Recipe

Crispy Smashed Potatoes for Steak

Golden smashed potatoes with garlic butter and herbs. Crisp on the outside, fluffy inside, and built to soak up steak juices like a champ.

By Matt Campbell

•

4.8

A sheet pan of crispy smashed baby potatoes with browned edges, sprinkled with chopped parsley and flaky salt, set on a warm kitchen table next to a sliced steak

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If steak is the main character, these crispy smashed potatoes are the hilarious best friend who steals every scene. They are crunchy on the edges, pillowy in the middle, and basically designed to catch every drip of steak juice like it is their job.

This is my go-to side when I want something that feels steakhouse-y without turning dinner into a full production. Boil. Smash. Roast hard. Finish with garlicky butter and a bright little herb pop so the whole plate feels alive, not heavy.

A kitchen counter with small Yukon Gold or baby potatoes, a bowl of olive oil, a head of garlic, kosher salt, and fresh parsley laid out for prep

Why It Works

Crunch you can hear: Smashing creates craggy edges that crisp like crazy in the oven.
Fluffy centers: Parboiling first means the inside stays tender, not dry.
Steak-friendly flavor: Garlic butter plus herbs gives you richness, then a fresh finish so it never tastes flat.
Low stress timing: You can boil ahead, then roast while the steak rests.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for maximum crisp: Spread on a sheet pan and reheat at 425°F for 10 to 15 minutes, flipping once. If you are in a hurry, an air fryer at 400°F for 6 to 8 minutes is basically magic.

Freezing: You can freeze them, but the texture is best fresh. If you do freeze, reheat straight from frozen at 425°F until hot and crisp, about 18 to 30 minutes.

Common Questions

What potatoes work best for smashed potatoes?

Baby Yukon Golds are my favorite because they get creamy inside and crisp outside. Baby red potatoes work too, just a little firmer. Try to keep them similar size (about 1 to 2 inches) so they cook evenly. If some are bigger, cut them in half before boiling.

How do I keep them from sticking to the pan?

Use parchment paper and enough fat. Also, let them roast undisturbed for the first 15 to 20 minutes so a crust forms before you try to flip or move them.

Can I boil the potatoes ahead of time?

Yes. Boil, drain, then let them steam dry. Cool completely, then refrigerate in an airtight container up to 24 hours. Smash and roast when you are ready.

Do I have to use butter?

No, but butter is the vibe. If you want dairy-free, use olive oil and finish with a squeeze of lemon and extra herbs for that bright kick.

What else can I add for a steakhouse feel?

Parmesan, chopped chives, or a tiny spoon of horseradish stirred into the butter. Also, flaky salt at the end makes them taste more expensive than they are.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling)
Colander
Rimmed baking sheet
Parchment paper (recommended)
Measuring spoons
Flat-bottomed glass or measuring cup (for smashing)
Small skillet or saucepan (for garlic butter)

I started making these smashed potatoes during my “I love steak but I refuse to babysit five side dishes” era. I wanted one side that felt fun, not fussy, and could handle the chaotic timing of real life cooking. These do it. You can boil them while you do literally anything else, then roast them hard while the steak rests. And when someone drags one through the steak juices on their plate and gets that little crispy-edge-salty-buttery moment, it is always the same look: pause, nod, go back for another.

Hands using a flat-bottomed glass to gently smash boiled baby potatoes on a parchment-lined sheet pan in a home kitchen

Crispy Smashed Potatoes for Steak

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55-65 minutes

Total Time 1 hour 15 minutes

Servings 4

Ingredients

1 1/2 to 2 pounds baby Yukon Gold potatoes (about 1 to 2 inches)
2 teaspoons kosher salt, plus more for the water
3 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional but highly encouraged)
4 tablespoons unsalted butter
3 garlic cloves, finely minced or grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
Flaky salt, to finish
1 teaspoon lemon zest or 1 to 2 teaspoons lemon juice (optional, for a bright finish)

Instructions

Boil the potatoes. Add the baby potatoes to a large pot and cover with cold water by at least 1 inch. Salt the water generously. Bring to a boil, then simmer until the potatoes are fork-tender (a fork slides in easily), 15 to 20 minutes depending on size.
Steam dry and preheat. Drain the potatoes in a colander, then let them sit 5 to 10 minutes so steam escapes. If they still look wet, give them a quick gentle pat with a clean towel for extra crisp insurance. Meanwhile, heat the oven to 450°F. Line a rimmed baking sheet with parchment.
Smash. Spread potatoes on the sheet pan with space between them. Use the bottom of a glass or measuring cup to press each potato until it is about 1/2-inch thick. You want cracks and crags, not potato pancakes. Do not smash them into total collapse.
Season for crisp. Drizzle with olive oil, then sprinkle with kosher salt, pepper, and smoked paprika if using. Roast 15 to 20 minutes without touching them.
Flip and roast again. Use a thin spatula to flip the potatoes. Roast 15 to 20 minutes more until deeply golden and crisp on the edges.
Make quick garlic butter. In a small skillet over low heat, melt the butter. Add garlic and cook 30 seconds to 1 minute, stirring constantly, just until fragrant. Do not brown it unless you want that nutty flavor on purpose.
Finish and serve. Drizzle the garlic butter over the hot potatoes. Top with parsley and chives. Add lemon zest or a tiny squeeze of lemon if you want them extra bright. Finish with flaky salt and serve immediately next to steak. They are basically designed to catch every drip of steak juice like it is their job.