Crispy Smashed Potatoes Recipe
Add Preferred Source
Crispy smashed potatoes are the potato side I make when the timing has to work around everything else on the table. You boil them ahead, and that leaves only a hot oven and about twenty minutes to deal with once dinner is close.
The edges go golden and crunchy while the middle stays soft, and they hold onto seasoning and a dip far better than a plain roasted potato does. That crisp finish is the whole point, so I treat drying the potatoes well as part of the recipe rather than a step to rush.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
Why You’ll Love This Recipe
- The outsides turn crunchy and golden while the centers stay soft, so every piece gives you two textures at once.
- You can boil the potatoes hours ahead and crisp them in the oven right before serving, which keeps the last stretch before dinner calm.
- They take a dip well, from garlic aioli to a spoon of sweet maple ketchup, so they work as a side or as something to snack on.
- Red or Yukon gold potatoes both work here, and the whole dish is naturally gluten-free.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Potatoes. Use small to medium red or Yukon gold potatoes, about two pounds. Both are waxy enough to hold their shape when you smash them, and Yukon gold has a buttery, golden flesh. Yukon Gold potatoes also shine in crispy hasselback potatoes if you want a whole-potato version of the same crisp-edge idea.
- Olive oil. You need a generous four tablespoons, split between the pan and the tops. The oil is what crisps the edges, so this isn’t the place to go light.
- Onion and garlic powder. These season the potatoes evenly without the risk of fresh garlic scorching in a hot oven.
- Fresh herbs. Parsley, chives, dill, or green onions all work, added after baking so they stay bright instead of burning.
- Vegetarian Parmesan. Optional, but a fine grating over the hot potatoes melts in and adds a salty, savory edge. I use a vegetarian hard cheese here, since traditional Parmesan is made with animal rennet.
How to Make Crispy Smashed Potatoes
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Boil the potatoes until fork-tender
Scrub the potatoes and drop them whole into a pot of well-salted water. Boil until a fork slides in with no resistance, which takes roughly twenty to twenty-five minutes for small potatoes.
Drain them and let them steam-dry for a few minutes, because surface water is the main thing between you and crisp edges.
Smash and season
Set the drained potatoes on an oiled baking sheet with space between them, then press each one down with a fork, a masher, or the base of a glass until it’s about a quarter to half an inch thick. Thinner means crisper, so don’t be timid, but keep each potato in one piece.
Drizzle the rest of the olive oil over the tops and scatter on the onion powder, garlic powder, salt, and black pepper.
Roast until the edges crisp
Bake at 425°F (220°C) for about twenty to twenty-five minutes, until the edges are golden brown and crunchy. There’s no need to flip them. The same hot oven, by the way, is all you need for a crisp-skinned oven-baked potato on another night.
Pull the potatoes out, add the fresh herbs and the optional vegetarian cheese, and serve them while the crust is at its best.
Recipe Notes and Expert Tips
- Dry the potatoes before they meet the oil. Steam coming off a just-drained potato turns to soggy patches in the oven. Let them sit in the colander until the steaming stops.
- Give them room on the sheet. Crowded potatoes steam each other instead of crisping. Use a second baking sheet if yours are on the larger side.
- Boil to just fork-tender, not falling apart. Overcooked potatoes break up when you press them. If one splits, nudge the pieces back together with the fork before it goes in to bake.
- Keep the potatoes a similar size. They cook evenly that way, so you’re not pulling some out done while others are still firm in the center.
Recipe Variations
- Grate vegetarian Parmesan over the potatoes the moment they come out of the oven; it turns into a salty, golden top. That’s the finish I’ve tested most and keep going back to. Shredded cheddar works too as a supported swap.
- For a little heat, scatter red pepper flakes on with the other seasonings before baking. It’s a small change, backed by how well the flakes hold up through the roast.
- Fresh rosemary or thyme in place of the soft herbs gives a woodier note. It’s a supported swap, and I add them before baking rather than after so they have time to settle in.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Get them into the fridge within two hours of cooking rather than leaving them out to cool fully, which keeps them in the safe range. They lose their crunch in the fridge, so reheat them in a hot oven rather than the microwave to bring the edges back.
To get ahead of a meal, boil the potatoes earlier in the day, keep them covered in the fridge, then smash and bake them just before you serve. The boiling is the part that can wait, and the oven work is quick once people arrive.
What to Serve With Crispy Smashed Potatoes
These earn their keep next to almost any main, but they come into their own with something to dip them in. A bowl of creamy garlic aioli is my first choice, and the sweet-savory homemade maple syrup ketchup is the one I keep going back to.
For a full plate, I put them alongside a veggie burger or a big salad, with the potatoes standing in for fries. The same boil-and-smash method also crisps up smashed Brussels sprouts if you want a green on the plate.
FAQs
Yes. Do the boiling earlier in the day and refrigerate the potatoes, then smash and roast them fresh so the edges still crisp. Reheating ones that are already baked softens the crust, so the fresh bake is worth it.
Usually it’s leftover moisture or a crowded pan. Let the drained potatoes steam-dry before oiling them, give each one space on the sheet, and make sure the oven is fully heated to 425°F (220°C).
Waxy or all-purpose potatoes hold their shape best, so small red or Yukon gold potatoes are ideal. Starchy potatoes like russets tend to crumble under the masher.
No. The skins crisp up in the oven and help hold each potato together, so leave them on and just give them a good scrub first.
More Potato Recipes to Try
If this one earns a spot in your rotation, here are a few more potatoes I come back to:
- Southern mashed potatoes. For the nights you want something soft and spoonable instead.
- Cheesy potato casserole. The one I make when a potato side has to feed a crowd from a single dish.
- Peri peri fries. For when you want a bit of spice and heat on the plate.
- Baked sweet potatoes. Same hot oven, a sweeter and softer result.
Equipment
- Pan
Ingredients
- 2 pounds red or yellow potatoes small to medium size
- 1¼ teaspoon salt divided
- 4 tablespoons olive oil divided
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- Black pepper to taste
- 2 tablespoons fresh parsley, chives, and or dill or green onions
- Optional: Vegetarian Parmesan cheese finely grated
Video
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 pounds red or yellow potatoes, 1¼ teaspoon 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 tablespoons 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 teaspoon salt, ¼ teaspoon onion powder, ½ teaspoon 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 tablespoons fresh parsley, chives, and or dill or green onions, Optional: Vegetarian Parmesan cheese
Notes
Nutrition
These were so easy and delicious! I used the grated parm as you suggested and it really made them over the top!