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Review RecipeCrispy Smashed Potatoes
Crispy smashed potatoes combine golden, crunchy edges with tender, fluffy centers for a simple and satisfying side dish. Made with baby Yukon gold potatoes, extra virgin olive oil, and pantry staples, this easy recipe is ready in just over an hour and pairs perfectly with any main dish.
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Crispy smashed potatoes might be your new favorite way to serve potatoes. With their irresistible crunchy edges and tender, buttery insides, they strike the perfect balance of texture and flavor. Roasted to a beautiful golden brown, these potatoes are finished with a sprinkle of flaky sea salt and fresh parsley, creating a simple yet undeniably delicious dish.
What You Need To Know
- MAIN INGREDIENTS: Baby Yukon gold potatoes, extra virgin olive oil, salt, garlic powder, black pepper, fresh parsley, flaky sea salt.
- QUICK STEPS: Boil baby potatoes until fork tender, smash them on a rimmed baking sheet, brush with seasoned olive oil, bake in a hot oven until golden brown and crispy, flip, bake again, and garnish with fresh parsley and flaky salt.
- THIS RECIPE DELIVERS: Consistently golden, flavor-packed smashed potatoes with foolproof, restaurant-quality results every time.
Ingredients for Crispy Smashed Potatoes
Best Potatoes For A Perfect Crisp
Size matters. When it comes to making the perfect smashed potatoes, smaller potatoes, like baby potatoes or new potatoes, cook evenly and are easier to smash. Their compact size creates more surface area, which means more golden, crunchy bites. Larger potatoes don’t smash as evenly and won’t crisp up as consistent
Look for waxy potatoes like baby Yukon gold potatoes or small potatoes. Their thin skin crisps beautifully, and their creamy, firm texture holds its shape when smashed.
Avoid starchy potatoes like russets. They tend to fall apart when smashed, and their thick skin doesn’t crisp up as well.
Additional Seasoning Ideas
You can customize the flavor of your crispy smashed potatoes by adding seasonings to the olive oil before brushing it onto the potatoes. Ideas for getting you started are:
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of smoked paprika
- ½ teaspoon of dried thyme or rosemary
- ¼ teaspoon of crushed red pepper flakes
Adjust the amounts to suit your taste preferences and experiment with combinations to create your ideal flavor!
How To Smash The Potatoes
1. Let the Potatoes Cool Slightly
Once boiled, let the baby potatoes cool for about five minutes. This helps release steam and prevents them from falling apart when smashed.
2. Choose the Right Tool
To smash the potatoes evenly, use something flat and sturdy like the bottom of a glass, a flat-bottomed measuring cup, or a potato masher. These tools allow you to apply steady, even pressure without breaking the potatoes apart.
3. Smash to the Right Thickness
Place the potatoes onto a greased or oiled rimmed baking sheet. Gently press down on each potato until it’s about ¼-½ inch thick. Smashing them too thin can cause them to burn, while leaving them too thick won’t allow enough surface area to get crispy.
Tips To Ensure Your Smashed Potatoes Are Crispy
- Make Sure the Potatoes Are Dry: If they’re too wet, the oil won’t stick properly, and you’ll lose out on the texture of these potatoes.
- Generously Use Oil: Brushing the pan with extra virgin olive oil will help the potatoes start crisping as soon as they hit the pan. In addition, brushing the tops of the smashed potatoes evenly helps them turn golden.
- Don’t Overcrowd the Pan: Place potatoes in a single layer with space between them. Overcrowding will cause steaming instead of roasting, and they won’t get those toasty edges you’re looking for.
- A Hot Oven Is Key: Bake at 425°F to allow the potatoes to crisp without drying out. Keep an eye on them and flip halfway through to guarantee both sides are golden brown.
- Serve Immediately: To enjoy the best crunch, serve your smashed potatoes fresh out of the oven.
Serving Ideas For This Versatile Side Dish
These smashed mini potatoes are incredibly versatile, making them a go-to side dish for just about any meal.
Start by keeping it simple—smashed potatoes can be enjoyed with just a sprinkle of salt, pepper, a drizzle of olive oil and some parsley, creating a crispy, no-fuss side dish that lets their natural flavor shine. This minimalist approach is perfect for when you want an easy and satisfying addition to any meal without much effort.
To add some flair, consider topping them with grated parmesan, a dollop of sour cream or a sprinkle of fresh herbs such as chives or dill. These simple additions can elevate the smashed potatoes without overwhelming the natural texture and taste.
To turn them into a complete meal, pair them with a fresh salad as well as roasted meats like baked chicken, pork chops, or a juicy steak. The texture of crispy smashed potatoes balances beautifully with rich, hearty mains.
Or switch up your brunch game by serving these potatoes alongside eggs, bacon, or sausage. They’re a great alternative to traditional hash browns.
Finally, elevate smashed potatoes to entertaining status by serving them as appetizers alongside a variety of dipping sauces such as ranch, garlic aioli, or spicy sriracha mayo.
MORE POTATO SIDE DISH RECIPES
Storing Roasted Smashed Potatoes
Knowing how to store your crispy smashed potatoes will help you enjoy them fresh, even after the first serving. Whether making them ahead or saving leftovers, here’s how to keep them golden and delicious.
Make Ahead
You can prep these potatoes ahead of time to save yourself some work. Boil the baby potatoes until fork tender, drain, and allow them to cool. Smash them on a large baking sheet, brush them with the seasoned extra virgin olive oil, and stop before baking.
