Smashed Potatoes
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Published Nov 08, 2024
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You’ll never want to make potatoes any other way again once you’ve had these smashed potatoes! They’re super crispy on the outside, fluffy on the inside and absolutely delicious.
I’m obsessed with these smashed potatoes! They’re the perfect mix of crispy, golden edges and soft, fluffy centers, making them totally addictive.
The process is simple — boil, smash then roast until perfectly crisp. They’re kind of like a cross between my healthy mashed potatoes and air fryer breakfast potatoes, and let’s be honest, you can never go wrong with crispy potatoes!
Table of Contents
Why You’ll Love This Recipe
- Perfectly crispy – Smashed and then roasted, these potatoes have crispy edges with a fluffy center that’s completely irresistible.
- Easy to make – Boil, smash, and bake—simple steps for a delicious, fuss-free side dish.
- Customizable – You can season them with your favorite herbs, garlic, or even a sprinkle of cheese for added flavor.
- Great for any occasion – These are casual enough for weeknight dinners yet special enough for holiday gatherings or brunch spreads.
- Kid-friendly – The fun texture and crispy edges make these a hit with kids and adults alike!
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 – a classic combo to bring out all the natural flavors.
- 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 a sprinkle of fresh rosemary, thyme, or chives over the potatoes before baking. You can even add fresh minced garlic for an extra savory punch. It’ll roast right into the potatoes and taste amazing.
- Cheesy: If you’re a cheese lover, sprinkle a little shredded cheddar, Parmesan, or even crumbled feta on top during the last few minutes of baking. I love some cheesy potatoes!
- Spicy: For a little heat, add a pinch of crushed red pepper flakes, cayenne, or even drizzle with hot sauce before serving. It’s perfect if you like a little kick!
- Truffle: Fancy things up with a drizzle of truffle oil just before serving. Truffle and crispy potatoes are a match made in heaven.
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
- 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
- Air Fryer Breakfast Potatoes
- Mustard Greens Salad with Roasted Potatoes and Tomatoes
- Vegetable Soup
- Classic Minestrone Soup
- Lemon Garlic Chicken Sheet Pan Meal
- Healthy Mashed Potatoes
Be sure to check out the full collection of side dishes here on EBF!
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
