Sides Over Turkey: 20 Crispy Smashed Potatoes and Veggie Sides Everyone Fights Over

Ask around the Thanksgiving table and you will hear it more than you expect: the turkey is fine, but people come for the sides. These are the ones that disappear first. The trick is so simple it feels like cheating. Boil, smash, roast until the edges turn lacy and crackly, and cheap potatoes and vegetables turn into the dish everyone fights over. Here are the crispy smashed potatoes and smashed veggie sides to make this holiday season..

Classic Crispy Smashed Potatoes

Here is the method behind every recipe in this list. Small potatoes are boiled until tender, pressed flat with the bottom of a glass, then roasted in hot oil until the craggy edges turn golden and shatter when you bite them. The insides stay soft and creamy like mashed potatoes. Once you make them, regular roasted potatoes may never be the same. Ready to try?

You will need: 2 pounds baby gold or red potatoes, 1 tablespoon salt for the water, quarter cup olive oil, 2 tablespoons butter melted, 3 cloves garlic minced, flaky salt, black pepper, chopped parsley.

How to make it: Boil the potatoes in salted water for 15 to 20 minutes until a fork slides in easily. Drain and let them steam dry for 5 minutes. Heat the oven to 450F. Oil a sheet pan, add the potatoes and press each one flat with the bottom of a glass. Brush with more oil and season. Roast 25 to 30 minutes until deeply golden. Toss with garlic butter, flaky salt and parsley.

Garlic Parmesan Smashed Potatoes

Take the classic and pile on garlic and Parmesan for the most popular version online. The cheese melts into the cracks and then crisps into a lacy, salty crust around every potato. Add a squeeze of lemon at the end to brighten it up. These garlic Parmesan smashed potatoes go with turkey, steak, chicken or simply a fork.

You will need: 2 pounds baby potatoes, quarter cup olive oil, 3 tablespoons butter melted, 4 cloves garlic minced, three quarters cup finely grated Parmesan, 1 teaspoon dried Italian herbs, salt and pepper, parsley, lemon.

How to make it: Boil the potatoes until tender, drain and dry. Smash them on an oiled sheet pan. Mix the butter and garlic and brush it over the potatoes. Season with salt, pepper and herbs. Roast at 450F for 20 minutes, sprinkle with Parmesan and roast 8 to 10 minutes more until the cheese is golden. Finish with parsley and lemon.

Loaded Bacon Cheddar Smashed Potatoes

Everything you love about a loaded baked potato, in crispy bite-size form. Each smashed potato gets a blanket of sharp cheddar and crumbled bacon, then a dollop of sour cream and green onions. They work as a side dish or a game day snack. Quick poll: sour cream or ranch on top?

You will need: 2 pounds baby potatoes, 3 tablespoons olive oil, salt and pepper, 1 and a half cups shredded sharp cheddar, 6 slices bacon cooked and crumbled, half cup sour cream, 3 green onions sliced.

How to make it: Boil, drain and smash the potatoes on an oiled sheet pan. Brush with oil, season and roast at 450F for 25 minutes. Top each with cheddar and bacon and roast 5 minutes more until the cheese melts. Add a small dollop of sour cream and green onions before serving.

Ranch Smashed Potatoes With Red Skins

Red potatoes have thin skins that blister and crisp beautifully when smashed. A homemade ranch seasoning of dill, garlic and onion gives them that flavor kids already love. Serve them with a cool ranch dip on the side for double ranch. These are an easy win for picky eaters at the holiday table.

You will need: 2 pounds small red potatoes, quarter cup olive oil, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, half teaspoon salt, quarter teaspoon pepper, fresh chives, ranch dressing to serve.

How to make it: Boil the potatoes until tender and drain. Smash them on an oiled sheet pan. Mix the dill, parsley, garlic powder, onion powder, salt and pepper. Brush the potatoes with oil and sprinkle with the seasoning. Roast at 450F for 25 to 30 minutes until crisp. Top with chives and serve with ranch.

Rosemary Garlic Potato Stacks

Thin potato slices stacked in a muffin tin with garlic butter and Parmesan bake into tall, crispy towers that look fancy but are surprisingly easy. Home cooks online call them the holiday side dish they never knew they needed. They are a cousin of smashed potatoes, with the same crispy edges.

You will need: 2 pounds Yukon gold potatoes very thinly sliced, 4 tablespoons butter melted, 2 cloves garlic minced, 1 tablespoon chopped fresh rosemary, half cup grated Parmesan, salt and pepper.

