This crispy smashed potatoes recipe makes about 4 servings of golden, crunchy potatoes with fluffy, tender centers. Boil 1 1/2 pounds of baby potatoes until completely tender, gently flatten them, coat them with seasoned olive oil, and roast at 425°F (220°C) for 30–40 minutes.
The result is an easy side dish with all the comfort of roasted potatoes and the irresistible texture of a thick potato chip. Garlic powder, black pepper, and optional paprika create a savory crust, while fresh parsley or chives and flaky salt add a bright finishing touch.
Jump to RecipeWhy You’ll Love This Recipe
Crispy smashed potatoes are one of those side dishes that feel special without demanding complicated cooking skills. The potatoes need only a short ingredient list, yet the combination of a rough, browned exterior and creamy interior makes every bite satisfying.
The smashing step creates plenty of uneven ridges and thin edges. Those irregular surfaces catch the seasoned oil and become wonderfully crisp in the oven, while the thicker middle stays soft and comforting.
This recipe is also flexible enough for weeknight dinners, holiday tables, brunch plates, and casual gatherings. Serve them beside roasted meat, grilled vegetables, or a simple salad whenever you want a dependable potato side with plenty of texture.
For another cozy potato dish with a creamy finish, you can also try these cheesy scalloped potatoes when you have more time for a baked casserole.
Ingredients You’ll Need
Small baby potatoes are the best choice because they cook evenly and are easy to flatten. Yukon Gold potatoes have naturally buttery centers, red potatoes hold their shape well, and a mixture gives the platter a colorful, rustic appearance.
- Baby potatoes: Use 1 1/2 pounds, or 680 grams, scrubbed clean.
- Kosher salt: Add 1 1/2 teaspoons to the cooking water so the potatoes are seasoned from the inside.
- Olive oil: Three tablespoons provide the fat needed for browning and carry the garlic and spices across the surface.
- Garlic powder: One teaspoon gives consistent savory flavor without the risk of fresh garlic burning during the long roast.
- Black pepper and paprika: Use 1/2 teaspoon of each, with paprika optional for a warm color and gentle peppery note.
- Fresh herbs and flaky salt: Parsley or chives and a final pinch of flaky salt make the finished potatoes taste fresh and bright.
Choose potatoes that are close in size whenever possible. If a few are much larger than the others, they may need extra boiling time before they can be smashed cleanly.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F (220°C), and lightly oil a large baking sheet. If you want more browning underneath, preheat the oiled baking sheet in the oven while the potatoes cook, taking care when you add the hot potatoes later.
Step 2: Scrub the baby potatoes and place them in a pot of cold water. Add 1 1/2 teaspoons kosher salt, bring the pot to a boil, and cook for 15–20 minutes, or until a knife slides easily into the center of each potato.
Step 3: Drain the potatoes thoroughly and let them sit for 5 minutes so steam can escape. Do not skip this short drying period, because wet surfaces can slow browning and leave the potatoes softer than desired.
Step 4: Arrange the potatoes on the large baking sheet, leaving space around each one. Press each potato with the bottom of a glass, measuring cup, or potato masher until it is about 1/3–1/2 inch thick, allowing some edges to split and become craggy.
Step 5: Mix the olive oil with garlic powder, black pepper, and paprika if using. Brush or drizzle the mixture generously over the tops and exposed sides, making sure the rough edges receive plenty of seasoned oil.
Step 6: Roast the potatoes for 20 minutes, then rotate the pan. Flip them only if the bottoms need more direct heat, and roast for another 10–20 minutes until the edges are deeply golden and crisp.
Step 7: Finish the hot potatoes with chopped parsley or chives and a little flaky salt. Serve them right away, when the contrast between the crunchy edges and tender centers is at its best.
Chef’s Secrets for Extra-Crispy Potatoes
The most important rule is to boil the potatoes until they are fully tender before smashing them. An undercooked potato tends to crack apart instead of flattening smoothly, leaving a dry center and fewer crisp edges.
Surface moisture is another major factor. Draining well and allowing the potatoes to steam-dry for 5 minutes gives the oil a better chance to contact the potato directly, which encourages roasting and browning.
Use a large baking sheet and avoid crowding. When potatoes touch, the moisture they release becomes trapped between them, so they steam rather than develop a crisp crust.
Do not aim for perfectly smooth, uniform disks. Thin, uneven edges are exactly what make smashed potatoes so appealing, so press firmly but let the potato naturally spread and split.
