Crispy Smashed Red Potatoes
Hola! I’m Emma, and if there’s one side dish that never fails to make it to my table, it’s these Pioneer Woman Smashed Red Potatoes. They remind me of the cozy meals my mama and abuela would prepare—simple ingredients, made magical with just the right touch of butter, oil, and a hot oven. These little golden gems are crispy on the outside, fluffy on the inside, and ridiculously easy to make. Whether you’re cooking for a weekday dinner or a festive gathering, this red potato recipe is the perfect blend of comfort and flavor that’ll keep everyone reaching for seconds.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 45 mins | 55 mins | 6 | Easy | American | All year |
Why You’ll Love This Recipe
- Extra crispy edges – The oven’s high heat transforms boiled red potatoes into crunchy, golden bites of goodness.
- Simple pantry ingredients – With just butter, olive oil, salt, and pepper, you can whip up a side dish that tastes like a restaurant favorite.
- Versatile for any occasion – Serve them alongside roasted chicken, steak, or holiday turkey—they fit right in.
- Family-friendly – Kids love them because they’re bite-sized and fun to eat, while adults appreciate the rich buttery flavor.
- Customizable toppings – Add cheese, bacon, herbs, or sour cream to take them over the top.
Pioneer Woman Smashed Red Potatoes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Crispy, buttery smashed red potatoes just like the Pioneer Woman makes—perfectly seasoned, simple to prep, and a total crowd favorite!
Ingredients
- 2 pounds red potatoes (size of a golf ball)
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
1. In a pressure cooker, add cleaned, unpeeled potatoes with 1 cup of water. Cook for 10 minutes on high pressure.
2. For stovetop: Add unpeeled potatoes to a pot, cover with water, and boil. Then reduce heat and simmer for 10 minutes or until fork-tender.
3. Preheat oven to 425°F. Prepare a baking sheet with nonstick spray and foil.
4. Drain cooked potatoes and let sit for 1 minute. Then smash to ½ inch thick using a fork or potato masher.
5. Melt butter, stir in olive oil, and brush generously over potatoes. Season with salt and pepper.
6. Bake for 20–25 minutes until golden and crispy.
7. Serve hot. Garnish with herbs, cheese, or bacon if desired.
Notes
Make sure potatoes are fully tender before smashing for best texture.
Add shredded cheese or bacon before baking for loaded smashed potatoes.
Use parchment or foil for easy cleanup and no sticking.
These can be made ahead and reheated in the oven for quick serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 2g
- Sodium: 266mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Ingredients
- 2 pounds red potatoes (size of a golf ball)
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Red Potatoes | Choose small, uniform potatoes for even cooking and easier smashing. |
| Butter | Unsalted butter works best so you can control the saltiness. |
| Olive Oil | A drizzle of olive oil helps crisp the potatoes without burning. |
| Salt & Pepper | Freshly ground pepper adds extra flavor; don’t be shy with seasoning. |
Step-by-Step Instructions
- Cook the potatoes – In a pressure cooker, add cleaned, unpeeled potatoes with 1 cup water. Cook for 10 minutes under high pressure. Alternatively, boil on the stovetop for 10 minutes until fork-tender.
- Preheat the oven – Set your oven to 425°F and prepare a half-sheet baking pan with nonstick spray and foil for easy cleanup.
- Drain and smash – Once potatoes are tender, drain and let them sit for a minute. Use a potato masher or fork to gently press each potato to about ½ inch thickness.
- Brush with butter and oil – Melt butter, combine with olive oil, and brush generously over the smashed potatoes. Sprinkle with salt and pepper.
- Bake until crispy – Place in the oven and bake 20–25 minutes, or until golden brown and crisp on the edges.
- Serve and enjoy – Garnish with fresh herbs, cheese, or bacon if desired. Serve hot for the ultimate comfort side dish.
Helpful Tips
- Make sure potatoes are fork-tender before smashing or they’ll fall apart.
- Use parchment paper if you don’t have foil—it prevents sticking.
- Don’t overcrowd the pan so each potato crisps properly.
- For extra crispiness, broil for 2–3 minutes at the end.
Expert Tips for the Best Results
- Size matters – Smaller potatoes smash better and cook more evenly.
- Smash gently – Press down lightly so they hold shape while still flattening.
- Preheat your oven – A hot oven ensures maximum crisp.
- Don’t skip the fat – Butter and oil are key for crispness and flavor.
Recipe Variations
- Cheesy Smashed Potatoes – Sprinkle shredded cheddar or Parmesan before baking for a melty topping.
- Garlic Herb Potatoes – Mix minced garlic and fresh herbs like rosemary into the butter mixture.
- Loaded Smashed Potatoes – Top with bacon, sour cream, and green onions for a mini baked potato vibe.
- Spicy Kick – Add a dash of chili flakes or smoked paprika for heat and depth.
Make Ahead & Freezer Tips
Cook the potatoes ahead of time and refrigerate until ready to smash and bake. You can also freeze pre-smashed potatoes, then thaw and bake when needed. For best results, store cooked potatoes in the fridge up to 3 days or freeze for 2 months.
Serving Suggestions
Serve these Pioneer Woman Smashed Red Potatoes piled on a platter with fresh parsley sprinkled on top. They pair beautifully with roasted meats or grilled vegetables and look stunning on a holiday table.
Pairing Ideas
Enjoy with roasted chicken, steak, or even salmon. For drinks, a crisp white wine or light beer complements the buttery richness. On casual nights, pair them with iced tea or lemonade.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F for 10 minutes or until hot. For a quick fix, microwave in 30-second bursts, though they’ll lose some crispiness.
Frequently Asked Questions
Can I use Yukon gold potatoes instead of red?
Yes, Yukon golds work well, but red potatoes give a firmer texture and crispier edges.
Do I need to peel the potatoes?
Nope! The skin adds flavor, texture, and nutrients—leave it on for best results.
Can I make these ahead of time?
Yes, boil and smash the potatoes ahead, then refrigerate. Just brush with butter and bake when ready.
Why aren’t my potatoes crispy?
Make sure the oven is fully preheated and don’t overcrowd the pan. Also, use enough oil and butter.
Can I add cheese before baking?
Absolutely! Add Parmesan or cheddar before the last 10 minutes of baking for a golden cheesy crust.
Are these gluten-free?
Yes, smashed red potatoes are naturally gluten-free. Just check your toppings.
Can I double the recipe?
Yes, but bake on two separate pans so they crisp up evenly.
Nutrition Information (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 177 kcal | 3g | 24g | 8g | 3g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Pioneer Woman Smashed Red Potatoes are crispy, buttery, and unbelievably simple to make. With just a handful of ingredients, you’ll have a side dish that’s both comforting and impressive—perfect for any meal. Give them a try and watch them disappear fast!
