the Instant Pot or Electric Pressure Cooker before transferring to the oven.
This helps to cut down on time and makes life a little more efficient.
Making Smashed Potatoes is super simple. While they’re cooking you can be working on the rest of the meal or even setting the table. There’s hardly any hands-on effort from you. Doesn’t that just sound nice? Especially when you don’t feel like cooking anything too fancy.
Why not make some tasty Air Fried Chicken Breasts with a side salad. You will have a great recipe with hardly any work at all.
What's in Smashed Potatoes
- 1.5lbs new potatoes
- 1 cup water or broth
- ½ teaspoon salt
- ½ teaspoon Italian Seasonings
- 4 Tbs melted butter
- 2 garlic cloves
How to make Smashed Potatoes
- Wash your potatoes and then place them in the Pressure Cooker with 1 cup water or Broth.
- Add in the salt and pepper to taste.
- Set to Pressure Cook for 6 minutes.
- Do a quick release the pressure.
- Move the potatoes to a greased baking sheet.
- With the bottom of a glass jar or cup, smash each cooked potato to about ½ inch thickness.
- Melt the butter.
- Mix the butter with the garlic and Italian seasonings.
- Sprinkle the butter mixture over the smashed potatoes.
- Bake at 400 Degrees F for 15-20 minutes or until the edges are crispy.
- Top with some Parmesan cheese and serve.
What is the difference between Mashed Potatoes and Smashed Potatoes?
Mashed potatoes is a creamy dish of cooked potatoes, usually made in a pot. It’s similar to smashed potatoes but smashed potatoes are individual servings whereas mashed potatoes is a whole.
Can I boil Potatoes on the Stove?
Yes you can. After your potatoes have completed their cooking process, drain the water and then follow along with the instructions as described.
What can I add in to Smashed Potatoes?
There are an endless list of ideas that you can choose from. What are your favorite potato toppings? There’s a good chance they’d taste great with smashed potatoes too!
For example, cheddar cheese, parmesan cheese, green onions, sour cream and bacon would all be great!
What potatoes are best?
We are looking to use new potatoes for this recipe. That said, if you don’t have any of those available, you can choose red or yellow potatoes. Look for the ones that are smaller because they cook more quickly and are crisper when smashed unlike a russet.
Whats the difference between a new potato and cutting up larger potatoes?
New potatoes is a term usually describing baby potatoes. Most of the time it’s red potatoes, yellow potatoes, and the tiny purple ones too.
Cutting up a larger potato won’t work well for this recipe, and if you plan to use them you might as well do mashed potatoes instead.
Let me help you find more great side dish options
- Scalloped Potatoes
- Frito Corn Salad
- Oven Roasted Green Beans with Toasted Almonds
- Spinach Salad with Poppy Seed Dressing
- Bacon Herbed Potatoes and Green Beans
- Roasted Potatoes and Carrots ~ Super Popular Recipe!
- Ranch Roasted Potatoes
- Cranberry Apple Green Salad
- 1.5 lb New Potatoes
- 1 Cup Water
- 4 Tbs Butter
- ½ teaspoon Italian Seasonings
- ½ teaspoon Salt
- 2 Garlic Cloves Crushed
- Pepper to taste
- Wash Potatoes and place in Pressure Cooker with 1 cup water or Broth. Add Salt and pepper to taste
- Set to Pressure Cook for 6 minutes.Quick Release the Presser
- Move Potatoes to greased Baking Sheet. Smash each potato to ½ inch thickness. Use a Fork, bottom of a glass jar or even a potato masher.
- Melt Butter in a small bowl. Mix Butter with Garlic and Italian Seasonings.
- Sprinkle butter mixture over smashed potatoes
- Bake at 400 Degrees for 15-20 minutes or until edges are crispy
- Top with Parmesan cheese
- Crumbled Bacon
- Diced Green Onions
- Cheddar Cheese
- Sour Cream