Smashed Potato Recipe: If you’re looking for a simple yet delicious side dish that pairs perfectly with almost anything, smashed potatoes are a must-try! These crispy, golden, and buttery potatoes strike the perfect balance between crispy roasted potatoes and creamy mashed potatoes. Unlike mashed potatoes, which are completely smooth, smashed potatoes retain their texture while getting extra crispy on the outside.
Not only are they easy to make, but they’re also highly customizable. Whether you like them garlicky, cheesy, or loaded with herbs, smashed potatoes are the ultimate comfort food with a crunchy twist. So, let’s dive into the best smashed potato recipe with step-by-step instructions!
Ingredients Required
Before you start cooking, gather all your ingredients to ensure a smooth cooking process. Here’s what you’ll need:
Basic Ingredients:
- 1.5 lbs (about 700g) baby potatoes – Yukon Gold, red potatoes, or small Russet potatoes work best.
- 3 tbsp olive oil or melted butter – For a rich, crispy texture.
- 2 cloves garlic (minced) – Adds a burst of flavor.
- ½ tsp salt – Enhances the taste.
- ½ tsp black pepper – A touch of spice.
- ½ tsp paprika (optional) – For extra depth in flavor.
- 1 tsp dried rosemary or thyme (optional) – Adds an herby touch.
- ¼ cup grated Parmesan cheese (optional) – For cheesy crispiness.
Optional Toppings:
- Fresh parsley, chives, or green onions for garnish
- Sour cream or Greek yogurt for dipping
- Crumbled bacon for extra crunch
- Red pepper flakes for heat
Best Type of Potatoes for Smashed Potatoes
Not all potatoes are created equal when it comes to making the perfect smashed potatoes. Here’s what to consider when choosing:
1. Yukon Gold Potatoes
- Creamy texture and rich flavor
- Holds shape well after boiling
- Ideal for a crispy yet tender result
2. Red Potatoes
- Thin skins that crisp up nicely
- Slightly waxy texture, making them great for smashing
- A slightly sweet flavor that pairs well with savory seasonings
3. Russet Potatoes
- Higher starch content, making them fluffier inside
- Crisps up well but can fall apart when smashed
- Best when used in combination with another variety
For the best results, baby potatoes or small Yukon Golds are ideal because of their balance between creamy texture and crispy skin.
Step 1: Boiling the Potatoes
To get the perfect texture, the first step is boiling the potatoes until they are fork-tender. Here’s how to do it right:
Instructions:
- Wash the potatoes thoroughly to remove any dirt.
- Place the potatoes in a large pot of cold water. Make sure the water covers them completely.
- Add 1 teaspoon of salt to the water to enhance the flavor.
- Bring the water to a boil over medium-high heat.
- Let the potatoes boil for 15-20 minutes or until you can easily pierce them with a fork.
- Drain the potatoes and let them cool slightly before smashing.
Tips for Perfect Boiling:
- Start with cold water to ensure even cooking.
- Don’t overboil! Overcooked potatoes can fall apart when smashed.
- For extra flavor, try boiling them in chicken broth instead of water.
Step 2: Draining and Cooling
Once the potatoes are tender, draining and cooling them properly is key to getting them crispy later.
Steps to Follow:
- Use a colander to drain the hot water completely.
- Let the potatoes rest for about 5 minutes to remove excess moisture.
- If you want extra crispy potatoes, place them on a dry kitchen towel to absorb moisture.
- Allow them to cool slightly before smashing—this helps them hold their shape better.
Step 3: Smashed, Not Mashed
Now comes the fun part—smashing the potatoes! This step gives them their signature crispy edges while keeping the inside soft and fluffy.
How to Smash Potatoes Properly:
- Preheat your oven to 425°F (220°C) while you smash the potatoes.
- Place the potatoes on a baking sheet lined with parchment paper or lightly greased.
- Use a potato masher, the bottom of a glass, or a fork to gently press down on each potato.
- Aim for about ½-inch thickness—too thin, and they’ll fall apart; too thick, and they won’t crisp up.
Pro Tips:
- Press evenly to avoid breaking the potatoes.
- If the potatoes stick to the masher or glass, lightly grease it with oil first.
- For extra crispy edges, let them sit for 5 minutes before seasoning and baking.
Step 4: Seasoning for Maximum Flavor
Once your potatoes are perfectly smashed, it’s time to add some serious flavor! The right combination of seasonings can take your smashed potatoes from good to absolutely irresistible.
How to Season Smashed Potatoes:
Drizzle with Olive Oil or Butter:
- Use 3 tbsp of olive oil or melted butter to coat the potatoes evenly.
- Olive oil gives a light, crispy texture, while butter adds richness.
Add Salt and Pepper:
- Sprinkle ½ tsp salt and ½ tsp black pepper for a simple but effective base flavor.
Enhance with Herbs & Spices:
- Add ½ tsp garlic powder for extra depth.
- Sprinkle ½ tsp paprika for a mild smoky taste.
- Use 1 tsp dried rosemary or thyme for an herby touch.
Optional Flavor Boosters:
- Grated Parmesan cheese (¼ cup): For a cheesy, umami-packed crust.
