Smashed New Potatoes Recipe: Buttery Crisp Edges and Fluffy Centers

This smashed new potatoes recipe delivers the perfect balance of crispy golden edges and tender, fluffy centers—every time. The secret lies in boiling them just until tender, then gently smashing them flat before pan-frying in butter until they achieve that irresistible texture.

I developed this method after years of trial and error, and it’s now my go-to for elevating any meal from ordinary to extraordinary.

The process is simpler than it sounds: start with small, firm potatoes that hold their shape when boiled, then use a glass or fork to create those signature flattened surfaces.

A hot skillet with butter and herbs transforms them into crispy, aromatic bites that disappear faster than you can say "dinner’s ready." The key is patience—rushing the pan-frying will leave them soggy, but taking your time ensures that perfect contrast of textures.

What you’ll end up with is a side dish so good, it steals the show—crispy enough to hold its own against rich meats or creamy sauces, yet tender enough to melt in your mouth.

The aroma of buttery potatoes fills the kitchen, and the visual appeal of golden, uneven surfaces makes them impossible to resist. This is the kind of recipe that transforms a simple weeknight dinner into something memorable.

Serve them alongside roasted chicken, steak, or even a hearty burger—they work as a side for almost any main dish.

The beauty of this recipe is its versatility: you can make it ahead and reheat it for a quick meal, or prepare it fresh when you know you’ll have guests over. Let’s get started on creating your best smashed potatoes yet.

Ingredients for smashed new potatoes

Nine simple ingredients transform humble potatoes into show-stopping bites every time.

The potatoes are everything here—Yukon Golds are my go-to because they hold their shape perfectly when boiled, but red potatoes work too. Grab a 2-pound bag from Trader Joe's—they're consistently small and uniform. Avoid anything with sprouts or soft spots. If you can't find new potatoes, small fingerlings are a great backup. The secret to smashing them right is boiling them just until tender—no forks should slide in easily. Overcooked potatoes turn mushy when smashed. I always boil mine in salted water with a splash of vinegar—keeps them bright and prevents browning.

No fresh rosemary? Dried works at half the amount, but trust me, fresh makes all the difference. Short on thyme? Fresh parsley or oregano add a nice brightness. The garlic can be minced if you're in a hurry, but those thin slices brown beautifully in the butter. For extra richness, swap half the butter for brown butter—the nutty flavor is insane. If you're feeling fancy, add a pinch of smoked paprika to the butter while it melts. And if you're out of olive oil, a drizzle of avocado oil works just as well for that final touch.

These reheat like a dream—just pop them in a 350°F oven for 10 minutes with a sprinkle of butter. Store leftovers in an airtight container for up to 4 days, but honestly, they're best fresh. The key to keeping them crispy is to smash them right before frying—don't do it ahead of time. For meal prep, boil and peel them in advance, then store in cold water in the fridge until ready to smash. The butter should be cold when you add it to the skillet—don't melt it first, or you'll lose that golden crust. And if you're making these for a crowd, double the batch—they disappear faster than you can say "seconds, please!"

Step-by-step instructions for smashed new potatoes

Here's how to achieve that perfect balance of crispy edges and fluffy centers every time.

Fill a large pot with enough cold water to generously cover the 1.5 lb new potatoes. Add 1.5 tsp kosher salt and bring to a rolling boil over high heat. Once boiling, add the potatoes and cook for 12-15 minutes until they're fork-tender but still hold their shape when pierced.

Here's the thing—don't overcook them or they'll fall apart when smashed. You'll know they're ready when a knife slides in easily but the center still offers slight resistance. Drain immediately in a colander and let them steam-dry for 2 minutes to remove excess moisture.

In a small bowl, combine the 0.5 cup cold unsalted butter, 0.25 cup chopped fresh rosemary, 1 tbsp finely chopped fresh thyme, 3 thinly sliced garlic cloves, 0.5 tsp freshly cracked black pepper, and 1 tsp lemon zest. Mix with a fork until the butter is evenly coated with the herbs and garlic.

This herb butter is the secret to flavor-packed potatoes. I like to press the mixture through a fine-mesh sieve to remove any large herb stems—this ensures a smooth, creamy texture that coats each potato perfectly. Keep this mixture cold until ready to use.

Heat a large oven-safe skillet over medium-high heat and add 1 tbsp extra-virgin olive oil. Once hot, add the drained potatoes in a single layer. Using the bottom of a heavy pan or a potato masher, gently press down on each potato until they're flattened to about ½-inch thickness.

Don't press too hard—you want them smashed but still intact. The potatoes should fit snugly together in the pan without overlapping. Cook undisturbed for 3-4 minutes until the bottoms develop golden-brown spots. This is where that crispy edge magic happens.

Transfer the skillet to the preheated 400°F oven. Sprinkle the herb butter mixture evenly over the smashed potatoes, pressing down gently to help it melt into the crevices. Bake for 15-20 minutes until the edges are golden brown and crispy, while the centers remain tender.

Watch carefully during the last 5 minutes—you want the butter to bubble and turn golden, not burn. The potatoes are done when they're perfectly browned on top and still fluffy when you cut into one. Remove from the oven and let rest for 2 minutes before serving.

Transfer the smashed potatoes to a serving platter and garnish with additional chopped fresh rosemary if desired. Serve while still warm—they're at their peak texture and flavor right out of the oven.

Each bite should deliver that incredible contrast of crispy, buttery edges with a fluffy, herb-infused center. The lemon zest brightens the rich butter, while the rosemary and thyme add that fresh, aromatic touch. These potatoes make an amazing side for anything from roasted meats to grilled fish.

Health benefits of this dish

Complex Carbs

New potatoes are a fantastic source of complex carbohydrates, providing sustained energy without the blood sugar spikes of refined carbs. A 1-cup serving delivers about 37 grams of carbs, with 4 grams of fiber to help regulate digestion.

The slow-release energy makes these perfect for balancing out heavier, protein-rich main dishes like steak or pork chops. 💪

Rich in Potassium

These small potatoes pack a surprising amount of potassium—about 620mg per cup, which is 14% of your daily needs. Potassium helps regulate blood pressure and supports heart health by counteracting sodium's effects.

I've noticed my blood pressure stays more stable when I include potassium-rich sides like these regularly.

Vitamin C Boost

Don't let their earthy flavor fool you—new potatoes contain vitamin C, with about 20% of your daily value per serving. This vitamin supports immune function and collagen production for healthy skin.

The vitamin C content actually increases slightly when potatoes are boiled with their skins on, which is why I always recommend keeping the skins intact during cooking.

Fiber for Digestion

The skins contain most of the 4 grams of fiber per cup, making these potatoes particularly beneficial for digestive health. Fiber helps maintain regularity and supports beneficial gut bacteria.

I've found that including fiber-rich sides like these helps me feel more satisfied after meals, reducing unnecessary snacking later in the day.

Low-Calorie Comfort

At just 130 calories per cup, these potatoes provide satisfying texture and flavor without excessive calories. The combination of crispy edges and fluffy centers creates that "comfort food" feeling while keeping the nutritional profile light.

This makes them ideal for anyone watching their calorie intake but still wanting a hearty, flavorful side.

Antioxidant Properties

New potatoes contain anthocyanins (the compounds that give red potatoes their color) and chlorogenic acid, both of which have antioxidant properties. These compounds help combat oxidative stress in your body.

The vibrant colors in some varieties like red potatoes indicate higher antioxidant levels, though Yukon Golds still provide these benefits in good measure. 🌱

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