Crispy Smashed Potatoes
This post may contain affiliate links.
Next time you’re looking for a fuss-free, crowd-pleasing side that goes with anything, check out my deliciously simple Crispy Smashed Potatoes recipe! All you need are some spuds, olive oil, salt and pepper and about 15 minutes of active prep time to make craggy, comforting goodness the unlikely hero of your dinner plate.
If you loved my crispy roasted potatoes or classic scalloped potatoes but don’t have the time or patience, these wonderfully easy crispy smashed potatoes are the perfect solution. Start with fingerling or baby potatoes if you really want to keep it simple—then just wash, boil, smash and roast! Whether you plate them next to homemade chicken nuggets for the kiddos or pistachio crusted salmon for your next fancy dinner party, I can practically guarantee there will be no leftovers.
I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love This Crispy Smashed Potato Recipe
- Tried & True – This isn’t just another potato recipe, friends. It’s a YouTube fan favorite, with nearly 600k views and 7k likes from home cooks who keep coming back to it again and again.
- Craggy & Caramelized – Smashing the potatoes before roasting creates delightful irregular nooks and crannies that turn deeply golden and crispy in the oven, while the inside stays soft and fluffy. Even classic french fries have nothing on this textural titillation.
- Wildly Versatile – They’re simple enough to pair with a weeknight dinner, yet impressive enough to serve at a dinner party. These oven roasted smashed potatoes go with just about anything you’re already making, but beware—they might just steal the spotlight.
Ingredients & Substitutions
- Baby Potatoes – Look for potatoes that are similar in size (about 1-2 inches in diameter) so they cook evenly. I’ll cover my favorite varieties below in “The Best Types of Potatoes for Roasting & Smashing.”
- Olive Oil – A good drizzle helps the potatoes crisp up and caramelize in the oven. Feel free to swap in avocado oil if that’s what you have on hand. Or, melted butter makes a nice twist for added richness.
- Salt & Black Pepper – Simple seasoning lets the potatoes shine, but don’t be shy. Spuds need a generous hand to bring out their flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Video Recipe
Watch the full video to learn how to make the BEST Smashed Potatoes recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
The Best Types of Potatoes for Roasting & Smashing
Not all tater types are created equal when it comes to making olive oil smashed potatoes. You’ll want to reach for small, waxy varieties that hold their shape after boiling but still smash easily without falling apart. Here are a few to try:
- Baby Yukon Golds – My go-to choice. They have a naturally buttery flavor and creamy texture that crisps up beautifully.
- Fingerling Potatoes – Slightly firmer and a little more elongated, these give you extra surface area for craggy, crispy edges.
- Red Potatoes (small/new) – Thin-skinned and slightly sweet, these hold together well and add a nice pop of color to the plate.
Can’t find the baby versions? No problem! Simply grab regular-sized Yukon Golds or red potatoes and cut them into 1-2 inch chunks before boiling. You’ll still get that same creamy interior and crispy exterior, just in slightly less rustic bite-sized pieces.
For this recipe, I prefer to avoid large Russets, which are more likely to fall apart when smashed.
How to Make Crispy Smashed Potatoes
Step 1: Boil the Potatoes. Bring a large pot of salted water to a boil, then add the potatoes. Reduce the heat to medium and cook until fork-tender, about 25-30 minutes. Drain them well and set aside.
Step 2: Let Them Dry. Let the drained potatoes sit for a few minutes to steam-dry while you preheat the oven to 450°F (230°C). This removes moisture and helps them crisp up beautifully in the oven.
Step 3: Smash and Season. Arrange the potatoes on a baking tray with some space between them. Gently smash each with a masher or bottom of a glass. Drizzle with olive oil and season well with salt and pepper.
Step 4: Bake Until Crispy. Pop the tray into the hot oven and bake for 25-30 minutes, until the potatoes are deeply golden brown and irresistibly crisp around the edges. Serve them hot for the best texture.
Optional Variations & Dietary Adaptations
This easy smashed potatoes recipe is super basic by design, giving you plenty of license to make it your own! Here are just a few ideas to get you started:
- Garlic Parmesan – Bake the smashed potatoes until golden and crispy, then brush them with a rich garlic Parmesan butter while they’re still hot. For the full version, try my crispy garlic Parmesan smashed potatoes.
- Herb-Infused – Mix chopped fresh rosemary, thyme, or parsley into the olive oil before drizzling for an earthy, aromatic twist.
- Spicy Kick – Add a pinch of red pepper flakes or a dash of cayenne to the seasoning for a little heat.
- Loaded Style – After baking, top the potatoes with shredded cheese, crispy bacon bits, sour cream, and chives for a loaded-potato-skin vibe. Perfect for game day!
- Lemon & Zest – Squeeze fresh lemon juice over the potatoes right before serving, and add a bit of lemon zest for a bright, tangy finish that pairs especially well with Greek and Mediterranean food.
- Smoky Paprika – Sprinkle smoked paprika over the potatoes along with the salt and pepper for a deep, smoky flavor.
- Truffle Finish – Drizzle a touch of truffle oil over the potatoes after baking for a fancy restaurant-style touch.
Expert Tips & Tricks
- Don’t skip the drying step. After draining, let the potatoes sit for a few minutes (or shake them gently in the colander) to release excess steam. Wetter potatoes won’t crisp up as well in the oven, as they’ll end up steaming instead.
- Give them room to breathe. Spread the potatoes out on the baking tray with space between each one. Overcrowding traps steam and leads to soggy potatoes instead of crispy ones.
