Side Dishes
This Pioneer Woman smashed red potatoes recipe delivers the perfect balance of crispy edges and creamy centers—just like Ina Garten's signature side dish. The secret lies in boiling the potatoes until tender, then smashing them in a hot skillet with butter and herbs until golden and fragrant.
I've perfected this technique over years of testing, ensuring every bite has that satisfying contrast of textures. What makes this recipe truly special is how it transforms simple ingredients into something restaurant-worthy with minimal effort.
The beauty of this method is its simplicity: you start with red potatoes boiled until fork-tender, then smash them gently in a skillet with butter, salt, and pepper. The high heat creates those coveted crispy edges while keeping the centers tender and creamy.
Adding fresh herbs like rosemary or thyme at the end elevates the flavor profile without overpowering the natural taste of the potatoes. This recipe is foolproof—even beginners can achieve professional results with just a few key steps.
By the time you serve these potatoes, they'll be golden-brown on the outside with a velvety interior that melts in your mouth. The aroma of buttery, herbed potatoes fills your kitchen, making it impossible to resist seconds.
This dish pairs perfectly with grilled meats, roasted chicken, or even as a standalone side for a hearty meal. The best part? It all comes together in one pan, with minimal cleanup.
For those who love tradition, you can bake the smashed potatoes instead of pan-frying them, but the skillet method delivers that extra-crispy texture that makes this recipe stand out. Whether you're serving a holiday feast or a weeknight dinner, these potatoes will be the star of the show.
Let's get started on creating this classic side dish with a modern twist.
Ingredients for pioneer woman smashed red potatoes
Eight simple ingredients transform into golden, buttery smashed potatoes with crispy edges and creamy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 1 ½ lb | Medium-sized, unpeeled, halved |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| Fresh Rosemary 🌿 | ¼ cup | Chopped finely, fresh preferred |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste, coarse preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced finely, optional for depth |
| Olive Oil 🫒 | 1 tbsp | Light extra-virgin for skillet |
The potatoes are the star, so choose firm, medium-sized red potatoes—they hold their shape better than smaller new potatoes. Trader Joe's or Whole Foods carry excellent organic varieties, but any red potato works. Avoid waxy potatoes like Yukon Golds, as they'll turn mushy. For the herbs, fresh rosemary and thyme make all the difference—dried herbs will work in a pinch, but fresh delivers that bright, aromatic punch. The butter should be cold and cubed when added to the skillet to create those coveted crispy edges. If you're short on time, pre-minced garlic from a jar works, though freshly minced adds depth.
No rosemary? Fresh sage or parsley work beautifully as substitutes. Running out of thyme? Dried oregano at half the amount keeps the earthy flavor. For a richer finish, swap half the butter for brown butter or ghee. If you prefer less oil, skip the olive oil entirely—the butter will render enough fat. The garlic is optional but recommended for that extra layer of flavor. For a dairy-free version, use vegetable oil or coconut oil, though the texture will be slightly different. Always taste as you go—adjust salt and pepper to your preference, remembering these potatoes will absorb more flavor as they cook.
These potatoes reheat beautifully—just pop them in a 350°F oven for 10-15 minutes until heated through. They keep well in the fridge for 3-4 days, stored in an airtight container. For longer storage, freeze them unseasoned on a tray, then transfer to a bag for up to 3 months. When reheating from frozen, add an extra 1-2 minutes in the oven. The key to perfect smashed potatoes? Don't overcrowd the skillet—work in batches if needed to maintain that crispy texture. Every bite should have that satisfying contrast of textures.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Toss the potatoes, herbs, and butter on a sheet pan, roast until golden—done. No pots, no fuss, just that buttery, herby aroma filling my kitchen by the end.
- Herb-Packed Crunch: That crispy skin with the fluffy, buttery center? It’s the rosemary and thyme working their magic. I’ll be real: the first time I added extra rosemary, my husband asked for seconds before the plate was even empty.
