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Crispy on the outside, melt-in-your-mouth creamy on the inside, and bursting with garlicky, cheesy goodness – these smashed potatoes are about to become your new go-to side dish! Perfect as a side or even the main event, they’re incredibly delicious. The best part? They’re super simple and this single serving recipe makes cleanup a breeze.
These garlic smashed potatoes make the perfect sidekick to a variety of hearty main dishes. Try them alongside juicy baked chicken thighs, tender baked ribs, flavorful smothered pork chops, or comforting stuffed peppers. Their crispy, savory goodness complements a whole range of meals!
Why You’ll Love This Recipe
- Super Easy: Boiling, smashing, baking – that’s all there is to it!
- Flavor Bomb: The garlic, rosemary, and Parmesan combo creates the perfect flavor explosion.
- Crispy + Creamy: It’s the best textural combo – crispy edges with a fluffy potato center.
- Totally Customizable: Make them exactly how you like them with endless variations and topping ideas.
- Perfect for One: No more potato leftovers! This recipe is made with a single serving in mind.
No More Leftovers: Smashed Potatoes For One
Our recipe delivers the satisfying, crispy-outside, creamy-inside goodness of classic smashed potatoes, all in an easy, single serving format. You get that wonderful garlic bread flavor thanks to the combination of butter, fresh garlic, rosemary, and Parmesan cheese. Perfect for nights when you crave a delicious and comforting side dish without a mountain of leftovers, this recipe is both convenient and packed with flavor.
Ingredients And Substitutions
If you have any ingredients leftover from this small batch smashed potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Baby potatoes: Choose small red or yellow potatoes. Their size and texture are ideal for this recipe. If you’ve got extra potatoes, use them in Sheet Pan Steak and Potatoes, Irish Stew, or Creamy Vegetable Soup.
- Olive oil: Extra virgin olive oil is recommended due to its quality and robust flavor. It’s less processed, retaining the natural taste and nutrients of olives. If preferred, a lighter olive oil can be substituted.
- Butter: Melted salted butter drizzled over the potatoes before baking adds richness and that amazing, melt-in-your-mouth flavor.
- Garlic: Incorporate 1 clove of minced garlic for a burst of aroma and flavor.
- Seasonings: A blend of salt, dried rosemary, and black pepper is used to enhance the dish’s flavor profile. Feel free to play around with your favorites! Thyme, oregano, or even a sprinkle of chili flakes would be delicious.
- Parmesan cheese: A final sprinkle on top before baking gives a savory, cheesy finish. Cheddar, mozzarella, or any melty cheese would work well as a substitute.
Recipe Variations
Get creative with these flavor variations:
- Spicy: Add a pinch of red pepper flakes or cayenne powder.
- Cheesy: Mix in a bit of cheddar or crumbled feta before baking.
- Herby: Try different herbs like thyme, basil, or chives.
- Lemon Garlic: Skip the rosemary and add a squeeze of lemon juice with more garlic for a bright, zesty twist.
How To Make Smashed Potatoes
These step-by-step photos and instructions help you visualize how to make crispy smashed potatoes. See the recipe below for ingredient amounts and full recipe instructions.
- Boiling Potatoes: Start by filling a large pot with water, adding a pinch of salt, and placing the potatoes inside. Heat until the water boils, then reduce to a simmer. Cook the potatoes until they become tender, which should take about 15 minutes. After they’re cooked, drain the water.
- Preparing for Baking: Place the boiled potatoes on a medium-sized baking sheet. Evenly drizzle olive oil over the potatoes. Using your hands, gently toss the potatoes to ensure they’re fully coated with the oil.
- Smashing Potatoes: Take the bottom of a drinking glass and press it down on each potato, flattening them into smashed potato patties. Be gentle to avoid breaking them apart.
- Seasoning: Now, evenly drizzle the melted butter over the smashed potatoes. Add the minced garlic, a sprinkle of salt, freshly ground pepper, dried rosemary, and a generous amount of Parmesan cheese over them.
