Name: Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 pounds small gold potatoes; 3 teaspoons sea salt divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Freshly ground black pepper to taste; 4 tablespoons extra-virgin olive oil plus more for the pans; 1 tablespoon finely chopped fresh herbs (chives and dill); Flaky sea salt for topping (optional)

Jump to Recipe· 4.9 from 66 reviews

Let me share with you my absolute favorite way to elevate simple potatoes into a crispy, flavorful side dish that feels like a warm hug from the inside out. This Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe is one of those dishes I keep coming back to because it’s ridiculously easy, totally crowd-pleasing, and downright addictive. Whether you’re cooking for a weeknight dinner or impressing guests, these smashed potatoes bring the perfect balance of crispy edges, soft centers, and a punch of garlicky, smoky, herby goodness. Trust me, once you try this, you’ll want to make it again and again.

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and fresh herbs for big flavor without fuss.
Perfect Texture: Boiling then smashing creates tender yet crispy potatoes every time.
Flexible Flavor Profile: Garlic, paprika, and herbs complement each other and can be adjusted to your taste.
Great for Any Occasion: Works as a side for weeknights or special dinners effortlessly.

Smashed Potatoes with Garlic Paprika and Fresh Herbs, crispy smashed potatoes, flavorful potato side dish, garlic and herb smashed potatoes, easy baked potato recipes - The image shows a baking tray lined with light brown parchment paper, on which there are 14 small round pieces of dough, each topped with mashed yellow potatoes. Each piece has a thin drizzle of golden honey or syrup, sprinkled with black pepper and red seasoning, and garnished with small green dill leaves. The dough is light beige and slightly spread out beneath the yellow potatoes, which have a rough, chunky texture. The tray and food are set on a white marbled surface, and the lighting is bright and natural. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key part — from the tender gold potatoes that hold their shape beautifully, to the garlic and smoked paprika that bring depth and warmth. I always recommend using fresh herbs when you can; they add that bright pop of freshness that makes these smashed potatoes extra special. Here’s what you’ll need:

Small gold potatoes: Their thin skins and creamy insides make for perfect smashing and roasting.
Sea salt: Divided use enhances seasoning at each stage, layering flavor well.
Extra-virgin olive oil: Adds richness and helps create that irresistible golden crust.
Garlic powder: Infuses savory notes without burning, complementing fresh herbs.
Onion powder: Adds a subtle sweetness and savory depth.
Smoked paprika: Brings a smoky, slightly sweet kick that’s hard to beat.
Freshly ground black pepper: Adds a bit of heat and earthiness.
Fresh herbs (chives and dill): Bright, fresh, and herbaceous to finish the dish beautifully.
Flaky sea salt (optional): For that final crunchy sprinkle when serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe is how easy it is to make it your own. I’ve played around with different herbs and spices over time, and it’s always fun to change it up based on what’s in season or what’s in my pantry.

Variation: I once swapped out smoked paprika for chili powder for a spicier kick, and it was a game-changer—perfect if you like a little heat.
Dairy Boost: Adding a sprinkle of parmesan before roasting creates a cheesy crust that’s irresistible.
Herb Switch-Up: Fresh rosemary or thyme work beautifully too if you don’t have chives or dill on hand.
Vegan Friendly: The recipe is naturally vegan, so it’s a great plant-based side dish everyone can enjoy.

Step-by-Step: How I Make Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe

Step 1: Boil to Perfection

Start by preheating your oven to 425°F. While it heats up, place your small gold potatoes in a large pot with enough cold water to cover them by about an inch. Don’t forget to add 2 teaspoons of sea salt to the water—it seasons the potatoes from the inside out. Bring the water to a boil and gently cook your potatoes until they’re fork-tender, usually 15 to 20 minutes. You want them soft enough to smash without falling apart. Tip: Test with a fork; if it slides in easily, they’re ready!

Step 2: Smash ’Em and Dress ’Em

Drain the potatoes and let them cool just a bit—warm but manageable to handle. Then, oil two baking sheets liberally with olive oil to prevent sticking. Place each potato on the sheet and use the back of a measuring cup or a sturdy glass to gently smash them down until roughly ¼-inch thick. Don’t press so hard that they turn into mash; you want a nice, flat but still intact potato. Next, drizzle the smashed potatoes with your extra-virgin olive oil, followed by sprinkling garlic powder, onion powder, smoked paprika, the remaining teaspoon of sea salt, and freshly ground black pepper.

