Garlic Cajun Smashed Potatoes are baby red potatoes that are boiled, smashed, brushed with garlic Cajun butter, and baked. Yes, you read the title correctly; these are garlic Cajun smashed potatoes, not mashed potatoes. You will smash down the potatoes before brushing them with garlic butter and baking! If you love red potatoes, be sure to try my Skins-On Mashed Potatoes.

Sheet Pan of Smashed Potatoes
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Ingredients & Substitutions

Potatoes: I chose to use red potatoes, leaving the skins on. You will need 12 baby red potatoes that are approximately 1 1/2 to 2 inches wide. (I also used red potatoes for my Jalapeno Popper Smashed Potatoes, which you will have to try!) You could also use Yukon Gold potatoes, but they won’t have the same texture. In fact, you could go with any potato and leave the skin on. I only caution about using potatoes that are ‘young’ (picked in the spring or summer) because they can be a bit waxy and you will lose the rustic texture that I love in these potatoes. 

Cajun Seasoning: Make your own homemade Cajun seasoning to use in this recipe. It can take any recipe (like this one) to the next level. Add it to burgers, steaks, chicken (Cajun Chicken with Roasted Garlic Alfredo, anyone?), pork, fish, pasta, rice, you name it!  The list is endless. This spice is probably the most versatile one in your pantry!

Smashing Glass into Boiled Mashed Potatoes

How to Smash Potatoes

There are a few ways you can smash potatoes after they have been boiled. First, place the boiled potatoes onto a cutting board or the lined baking sheet. Then, use one of the following methods:

  • 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: Using a rolling pin will give the potatoes a more uniform size and thickness.
  • Hands: If you don’t have other options, simply press down on the potatoes with the palms of your hands.
  • Bottom of a Glass: If choosing to smash the potatoes with the bottom of a glass, make sure the glass is sturdy enough to apply some pressure without breaking. A mason jar would also work.
Brushing Garlic Cajun over Smashed Potatoes

What to Serve with Smashed Potatoes

Switch up your potato routine to try these smashed potatoes. This side dish would pair well with my Steak Bites, Pepper Crusted Beef Tenderloin, or Browned Butter Pork Chops

Plate of Garlic Cajun Smashed Potatoes

How to Store Garlic Cajun Smashed Potatoes

To store smashed potatoes, first, let them cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the microwave, oven, or air fryer.

More Side Dishes

4.80 from 5 votes

Garlic Cajun Smashed Potatoes

Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Garlic Cajun Smashed Potatoes are baby red potatoes that are smashed into garlic Cajun butter, topped with more butter, and baked.


  • 2 ½ pounds baby red potatoes, 12 potatoes, 1 ½ to2 inches wide each
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 teaspoons garlic, minced
  • 2 teaspoons Cajun seasoning
  • parsley, chopped (for garnish)
  • ½ teaspoon kosher salt, or to taste


  • Wash and 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.
  • Use a potato masher or the bottom of a sturdy glass to smash the potatoes to about ¼-inch thick.
  • In a small bowl combine melted butter, garlic, and Cajun seasoning.
  • Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
  • Bake for 25 minutes.
  • After 25 minutes, flip over the potatoes and brush the remaining butter mixture 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.
  • Top with parsley for garnish. Salt to taste.


*Air Fryer Instructions:
To make smashed potatoes in an air fryer, boil, smash, and brush the potatoes with the butter mixture. Next, line the basket of your air fryer with parchment paper. Air fry for 14-15 minutes at 400°F, flipping over and brushing the potatoes with the remaining garlic butter halfway through. 
Depending on the size of your air fryer, you may have to work in batches, which makes this method a bit more time-consuming.

Did you make this recipe?

You can tag me at @iamhomesteader.

Want to try a fun dessert with this side dish? Try my Hot Cocoa Bombs!

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Reader Comments

  1. We make these just as your recipe is written. However, we have never added the cajun seasoning. Dang, it sounds good.

  2. 5 stars
    I did modify the original recipe.
    I doubled the butter and Garlic and the Cajun Seasoning.
    I used 10 potatoes of varying sizes.
    I doubled the seasoning maybe triple the Cajun seasoning.
    The last 30 minutes I set the oven at 325.
    The last 4 minutes in the oven I placed a slice of New York Extra Sharp Cheddar Cheese on all of the potatoes.
    It did turn out very good.

  3. Amanda, can I use olive oil instead of butter for a vegan version? Or will they not crisp up as nicely?

  4. 5 stars
    First time I ever made these and they were amazing! Thank you for the recipe as I usually don’t follow recipes. Made with salmon fillets and buttered mushrooms.

  5. 5 stars
    First time I ever made these and they were amazing! Thank you for the recipe as I usually don’t follow recipes. Made with salmon fillers and buttered mushrooms.

  6. 5 stars
    I really like your blog. It gives useful information and suggestions with links. Not chapters of reminisces. And, more importantly, delicious recipes.

4.80 from 5 votes

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