Crispy Smashed Potatoes
These smashed potatoes are baked to crispy perfection! You're going to love this smashed potatoes recipe. Find topping ideas within the post!
Updated by Kathryne Taylor on August 14, 2024
Would you look at those crisp and golden potatoes? Tell me you don’t want to eat those puppies straight off the pan. Yeah, I know you do. I do, too. These crispy smashed potatoes are best when they’re hot and fresh, so right off the pan is actually the best serving method.
Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. They go great with hearty salads, too, when salad-for-dinner feels too austere.
These smashed potatoes are a fun way to use up the bag of potatoes in your pantry. They’re gluten free and vegan, too, for all to enjoy.
Smashed potatoes aren’t the quickest potato option around (you’ll boil them until tender, then smash and bake), but they are not difficult to make. Will you try them this weekend?
How to Make the Best Smashed Potatoes
Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two.
Smaller potatoes are usually available in red or yellow varieties. Both are delicious, but the red potato skins have more flavor, so the reds were my favorite.
Use a large baking sheet. In my dream world, everyone owns a half-sheet pan (affiliate link), because that’s what us recipe testers are always baking on. You need a large baking surface to accommodate all the potatoes, while leaving a little breathing room around each one. If necessary, use two pans instead.
Brush the baking sheet with olive oil. I generally use parchment paper for its non-stick surface and easy clean-up factor, but baking the potatoes against an oiled baking sheet makes them even more crispy. It’s worth the clean-up, if you ask me.
Add a little garlic and onion powder. These are my secret ingredients when I’m working with potatoes. They add a subtle savory note that sends potatoes over the top! They’re especially great when you’re baking potatoes, since you run the risk of burning your garlic in the oven (burnt garlic is the worst flavor).
Watch How to Make Smashed Potatoes
Smashed Potato Topping Suggestions
I was surprised to find that I liked my crispy potatoes best when baked without cheese. You could always add a dusting of cheese after baking, though, such as grated Parmesan or crumbled feta or goat cheese.
Creamy or herbed sauces contrast deliciously with these golden, craggy potatoes. Here are some ideas:
- Easy Romesco Sauce
- Aji Verde (Spicy Peruvian Green Sauce)
- Green Goddess Dressing
- Tahini Sauce
- Basil Pesto or Kale Pesto
- Vegan Sour Cream or regular sour cream thinned with a splash of water and pinch of salt
Craving more potatoes? Here are a few of my favorite recipes:
- Best Baked Potato
- Ultra Crispy Baked Potato Wedges
- Delicious Crispy Hash Browns
- Roasted Breakfast Potatoes
- Perfect Roasted Potatoes
- Herbed Red Potato Salad (no mayo!)
Please let me know how your smashed potatoes turn out in the comments! I love hearing from you.
Crispy Smashed Potatoes
These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.
Ingredients
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, chives and/or green onion
Instructions
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I did a ‘mock’ run on these to see how they would turn out. I plan on making these as an appetizer for the Super Bowl. They turned out perfect! Love them. No doubt I will be making for SB, along with some other apps. Thank you. Also adding sour cream and chopped green onions.
Great idea! I’m glad they worked out fo you. Thanks for sharing, Rita.
Love these , your receipt is especially delicious. I don’t add pepper cause little ones are eating them , and they eat better without pepper. I did add little to ones on my plate. Very good. The kids really enjoyed.
I’m happy to hear that! Thank you for your review, Nell.
Delish! Can’t wait to make them again!
These potatoes were amazing. Made them for a small dinner party tonight and they turned out perfect. They were so crispy and savory but fluffy and divine on the inside. Perfect!!! I will make these again and again.
Hi Kate, I made these yesterday for brunch with friends alongside vegetarian scotch eggs and your glazed carrots. I only made 1/2 the recipe since it was just four of us and was certain I’d have leftovers. Wrong! Omg, soooooo delicious and my friends raved, too. Am making another 1/2 batch tomorrow. Thanks so much for a spud-tastic recipe!!
I made the smashed potatoes with the easy romesco sauce tonight as a side to an amazing dinner of tangy braised pork roast and pear and prosciutto salad. The potatoes and romesco was the favorite of the crew! Nothing short of AMAZING! Went well with the dinner! Everyone raved! Thank You!!
Hi Kate! My husband made these to use up some potatoes today. Wow, they were yummy… interesting to say the least. Can’t wait to try again with some type of topping and or sauce. Another great recipe, thank you!
Thank you for another big hit! The Smashed Potatoes were so yummy and so easy! Theee are a definitely another make-agin!
You’re welcome, Lauren! I’m happy you loved them.
I love potatoes in all shapes and forms and breakfast is also my favorite meal of the day so… breakfast potatoes? I am totally in! Thanks for sharing the recipe I can’t wait to try it out!
Can you boil them ahead of time? Earlier in the day or the night before and set them aside?
