Tired of the same old roast potatoes? Get ready to elevate your side dish game with this crispy smashed potatoes recipe! These perfect smashed potatoes are a new favorite way to enjoy potatoes, with crispy edges and a perfectly tender interior. This could be your new favorite side dish!
Why This Crispy Smashed Potatoes Recipe Works
This is one of those popular potato recipes that went viral on social media for good reason. The key to perfect smashed potatoes lies in selecting the right type of potatoes. Small potatoes like baby potatoes, new potatoes, yukon gold potatoes, small red potatoes, or waxy potatoes work best. These smaller potatoes have a higher surface area for maximum crispiness.
Boiling the potatoes until they are fork tender but not falling apart is crucial. This ensures a fluffy interior while allowing for crispy exteriors. Smashing the potatoes creates the perfect canvas for achieving that coveted crispy exterior while keeping the inside tender. It’s such a great side to serve with your favorite protein and side salad.
Ingredient Quantities & Substitutions
- 1 ½ lbs baby potatoes (or small potatoes of your choice). Russet potatoes are really not great for this recipe since they don’t have thin skin and are generally too large to smash.
- 3 tbsp extra virgin olive oil (or a mix of olive oil and melted salted butter for rich flavor)
- 2 cloves garlic, minced (or 1 tsp garlic powder + 1/2 tsp onion powder)
- 1 tsp Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- Optional additions: fresh herbs like fresh dill, green onions, or grated parmesan cheese
How To Make This Crispy Smashed Potatoes Recipe
- Wash and Scrub: Wash and scrub the potatoes well under cool water.
- Boil Potatoes: Place the potatoes in a large pot or dutch oven. Fill the pot with enough water to cover the potatoes by a couple of inches. Make sure to place potatoes into cold water so that they cook through evenly. Add a generous amount of kosher salt. Bring the pot of salted water to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork tender. Remember, the cooking time may change based on the size of your potatoes. Larger potatoes may take a little longer to cook.
- Drain Potatoes: Drain the potatoes in a colander and let them cool slightly.
- Preheat Oven: While the potatoes are cooling, preheat the oven to 400°F (200°C).
- Prepare Baking Sheet: Line a large baking sheet or rimmed baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, toss the boiled potatoes with olive oil (or a combination of olive oil and melted butter), garlic (minced or powdered), Italian seasoning, salt, and pepper.
- Smash Potatoes: Arrange the potatoes in a single layer on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash potatoes to about 1/2-inch thickness. Ensure even thickness for consistent cooking.
- Bake: Bake the potatoes in the hot oven for 35-45 minutes, or until they are golden brown and crispy on the edges.
- Flip the potatoes halfway through baking for even crisping.
- Be sure you have plenty of time when you start preparing these because they do take a while. The first time I made these I was SO hungry by the time they were ready.
- Serve: Remove the crispy golden potatoes from the oven and let them cool slightly before serving.
Tips and Variations
- For extra crispy potatoes: Increase the cooking time slightly.
- Perfect finger foods, cut the potatoes in half before smashing.
- For air fryer enthusiasts, you can also make air fryer smashed potatoes. Simply place the smashed potatoes in a single layer in the air fryer basket and cook at 400°F for 10-15 minutes, or until crispy.
- For a richer flavor, drizzle the potatoes with the remaining olive oil before serving.
- Get creative with seasonings! Try adding onion powder, smoked paprika, or a pinch of red pepper flakes.
- Elevate the flavor: Take these to the next level by topping with chopped green onions, a creamy tahini dip, hummus, crumbled feta cheese, a dollop of sour cream or homemade ranch.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a single layer on a baking sheet in a hot oven for a few minutes to crisp them up again.
Frequently Asked Questions
While baby potatoes work best, you can use regular potatoes, but be sure to cut them into smaller pieces for even cooking.
Yes, you can! Follow the same steps but adjust the cooking time and temperature accordingly.
Absolutely! Ensure your spice blend and seasonings are gluten-free, and you’re good to go.
Reheat them in the oven at 350°F for about 10-15 minutes for that crispy texture.
Easy Crispy Smashed Potatoes
Ingredients
- 1 ½ lbs baby potatoes
- 3 tbsp extra virgin olive oil (use 2 tbsp butter and 1 tbsp olive oil for a more decadent flavour)
- 1 tsp Italian spice blend
- 2 cloves minced garlic (or 1 tsp garlic powder)
- salt and pepper to taste
Instructions
- Boil potatoes for 15-20 mins until they are tender and easily pierced with a fork.
- Bake at 400 for 35-45 mins.
- In a medium mixing bowl combine the potatoes with olive oil (butter if using) seasonings, salt, and pepper.
- Place the potatoes on 2 baking sheets with parchment paper and flatten or smash the potatoes using the bottom of a glass or a fork. Make sure all potatoes are of a similar thickness so they cook evenly.
Video
Notes
Nutrition
Conclusion: Crispy Smashed Potatoes
These crispy smashed potatoes are a perfect side dish that’s sure to become a family favorite. With a few simple ingredients and minimal effort, you can create a crowd-pleasing dish that’s sure to impress.
Whether you’re serving them alongside a main dish such as tofu, roast chicken, pork chops, these crispy potatoes are sure to impress. Experiment with different types of potatoes and seasonings to find your own perfect combination.
I have made these before but I like that you mixed the olive oil and seasoning together then smashed the potatoes. I usually add the olive oil and seasoning after I smash them, but I tried your way and it turned out just as good. Your way ensures that there is not too much olive oil which can happen when drizzling on the smashed potatoes. Thanks for your version of this recipe. Love all your recipes.
Thank you so much Ruth! So happy you are loving my recipes 😊
What a great creative way to make potatoes thanks for sharing I’m going to try this out this weekend!
Thanks so much Cassie, let me know how they turn out!
I made these and dipped them in a vegan ranch and were so good!!
Thanks so much for the feedback Avery! I bet they tasted delicious with the vegan ranch.
Great recipe absolutely loved it!
Thanks so much Alexa!
Banger of a recipe so delicious!! Easy quick and tasty 😋
Thank you SOOO much I’m so happy you liked it!
Loving your recipes! This recipe one was so good
Thank you so much I’m so happy you loved the smashed potatoes! 🙂