Stick of Butter Smashed Potatoes stacked on a tray

Stick of Butter Smashed Potatoes

Once you make these Stick of Butter Smashed Potatoes you’ll never make plain potatoes again! These are going to be a perfect side dish to any dinner!

We LOVE potato side dishes! Also be sure and try our Creamy Mashed Potato recipe and this perfected Classic Potato Salad!

Up Your Potato Game!

If you’re a meat and potatoes person like I am, then you’ve probably tried potatoes in all the ways shapes and forms possible by now.

But I bet you haven’t tried these Stick of Butter Smashed Potatoes – because once you do – the potato game is over.


This potato recipe is definitely on our constant rotation now, we’re grabbing these little potatoes every time we go to the store, and trust me guys, we go to the store a lot.

Our boys love when we make these potatoes, too. They love the crispy texture on the outside and the smooth, creamy texture on the inside. It’s potato perfection.

Can You Make This Potato Recipe Ahead Of Time?

Yep, you can also make these ahead of time so if you are planning on having them as a side for a dinner party or just for your own family.

All you need to do is heat them back up in the oven a few minutes before dinner is ready and you’re good to go. Doesn’t get much easier than that, am I right?

We’ve even made this potato recipe, cooled them off and then put them in ziploc bags right in the freezer! Pretty genius right? You can pop these babies in the oven right from frozen.

These Stick of Butter Smashed Potatoes get boiled in chicken broth, not water, and – you guessed it – a stick of butter. The butter and the chicken broth flavors the potatoes as they boil, and you’re also going to use it to flavor the potatoes when they’re done, too.

Stay with me here….

Start by boiling the potatoes until they are fork tender.  Let them cool a few minutes then smash them with whatever object you like.

I used a thick bottomed glass but you could use a small pan or anything that has a flat bottom you can flatten the potatoes with. Spray the bottom of whatever your smashing object is with cooking spray so the potatoes don’t stick to it.

If they do though, just scrape them off and flatten them on the baking sheet with a spatula, they’ll bake and stick together from the starch in the potatoes.

Now, before you get these smashed potatoes in the oven, you’re going to spoon that buttery, herby, chicken flavored broth on top of them so it all bakes right in.

And you’re going to do that again after they bake for about 15 minutes. You’re infusing these potatoes with so much flavor you aren’t going to believe it when you bite into them!

What you end up with is crazy addicting, crispy but still creamy potatoes that you are NOT going to be able to stop eating!

Side dish recipe? Yes, of course. But I’m telling you, we could turn this Stick Of Butter Smashed Potato recipe into a whole meal!

What Can You Serve With This Potato Recipe?

Stick of Butter Smashed Potatoes on a baking sheet

Stick of Butter Smashed Potatoes

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: side dish
  • Method: oven/stove top
  • Cuisine: American


This potato side dish is going to become a family favorite! Crispy on the outside and creamy on the inside!


1 1/2 pounds small potatoes

1 stick butter

1 1/2 cups chicken broth

3 cloves garlic, peeled

57 sprigs of fresh thyme

2 teaspoons salt

black pepper to taste


Preheat the oven to 425 degrees.

Add the potatoes to a pot along with the butter and chicken broth, garlic, salt and 4 pieces of thyme. The liquid won’t cover the potatoes completely, that’s fine.

Bring to a boil then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes until the potatoes are tender.

Remove the potatoes from the pot, saving the liquid.

Spray a baking sheet with cooking spray.

Place then potatoes on a baking sheet and press down with the bottom of a glass. If some potato sticks to the glass just slide it off and add it back to the potato. Repeat with all the potatoes.

Season the potatoes with salt and pepper then drizzle the potatoes with some of the butter and broth mixture.

Cook for 15 minutes, remove from the oven and flip the potatoes over. Spoon more butter over the tops and place back in the oven for 8-10 minutes. The cooking time will depend on how thin you’ve made the potatoes so when they’re in for the second bake just keep and eye on them to make sure they don’t burn.

Garnish with more fresh thyme leaves and salt and pepper if desired.


To reheat these potatoes, place on a baking sheet in a 400 degree oven for 15 minutes.

To reheat these potatoes from frozen, place on a baking sheet in a 375 degree oven for 20-25 minutes.

Keywords: potato recipe, side dish recipe, side dishes, potatoes, smashed potatoes

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