Crispy Smashed Potatoes Recipe: There’s something magical about crispy smashed potatoes. They’re crunchy on the outside, fluffy on the inside, and ridiculously addictive.
Whether you’re planning a cozy dinner or hosting a party, these smashed potatoes are bound to impress. Think of them as the golden child of baked potatoes and fries — crispy edges, creamy centers, and endless topping possibilities.
You don’t need fancy ingredients or kitchen skills to master this dish — just some simple steps, and a little bit of love. Let’s get smashing!
Why You’ll Love This Recipe
This recipe isn’t just about taste — it’s about simplicity and satisfaction. Why do so many people keep making smashed potatoes?
- Crispy Texture: The golden crust is unbeatable.
- Easy to Make: Boil, smash, bake — done!
- Customizable: Go classic with garlic and herbs or load ’em up with cheese and bacon.
- Perfect for Any Occasion: From weeknight dinners to holiday feasts.
Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe will become one of your go-to favorites.
What Are Smashed Potatoes?
Smashed potatoes are small boiled potatoes that are smashed flat and roasted until crispy. Unlike mashed potatoes that are whipped into a smooth texture, these are flattened just enough to expose their fluffy insides. Then they’re seasoned and baked until the outsides are delightfully crisp. They’re rustic, simple, and a guaranteed crowd-pleaser. Think of them as the more exciting cousin of roast potatoes.
Difference Between Smashed and Mashed Potatoes
Let’s clear the air — smashed and mashed potatoes are not the same. Here’s the breakdown:
| Feature | Smashed Potatoes | Mashed Potatoes |
|---|---|---|
| Texture | Crispy outside, soft inside | Smooth and creamy |
| Method | Boiled, smashed, then roasted | Boiled and mashed with butter/cream |
| Presentation | Rustic and chunky | Uniform and fluffy |
| Cooking Style | Oven-baked | Stovetop |
Smashed potatoes offer that crispy magic that mashed ones simply can’t replicate. You get the best of both worlds — crunch and fluff.
Best Potatoes for Smashed Potatoes
Choosing the right type of potato is key to getting that signature crispy texture. Here are some top picks:
- Baby Yukon Gold: Creamy and buttery inside, crisp up beautifully.
- Red Potatoes: Hold their shape well, slightly waxy texture.
- Fingerling Potatoes: Great flavor and size, though less fluffy.
- New Potatoes: Perfect bite-sized option.
Avoid starchy potatoes like Russets for this recipe — they tend to fall apart when smashed.
List of Ingredients You’ll Need
Here’s everything you’ll need to whip up this potato perfection:
Main Ingredients
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes work best)
- 2–3 tablespoons olive oil (or melted butter for richer flavor)
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional Add-Ons
- Fresh rosemary or thyme – chopped
- Parmesan cheese – grated
- Chili flakes – for heat
- Chopped parsley – for garnish
- Sour cream or aioli – for dipping
These are pantry staples, which means you probably have most of them already!
Tools You’ll Need
Before we dive into the recipe, let’s make sure your kitchen is equipped:
- Large pot
- Baking sheet
- Parchment paper (optional but helpful)
- Potato masher, fork, or the bottom of a glass
- Oven
- Spatula or tongs
That’s it — no special gadgets required.
Step-by-Step Guide for Crispy Smashed Potatoes
Let’s break it down. Here’s your foolproof guide to making the crispiest smashed potatoes ever.
Step 1: Preheat Your Oven
Set your oven to 425°F (220°C). You want it hot and ready by the time your potatoes are boiled and smashed. A high oven temp is key to getting that crispy crust without drying them out.
Step 2: Boil the Potatoes
Fill a large pot with salted water and bring it to a boil. Add your potatoes and cook for 15–20 minutes, or until they’re fork-tender. You don’t want them mushy — just soft enough to smash without falling apart.
Tip: Add a dash of baking soda to the water for extra fluffiness inside the potatoes.
Step 3: Drain and Dry Completely
Drain your potatoes well, then let them sit for 5 minutes to allow any excess moisture to evaporate. Damp potatoes = soggy potatoes, and we want maximum crispiness.
You can even gently pat them with a clean towel or paper towel to speed up the process.
Step 4: Smash the Potatoes
Place the boiled potatoes on a lined baking sheet. Use the bottom of a sturdy glass, mug, or potato masher to gently flatten each one to about ½-inch thick.
Don’t overdo it — you want the skins to crack and the insides to peek out, but not fall apart.
Step 5: Season Generously
Drizzle olive oil (or butter) over the smashed potatoes. Then sprinkle with:
- Minced garlic
- Sea salt and black pepper
- Fresh or dried herbs like rosemary or thyme
Make sure each potato is well coated — this is where the flavor builds!
Step 6: Bake Until Crispy
Slide the tray into your preheated oven and bake for 25–30 minutes, flipping once halfway through. You’re aiming for golden-brown edges and a crispy base.
Want extra crisp? Broil them for an extra 2–3 minutes at the end — just keep an eye on them.
Step 7: Add Final Touches
Once they’re out of the oven, you can:
- Grate fresh Parmesan cheese on top
- Sprinkle with fresh herbs
- Add a drizzle of garlic butter
- Or top with a dollop of sour cream
And boom — your smashed potatoes are ready to serve!
