Cowboy Butter Smashed Potatoes are boiled baby red potatoes, smashed, then generously brushed with cowboy butter, and baked until the edges are crispy. It may become one of your new favorite ways to serve potatoes! And, you can make these in an air fryer, too. The homemade compound butter is flavored with herbs and spices with a little bit of a kick of cayenne pepper. My list of Cowboy Butter Recipes continues to grow, and as soon as you taste it, you will see why!

Pan of Cowboy Butter Smashed Potatoes on a wooden table from overhead.
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Cowboy Butter Smashed Potato Ingredients & Smart Substitutions

  • Potatoes: Look for 2 1/2 pounds of baby red potatoes. I chose to leave the skins on. You could use other varieties of potatoes like Yukon Gold, fingerling, or baby yellow potatoes. Each will cook up with a little different texture, but would still be delicious! Depending on the potatoes you use, baking times may need to be adjusted.
  • Oil: Extra virgin olive oil coats the smashed potatoes during the first round of baking. It helps get them nice and crispy! Vegetable or canola oil would also work for roasting the potatoes.
  • Cowboy Butter: Okay, folks…if you haven’t tried my cowboy butter or any of my recipes using it, this is a good place to start! The easy-to-make compound butter is loaded with flavor, and you will be reaching for it more than you know!
  • Parsley: A lot of people skip the garnish, but I love the pop of color and freshness that parsley adds to these potatoes. So, give it a shot!
Close up of smashed potatoes seasoned with cowboy butter.

How To Smash Potatoes

After placing the boiled potatoes on a cutting board or the lined baking sheet, get smashing! To smash boiled potatoes, you have a few options:

  • Potato Masher: Press down gently onto the potatoes until they reach your desired thickness.
  • Fork: Use the tines of a fork to press down and flatten the potatoes.
  • Pan: Place a heavy-bottomed pan on top of the potatoes and press down gently.
  • Rolling Pin: This is a good method for making the potatoes a more uniform size and thickness.
  • Hands: Simply press down on the cooled potatoes with the palms of your hands.
  • Bottom of a Glass: If using the bottom of a glass, make sure the glass is sturdy enough to apply some pressure without breaking. A mason jar would also work. (This is my favorite.)

What To Serve With Cowboy Butter Smashed Potatoes

These potatoes go with everything you would serve with other potatoes like mashed potatoes or air fryer baked potatoes. But, they are already buttered and seasoned, so they are ready to go! Add them to the tables with my steak bites, baked pork chops, or wine-braised short ribs!

Hand holding one Cowboy Butter Smashed Potatoe.

Storing & Reheating Cowboy Butter Smashed Potatoes

To store smashed potatoes, first, let them cool to room temperature. Keep them in an airtight container in the refrigerator for up to 3-4 days. Reheat the potatoes in the oven, air fryer, or microwave. For longer storage, freeze the smashed potatoes for up to 2-3 months. When ready to reheat, let them thaw in the refrigerator overnight.

Pan of Cowboy Butter Smashed Potatoes on a wooden table from overhead.
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Cowboy Butter Smashed Potatoes

Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Try crispy Cowboy Butter Smashed Potatoes for a flavorful twist on a classic side dish. The cowboy butter adds a flavor punch with herbs and spices!


  • 2 ½ pounds baby red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 recipe cowboy butter, melted
  • parsley, chopped (for garnish)
  • salt, to taste


  • Boil the potatoes in salted water for 15-20 minutes or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
  • Preheat the oven to 425°F* and line a large baking sheet with parchment paper.
  • Drain the potatoes, pat them dry, and place them on the lined baking sheet.
  • Using a potato masher or the bottom of a sturdy glass, smash the potatoes to about ¼-inch thick.
  • Drizzle the smashed potatoes with the olive oil.
  • Bake for 25 minutes.
  • After 25 minutes, flip over the potatoes and brush the cowboy butter generously over the tops of the potatoes.
  • Bake for an additional 15-20 minutes, or until the edges are crispy. (Cooking times may vary, depending on the size of the potatoes.)
  • Let the potatoes rest for about 5 minutes before serving.
  • Garnish with parsley. Salt to taste.


*Air Fryer Instructions
  1. Boil, smash, and brush the potatoes with the olive oil.
  2. Next, line the basket of your air fryer with parchment paper. Place smashed potatoes in the basket in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
  3. Air fry for 14-15 minutes at 400°F, or until the potatoes reach your desired crispiness, flipping over and brushing the potatoes with the cowboy butter halfway through. 

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


These are addicting and so flavorful. I like how they crisp up in the oven.


I could eat the entire pan of these potatoes. I added a little bit of salt, but other than that, they are ready to grab and eat! Another delicious recipe using cowboy butter.


This is a simple recipe that was really flavorful! These potatoes would go great with the cowboy butter chicken skewers to keep the flavors going!


My family will absolutely love these! Such a fun twist on a potato side dish!


This is a recipe I will probably try at home, too. So good!

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