Crispy Smashed Potatoes are sure to become your new go-to recipe for a delicious, crowd-pleasing side dish! They’re packed full of flavor and ideal for any occasion, from a cozy family dinner to a festive holiday feast!
Table of Contents
If you’ve never tried Crispy Smashed Potatoes before, this perfect side dish will be your new favorite way to serve cooked potatoes.
This recipe takes the classic comfort of boiled potatoes to the next level by smashing and roasting them to crispy perfection.
These crispy potatoes pair beautifully with almost any main dish, from simple pork chops to more elaborate holiday roasts.
If you’re looking for other inspiring ways to serve up some crispy potatoes, check out my Crispy Baked Potato Wedges, Crispy Loaded Potato Skins, Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter, Twice Baked Potatoes, and Easy Crispy Air Fryer Potatoes!
Why We Love This Recipe
- These smashed roasted potatoes are incredibly versatile, and easily adaptable to a variety of spices and seasonings, from classic garlic powder and sea salt to more adventurous flavors like chili oil or lime juice.
- Using the bottom of a glass or a potato masher to gently press down on the boiled potatoes before roasting them is a fun step that can even involve the kids in the kitchen.
- With my simple recipe and step-by-step instructions, anyone can make these easy smashed potatoes, regardless of culinary skill.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Baby potatoes – The star of the dish, baby potatoes are ideal for their size and texture.
- Table salt – Added to the boiling water to infuse the potatoes with flavor from the inside out.
- Olive oil – Essential for achieving that golden, crispy exterior, and also adds a subtle, rich flavor.
- Kosher salt – A coarser salt that’s perfect for sprinkling over the smashed potatoes before roasting to enhance their taste.
- Freshly ground black pepper – Adds a slight heat and depth of flavor.
- Garlic powder – Provides a savory note that complements the potatoes beautifully.
- Onion powder – Another layer of flavor that blends with the garlic and herbs.
- Fresh herbs – Dill, parsley, chives, and rosemary. Each one is optional but highly recommended for a burst of freshness and color.
- Flaky sea salt – For finishing, adding texture and a burst of saltiness.
- Parmesan cheese – Optional, but it adds a delicious, cheesy crust when sprinkled on top.
How to Make Crispy Smashed Potato Recipe
- Boil and drain potatoes. Preheat the oven to 450°F. Place potatoes in a large pot of salted water and boil for 20 minutes until fork tender. Drain potatoes for 5 minutes until dry.
- Oil the baking tray. Brush the surface area of a large baking sheet with 1 tablespoon of olive oil. Transfer potatoes to the baking sheet.
- Smash Potatoes. Gently smash the potatoes open by pressing the bottom of a glass or a potato masher down onto them.
- Add seasoning. Drizzle or use a pastry brush to coat the potatoes with the remaining olive oil. Sprinkle with salt, garlic powder, and grated parmesan cheese.
- Bake, garnish, and serve. Bake for 25 minutes until crispy. Adjust the cooking time according to the size of your potatoes; larger potatoes will need more time than smaller potatoes. Remove from the oven and add a sprinkle of fresh herbs and grated parmesan cheese to each of the hot potatoes before serving.
Recipe FAQ’s
The air fryer is a great option for making these potatoes golden brown and extra crispy. Adjust the cooking time according to your model of air fryer.
Make sure your potatoes are completely dry after boiling and before smashing, and don’t skimp on the oil. Also, giving them enough space on the baking sheet helps.
Potatoes are naturally gluten-free, so just make sure the seasonings and add-ins that you use are gluten-free as well!
You can boil and smash the potatoes earlier in the day and pop them in the oven half an hour before you’re ready to serve them.
Make sure the potatoes have cooled to room temperature and place them in an airtight container. They will keep in the refrigerator for up to 3-4 days. Reheat the potatoes in the oven or in an air fryer to maintain their crispiness as microwave heating can make them soggy.
