These crispy smashed baby potatoes are the kind of side you make once and then crave every week. They’re golden and crunchy on the outside, fluffy inside, and ready in about 25 minutes. The herby, tangy dip pulls everything together and makes them feel restaurant-level without the fuss.
Jump to RecipeThey pair with almost anything—grilled chicken, roasted fish, or a simple salad. Simple ingredients, minimal prep, big payoff.
Why This Recipe Works
This method skips a long parboil and uses a quick microwave or steam to speed things up. Smashing increases surface area, which means more crisp edges in less time.
A hot sheet pan preheats the oil and helps the bottoms get shatter-crisp. The dip adds brightness and creaminess, balancing the salty crunch with fresh herbs and lemon.
It’s also flexible. You can swap herbs, add spice, or change the fat (olive oil, ghee, or avocado oil) without losing the crisp factor.
It’s a low-lift, high-reward recipe you can pull off on a weeknight.
What You’ll Need
- 1.5 pounds baby potatoes (small Yukon gold or red potatoes, 1–2 inches wide)
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional but tasty)
- 1/4 teaspoon smoked paprika (optional for color and depth)
For the Herb Dip:
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise (adds body and balance)
- 2 tablespoons fresh herbs, finely chopped (dill, parsley, chives, or a mix)
- 1 small garlic clove, grated or very finely minced
- 1 tablespoon lemon juice (plus 1/2 teaspoon zest, optional)
- 1/4 teaspoon kosher salt, to taste
- Black pepper, to taste
How to Make It
- Heat the oven and pan. Place a rimmed baking sheet on the middle rack and preheat to 450°F (230°C). A hot pan helps the potatoes crisp fast.
- Quick-cook the potatoes. Rinse the baby potatoes. Microwave them in a covered, microwave-safe bowl with 2 tablespoons water for 6–8 minutes, until a fork slides in with slight resistance.Alternatively, steam on the stove for about 10 minutes.
- Dry and season. Drain any liquid and pat potatoes dry. In a bowl, toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Smash. Carefully remove the hot baking sheet and drizzle or brush with a little extra oil. Spread potatoes on the sheet, leaving space.Use the bottom of a glass or measuring cup to press each potato to about 1/2-inch thick. Aim for craggy edges.
- Roast to crisp. Roast 12–15 minutes, flipping once if you like extra even browning. They’re done when deeply golden with crunchy edges.
- Make the dip. While potatoes roast, stir together Greek yogurt, mayo, herbs, garlic, lemon juice (and zest, if using), salt, and pepper.Taste and adjust seasoning.
- Finish and serve. Sprinkle potatoes with a pinch more salt and chopped herbs. Serve hot with the herb dip on the side.
20-Min Slow Cooker Pulled Beef Brisket
Tender slow cooked brisket with a bold smoky sauce for easy weeknight meals
For the Brisket
- 3 to 4 pounds beef brisket, trimmed of excess hard fat
- 1 tbsp olive oil, for searing
For the Dry Rub
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper, optional
For the Braising Sauce
- 1 cup beef broth
- 3/4 cup barbecue sauce
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 medium onion, thinly sliced
- 3 cloves garlic, sliced
To Finish
- Salt and pepper, to taste
- Extra barbecue sauce, as desired
Instructions
- Mix the Dry RubIn a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, brown sugar, and cayenne if using.Mix well so the seasoning is evenly distributed before rubbing it onto the meat.
- Season the BrisketPat the brisket dry and rub the spice mixture all over, pressing it in so it sticks well.Dry meat helps the rub cling better and improves browning.
- Sear for FlavorHeat the olive oil in a large skillet over medium high heat. Sear the brisket for 2 to 3 minutes per side until browned.This extra step adds more flavor and better texture to the finished beef.
- Layer the Slow CookerAdd the sliced onions and garlic to the bottom of the slow cooker, then place the seared brisket on top.The onion layer helps lift the brisket and adds flavor underneath.
- Whisk the SauceIn a bowl, mix together the beef broth, barbecue sauce, tomato paste, apple cider vinegar, and Worcestershire sauce. Pour the sauce over the brisket.Make sure the tomato paste is fully blended so the sauce cooks evenly.
- Cook Low and SlowCover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the brisket is fork tender and pulls apart easily.If the brisket is still tough, keep cooking and check every 30 minutes.
- Shred the BeefTransfer the brisket to a cutting board and shred it with two forks. Skim excess fat from the cooking liquid if needed.Let the brisket rest for a few minutes before shredding so the juices settle.
- Reduce and MixFor a thicker sauce, pour the cooking liquid into a saucepan and simmer for 5 to 10 minutes until slightly reduced. Return the shredded beef to the slow cooker, add some of the reduced sauce, and toss to coat.Add only as much sauce as needed so the beef stays juicy but not soupy.