Cover the sheet tightly with plastic wrap, transfer the potatoes to an airtight container, and refrigerate for up to 24 hours. When you’re ready to serve, bake them as directed.
In The Fridge
In an airtight container, these crispy smashed potatoes can be stored in the fridge for up to three days.
Let them cool completely before storing them to prevent trapped moisture, which can soften their crisp edges. To help maintain their texture, place a paper towel on top of the potatoes before sealing the container; this will absorb any condensation that may form.
In the Freezer
While these potatoes are best enjoyed fresh, you can freeze them if needed. Place the cooled, baked potatoes in a single layer on a rimmed baking sheet and freeze until solid.
Once frozen, transfer them to a freezer-safe airtight container or freezer bag for up to two months. Reheat them straight from frozen to avoid a soggy texture—see the reheating instructions below.
Reheating
- Oven: Preheat the oven to 400°F and place the potatoes on a large baking sheet. Bake for 10-15 minutes.
- Air Fryer: Place the potatoes in the air fryer basket and heat at 375°F for five to eight minutes. This method keeps them extra crispy.
- Microwave: We do not recommend reheating smashed potatoes in the microwave if you want them to have a crispy texture.
Crispy Smashed Potatoes Frequently Asked Questions
Do I need to peel the potatoes before boiling?
No, you don’t need to peel baby potatoes. Their thin skin crisps beautifully and adds flavor and texture to the dish.
Can I boil my potatoes the night before?
Yes, you can boil your potatoes the night before to save time and make meal prep easier. After boiling them until they are fork-tender, drain them thoroughly and let them cool completely.
Once cooled, store them in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to make smashed potatoes, bring them to room temperature for about 15-20 minutes before smashing and roasting. This helps them cook more evenly and crisp up better in the oven.
If they appear a bit moist after refrigeration, pat them dry with a paper towel to remove any excess moisture, which can prevent them from becoming crispy.
Is there a tip to getting the smash right?
Yes, the key to getting the perfect smash for smashed potatoes is to apply even, gentle pressure to avoid breaking them apart while still achieving a flat, crispy surface.
Could I make this with larger Yukon gold potatoes?
No, larger Yukon Gold potatoes are not ideal for making crispy smashed potatoes. For the best results, it’s recommended to stick with smaller potatoes that cook evenly, smash easily, and develop the ideal crispy texture when roasted.
If you only have larger Yukon Golds on hand, consider using them for mashed potatoes or air fryer potato wedges instead.
What do I do if I have overboiled my potatoes?
If you’ve accidentally overboiled your potatoes, you can still salvage them by letting them cool completely in the fridge before smashing, which can help firm them up slightly.
These crispy smashed potatoes perfectly combine golden, crispy edges and fluffy, tender centers, making them a versatile side dish for any meal. Whether you’re serving them for a casual dinner or a special occasion, this recipe delivers simple, delicious results every time.
Crispy Smashed Potatoes
Crispy smashed potatoes combine golden, crunchy edges with tender, fluffy centers for a simple and satisfying side dish. Made with baby Yukon gold potatoes, extra virgin olive oil, and pantry staples, this easy recipe is ready in just over an hour and pairs perfectly with any main dish.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 1 ½ pounds baby yukon gold potatoes (24 ounce bag)
- 2 ½ teaspoons salt, divided (2 teaspoons to salt the potato boiling water and ½ teaspoon to flavor the extra virgin olive oil)
- 5 tablespoons extra virgin olive oil, divided (2 tablespoons to brush onto a large baking sheet and 3 tablespoons to mix with spices and brush onto the smashed potatoes)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Garnish
- Fresh parsley, chopped
- Flaky sea salt, Maldon or Fleur de Sel
Instructions
- Preheat oven to 425° F. Using a pastry brush, brush 2 tablespoons of extra virgin olive oil over the entire surface of a large rimmed baking sheet. Set aside.
- To a medium pot (approximately 3-4 quart sized), add the baby yukon gold potatoes, 2 teaspoons salt and enough water to cover the potatoes by 1 inch. Set the burner to medium-high heat.
- Bring the water to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork tender. The total cook time will vary depending on how large, or small, your baby potatoes are.
- Place a colander, or large straining basket, into the sink and pour the potatoes into the colander. Allow the potatoes to cool in the colander, and release steam, for 5 minutes.
- Transfer the potatoes to the prepared baking sheet being sure to allow 1-2 inches between potatoes for them to be smashed.
- Using a flat bottomed dry measuring cup or another, heat safe, food grade item (such as a heavy duty glass or mug) gently apply even pressure to each potato to smash them on the prepared baking sheet. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.
- To a small bowl add the remaining 3 tablespoons extra virgin olive oil, ½ teaspoon salt, garlic powder and black pepper. Stir to combine.
- Using a pastry brush, brush the entire surface of each of the smashed potatoes with the seasoned extra virgin olive oil.
- Bake for 20-22 minutes, remove the baking sheet from the oven and carefully flip over all the smashed potatoes using a spatula. Return the baking sheet to the oven and finish baking for 22-23 minutes or until the potatoes are golden and crispy.
- Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes before transferring them to a platter for serving.
- Once you have transferred the crispy smashed potatoes to a serving platter, you can garnish them with a sprinkle of flaky sea salt and chopped fresh parsley if desired.
Notes
- Yukon gold potatoes work best for this recipe as they have a creamy texture and are not as starchy, or waxy as a russest or baby red potato.
- Please note that the size of the baby yukon gold potatoes will vary from brand to brand and from bag to bag. You are looking for potatoes that average between 1 ½ – 2 inches in size.
Nutrition
Calories: 287kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
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