Step 3: Roast to Crispy, Golden Perfection

Slide those pans into the oven and roast for 25 to 35 minutes. Halfway through, rotate the pans and flip the potatoes if you like, but I usually skip flipping and just make sure the edges get nice and crisp. You’ll know they’re ready when they’re golden brown across the tops and edges, with a satisfying crunch. After they come out of the oven, sprinkle with additional flaky sea salt if you want that delightful crunch and finish with your freshly chopped chives and dill for a fresh, bright note.

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Tips from My Kitchen

Use Even-Sized Potatoes: For even cooking, pick potatoes that are roughly the same size so they cook through uniformly.
Don’t Skip the Salt in Boiling Water: It seasons the potatoes at the core, making a real difference in flavor.
Smash Gently but Firmly: You want them flattened enough to crisp but still hold their shape.
Use a Light Hand with Oil: Too much oil can make potatoes soggy, so drizzle just enough to coat and crisp.

How to Serve Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe

Garnishes

I love topping these smashed potatoes with freshly chopped chives and dill because they add a refreshing contrast to the smoky paprika and garlicky flavor. Sometimes I add a sprinkle of flaky sea salt right before serving for that extra crunch and burst of saltiness. If I have some, a quick drizzle of lemon-infused olive oil can brighten things up even more.

Side Dishes

This recipe is a fantastic side for nearly anything! I often serve it alongside roasted chicken or grilled salmon, but it’s just as great with a fresh green salad or steamed veggies when I’m keeping it light. One of my top combos is smashed potatoes with garlic butter steak and sautéed green beans — it’s pure comfort food heaven.

Creative Ways to Present

For special occasions, I like to arrange the smashed potatoes on a large platter, sprinkle them with a bit more fresh herb, then drizzle with a tangy garlic aioli for dipping. It adds a bit of elegance and makes for fun, interactive eating. Another time, I served these topped with a dollop of sour cream and a pinch of smoked paprika to look like little savory potato “canapés.” They were a hit!

Make Ahead and Storage

Storing Leftovers

If you have leftovers — and honestly, it’s hard not to — store them in an airtight container in the fridge for up to 3 days. I find the potatoes hold their texture well overnight, making them just as enjoyable the next day.

Freezing

Freezing smashed potatoes isn’t my favorite because the texture can change a bit, but if you freeze them in a single layer on a sheet first, then transfer to a bag, it works in a pinch. Just know the crispy edges won’t be as crisp after thawing and reheating.

Reheating

To get them crispy again, I always reheat in a hot oven or toaster oven at 400°F for about 10-15 minutes rather than using the microwave. This helps revive that golden crust we all love instead of ending up soggy.

FAQs

Can I use other types of potatoes for this smashed potatoes recipe?

Absolutely! While small gold potatoes work beautifully because of their thin skins and creamy centers, you can use fingerlings, red potatoes, or even baby Yukon golds. Just make sure they’re similar in size so they cook evenly, and adjust cooking time accordingly.
How do I make these smashed potatoes extra crispy?

The key to crispiness is preheating your oven to a high temperature (425°F is perfect), using enough olive oil to coat each potato, and roasting them on a well-oiled baking sheet without overcrowding. Flipping once halfway through helps too, but it’s optional.
Can I prepare smashed potatoes ahead of time?

You can boil and smash the potatoes a few hours ahead and keep them covered in the fridge. Roast them when you’re ready to serve to keep the edges crispy and fresh.
What if I don’t have fresh herbs on hand?

Don’t worry! You can substitute dried herbs—use about a third of the amount. Rosemary, thyme, or parsley also work well. Adding a small squeeze of lemon juice can brighten things up when fresh herbs aren’t available.
Is this Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe vegan?

Yes! This recipe is naturally vegan as it uses olive oil and fresh herbs without any animal products. It’s a great side dish for vegan and vegetarian meals.

Final Thoughts

This Smashed Potatoes with Garlic, Paprika, and Fresh Herbs Recipe has become one of my ultimate go-to sides because it turns simple ingredients into something spectacularly flavorful and texturally delightful. I hope you feel inspired to give it a try and add your own twist — it’s a dish that welcomes creativity and delivers comfort in every bite. From my kitchen to yours: happy smashing!