- Baking: Place the baking sheet in the oven. Bake the potatoes until you notice the bottoms turning crispy and the tops becoming golden. This should take about 20 minutes. Keep an eye on them to ensure they don’t overcook.
Expert Tips
- Start with tender potatoes. For the best texture, make sure the potatoes are boiled until they’re easily pierced with a fork.
- Choose the right potatoes. Small potatoes (like baby potatoes or new potatoes) are best for smashing.
- Don’t overcrowd the pan. Give the potatoes space on a rimmed baking sheet so they get those perfect crispy edges.
- Prep ahead for convenience. Boil the potatoes a day ahead, cool them down, and store them in the fridge.
Frequently Asked Questions
They’re best fresh, but you can boil the potatoes ahead and smash/bake when ready to eat.
A potato masher or the bottom of a glass works well.
Leftover smashed potatoes are best enjoyed within 2-3 days.
To maintain that crispiness, reheating in the oven is best. A pan on the stovetop works too.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving smashed potatoes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Smashed Potatoes For One
Equipment
Ingredients
- ¼ pound baby potatoes (4 ounces)
- ½ teaspoon kosher salt -divided
- ½ teaspoon olive oil
- 1 tablespoon salted butter -melted
- 1 clove garlic -minced
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon dried rosemary
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheating and Preparing Potatoes: Preheat your oven to 425°F (220°C). Clean the potatoes thoroughly, scrubbing off any dirt and rinsing them under cool water. Put the potatoes in a 2-quart saucepan and fill with enough water to completely submerge them. Add ¼ teaspoon salt to the water.
- Boiling Potatoes: Place the saucepan over medium-high heat and bring to a boil. Let the potatoes cook until they are tender, which should take about 15 minutes. Note that larger potatoes may need 20-25 minutes. You can check their doneness by gently piercing them with a fork. Once done, drain them in a colander and let them cool for 5 minutes.
- Preparing for Baking: Arrange the boiled potatoes on a baking sheet. Drizzle them with olive oil and use your hands to ensure they are evenly coated on all sides.
- Smashing Potatoes: Use the bottom of a small drinking glass or a potato masher to carefully press down on each potato, smashing them into flat patties. Do this gently to maintain their shape.
- Seasoning: Pour melted butter over the smashed potatoes. Then, sprinkle them with minced garlic, the remaining salt, pepper, dried rosemary, and Parmesan cheese.
- Baking and Serving: Bake the potatoes in the preheated oven until their bottoms are crisp and their tops turn golden, about 20 minutes. Serve them hot for the best experience.
Notes
- Start with tender potatoes. For the best texture, make sure the potatoes are boiled until they’re easily pierced with a fork.
- Choose the right potatoes. Small potatoes (like baby potatoes or new potatoes) are best for smashing.
- Don’t overcrowd the pan. Give the potatoes space on a rimmed baking sheet so they get those perfect crispy edges.
- Prep ahead for convenience. Boil the potatoes a day ahead, cool them down, and store them in the fridge.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Instead of boiling, I put the cut up potatoes in a bowl with about a couple or three tablespoons of water and “nuke ” them in microwave for a couple of minutes. Test with fork for doneness. Then follow the recipe as directed. Has anybody tried roasting them in a toaster oven?
I made these potatoes over the weekend. They were simple to prepare and the taste was out of this world delicious! I’ll definitely be making these again! Thanks for the great recipes Joanie.
Love these potato bites. I grow my own potatoes and what a great tasty way to use all of the small ones that don’t store for too long.
These little bites are great and super easy to make. The Rosemary makes a huge flavor bump. The 1/4 lb is just the right size of one person, but you’ll want more.
I’m so glad you enjoyed the potatoes, Barry. Thank you so much for your feedback.
Great flavor. Bite Size. Wonderful!!
Love the Smashed Potatoes! do you have any recipes that are low sugar or sugar free?