Crispy smashed potatoes are bite-sized red potatoes, boiled, smashed, seasoned, then roasted to golden brown perfection. Tender, buttery, herby, and crisp, enjoy these smashed red potatoes right out of the oven as a deliciously savory appetizer, side dish, or snack.
- Why We Love This Smashed Potatoes Recipe:
- The Best Potatoes for Crispy Smashed Potatoes
- Ingredients you need:
- Instructions to make Smashed Potatoes:
- Alternatives and Variations:
- What to Serve with Smashed Potatoes
- Storing and Reheating:
- More Side Dish Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
Once you try one crispy smashed potato, the others do not stand a chance. They have crispy skin and a warm, fluffy inside that makes them undeniably drool-worthy! When you want the crunch of french fries without deep frying potatoes, these easy smashed potatoes are the best!
Why We Love This Smashed Potatoes Recipe:
Easy Prep. If you are searching for a quick potato recipe, this is not that but the instructions are very simple to follow. And the final product makes it worth your while!
Super Tasty. Fresh and hot from the pan, these are crunchy, mouthwatering, and downright irresistible!
Versatile. Serve them with anything; whether it is breakfast, lunch, or dinner.
The Best Potatoes for Crispy Smashed Potatoes
Small potatoes are best for this recipe because they crisp easily. If you care less about the crunch and more about the technique, you can use larger potatoes like Yukon gold potatoes or Russet potatoes.
But baby potatoes or red potatoes are my top options.
Ingredients you need:
- Small potatoes: I use red potatoes because they are packed with flavor.
- Salt: Add this while boiling the potatoes. Adding salt brings the water to a quicker boil, seasons the potatoes, and allows them to cook to a higher temperature, ensuring they get creamy.
- Olive oil: Without oil, the butter would burn in the oven so be sure to combine them.
- Butter: This helps the potatoes brown in the oven
- Parsley: Use dried or fresh chopped.
- Seasoning: Salt and black pepper enhance the other flavors.
Instructions to make Smashed Potatoes:
Add enough cold water to a stockpot to cover the potatoes. Place it on the stove over medium high heat, sprinkle in the salt (to season water and bring to a rapid boil).
Once the water comes to a rolling boil, gently add in the whole potatoes. Cook these for about 20-25 minutes, until they are fork tender.
Steam Dry Potatoes
Preheat the oven to 375°F. Drain the potatoes in a colander, and allow them to steam dry in there for about 5 minutes.
Place potatoes onto a non-stick baking sheet and use a fork, potato masher, or the bottom of a cup and smash them down until they are almost flat. Let the potatoes sit for about 5 minutes to dry out a bit.
Combine the olive oil, melted butter, parsley, salt, and pepper. Use a basting brush or a spoon to drizzle the olive oil mixture evenly over smashed potatoes.
Place the baking sheet in the oven and bake the potatoes for 25 minutes, untouched. Turn off the oven and let the crispy potatoes sit in there for an additional 5 minutes.
Sprinkle with a dash of salt if desired. Serve right away, and enjoy!
Alternatives and Variations:
- Garlic Parmesan Smashed Potato: Five minutes before the potatoes are done baking, add shredded parmesan cheese and minced garlic.
- Loaded Smashed Potato: Five minutes before they are done baking, add shredded cheddar and bacon bits. When it comes out of the oven, add some chives and top with sour cream.
- Fresh Herbs: Instead of using parsley, try rosemary, dill, or thyme.
- Seasoning: Use garlic powder and onion powder for ultra savory flavor.
- Ensure the potatoes are about the same size so they cook evenly.
- Do not overboil them or they will fall apart when you try to smash them.
- It is fine if some of the potatoes break into pieces during the smashing process. They will still come out tasty!
- Remember to preheat the oven so it is hot enough. Otherwise, it will take longer for the potatoes to brown and the inside will become mushy.
- Use a large baking sheet so the pan is not too crowded and the potatoes can properly crisp up. If this is not possible, you may need to cook in batches.
What to Serve with Smashed Potatoes
- Sauce: Smashed potatoes are great for dipping. Try them with a homemade sauce like Tzatziki Sauce, Creamy Chipotle Sauce, Copycat In-N-Out Sauce, and Green Mojo Sauce.
- Pork: Enjoy them with juicy Perfectly Seasoned Pork Chops or these saucy Tender Baby Back Ribs.
- Chicken: Use it as a healthier alternative to fries and serve them with Garlic Parmesan Chicken Tenders and Lemon Pepper Honey Chicken Wings.
- Fish: Round out a pescatarian meal with this delicious side. Pair it with Southern Fried Catfish or Blackened Salmon.
Storing and Reheating:
Store leftover smashed potatoes in an airtight container in the fridge for up to 5 days. Frozen, they will last 6 months.
To reheat, warm up in the oven or air fryer at 350°F for 5 - 8 minutes.
Why do you steam dry smashed potatoes before baking?
Steam drying the potatoes after smashing them allows excess moisture to evaporate, resulting in extra crispy potatoes.
What is the difference between mashed potatoes and smashed potatoes?
In both dishes, the potatoes are boiled until tender but that is where the similarities stop. Mashed potatoes are combined with milk, butter, and sometimes sour cream. Whereas smashed potatoes are smashed with a fork, seasoned, drizzled with oil, and then baked until crispy.
Can smashed potatoes be fried?
You can fry smashed potatoes after boiling them and smashing them but, they will not be as crispy. Also, you would have to fry them in batches because they would not fit in the pan.
More Side Dish Recipes to Try
Crispy smashed potatoes are bite-sized red potatoes, boiled, smashed, seasoned, and roasted to golden brown, crisp perfection. Tender, buttery, herby, and crisp, enjoy these smashed red potatoes right out of the oven as a deliciously savory appetizer, side dish, or snack.
- 12-14 Small potatoes, baby gold or red work best
- 1 tablespoon Salt (for boiling potatoes)
- 1 tablespoon Olive oil
- 1 tablespoon Butter, melted
- 1 teaspoon Parsley, dried or fresh chopped
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- Add enough water to a stockpot to cover the potatoes. Place it on the stove over medium high heat, sprinkle in the salt (to season water and bring to a rapid boil).
- Once the water comes to a rolling boil, gently add in the whole potatoes. Cook these for about 20-25 minutes, until they are fork tender.
- Preheat the oven to 375°F. Drain the potatoes in a colander, and allow them to steam dry in there for about 5 minutes.
- Place the potatoes onto a non-stick baking sheet and use a fork or the bottom of a cup and smash them down until they are almost flat. Let the potatoes sit for about 5 minutes to dry out a bit.
- Combine the olive oil, melted butter, parsley, salt, and pepper. Use a basting brush or a spoon to drizzle the olive oil mixture evenly over smashed potatoes.
- Place the baking sheet in the oven and bake the potatoes for 25 minutes, untouched. Turn off the oven and let the potatoes sit in there for an additional 5 minutes.
- Sprinkle with a dash of salt if desired. Serve right away, and enjoy!
Serve the potatoes with a side of sour cream or ranch dressing. Top them with chopped onions, or chives, or even add bacon bits and cheese for a burst of flavor!
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Amount Per Serving: Calories: 505Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 2186mgCarbohydrates: 102gFiber: 11gSugar: 6gProtein: 12g
This website provides approximate nutrition information as a courtesy and for convenience only.