- Red pepper flakes (¼ tsp): If you love a little heat.
- Minced garlic (2 cloves): Adds a fresh, aromatic punch.
Pro Tip: Toss the seasonings in a small bowl with the olive oil or melted butter before drizzling to ensure even distribution.
Step 5: Baking for Crispiness
Now that your smashed potatoes are well-seasoned, it’s time to roast them to golden perfection. Baking them at the right temperature ensures crispy edges and a fluffy interior.
How to Bake Smashed Potatoes:
- Preheat your oven to 425°F (220°C). If you want them extra crispy, you can go up to 450°F (230°C).
- Place the baking sheet with the smashed potatoes in the middle rack of the oven.
- Bake for 25-30 minutes or until the edges turn golden brown and crispy.
- Halfway through baking, flip the potatoes gently with a spatula for even crispiness.
How to Make Them Extra Crispy:
- Broil for the last 2-3 minutes to get an extra crunchy top.
- Use a dark-colored baking sheet (it absorbs more heat).
- Don’t overcrowd the pan—give each potato space to crisp up.
Alternative Cooking Methods
If you don’t want to use an oven, here are two alternative methods to cook smashed potatoes:
1. Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Place seasoned smashed potatoes in the basket in a single layer (work in batches if needed).
- Air fry for 15-20 minutes, flipping halfway.
- Enjoy ultra-crispy potatoes with less oil!
2. Stovetop Skillet Method
- Heat 2 tbsp oil in a non-stick or cast-iron skillet over medium-high heat.
- Add smashed potatoes in a single layer and cook for 4-5 minutes per side until crispy.
- Drain on paper towels and serve hot!
Serving Suggestions
Smashed potatoes are delicious on their own but even better when paired with the right dips and main dishes.
Best Dips & Sauces:
- Garlic aioli – A creamy, garlicky dip
- Sour cream & chives – A classic, tangy topping
- Spicy mayo – A little kick of heat
- Melted cheese sauce – Because everything is better with cheese
Perfect Pairings:
- Grilled steak – The crispy texture complements juicy meat.
- Roasted chicken – A match made in heaven.
- Salmon or shrimp – Crispy potatoes with a buttery seafood dish = perfection.
- Vegetable stir-fry – A great way to add crunch to a veggie meal.
Healthy Variations of Smashed Potatoes
Want a lighter version? Here are some ways to make smashed potatoes healthier:
- Use Sweet Potatoes – Lower in carbs and packed with vitamins.
- Swap Butter for Olive Oil – Heart-healthy fats with the same crispiness.
- Skip the Cheese – Still flavorful with herbs and spices.
- Roast Instead of Frying – Avoid excess oil for a healthier crunch.
Common Mistakes to Avoid
Overboiling the Potatoes – They’ll fall apart when smashed.
Not Drying Before Smashing – Too much moisture = no crispiness.
Skipping the Oil – Essential for that golden crunch.
Overcrowding the Baking Sheet – Spread them out for even crispiness.
Storing and Reheating Smashed Potatoes
Got leftovers? Here’s how to store and reheat them:
Storage:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze on a baking sheet, then transfer to a ziplock bag for up to 3 months.
Reheating:
- Oven: Bake at 375°F (190°C) for 10 minutes.
- Air Fryer: Reheat at 350°F (175°C) for 5 minutes.
- Skillet: Heat with a little oil on medium heat for 5 minutes per side.
FAQs about Smashed Potato Recipe
1. What’s the difference between smashed and mashed potatoes?
Smashed potatoes are whole potatoes that are boiled, lightly flattened, and then baked or fried for a crispy exterior. Mashed potatoes, on the other hand, are fully blended and creamy.
2. What type of potatoes work best for smashed potatoes?
Small, waxy potatoes like baby Yukon Gold or red potatoes work best because they hold their shape and develop a crispy texture when baked.
3. Can I make smashed potatoes ahead of time?
Yes! Boil and smash them in advance, then store them in the fridge. When ready, bake them to crisp perfection.
4. How do I get extra crispy smashed potatoes?
For ultimate crispiness, use olive oil or butter, spread them out on the baking sheet, and bake at high heat (425°F/220°C) until golden brown.
5. What seasonings go well with smashed potatoes?
Garlic, rosemary, thyme, paprika, and parmesan cheese add incredible flavor. Feel free to get creative with your favorite spices!
6. Can I make smashed potatoes in an air fryer?
Absolutely! Cook at 400°F (200°C) for about 15 minutes, flipping halfway for even crispiness.
7. Are smashed potatoes gluten-free?
Yes, smashed potatoes are naturally gluten-free! Just check any added seasonings or toppings to ensure they’re gluten-free as well.
8. What are the best dipping sauces for smashed potatoes?
Try sour cream, garlic aioli, ranch dressing, or a spicy sriracha mayo for a delicious pairing.
Final Thoughts
Smashed potatoes are an easy, crispy, and delicious side dish that works for any meal. Whether you bake them in the oven, use an air fryer, or crisp them up on the stove, they are guaranteed to be a crowd-pleaser.
So next time you’re craving a crispy, buttery, and flavorful potato dish, give this recipe a try. It’s simple, versatile, and oh-so-satisfying!