How to make it: Heat the oven to 400F and grease a 12 cup muffin tin. Toss the potato slices with the butter, garlic, rosemary, Parmesan, salt and pepper. Stack the slices into the cups until they are slightly above the rim. Bake 40 to 45 minutes until the tops are golden and crisp and a knife slides through easily. Rest 5 minutes and lift out.

Smashed Potatoes With Herb Sour Cream

For Thanksgiving, serve crispy smashed potatoes with a bowl of cool herb sour cream for dipping. The creamy dip is like a quick stand-in for gravy, and it is made with herbs you probably already have for the turkey. These are a great side for roast chicken on any weeknight too.

You will need: 2 pounds baby potatoes, quarter cup olive oil, salt and pepper. Herb sour cream: 1 cup sour cream, 2 tablespoons chopped dill, 2 tablespoons chopped chives, 1 tablespoon chopped parsley, 1 small clove garlic grated, 1 teaspoon lemon juice, pinch of salt.

How to make it: Boil, drain and smash the potatoes on an oiled sheet pan. Brush with oil, season with salt and pepper and roast at 450F for 25 to 30 minutes until crisp. Stir all the herb sour cream ingredients together and chill until serving. Serve the hot potatoes with the cold dip.

Crispy Smashed Potato Salad

Potato salad gets a crunchy makeover when you smash and roast the potatoes first. Then toss them while warm with a tangy mustard dressing, pickles, herbs and red onion. It is great warm or at room temperature, which makes it perfect for potlucks. Would you bring this to a family gathering?

You will need: 2 pounds baby potatoes, 3 tablespoons olive oil, salt and pepper. Dressing: 3 tablespoons olive oil, 2 tablespoons whole grain mustard, 1 tablespoon cider vinegar, 1 teaspoon honey. Add-ins: half red onion thinly sliced, quarter cup chopped pickles, 2 tablespoons capers, dill and parsley.

How to make it: Boil, smash and roast the potatoes at 450F for 25 to 30 minutes until crisp. Whisk the dressing in a large bowl. Add the warm potatoes, onion, pickles and capers and toss gently. Finish with plenty of dill and parsley and serve warm or at room temperature.

Smashed Parmesan Broccoli

This viral recipe proves the smashing trick works on vegetables too. Steamed broccoli florets get pressed into a layer of Parmesan on the sheet pan, then roast until the cheese turns into a crispy, golden frico. Even kids who push broccoli around the plate will eat this one. Does broccoli count as a vegetable if it is covered in cheese?

You will need: 2 heads broccoli cut into large florets, 3 tablespoons olive oil, 1 cup finely grated Parmesan, 2 cloves garlic minced, salt and pepper, pinch of chili flakes, lemon.

How to make it: Steam or boil the broccoli for 3 minutes and dry it well. Heat the oven to 425F. Toss the florets with oil, garlic, salt and pepper. Sprinkle the Parmesan in little piles on a lined sheet pan, set a floret on each pile and press down firmly with a glass. Roast 15 to 20 minutes until the cheese is golden and crisp. Add chili and lemon.

Smashed Brussels Sprouts With Balsamic Glaze

Smashed Brussels sprouts have so many edges that they turn into crispy little chips in the oven. A drizzle of sweet balsamic glaze at the end balances any bitterness. If you think you do not like Brussels sprouts, this is the version that might change your mind. They are a must for the holiday table.

You will need: 1 and a half pounds Brussels sprouts trimmed, 3 tablespoons olive oil, salt and pepper, quarter cup grated Parmesan, 2 tablespoons balsamic glaze, toasted pecans or crumbled bacon (optional).

How to make it: Boil the sprouts for 8 to 10 minutes until tender, then drain and dry. Heat the oven to 450F. Spread them on an oiled sheet pan and smash each one with a glass. Brush with oil, season and roast 20 to 25 minutes until crispy. Sprinkle with Parmesan and drizzle with balsamic glaze. Add pecans or bacon if you like.

Honey Butter Smashed Carrots

Carrots get the smash treatment too. Boil them until just tender, flatten them gently and roast with honey butter until caramelized at the edges. A sprinkle of thyme and flaky salt makes them taste like the holidays. They are sweet enough that kids ask for more, and they are a cheap, colorful side.

You will need: 2 pounds medium carrots peeled and cut into 3 inch pieces, 3 tablespoons butter melted, 2 tablespoons honey, 1 tablespoon olive oil, half teaspoon salt, fresh thyme, flaky salt.