- Weeknight to Dinner Party: Same recipe, different occasions. Serve it alongside grilled chicken for a simple weeknight dinner, or pile it high on a platter for a holiday feast. The potatoes reheat beautifully—hot or cold, they’re always a crowd-pleaser.
- Budget-Friendly Staple: Red potatoes are cheap, and this recipe stretches them far. A single bag feeds my family for days, and the butter and herbs feel like a luxury even when I’m pinching pennies. Plus, leftovers taste just as good reheated as they do fresh.
Step-by-step instructions for buttery creamy smashed red potatoes
Here's how to achieve that perfect balance of crispy edges and creamy centers in one pan.
Prep and Parboil the Potatoes
Begin by halving the 1.5 lb red potatoes lengthwise, leaving the skins intact. Place them in a medium pot and cover with cold water by about 1 inch. Add 1 tsp of the kosher salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender when pierced with a knife.
This parboiling step is crucial—it pre-cooks the potatoes so they'll smash easily later while preventing them from turning mushy in the oven. Drain the potatoes thoroughly in a colander and return them to the pot. Let them steam-dry for 2 minutes to remove excess moisture, which helps create that crispy texture.
Create the Herb Butter Mixture
While the potatoes cook, prepare the herb butter by combining the 0.5 cup unsalted butter (cut into small pieces), 0.25 cup finely chopped fresh rosemary, 0.25 cup fresh thyme leaves, 0.5 tsp freshly ground black pepper, and the 2 minced garlic cloves in a medium bowl. Mix until the herbs are evenly distributed throughout the butter.
This mixture is the secret to the dish's rich flavor and creamy texture. The cold butter will melt and coat the potatoes beautifully in the oven. I like to press the herbs into the butter with my fingers to release their essential oils, which infuses even more flavor into the final dish.
Smash and Season the Potatoes
Preheat your oven to 425°F. Transfer the parboiled potatoes to a large rimmed baking sheet or cast-iron skillet. Using a potato masher or the bottom of a glass, gently press down on each potato half to create flat, slightly cracked surfaces—they should still hold together but be about ½-inch thick in places.
Spread the herb butter mixture evenly over the smashed potatoes, pressing it into the crevices. Sprinkle the remaining 0.5 tsp kosher salt evenly over the top. The butter should look melted but not runny—if it is, let the potatoes sit at room temperature for 5 minutes to firm up slightly before proceeding.
Roast to Crispy Perfection
Place the baking sheet in the preheated oven and roast for 30-35 minutes, rotating the pan halfway through, until the edges are deep golden brown and the centers are tender when pierced with a fork. The potatoes should have a crispy exterior with a creamy, buttery interior—this is where the magic happens.
Here's the thing—don't overcrowd the pan. If you're using a baking sheet, leave about ½ inch between each potato half. This allows hot air to circulate and creates those beautiful crispy edges. If the butter starts to brown too quickly, tent the pan with foil for the last 5-10 minutes of cooking to prevent burning.
Finish with Olive Oil for Extra Crunch
Remove the potatoes from the oven and immediately drizzle 1 tbsp olive oil evenly over the top. Use a fork to gently fluff the potatoes, creating more surface area for that crispy texture. Return them to the oven for 2-3 minutes to let the oil absorb and crisp up.
Serve immediately while the edges are still crispy and the centers remain creamy. The combination of the buttery herb mixture and the olive oil finish creates that perfect balance of textures and flavors. Each bite should deliver that satisfying contrast between the crispy exterior and the rich, creamy interior.
Pro Tips For Making Pioneer Woman Smashed Red Potatoes
- Boil Until Fork-Tender: I learned this the hard way—half-cooked potatoes turn to mush when smashed. Boil them until a knife slides in like butter, about 15-20 minutes depending on size. Overcooked? They’ll fall apart. Undercooked? They’ll taste gummy. Test early.
