Crispy Smashed Potatoes Recipe
We have a smashing new recipe that will change the way you think about spuds! Our Smashed Potatoes are the perfect combination of crispy and fluffy, with just the right amount of golden-brown crunch. Feeling spicy? Add cayenne pepper. In a cheesy mood? Top with some gooey cheddar. So roll up your sleeves, grab your masher, and let’s get smashing!
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No one ever said there were too many potato recipes, and you’d never hear me say that!
Give me sweet potato wedges, baked potatoes, or roasted baby potatoes any day; but what do you make when you have leftover small potatoes?
Smashed potatoes, that’s what (and you can even make smashed potatoes in the air fryer), eat them as a side or chomp on them as a snack and dip them in heavenly maple syrup ketchup!
Why you’ll love these crispy smashed potatoes
- They make a perfect side dish, and leftovers make a delicious snack.
- No more wasting leftover potatoes, and it’s a bonus they are lip-smackingly good!
- Great for dinner parties or a potluck dish.
- All the ingredients are 100% vegetarian and gluten-free.
Smashed potatoes recipe ingredients
You’ll need all the ingredients shown in the photograph below.
How to make crispy smashed potatoes with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 425°F/220°C.
Wash and scrub your potatoes, then remove any sprouting.
Place the clean potatoes in a large pot, submerge them in water, and add one tablespoon of salt.
Bring the water to a boil and cook until fork tender, approximately 20 – 25 minutes.
When cooked, drain the potatoes and let them cool for a couple of minutes.
While cooling, prepare your rimmed baking sheet or sheet pan by drizzling one tablespoon of olive oil. (you may need two baking sheets depending on the size of your potatoes).
Now, place the potatoes on the baking sheet, being careful not to overcrowd them, and, using a potato masher, the back of a fork, or the end of a measuring cup, gently mash the potatoes until they are approximately ¼ – ½ inch thick.
Drizzle the remaining olive oil evenly over the smashed potatoes, sprinkle onion powder, garlic powder, salt, and pepper, and place them in the oven.
Bake the smashed potatoes for approximately 20 – 25 minutes, until they are golden brown on the edges.
When cooked, remove them from the oven, sprinkle fresh chives and fresh parsley over the potatoes, season with salt and freshly ground black pepper, and optional sour cream, vegetarian freshly grated Parmesan cheese, or shredded cheddar cheese.
Serve immediately, and enjoy your crispy smashed potatoes!
Recipe notes and expert tips
- Potatoes
Red potatoes are our favorite potatoes, but see the full post for the different suitable potatoes. - Experiment
With flavors, try different herbs and spices. - Storage
Store in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
Fresh herbs
We’ve used fresh chives and fresh parsley but use your favorite herbs.
Fresh chopped rosemary or fresh thyme would be absolutely delicious. If you want to add a little heat, add some red pepper flakes.
How to store leftovers
Smashed potatoes can be stored for up to 3 days in the fridge in an airtight container.
Let the potatoes cool to room temperature before placing them in the container and fridge, or condensation will form.
When cooled and placed in the container, they can also be frozen for up to 3 months.
What are the best potatoes to use?
When making smashed potatoes, choosing a potato variety that will hold its shape and not become too starchy or mealy when boiled is crucial.
The best potatoes for smashed potatoes are waxy or all-purpose potatoes, which have a firmer texture and lower starch content than starchy potatoes. Some of the best potato varieties for smashed potatoes include:
Red potatoes: Baby red potatoes are a popular choice for smashed potatoes because of their waxy texture and thin skin, which adds a nice texture to the dish.
Yukon Gold potatoes: Yukon Gold potatoes are another good choice as they have a creamy texture and a slightly sweet, buttery flavor.
Fingerling potatoes: Fingerling potatoes are small and thin, and their waxy texture makes them perfect for smashed potatoes. They come in different colors, including yellow, red, and purple, which can add a nice visual element to the dish.
New potatoes: New potatoes are young potatoes that are harvested before they are fully mature. They have a waxy texture and thin skin, and their small size makes them perfect for smashed potatoes.
It’s best to avoid using starchy potatoes like russets or Idaho potatoes for smashed potatoes, as they tend to break apart and become too mushy when boiled.
More easy potato recipes for you to try at home
Want to try some more of our easy potato recipes? Take a look at these;
- Fingerling potatoes in the air fryer
- Baked sweet potatoes
- Southern style mashed potatoes
- Peri peri fries
- Hasselback potatoes
- Cheesy potato casserole
Crispy Smashed Potatoes Recipe
Utensils
Ingredients
- 2 lbs Red or yellow potatoes small to medium size
- 1¼ tsp Salt divided
- 4 tbsp Olive oil divided
- ¼ tsp Onion powder
- ½ tsp Garlic powder
- Black pepper to taste
- 2 tbsp Fresh parsley, chives, and or dill or green onions
- Optional: Vegetarian Parmesan cheese finely grated
Instructions
- Preheat your oven to 425°F/220°C.
- Wash and scrub your potatoes, then remove any sprouting. Place the clean potatoes in a pan, submerge them in water and add 1 tablespoon of salt. Bring the water to a boil and cook until fork tender, approximately 20 – 25 minutes.2 lbs Red or yellow potatoes, 1¼ tsp Salt
- When cooked, drain the potatoes and let them cool for a couple of minutes. While cooling, prepare your rimmed baking sheet by drizzling 1 tablespoon of olive oil over it. (you may need 2 baking sheets depending on the size of your potatoes).4 tbsp Olive oil
- Now, place the potatoes on the baking sheet, being careful not to overcrowd them, and, using a potato masher, the back of a fork, or the end of a measuring cup, gently mash the potatoes until they are approximately ¼ – ½ inch thick. Drizzle the remaining olive oil evenly over the smashed potatoes, sprinkle onion powder, garlic powder, salt, and pepper, and place them in the oven. Bake for approximately 20 – 25 minutes, until they are golden brown on the edges.1¼ tsp Salt, ¼ tsp Onion powder, ½ tsp Garlic powder, Black pepper
- Remove them from the oven, and sprinkle chives and parsley over the potatoes and optional vegetarian Parmesan cheese. Serve immediately and enjoy!2 tbsp Fresh parsley, chives, and or dill or green onions, Optional: Vegetarian Parmesan cheese
Notes
- Potatoes
Red potatoes are our favorite potatoes, but see the full post for the different suitable potatoes. - Experiment
With flavors, try different herbs and spices. - Storage
Store in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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These were so easy and delicious! I used the grated parm as you suggested and it really made them over the top!