How to make it: Boil the carrots for 10 to 12 minutes until a fork just slides in. Drain and dry. Heat the oven to 425F. Press each carrot piece gently with a glass or fork on an oiled sheet pan. Mix the butter and honey, brush it over the carrots and season. Roast 20 to 25 minutes until golden. Finish with thyme and flaky salt.

Maple Smashed Sweet Potatoes With Pecans

Here is a fresh take on the sweet potato casserole. Small sweet potatoes get boiled, smashed and roasted, then brushed with maple butter and topped with crunchy toasted pecans. You get crispy edges instead of marshmallows. Need more ideas you can prep early? Our make-ahead Thanksgiving sides will help.

You will need: 2 pounds small sweet potatoes cut into thick chunks, 2 tablespoons olive oil, 3 tablespoons butter melted, 3 tablespoons maple syrup, half teaspoon cinnamon, pinch of cayenne, half cup chopped pecans, flaky salt.

How to make it: Boil the sweet potato chunks for 10 to 12 minutes until tender but not falling apart. Drain and smash gently on an oiled sheet pan. Roast at 425F for 20 minutes. Mix the butter, maple, cinnamon and cayenne and brush it over them. Add the pecans and roast 8 to 10 minutes more. Sprinkle with flaky salt.

Smashed Butternut Squash Rounds With Sage

The narrow neck of a butternut squash slices into perfect rounds. Roast them until soft, press them flat, then roast again with brown butter and sage until the edges caramelize. They taste like fall in one bite and look beautiful on a platter. Sprinkle with Parmesan or a little goat cheese to finish.

You will need: 1 large butternut squash (use the neck), 3 tablespoons olive oil, salt and pepper, 3 tablespoons butter, 12 fresh sage leaves, quarter cup grated Parmesan, maple syrup (optional).

How to make it: Heat the oven to 425F. Peel the neck of the squash and slice it into half inch rounds. Toss with oil, salt and pepper and roast 20 minutes until soft. Press each round gently with a spatula. Melt the butter with the sage until it smells nutty, spoon it over the squash and roast 10 minutes more. Top with Parmesan.

Smashed Delicata Squash With Parmesan

Delicata squash has skin so thin you can eat it, so there is no peeling at all. Slice it into rings, roast until tender, give them a gentle smash and finish with Parmesan until crispy. Delicata is in season right now, so look for the striped yellow and green squash at the store.

You will need: 2 delicata squash, 3 tablespoons olive oil, salt and pepper, half teaspoon smoked paprika, half cup grated Parmesan, fresh thyme, honey (optional).

How to make it: Heat the oven to 425F. Cut the squash in half lengthwise, scoop out the seeds and slice into half moons. Toss with oil, salt, pepper and paprika and roast 15 minutes. Press each piece lightly with a spatula, sprinkle with Parmesan and roast 10 minutes more until crisp. Add thyme and a drizzle of honey.

Crispy Smashed Potato Coins

No time to boil? Slice potatoes into thick coins, roast them hot and press them halfway through for extra crispy surfaces. They are faster than classic smashed potatoes and kids love dipping them like chips. Season them with garlic salt, paprika or everything bagel seasoning.

You will need: 2 pounds russet or Yukon gold potatoes cut into half inch coins, quarter cup olive oil, 1 teaspoon garlic salt, 1 teaspoon smoked paprika, black pepper, ketchup or aioli for dipping.

How to make it: Heat the oven to 450F. Toss the coins with oil and seasonings and spread them on a sheet pan in one layer. Roast 15 minutes, then press each one gently with a spatula and flip. Roast 12 to 15 minutes more until golden and crispy. Serve with your favorite dip.

Tostones, the Smashed Plantains of the Caribbean

Smashing is not new at all. In Puerto Rico, Cuba and across Latin America, green plantains are fried, smashed flat and fried again to make tostones, a crispy side served with garlic sauce. If you love smashed potatoes, you will love these. Have you tried them?

You will need: 3 green plantains, vegetable oil for frying, salt. Garlic dip: 4 cloves garlic minced, quarter cup olive oil, juice of 1 lime, pinch of salt.

How to make it: Peel the plantains and cut them into 1 inch pieces. Fry in 350F oil for 3 to 4 minutes until lightly golden, then drain. Smash each piece flat with the bottom of a glass or a plate. Fry again for 2 to 3 minutes until crisp and golden. Salt right away. Mix the garlic dip and serve on the side.

