Get ready for some seriously tasty smashed baby potatoes! Boil those little guys up with some garlic and lemon, then smash 'em and bake until they're crispy and golden. It's the perfect combo of crispy, creamy, and tangy goodness!
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These are the perfect side dish and are so easy to make! Garlic lemon smashed baby potatoes are so tasty because they're crispy outside from roasting, fluffy inside, and bursting with tangy lemon and garlicky goodness. They're like little flavor bombs that go perfectly with any meal!
If you love easy & tasty dishes, you are going to absolutely love my Honey Garlic Chicken Thighs, Creamy Carbonara Recipe & Shrimp Linguine!
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Ingredients for this Smashed Baby Potatoes Recipe
- Small gold potatoes
- Garlic
- Lemon
- Butter
- Salt and pepper
- Olive oil
- Greek Yogurt
- Mayonnaise
- Fresh Chives
- Garlic powder
See recipe card for quantities.
Instructions
Boil & Smash Potatoes.
Brush Melted Butter.
Season with parsley, salt & pepper.
Serve with homemade dipping sauce.
1. Place the small gold potatoes in a large saucepan and cover with about 1 inch of water. Add smashed garlic cloves and lemon halves to the pot. Sprinkle about 2 tablespoons of salt over the potatoes.
2. Bring the pot to a boil and cook the potatoes for 20 minutes.
3. While the potatoes are boiling, preheat the oven to 415°F (215°C).
4. Drain the potatoes and return the pot to the stove with the lid off to allow the potatoes to dry out slightly.
5. Line a large sheet pan with parchment paper and drizzle it with olive oil.
6. Transfer the boiled potatoes to the sheet pan and coat them with the olive oil. Use a glass or measuring cup to gently smash the potatoes to about ½ inch thickness. Brush some melted butter on top before seasoning with salt, pepper & parsley.
7. Bake the potatoes for 40 minutes or until desired crispiness is achieved.
8. While the potatoes are baking, prepare the lemony chive yogurt sauce by whisking together all the sauce ingredients in a small bowl until well combined. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve the roasted smashed potatoes with the lemony chive yogurt sauce on the side. Enjoy your flavorful dish!
Substitutions
Small gold potatoes: Yukon Gold potatoes, Red potatoes or Baby potatoes of any variety.
Garlic: Garlic powder (adjust quantity to taste), Garlic paste, Shallots or onions (for a milder flavor)
Lemon: White wine vinegar or apple cider vinegar , Lime (for a slightly different citrus flavor), Lemon zest or lemon extract (for lemon flavor without the acidity)
Olive oil: Vegetable oil (such as canola, sunflower, or grapeseed oil), Avocado oil, Melted butter or margarine (for a richer flavor)
Greek yogurt: Plain yogurt (dairy or plant-based), Sour cream (for a richer taste) or Cottage cheese blended until smooth.
Fresh chives: Green onions (scallions) finely chopped, Shallots finely chopped, Fresh parsley or cilantro for a different herb flavor
Equipment
Large Pot
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or toaster oven for best results, or microwave for a quicker option. The yogurt sauce can be stored separately and will keep well for 3-4 days in the fridge.
3 Top Tips for Success!
- Boiling Technique: Boil the potatoes until they are fork-tender but still hold their shape to ensure they smash easily without falling apart.
- Smashing Method: Use a potato masher or the bottom of a glass to gently flatten the potatoes to create a textured surface that crisps up when roasted.
- Flavor Infusion: Toss the boiled potatoes with olive oil, garlic, herbs, and seasonings before roasting to ensure they absorb maximum flavor and develop a crispy exterior. Adjust seasoning after roasting for optimal taste.
FAQ's
Gordon Ramsay boils Yukon Gold potatoes until tender, then smashes them and roasts in a hot oven until crispy and golden. He seasons them generously with salt, pepper, and olive oil for irresistible flavor and texture.
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Pairing
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Easy Smashed Potatoes Recipe
Ingredients
Equipment
Method
- Place the small gold potatoes in a large saucepan and cover with about 1 inch of water. Add smashed garlic cloves and lemon halves to the pot. Sprinkle about 2 tablespoons of salt over the potatoes.
- Bring the pot to a boil and cook the potatoes for 20 minutes.
- While the potatoes are boiling, preheat the oven to 415°F (215°C).
- Drain the potatoes and return the pot to the stove with the lid off to allow the potatoes to dry out slightly.
- Line a large sheet pan with parchment paper and drizzle it with olive oil.
- Transfer the boiled potatoes to the sheet pan and coat them with the olive oil. Use a glass or measuring cup to gently smash the potatoes to about ½ inch thickness. Brush some melted butter on top before seasoning with salt, pepper & parsley.
- Bake the potatoes for 40 minutes or until desired crispiness is achieved.
- While the potatoes are baking, prepare the lemony chive yogurt sauce by whisking together all the sauce ingredients in a small bowl until well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the roasted smashed potatoes with the lemony chive yogurt sauce on the side. Enjoy your flavorful dish!
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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