Crispy Smashed Potatoes

5 from 2 votes

Learn how to make crispy smashed potatoes with golden, crunchy edges and fluffy centers. An easy 4-ingredient potato side dish.

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer, Side Dish, Snack

Cuisine: American, World

Keyword: crispy, easy, potato

Servings:

Calories: 222kcal

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.

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.