Although freezing is not ideal for texture, you can freeze the potatoes in a single layer on a baking sheet, and then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Thaw overnight in the fridge and reheat the potatoes in the oven or in an air fryer to keep them crispy, as using a microwave can make them soggy.
Tips for Success
- The ideal size and texture of potatoes needed for this recipe are little potatoes that are firm like baby or new potatoes.
- Overboiling the potatoes can make them too mushy to smash properly, so make sure to boil your potatoes until they are just fork-tender.
- You want the potatoes to hold together well after they’ve been smashed, so just a gentle press is enough when you’re smashing them.
- I like to use the bottom of a glass or a potato masher for an even smash across all of my potatoes.
- Potatoes are inherently bland and can handle a lot of flavor enhancement so be generous with your seasonings, like salt, pepper, and any herbs or spices you choose to use.
- The high heat from a hot oven is key to making perfect smashed potatoes, so preheat your oven to get it to a high temperature before the potatoes go in.
- Crowding the potatoes on your sheet pan can lead to steaming rather than crisping, so give each potato enough room to breathe.
Season to Perfection
You can season your Crispy Smashed Potatoes at different stages throughout the process.
Try adding some seasonings when they’re in the boiling water, when they’re drained and smashed before they’re baked, and with a final sprinkle after baking them.
Be generous with the seasoning and experiment with what works best for your potatoes – the right seasoning combination here could transform this great side dish into your favorite side dish!
Substitutions and Variations
- If you don’t have baby potatoes, you can use other potato varieties like red potatoes, yukon golds or yellow potatoes. Just make sure they are quite small and all similar in size for even cooking, and choose a firm variety that will hold its shape when boiled and smashed.
- You can use virgin or extra virgin olive oil, or a different flavor profile, you could also use melted butter, ghee, or a different type of oil like avocado or coconut oil.
- Sea salt or regular table salt will work in place of kosher salt.
- Freshly ground black pepper can be omitted or replaced with white pepper for a slightly milder flavor.
- Freshly minced garlic can be used instead of garlic powder for a more intense garlic flavor, but be cautious as garlic burns easily in the oven. You could also try using garlic butter in place of the olive oil and garlic powder.
- Onion powder can be omitted or replaced with other dried herbs like thyme or rosemary for a different taste.
- All of the fresh herbs are optional and can be varied based on what you have on hand or your flavor preferences.
- If you don’t have flaky sea salt, any coarse salt can be used for that finishing touch.
- Parmesan cheese can be omitted for a dairy-free version or replaced with different kinds of cheese based on your taste.
- Try adding a topping to your potatoes such as a dollop of sour cream, greek yogurt, or natural yogurt for an added creamy tanginess, or some bacon bits!
More Popular Potato Recipes
- Homemade French Fries
- Greek Potato Salad
- Crispy Baked Sweet Potato Fries
- Easy Scalloped Potatoes (Au Gratin Potatoes)
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Crispy Smashed Potatoes Recipe
Ingredients
- 1 ½ to 2 pounds baby potatoes
- 1 tablespoon table salt (to add to the water)
- 4 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 2 tablespoons fresh herbs (dill, parsley, chives, rosemary)
- Flaky sea salt
- Parmesan cheese
Instructions
- Preheat the oven to 450°F. Place potatoes in a large pot of salted water and boil for 20 minutes until fork tender. Drain potatoes for 5 minutes until dry.
- Brush the surface area of a large baking sheet with 1 tablespoon of olive oil. Transfer potatoes to the baking sheet.
- Gently smash the potatoes open by pressing the bottom of a glass or a potato masher down onto them.
- Drizzle or use a pastry brush to coat the potatoes with the remaining olive oil. Sprinkle with salt, garlic powder, and grated parmesan cheese.
- Bake for 25 minutes until crispy. Adjust the cooking time according to the size of your potatoes; larger potatoes will need more time than smaller potatoes. Remove from the oven and add a sprinkle of fresh herbs and grated parmesan cheese to each of the hot potatoes before serving.