- Dry Before Smashed: Wet potatoes stick to the pan and steam instead of crisp. After boiling, drain them and spread them on a towel to dry for 5 minutes. This guarantees a golden, buttery crust—not sad, soggy lumps.
- Smash, Don’t Mash: The recipe calls for smashing, not mashing. Use a fork or the back of a spoon to press them flat—just enough to break the skins. Overdo it, and you’ll end up with potato purée. Aim for flat, irregular shapes.
- Butter Last, Not First: Add butter and herbs after smashing, when the pan is hot but the potatoes have started to crisp. Tossing them in too early just melts the butter into steam. Wait until the bottoms are golden, then fold everything together.
Storing and reheating this recipe
Fridge Storage Tips
Store your smashed red potatoes in an airtight container for up to 3-4 days in the fridge. Let them cool completely before storing to prevent condensation, which can make the edges soggy. I like using glass Pyrex containers because they keep the potatoes from drying out and reheat beautifully. 🥔
Freezer-Friendly Method
For longer storage, freeze the potatoes unseasoned on a parchment-lined tray for 1 hour to prevent sticking. Once frozen solid, transfer them to a ziplock freezer bag for up to 3 months.
When reheating from frozen, add an extra 1-2 minutes in the oven at 350°F to ensure even warming. The texture remains crispy when properly thawed and reheated.
Oven Reheating Technique
To reheat from the fridge, spread the potatoes on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. For extra crispiness, broil for the last 1-2 minutes—just watch closely to avoid burning.
I always drizzle a little olive oil before reheating to restore that golden finish. ✨
Skillet Revival Method
If you prefer a crispier texture, use a nonstick skillet over medium heat with 1 tbsp butter. Cook the potatoes for 3-4 minutes per side until golden brown.
This method works best for smaller batches and gives that restaurant-style crunch. Add a pinch of kosher salt at the end for freshness.
Microwave Shortcut
For quick reheating, cover the potatoes with a damp paper towel and microwave on 50% power for 1-2 minutes. Stir halfway through, then add 10-15 seconds more if needed.
While not as crispy, this method works in a pinch—just add a sprinkle of fresh herbs after reheating to brighten the flavor.
Butter Boost for Extra Flavor
Before reheating, brush the potatoes with melted butter and sprinkle with freshly ground black pepper. This step revives the buttery richness and adds a restaurant-quality finish. For extra decadence, top with crispy fried shallots or toasted breadcrumbs just before serving. 💛
Nutrition facts
Frequently asked questions
Why do red potatoes work best for this recipe?
Red potatoes have a thinner skin and lower moisture content than Yukon Golds or russets, making them ideal for smashing. Their waxy texture holds shape beautifully while creating those coveted crispy edges. Plus, their natural sweetness pairs perfectly with the herby butter.
Can I make this ahead of time?
Yes, but with a few key adjustments. Assemble the potatoes up to 1 day ahead and refrigerate uncovered for 30 minutes before baking to prevent sogginess. For make-ahead meals, bake them just until tender (25 minutes at 425°F), then finish crisping in the skillet before serving.
What if my potatoes turn out mushy instead of crispy?
Overcooking or skipping the steam-dry step causes mushiness. Always parboil until fork-tender (not mushy), then steam-dry for 2 minutes before smashing. For extra crispiness, spread them on a baking sheet after smashing and broil for 1-2 minutes at the end.
Can I use this recipe for a crowd?
Scale the recipe by doubling the ingredients and use two baking sheets. Work in batches to avoid overcrowding—leave ½ inch between potatoes. For large gatherings, consider using a large cast-iron skillet instead of baking sheets to streamline the process.
What's the best way to add extra flavor?
Try these upgrades: Add ½ tsp smoked paprika to the herb butter for depth, or sprinkle with grated Parmesan before serving. For a tangy twist, finish with a squeeze of lemon juice and extra black pepper. Fresh herbs like parsley or chives add brightness too!