For particularly crisp bottoms, preheat the oiled baking sheet before arranging the potatoes. If the pan is already hot, the potato surface begins browning as soon as it makes contact.
For a complete dinner, pair these potatoes with easy skillet balsamic chicken. The sweet-tangy sauce and crisp potatoes make a well-balanced plate.
Flavor Variations to Try
Parmesan smashed potatoes are an easy way to add a salty, nutty crust. Sprinkle 1/3–1/2 cup of finely grated Parmesan over the potatoes during the last 5–10 minutes of roasting so the cheese melts and browns without scorching.
For a richer flavor, replace 1 tablespoon of the olive oil with melted butter. The butter adds a rounded, savory taste, while the remaining olive oil still helps the surfaces brown at high heat.
Fresh garlic is delicious but should be added near the end of roasting. Minced garlic can burn during a long bake, so toss or brush it onto the potatoes during the final minutes instead of adding it at the beginning.
Rosemary and thyme work beautifully with the earthy potatoes. You can mix finely chopped herbs into the oil or scatter delicate fresh leaves over the finished platter.
These potatoes are also excellent with a main course that has a crisp coating. Consider serving them with crispy pan-fried chicken for a comforting meal with contrasting textures.
What to Serve with Smashed Potatoes
Serve the potatoes as soon as they come from the oven, while their edges are audibly crisp and their centers are fluffy. A sprinkle of herbs and flaky salt is usually enough, but a cool sour cream dip or a tangy yogurt sauce can be offered on the side.
They make a natural partner for roast chicken, steak, pork, or baked fish. Their savory seasoning also works alongside green beans, roasted carrots, asparagus, or a crisp leafy salad.
For a casual family-style spread, serve them with easy slow cooker meatballs. For a lighter meal, add a bowl of Mexican chicken tortilla soup and use the potatoes as a crunchy side instead of bread.
Storage and Reheating
Leftover smashed potatoes can be refrigerated in an airtight container for up to 3 days. They will soften as they chill, but reheating them in a hot oven or air fryer brings back much of their crisp texture.
To reheat, arrange the potatoes in a single layer and warm them at 425°F (220°C) until hot and crisp around the edges. Avoid microwaving if possible, since it tends to make the crust soft and chewy.
If you are preparing ahead, boil and steam-dry the potatoes, then smash them on the baking sheet. Keep them chilled until ready to season and roast, allowing a little extra time if they go into the oven cold.
Crispy Smashed Potatoes Recipe
Ingredients
Method
- Heat the oven to 425°F (220°C). Lightly oil a large baking sheet, or place the oiled sheet in the oven while it heats if you want an especially crisp underside.
- Scrub the potatoes well and place them in a pot of cold water with 1 1/2 teaspoons kosher salt. Bring the water to a boil and cook for 15–20 minutes, until a knife slides easily into the centers.
- Drain the potatoes thoroughly and let them steam-dry for 5 minutes. This removes surface moisture and helps the potatoes roast instead of steaming.
- Arrange the potatoes on the baking sheet with room between each one. Use the bottom of a glass, measuring cup, or potato masher to press each potato to about 1/3–1/2 inch (8–12 mm) thick.
- Stir together the olive oil, garlic powder, black pepper, and optional paprika. Brush or drizzle the mixture generously over the tops and exposed sides of the smashed potatoes.
- Roast for 20 minutes, then rotate the baking sheet for even browning. Flip the potatoes only if needed, and continue roasting for another 10–20 minutes, until the edges are crisp and golden brown.
- Transfer the potatoes to a serving platter and finish with chopped parsley or chives and optional flaky salt. Serve immediately while the centers are hot and the edges are at their crunchiest.
Notes
Final Thoughts
This crispy smashed potatoes recipe proves that a few basic ingredients can create an unforgettable side dish. Boiling first guarantees tender centers, smashing creates the rough edges, and high-heat roasting turns those edges into a beautifully golden crust.
Remember the essentials: cook the potatoes until completely tender, let them steam-dry, give them plenty of space, and season generously with olive oil and spices. Finish with herbs and flaky salt, then bring the platter straight to the table.
Once you try this method, it is easy to make the recipe your own with Parmesan, butter, rosemary, thyme, or a little fresh garlic added near the end. These potatoes are simple enough for a weeknight and delicious enough to earn a place at any special dinner.