Crispy Smashed Potatoes
Ingredients
Method
- Preheat the oven to 425°F. Generously coat two rimmed baking sheets with olive oil.
- Put the potatoes and 1 teaspoon of the sea salt in a large pot and add water to cover by 1 inch. Bring to a boil and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain and let them cool just enough to handle.
- Place the potatoes on the prepared baking sheets and press each one with the bottom of a measuring cup until about 1/4 inch thick. Drizzle with the remaining olive oil, sprinkle with the garlic powder, onion powder, remaining sea salt, and black pepper. Roast for 25 to 35 minutes, rotating the pans halfway, until deep golden brown and crisp around the edges.
- Right before serving, season with additional sea salt or flaky salt, sprinkle with fresh herbs and Parmesan cheese, if desired. Serve immediately while hot and crispy.
Nutrition
Notes
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Let us know how it was!Why These Crispy Smashed Potatoes Actually Work
I still remember the first time I tried to make smashed potatoes. I followed a recipe that promised “ultra crispy” results, and what came out of my oven was, well, sad. Soggy on the bottom. Pale on top. About as crunchy as a wet napkin. I nearly gave up on the whole idea.
But I’m stubborn. And I really wanted those crispy smashed potatoes with golden, craggy edges and fluffy centers. So I kept testing. Adjusting. Smashing more potatoes than I care to admit. Eventually, I figured out what actually works.
The magic is in a few small details. Small waxy potatoes like Yukon Golds hold their shape during boiling and turn creamy inside. Salting the water generously seasons them from within. And smashing them while they’re still warm creates those uneven, craggy edges that crisp up so beautifully.
The result? A golden brown crust that shatters when you bite into it, a fluffy potato interior that’s tender and rich, and a comfort food side dish that disappears before anything else on the table. Trust me on this one.
Smashed Potato Ingredients Worth Talking About
This recipe doesn’t need much, which is exactly why ingredient choices matter. Here’s what you’ll want for the best crispy smashed potatoes, plus a few honest substitutions I’ve tested along the way.
- Small yellow potatoes. About golf-ball size or up to 2 inches across. Yukon Golds are my go-to for their buttery flavor and creamy texture. Red potatoes work great too, and a mix of both is totally fine. You’ll want about 2 pounds, which is roughly 900 grams.
- Sea salt. Used in the boiling water, in the seasoning, and as a finishing touch. Flaky sea salt at the end adds a lovely little crunch that regular salt just can’t replicate.
- Extra-virgin olive oil. A good California olive oil adds flavor, not just fat. And don’t skip oiling the baking sheets. That’s where those crispy potato edges come from.
- Garlic powder and onion powder. These two bring savory umami without burning, which fresh garlic tends to do at 425°F.
- Fresh herbs. Parsley, chives, or thyme stirred in right before serving. They keep their color and brighten the whole dish.
- Grated Parmesan. Totally optional, but a light dusting right before serving adds a salty, nutty finish that’s hard to resist.
One quick note on potatoes. Starchy russets will fall apart during boiling and won’t give you that satisfying craggy texture. Stick with baby potatoes or small yellow ones. You can grab a bag at Trader Joe’s or your local farmers market without much fuss.
How to Make the Best Crispy Smashed Potatoes
This is one of those recipes where the technique matters more than the ingredients. It’s forgiving once you understand the rhythm. Let me walk you through the four big stages of making the best crispy smashed potatoes at home.
Stage 1: Parboil Until Fork-Tender
Start by boiling your potatoes in salted water. I add about a teaspoon of sea salt to the pot, which seasons the potatoes all the way through. You’re looking for fork-tender potatoes, about 15 to 20 minutes. A fork should slide in with almost no resistance, but the potatoes shouldn’t be falling apart.
This parboiling step is the secret to that fluffy potato interior. It hydrates the potatoes so the inside steams and softens during roasting while the outside turns into a crunchy potato crust.
Stage 2: Smash While Warm
Drain the potatoes and let them cool just enough that you can handle them. Then here’s the important part. Smash them while they’re still warm. Warm potatoes smash into those wonderfully uneven, craggy shapes that catch oil and crisp up perfectly.
