Crispy Smashed Potatoes
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These crispy smashed potatoes are golden and perfectly seasoned with a fluffy center and crunchy edges. They’re easy to make and so good you’ll want them on repeat.
Once you make these crispy smashed potatoes there’s no going back. They’re crunchy on the outside with soft, fluffy centers that make every bite so satisfying. I love how easy they are. Just boil, smash and roast until golden perfection.
They remind me of a cross between my healthy mashed potatoes and air fryer breakfast potatoes but even crispier. Serve them as a side with dinner or enjoy them straight off the pan (no judgment).
Table of Contents
“These were such a hit. The edges got so crunchy and I could’ve eaten the whole tray myself. Thanks for the recipe!”
Why I Love This Smashed Potatoes Recipe
If you love crispy potatoes, this recipe is a must-try. Here’s why these smashed potatoes deserve a spot on your menu.
- Crispy smashed potatoes – You get that golden, crunchy texture with soft, creamy insides that taste just like restaurant-style potatoes.
- Foolproof method – Boil, smash and roast until golden. No air fryer needed, just perfectly crisp results every single time.
- Always a hit – My family devours them straight off the pan, and I’m guessing yours will too.
Ingredients Needed
- baby potatoes – these little guys are made for smashing! Small red or yellow potatoes are ideal because they get creamy on the inside while staying crispy and golden on the outside.
- olive oil – a must for that gorgeous, crispy finish. The potatoes soak it up and turn perfectly golden in the oven.
- sea salt & black pepper – simple but essential. They bring out all the natural flavor in the potatoes.
- garlic & onion powder – a cozy combo that adds a little kick and keeps the flavors interesting without overpowering.
- fresh parsley or chives – for serving, these add a nice pop of color and freshness to the plate, making these potatoes feel a little extra special!
Recipe Variations
- Garlic & herb: Add rosemary, thyme or chives before baking. You can toss in a little fresh minced garlic too for that cozy, savory flavor.
- Cheesy: Sprinkle on cheddar, parmesan or feta during the last few minutes of baking. Melty, crispy perfection.
- Spicy: Add crushed red pepper flakes, cayenne or a drizzle of hot sauce before serving. It gives them a fun little kick.
- Truffle: Finish with a drizzle of truffle oil before serving. Truffle and crispy potatoes just work.
How to Make Smashed Potatoes
Smashing potatoes is as fun as it is delicious! It’s a simple process that transforms basic potatoes into an addictive, crispy side that pairs perfectly with your favorite main meal.
Step 1: Place potatoes in a large pot with salted water. Bring to a boil, then reduce heat to medium low, cover and simmer for about 15-20 minutes.
Step 2: Drain the potatoes and let them cool for about 5 minutes. While the potatoes are cooling, preheat the oven to 450 F and coat a baking sheet with olive oil.
Step 3: Place each potato on the prepared baking sheet. Using a measuring cup or glass, smash the potatoes down until they’re about ½ inch thick.
Step 4: Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder and onion powder Bake for 25-35 minutes or until potatoes are crispy and golden.
Brittany’s Tip
- Preheat the baking sheet: For an extra-crispy result, place the baking sheet in the oven for a few minutes to preheat. This helps the potatoes start crisping up the moment they hit the pan.
How to Serve
Once you’ve got a batch of these crispy potatoes ready, the real fun begins. Here are some easy, delicious ways to enjoy them.
- With a main dish: They’re perfect alongside my chicken marinade, grilled salmon, or even an air fryer turkey breast. Add in a side of veggies like my roasted asparagus, and you’re set for a nice cozy meal.
- For brunch: These are a brunch favorite! Serve with cottage cheese scrambled eggs, or my tofu scramble, and a fruit salad on the side. They’re the ultimate upgrade from your basic hash browns!
- Topped with dips: These are amazing with a whipped feta dip on the side for dipping. Add a sprinkle of green onions or chives, and they’re next-level!
- Loaded smashed potatoes: Make these a treat by adding crumbled bacon, a dollop of sour cream, and some chopped green onions on top, just like a loaded baked potato.
Storing Leftovers
It’s very rare that we end up with leftovers, but if you happen to want to store and reheat leftovers you totally can!
Store in an airtight container in the fridge for up to 3-4 days. To bring back the crispy magic, reheat them in the oven at 350°F or pop them in the air fryer for a few minutes—they’ll taste freshly baked!
Frequently Asked Questions
Baby potatoes, especially red or yellow ones, are amazing for this recipe! They have a thin skin and a creamy inside, so you get that perfect combo of crispy edges and fluffy centers.
For the ultimate crispy edges, don’t be shy with the oil, preheat your baking sheet in the oven before adding the potatoes, and give each one a little space. Overcrowding them can cause the potatoes to steam rather than roast.
You can! Just know that sweet potatoes won’t get quite as crispy as regular ones, but they’ll still have a delicious caramelized flavor and soft texture.
More Potato Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Crispy Smashed Potatoes
Ingredients
- 1 ½ lbs small yellow potatoes
- 1 ½ Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- Fresh parsley or chives, for serving
Instructions
- Place potatoes in a large pot with salted water. You want enough water to cover the potatoes. Bring to a boil, then reduce heat to medium low, cover and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool for about 5 minutes.
- While the potatoes are cooling, preheat the oven to 450 F and coat a baking sheet with olive oil. You might need two baking sheets depending on the size of yours.
- Place each potato on the prepared baking sheet. Using a measuring cup or glass, smash the potatoes down until they’re about ½ inch thick.
- Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder and onion powder
- Bake for 25-35 minutes or until potatoes are crispy and golden around the edges, rotating the pan halfway through cooking. Don’t flip the potatoes! Be sure to keep an eye on them towards the end of cooking because they can easily go from golden to burnt. Remove from the oven when the potatoes have reached your desired level of crispness.
- Serve warm with fresh parsley or chives
Notes
- Storage: Let the potatoes cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. To reheat, pop them back in the oven or air fryer until hot and crispy again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These were such a hit. The edges got so crunchy and I could’ve eaten the whole tray myself. Thanks for the recipe!
So glad this recipe was a hit, Ellis! Thanks so much for making it and for coming back to leave a review. I so appreciate it!