Flavor Variations
What makes smashed potatoes even better? All the ways you can mix them up. This dish is incredibly versatile, and once you’ve got the basic method down, you can start getting creative with flavors.
Cheesy Garlic Parmesan
- Add minced garlic and a generous sprinkle of grated Parmesan before baking.
- Finish with parsley for a cheesy, garlicky finish.
Loaded Baked Potato Style
- Top with shredded cheddar cheese, crumbled bacon, and a drizzle of sour cream after baking.
- Add chopped green onions for extra punch.
Spicy Tex-Mex
- Toss in chili powder, cumin, and paprika before baking.
- Serve with salsa, guacamole, or a chipotle dipping sauce.
Herb & Lemon Zest
- Use fresh rosemary, thyme, or dill, and finish with a sprinkle of lemon zest.
- This adds a fresh and tangy twist to your crispy bites.
Truffle Oil & Parmesan
- Drizzle a little truffle oil after baking and add freshly grated Parmesan.
- It’s indulgent and perfect for a gourmet-style appetizer.
Try one or try them all — there’s no wrong way to flavor smashed potatoes!
How to Serve Smashed Potatoes
Smashed potatoes are a side dish, snack, or even a party appetizer. Here are some creative serving ideas:
- Next to grilled meat or chicken – Their crispiness is the perfect contrast to juicy mains.
- With eggs for breakfast – Who says hash browns get to have all the fun?
- As game-day snacks – Serve with dips like sour cream, ranch, or spicy aioli.
- On a charcuterie board – Add a rustic potato element alongside meats and cheeses.
You can serve them hot, warm, or even room temp — they’re always a hit.
Perfect Pairings for Smashed Potatoes
Smashed potatoes are incredibly friendly when it comes to pairing. Here are some top combos:
- Grilled or Roasted Chicken – Classic and hearty
- Steak or Ribs – Rich meats love a crispy potato side
- Salmon or White Fish – The crispy texture balances flaky fish beautifully
- Burgers – Ditch the fries and try a smashed potato platter instead
- Veggie Bowls – Add crunch and carbs to your plant-based meals
They also pair beautifully with sauces like garlic aioli, herbed yogurt, chipotle mayo, or classic ketchup.
Tips for Extra Crispy Potatoes
Want your smashed potatoes as crispy as humanly possible? Follow these tips:
- Dry them thoroughly: Moisture is the enemy of crisp. Always pat them dry after boiling.
- Use enough oil: Don’t skimp. A good drizzle on both sides gives you that golden crunch.
- Don’t overcrowd the pan: Space them out so they roast, not steam.
- Flip halfway: Flipping ensures even browning and crispy bottoms.
- Use convection mode: If your oven has it, turn it on for better airflow and more consistent crispiness.
- Broil at the end: Just a couple minutes for that extra crunch — but keep an eye out to avoid burning.
Common Mistakes to Avoid
Even simple recipes can go wrong without the right technique. Let’s avoid these common pitfalls:
- Overboiling the potatoes: They’ll turn mushy and fall apart when smashed.
- Skipping the drying step: This traps steam, resulting in soft, soggy potatoes.
- Using too little oil: They’ll stick to the pan or not crisp up properly.
- Using large potatoes: Small ones crisp better and are easier to smash.
- Over-smashing: You want texture and shape — not mashed potatoes!
Keep it simple, follow the steps, and your smashed potatoes will be next-level amazing.
Storage and Reheating Instructions
Have leftovers? No worries — smashed potatoes store and reheat like champs.
To Store:
- Let them cool completely.
- Transfer to an airtight container.
- Refrigerate for up to 4 days.
To Reheat:
- Oven: Place on a baking sheet and heat at 400°F for 10–15 minutes.
- Air Fryer: Crisp them up at 375°F for 5–7 minutes.
- Microwave: Not recommended — they lose their crisp. But it works in a pinch.
You can even freeze them after baking — just thaw and reheat in the oven when you’re ready.
FAQs about Crispy Smashed Potatoes Recipe
1. Can I make smashed potatoes ahead of time?
Yes! Boil and smash them, then store them in the fridge. Bake just before serving to keep them crispy.
2. Can I use sweet potatoes instead?
Yes, but they’re a bit softer and trickier to crisp. Still delicious with a bit of cinnamon and butter!
3. Are smashed potatoes gluten-free?
Absolutely — they’re naturally gluten-free, making them a great option for guests with sensitivities.
4. Can I make these in the air fryer?
Yes! After boiling and smashing, place them in the air fryer at 400°F for 15–18 minutes. Flip halfway through.
5. What’s the best dipping sauce for smashed potatoes?
Garlic aioli, sour cream, spicy mayo, ranch, or even BBQ sauce work great!
Conclusion
Smashed potatoes are the kind of comfort food that delivers on flavor, texture, and satisfaction. They’re simple to make, endlessly customizable, and absolutely irresistible. Whether you keep it classic with garlic and herbs or go wild with toppings, one thing is certain — your taste buds (and guests) will thank you.
So next time you’re wondering what to serve as a side or snack, don’t reach for the same old bag of chips or frozen fries. Grab some baby potatoes and get smashing. You won’t regret it.