I use the bottom of a measuring cup, but a potato masher or the back of a heavy spatula works just as well. Press each potato until it’s about 1/4 inch thick. Don’t stress about perfection. The more irregular the edges, the more crunchy bits you’ll get.
Stage 3: Season and Roast at 425°F
Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, the remaining salt, and black pepper. Then roast at 425°F for 25 to 35 minutes, rotating the pans halfway through.
You’re looking for deep golden brown edges and a crackly, crunchy potato crust. The bottoms should be crispy too, thanks to that generously oiled baking sheet. If your oven runs hot, check at the 25-minute mark. Every oven has its own personality.
Stage 4: Finish and Serve Immediately
Right before serving, sprinkle with flaky sea salt and toss on those fresh herbs. Add a shower of grated Parmesan if you’re feeling fancy. Serve hot, straight off the baking sheet.
This is not the dish that waits. Crispy smashed potatoes are best the moment they come out of the oven, when the edges are still crackling and the centers are pillowy soft. That first bite, with the audible crunch and the creamy middle, is worth every minute.
Tips for Perfectly Crispy Smashed Potatoes
After many batches, I’ve learned a few things the hard way. Here are the common mistakes and how to avoid them when making perfectly crispy smashed potatoes.
Common Mistakes to Avoid
❌ Using parchment paper instead of an oiled sheet. Parchment prevents that crispy underside. Oil the baking sheet directly with olive oil.
❌ Overcrowding the pan. Potatoes need breathing room. If they’re too close, they steam instead of crisp. Use two pans if you need to.
❌ Smashing too neat and flat. Perfectly flat potatoes have fewer ridges to crisp. Embrace the mess and let those edges be jagged.
❌ Letting them sit before serving. Five minutes on the sheet pan is fine, but they lose their crackle fast. Re-crisp in a hot oven if needed.
One more thing. Don’t skimp on the oil. Both on the pan and on the potatoes. Olive oil roasted smashed potatoes need that fat to develop the golden, shattering crust you’re after.
Smashed Potato Topping Suggestions
Part of what makes these crispy smashed potatoes so fun is how customizable they are. The base recipe is fantastic on its own, but small tweaks can take them in a completely different direction.
- Herb swaps: Parsley, chives, and thyme are my defaults. Dill also works beautifully if you have it. For a bolder flavor, finely chopped fresh rosemary is lovely too.
- Cheese options: Grated Parmesan is the classic, but crumbled feta or goat cheese adds a tangy twist. Add it right before serving so it softens slightly.
- A little heat: A pinch of red pepper flakes scattered on top gives a gentle kick that pairs well with the creamy centers.
- Dipping sauces: These are fantastic with a simple herbed sour cream or a garlicky yogurt sauce. Perfect for a summer cookout or potluck favorite.
Honestly, the hardest part of this recipe is not eating the entire sheet pan before dinner starts. They’re dangerous like that.
Storage and Reheating Leftovers
If you somehow have leftover crispy smashed potatoes, which is rare in my house, you’re in luck. Fully cooked oven roasted smashed potatoes keep well in the fridge for up to 5 days in an airtight container.
To bring back that crunch, reheat them in a 400°F oven or an air fryer for about 5 to 7 minutes. The microwave works in a pinch, but it’ll make them soft. I won’t stop you, but I also won’t pretend that’s a good idea.
You can also prep ahead. Boil and smash the potatoes up to a day in advance, keep them covered in the fridge, then add the oil and seasonings right before roasting. Add 5 to 10 minutes to the cook time to account for the cold start.
Frequently Asked Questions
The Bottom Line on These Crispy Smashed Potatoes
Look, I get it. “Crispy” is a promise that’s been broken too many times. But these crispy smashed potatoes deliver. Golden edges, creamy centers, and that satisfying crackle that makes everyone at the table stop and take notice.
They’re the kind of side dish that becomes your signature. The thing you’re asked to bring to every BBQ, summer cookout, and family gathering. And honestly? You’re going to crush this one.
If you make these, I’d love to hear how they turn out. Find me on Pinterest and share your crispy creation. Tag me in the photo, tell me your favorite toppings, or just admit how many you ate standing over the sheet pan. No judgment here.
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