Hasselback Potatoes, the Fancy Cousin

Hasselback potatoes come from a restaurant in Stockholm, Sweden. Thin cuts across the top fan open in the oven, giving you dozens of crispy edges with a creamy inside, just like smashed potatoes. Place each potato between two chopsticks so your knife stops before cutting all the way through.

You will need: 6 medium Yukon gold potatoes, 4 tablespoons butter melted, 2 tablespoons olive oil, 3 cloves garlic minced, salt and pepper, quarter cup grated Parmesan, fresh thyme or chives.

How to make it: Heat the oven to 425F. Cut thin slices across each potato, stopping before the bottom. Mix the butter, oil and garlic and brush it over the potatoes, getting it between the slices. Season and roast 45 minutes, brushing again halfway. Sprinkle with Parmesan and roast 10 to 15 minutes more until the edges are crisp. Top with herbs.

Smashed Potatoes, Patatas Bravas Style

The famous Spanish bar snack is crispy potatoes with a smoky, spicy tomato sauce and garlic mayo. Use smashed potatoes and you get even more crunch to hold the sauce. Serve them as a side or a party appetizer with toothpicks. How much heat can your family handle?

You will need: 2 pounds baby potatoes, quarter cup olive oil, salt. Bravas sauce: 1 tablespoon olive oil, 1 clove garlic, 1 teaspoon smoked paprika, half teaspoon cayenne, 1 cup tomato sauce, 1 teaspoon sherry or red wine vinegar. Garlic mayo: half cup mayonnaise, 1 clove garlic grated, lemon juice.

How to make it: Boil, smash and roast the potatoes at 450F for 25 to 30 minutes until crisp. For the sauce, warm the oil and garlic, add the paprika and cayenne for 30 seconds, then the tomato sauce and vinegar and simmer 10 minutes. Mix the garlic mayo. Drizzle both sauces over the potatoes.

Smashed Potato Skins With Everything Seasoning

Thin skinned potatoes cut into wedges, smashed and roasted, turn into something between potato skins and chips. Everything bagel seasoning adds crunch from sesame and poppy seeds plus garlic and onion. Serve them with a creamy dip for a game day snack or a fun dinner side.

You will need: 2 pounds red or gold potatoes cut into thick wedges, quarter cup olive oil, 2 tablespoons everything bagel seasoning, salt, cream cheese dip or sour cream to serve.

How to make it: Boil the wedges for 8 minutes until just tender and drain well. Heat the oven to 450F. Spread on an oiled sheet pan and press each wedge gently with a spatula. Brush with oil and roast 25 minutes until crisp. Sprinkle with everything seasoning and a pinch of salt as soon as they come out.

Cheesy Baked Smashed Potatoes for a Crowd

When you need a side that feeds a crowd and holds well while the turkey rests, bake your smashed potatoes in a casserole dish with cream and cheese. The tops stay crispy while the bottom turns creamy like a gratin. It is the best of both worlds for big holiday dinners.

You will need: 3 pounds baby potatoes, 3 tablespoons olive oil, salt and pepper, 1 cup heavy cream, 2 cloves garlic grated, 1 and a half cups shredded Gruyere or cheddar, half cup Parmesan, fresh thyme.

How to make it: Boil the potatoes until tender and drain. Heat the oven to 425F. Oil a large baking dish, add the potatoes and smash them. Warm the cream with the garlic and pour it around the potatoes. Season and top with the cheeses and thyme. Bake 30 to 35 minutes until golden and bubbling.

Swiss Rosti and the Secret to Crispy Edges

Switzerland has its own crispy potato classic: rosti, a golden pancake of grated potatoes, often served with creamy veal in Zurich. The tips for all smashed potatoes on this list are the same: dry the potatoes well, use a hot oven or pan, do not crowd them and do not flip too early. Which smashed side is going on your holiday table? Tell us in the comments.

You will need: 2 pounds Yukon gold potatoes, 3 tablespoons butter, 2 tablespoons oil, 1 teaspoon salt, black pepper.

How to make it: Boil the whole potatoes for 10 minutes, cool completely (overnight is best) and grate them coarsely. Season with salt and pepper. Heat half the butter and oil in a 10 inch skillet over medium heat, press in the potatoes and cook 12 to 15 minutes until golden. Slide onto a plate, add the rest of the fat to the pan, flip the rosti back in and cook 10 minutes more.