- Smash gently, but firmly. You want the potatoes flattened enough to expose plenty of surface area, but not so much that they fall apart completely. A firm, even press usually does the trick.
- Don’t be shy with the oil. A generous drizzle helps the edges crisp and caramelize, so resist the urge to skimp here.
- Season twice for maximum flavor and texture. Salting the cooking water lets the seasoning soak all the way through the potato, while also helping the outside firm up as the inside stays soft and fluffy. Then, a second sprinkle of salt right before baking helps dry out the edges for that perfect, crackly crunch.
- Flip halfway through (optional). If you want extra-crispy edges on both sides, carefully flip the potatoes halfway through baking.
Why Are My Smashed Potatoes Not Crispy?
The most likely culprits are moisture and oil. If the potatoes weren’t dried well after boiling, or if you didn’t smash them thin enough to let steam escape, they’ll stay soft instead of crisping up. Not using enough oil is another big one. A light drizzle won’t cut it; you need enough to actually fry the surface as it bakes. Overcrowding the pan is also a common issue, since potatoes packed too closely trap steam and end up soggy rather than crisp.
Roasted Smashed Potatoes – Serving Ideas
These crispy smashed potatoes are versatile enough to fit into almost any meal. Pair them alongside a main dish like baked panko crusted cod for a comforting, well-rounded dinner. Or serve them next to something saucy like my one-pan creamy Tuscan chicken to balance out their rich, crispy texture.
They also make a fantastic addition to a brunch spread. Try setting them out next to a spinach and cheese quiche or traditional shakshuka for a savory, crowd-pleasing combo. You can also use them as the carb-y base for homemade gravlax—add a dollop of sour cream and finely chopped fresh chives for a snack that tastes much fancier than it is.
If you’re looking to turn these baked smashed potatoes into more of a shareable appetizer, top them with your favorite dipping sauce, like cool and creamy Greek tzatziki. They’re also great alongside other finger foods like baked broccoli cheese balls, classic deviled eggs, and coconut shrimp for a full game-day spread.
How to Store & Reheat Smashed Potatoes
- Refrigeration: Store leftover smashed baby potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let the potatoes cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2 months.
- Reheating: For the best texture, reheat in an oven or air fryer at 400°F (200°C) for about 10-15 minutes, or until warmed through and crispy again. If reheating from frozen, add a few extra minutes. Avoid microwaving if possible, as it tends to make the potatoes soft instead of crispy.
More Easy Side Dish Recipes
Crispy Smashed Potatoes
Ingredients
- 12 Baby potatoes about 1½ pounds (680g)
- 3-4 tablespoons Olive oil
- Salt to taste
- Pepper to taste
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, then reduce to a gentle simmer and cook for 20–25 minutes, or until completely fork-tender. Drain well and let them steam-dry for 5–10 minutes.
- Preheat the oven: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Smash: Arrange the potatoes on the baking sheet, leaving some space between them. Using the bottom of a glass, measuring cup, or potato masher, gently smash each potato to about ½-inch (1–1.5 cm) thick.
- Season: Drizzle generously with olive oil, making sure some gets into the cracks and edges. Season with salt and black pepper.
- Bake: Bake for 25–35 minutes, or until deeply golden and crispy around the edges. Serve immediately.
Video
Notes
- Use small potatoes: Baby Yukon Gold, baby red potatoes, or other small waxy potatoes work best. Similar-sized potatoes will cook evenly.
- Cook until very tender: The potatoes should be easily pierced with a fork. Undercooked potatoes are harder to smash and can fall apart.
- Let them dry: Don’t skip the 5–10 minute steam-dry after draining. Less surface moisture means crispier potatoes.
- Don’t smash too thin: About ½ inch thick gives you crispy edges with a soft, fluffy center. Smash them thinner for an even crispier result.
- Be generous with the oil: Make sure the surface and especially the craggy edges are coated, those are the parts that become beautifully crisp.
- Extra crispy: For maximum crispiness, place the baking sheet in the oven while it preheats, then carefully transfer the smashed potatoes onto the hot pan.
- Serve immediately: Smashed potatoes are at their crispiest straight from the oven.
Nutrition
FAQs
The most common mistakes are skipping the boil-first step or under-boiling, which leaves the insides tough instead of fluffy. Overcrowding the baking sheet traps steam and prevents crisping. Smashing too thin or too hard causes the potatoes to fall apart rather than crisp up nicely at the edges. Other pitfalls include using too little oil, which sacrifices crunch; not fully preheating the oven, which can prevent the potatoes from crisping properly; and forgetting to season the boiling water, leading to bland-tasting potatoes even after a second seasoning round.
Yes, though they’re best served fresh since crispiness fades quickly. You can boil and smash the potatoes ahead of time, then refrigerate them (raw and unbaked) for up to a day before roasting. This actually helps, since chilling dries out the surface a bit for better crisping. If you need to fully cook them ahead, bake as usual, then reheat in a hot oven or air fryer at 400°F (200°C) for about 10-15 minutes right before serving to restore the crunch.
I made this for two of my grandsons when they spent the night last week. My grandson Micah asked me, grandma can I take the leftover ones home? Swear to GOD. I cant make this stuff up. Both boys loved them. I did the same thing Miss Carol did, topped them off with cheeses. Half I did, monteray jack and half got Cheddar. This recipe is a keeper!
I’ve been making this recipe for years! Thanks for sending it to me again and reminding me about it. P.S. You can also grate some of your favorite cheese on top after baking. It melts and creates a delicious cheesy version of smashed potatoes!