- ServeServe the pulled brisket on soft rolls, in tacos, over mashed potatoes, or in bowls. Add extra barbecue sauce if desired.This beef works especially well with coleslaw, pickles, or roasted vegetables.
Tips for the Best Results
- Do not skip the sear if you want deeper flavor.
- Use enough sauce so the brisket stays moist while cooking.
- Cut a very large brisket in half if needed so it fits the slow cooker evenly.
- Let the brisket rest briefly before shredding.
- Skim excess fat, but leave a little for flavor.
- Chuck roast can be used instead of brisket if needed.
- Add green chiles and chili powder for a Tex Mex twist.
- Use gluten free barbecue sauce and Worcestershire if needed.
- Store leftovers with some sauce so the beef stays juicy.
- Reheat gently with a splash of broth or water.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a hot baking sheet at 425°F (220°C) for 6–8 minutes to bring back the crunch.
Avoid microwaving—they’ll soften and lose their crisp edges.
The herb dip keeps for 3–4 days in the fridge. If it thickens, loosen with a splash of lemon juice or water. Keep herbs stirred in so they don’t clump.
Why This is Good for You
Baby potatoes offer fiber, potassium, and vitamin C.
Keeping the skins on adds more fiber and texture. Using olive oil provides heart-healthy fats that help you absorb fat-soluble vitamins.
The yogurt-based dip adds protein and probiotics, with less saturated fat than a fully creamy dip. Fresh herbs bring antioxidants and bright flavor, so you can use less salt without losing taste.
Jump to RecipeCommon Mistakes to Avoid
- Not drying the potatoes. Moisture is the enemy of crisp.Pat them dry before seasoning.
- Skipping the hot pan. A cold sheet leads to pale, soft bottoms. Preheat the pan for best texture.
- Over-smashing. If you press too thin, they dry out or break apart. Aim for 1/2 inch.
- Underseasoning. Potatoes need enough salt.Taste and add a pinch when they come out of the oven.
- Crowding the pan. Give them space so steam can escape and edges can crisp.
Variations You Can Try
- Parmesan Crunch: Sprinkle 1/4 cup finely grated Parmesan over the potatoes in the last 5 minutes of roasting.
- Spicy Upgrade: Add 1/4–1/2 teaspoon crushed red pepper, chili powder, or cayenne to the seasoning.
- Lemon-Garlic Finish: Toss hot potatoes with 1 teaspoon lemon zest and 1 minced garlic clove right out of the oven.
- Herb Butter: Melt 1 tablespoon butter with chopped parsley and drizzle over the potatoes after roasting.
- Dairy-Free Dip: Use a thick vegan yogurt or blended silken tofu with lemon and herbs.
- Everything Bagel Style: Sprinkle with everything seasoning and serve with scallion cream cheese dip.
FAQ
Can I use larger potatoes instead of baby potatoes?
Yes. Cut larger Yukon golds into 2-inch chunks, then steam or microwave until just tender before smashing. They may need an extra 3–5 minutes in the oven to crisp.
Do I have to flip the potatoes?
No, but flipping once can help both sides brown evenly.
If you preheat the pan and use enough oil, they’ll still get very crisp without flipping.
What’s the best oil for super crisp edges?
Olive oil works well and adds flavor. For even higher heat tolerance, use avocado oil or a mix of olive oil and a little ghee.
Can I make the dip ahead of time?
Absolutely. Make it up to 3 days in advance and store covered in the fridge.
Stir before serving and adjust lemon or salt to taste.
Are these good for a party?
Yes. Roast them just before serving for peak crunch. You can pre-steam and smash ahead of time, refrigerate on the sheet pan, and roast right before guests arrive.
How can I make them extra garlicky without burning garlic?
Use garlic powder in the seasoning and add fresh minced garlic to the dip or toss with garlic and lemon zest after roasting.
What if I don’t have a microwave?
Steam the potatoes in a pot with a steamer basket for 10–12 minutes, or simmer in salted water until just fork-tender.
Drain very well before smashing.
Can I air-fry these?
Yes. After microwaving or steaming and smashing, air-fry at 400°F (200°C) in a single layer for 10–12 minutes, shaking halfway. Work in batches for best results.
Jump to RecipeFinal Thoughts
These crispy smashed baby potatoes are fast, craveable, and versatile.
The method is simple, the ingredients are everyday staples, and the payoff is that perfect crunch with a bright herb dip. Keep this one in your weeknight rotation, and don’t be surprised when it becomes the side everyone asks for. Add a squeeze of lemon, a shower of herbs, and you’re set.
Dinner just got a lot better in 25 minutes.
