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.

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Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings4

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.
• TOTAL TIME AND YIELD: 1 hour 5 minutes, 4 servings

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Ingredients for Crispy Smashed Potatoes

The Best Type of Potatoes For This Smashed Potatoes Recipe

Choosing the right potatoes is key to getting the perfect crispy smashed potatoes.

Waxy potatoes like baby Yukon gold potatoes or small potatoes are the best choice. Their thin skin crisps beautifully, and their creamy, firm texture holds its shape when smashed.

Size matters when it comes to 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 consistently.

Avoid starchy potatoes like russets. They tend to fall apart when smashed, and their thick skin doesn’t crisp up as well.

How To Smash The Potatoes

1. 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.

2. 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.

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.

How To Make Sure Your Smashed Potatoes Turn Out 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.

Preheat Your Baking Sheet
For extra crispiness, place the rimmed baking sheet in the hot oven while it preheats. Brushing the pan with extra virgin olive oil will help the potatoes start crisping as soon as they hit the pan.

Generously Use Oil
Don’t skimp on the remaining olive oil! Brushing the tops of the smashed potatoes evenly helps them turn golden.

Bake at a High Temperature
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.

Don’t Overcrowd the Pan
Place potatoes in a single layer with at least an inch of space between them. Overcrowding will cause steaming instead of roasting, and they won’t get those toasty edges you’re looking for.

Serve Immediately
To enjoy the best crunch, serve your smashed potatoes fresh out of the oven. If you’re prepping in advance, you can reheat them briefly in the oven or air fryer to bring back their texture.

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How To Serve Smashed Potatoes

These smashed mini potatoes are incredibly versatile, making them a go-to side dish for just about any meal. With their crunchy edges and tender, fluffy centers, they pair perfectly with everything from hearty mains to light and fresh dishes. Here are some of the best ways to serve them:

With Classic Proteins
Pair these potatoes with roasted meats like baked chicken, pork chops, or a juicy steak. Their texture and savory flavor balance beautifully with rich, hearty mains.

Topped with Extras
Take these potatoes to the next level by adding toppings like parmesan cheese, a dollop of sour cream, or chopped green onions. Sprinkle with fresh dill or parsley for a pop of flavor and color.

As an Appetizer
Serve them as a snack or starter with dipping sauces. They’re perfect with homemade ranch, garlic aioli, or a spicy sriracha mayo.

Alongside a Hearty Salad
Pair them with a fresh salad. These potatoes add a satisfying texture that complements lighter dishes.

For Brunch or Breakfast
Switch up your brunch game by serving these potatoes alongside eggs, bacon, or sausage. They’re a great alternative to traditional hash browns.

How To Store 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: Store leftover crispy smashed potatoes in an airtight container in the fridge for up to three days. Let them cool completely before storing them to avoid trapping moisture, which can make them lose their crisped edges.

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: To bring back the crispy edges:

• 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: While not ideal for maintaining crispiness, you can reheat in the microwave for one to two minutes. Finish them in the oven or air fryer for a few minutes if you want to restore the crunch.

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.

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Crispy Smashed Potatoes

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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 minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

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Ingredients

  

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• 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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