Recipe

Crispy Smashed Potatoes with Lemon Herb Butter

Golden, crunchy-edged smashed potatoes with a bright lemon herb butter that tastes like spring showed up early.

By Matt Campbell

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4.8

A large white serving platter piled with golden crispy smashed baby potatoes, sprinkled with chopped herbs and flaky salt on a bright kitchen table

Easter sides have a job. They need to be friendly with ham, lamb, and whatever Aunt Linda brought in a casserole dish that has seen some things. They also need to be actually exciting, because nobody wakes up craving plain steamed vegetables.

These crispy smashed potatoes are my go-to when I want a side that feels special without turning my kitchen into a stressed-out crime scene. You boil little potatoes until tender, smash them like you mean it, roast until the edges are aggressively crunchy, then finish with a lemon herb butter that makes everything taste brighter and more alive.

If you love cozy carbs with a shattery top and a sauce that makes you pause mid-bite, you are home.

Why It Works

Crunchy edges, fluffy centers: boiling first guarantees tender insides, roasting finishes the crisp.
Lemon herb butter = instant spring energy: it cuts richness and plays nicely with classic Easter mains.
Make-ahead friendly: boil ahead, smash and roast when you are ready.
Accessible ingredients: no specialty shopping, just smart technique.

Baby potatoes, olive oil, lemons, garlic, and fresh herbs arranged on a wooden cutting board on a bright kitchen counter

Pairs Well With

Storage Tips

Refrigerate: Store leftover smashed potatoes in an airtight container for 3 to 4 days. Keep any extra lemon herb butter separate if you can.

Reheat for crispiness: The oven or air fryer is your best friend. Reheat on a sheet pan at 425°F for 10 to 15 minutes, or air fry at 400°F for 6 to 9 minutes until the edges perk back up.

Avoid the microwave if you can: It will warm them, but the crisp edges will go soft. If you must, microwave briefly, then finish in a hot skillet with a little oil.

Common Questions

Can I boil the potatoes ahead of time?

Yes. Boil them, drain well, and refrigerate up to 24 hours. When you are ready, smash and roast. Once fully chilled, they often smash well, but they can crack a bit more, so press gently and let the craggy edges be the vibe.

What kind of potatoes work best?

Small waxy potatoes are ideal: baby Yukon gold, baby red, or fingerlings. Aim for potatoes about 1 to 1 1/2 inches wide (you will get roughly 24 to 36 potatoes from 3 pounds, depending on size). Russets work in a pinch, but they are more likely to crumble when smashed.

How do I keep them from sticking?

Use parchment paper and a generous drizzle of olive oil. Also, let them roast undisturbed for the first 15 minutes so the bottoms can crisp and release.

Can I make these dairy-free?

Absolutely. Swap the butter for a good olive oil and add the lemon zest, juice, herbs, and garlic the same way. Finish with flaky salt to make the flavors pop.

How do I scale this for a crowd?

Use two sheet pans and rotate them halfway through roasting. Overcrowding is the enemy of crisp edges.

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
Colander
Rimmed baking sheet
Parchment paper (recommended)
Potato masher or sturdy glass
Thin, flexible metal spatula (helpful for flipping)
Small saucepan
Microplane or fine grater (for lemon zest)
Chef's knife and cutting board

I started making smashed potatoes when I realized holiday cooking is mostly managing chaos with confidence. You can be calm and still serve something that makes people hover near the tray “just to taste one more.” The lemon herb butter happened later, when I wanted the potatoes to feel less winter and more spring. Now it is the part people ask about, usually while dragging a potato through the last shiny streaks on the platter.