I’m not sure, but that is a thought. I would be hesitant that they may not smash as well or fall apart if you wait.
Delicious! Thank you for such a great recipe. I ALWAYS use parchment paper…so I really debated about using it. So glad I didn’t….the potatoes turned out to be perfectly crisp.
Awesome. I used fresh spring onions and garlic and 3 Ts off mixed fresh herbs. Served with poached eggs and fruit salad for Sunday brunch yesterday. Family loved.
Made these for Easter dinner – delicious! Thank you!
These are the first smashed potatoes I’ve ever tried and I am hooked! I don’t even want to try another recipe, these are so so good!! We add some medium cheese and already cooked bacon in the last 5 min of cooking! Phenomenal!! :)
I’m glad you are hooked, I am too! I appreciate you taking the time to review, Krista.
Great recipe! I will make them this way this again and again! Thank you!!
So, these are delicious, (thank you!), but, a lot of my potatoes (most?!) fell apart in the smash stage. Did I boil them too long?? Most were golf ball size. They seemed just tender and were boiling in the said time frame. It was more like a cookie sheet potato cake for me…But a success because it was delicious!
Hi Cassandra, You may have cooked them too long. I’m sorry to hear it didn’t work well, but glad it still tasted delicious.
I love a potato and this was a perfect alternative to our normal way of doing potatoes. Thumbs up from all. Will definitely make again.
We have made these a few times now with a variety of potatoes with excellent results every time!
My husband and I love these. I have made them twice in one week!
I added a sprinkle of shredded parmesan cheese during the last 5 min of cook time then sprinkled diced chives in top once removed from the oven. We topped the potatoes with a little dollop of sour cream and they were devine!! Thanks for sharing such a great recipe!
A glass jar – or any flatbottom see through container with a wide base – makes a great smusher!
What a hit! Family loved these. I was worried it would take too long, but it was 99% hands off – boiling and roasting. Great, thank you!
Made these on Memorial Day.
Scrumptious! I used fresh Rosemary sprinkled over all of the potatoes, prior to baking. they turned out beautifully!
Yum, Yum, Yum! (as your recipes always are!)
Thank you for sharing!
Tried this recipe! Loved it! I sprinkled a little parmesan cheese on mine the last 5 minutes of cooking time. They were delicious!
Hi Kate! Our family loves these so much! We are making them for a family gathering – do you think I could boil the potatoes first, then a few hours later throw them in the oven?
Hi Mary, You could try it. Although, I haven’t so I can say for sure.
I know you baked them in the oven but,can you fry them in oil?
I haven’t tried it with the same result, sorry!
Perfect! My family asked for them two nights in row. I even boiled the potatoes 4 hours ahead. They smashed just fine
Wonderful to hear, Anita! Thank you for your review.
The potatoes were phenomenal. Boiled them just *enough,* laid them on foil on my sheet pan after drying and laying them out to dry for a few minutes, forgot to oil foil (they didn’t stick —pheww) whipped together melted butter, used real garlic as I was out of powder. And because …garlic!! Used about 1/4 c Parm and S&P. Stirred it in the jar I melted the butter in and added it to potatoes. EVERYTHING WAS PERFECT AFTER THAT and basically, I want these for dinner every NIGHT. Thank you, Kathryns.
I made these for our barbecue yesterday and they were delicious. I was looking for a different way to prepare small potatoes and this recipe fit the bill. Thank you.
Yum, yum yum! Best potatoes ever. I love the easiness, delivering a beautiful versatile roasted potato.
Thank you, Shama! I appreciate your review.
This is seriously the best potato dish I’ve ever made-and I’ve been cooking most everyday for thirty years!
I love to hear that! Thank you for sharing, Rebecca.
They are not easy to “smash”. This takes practice. They EASILY break apart.
Can you boil the potatoes a day before you bake the ?
Hi Min, this is best as directed. I haven’t tried boiling the day before and then baking them. I’m hesitant to say it would work without trying it. They may dry out some sitting in the refrigerator and have issues smashing them.
Made this with dinner tonight. The potatoes were delicious! Crispy on the outside and tender on the inside. The seasoning was perfect! I did bake longer because we like potatoes crispier. Will definitely be making this again soon! Thanks for a great recipe!
Had these for lunch today! Delicious and bf approved. We ate the whole pan. I’ll make these potatoes again very soon. Thanks Kate! You’re totally right about the garlic powder and onion powder.
Loved this recipe! I added two cloves of garlic minced and it was amazing. I will definitely be making this again.
Doing this recipe for Sunday lunch This is the second time I will be doing it. Everybody in the family loves it. Thanks for the recipe kate.
Fantastic my family loves them.
Made these the other day, why didn’t I think of this when my kids were small!!! I’d like to make a batch and just nom-nom all by myself!
Once again I have followed a recipe perfectly and it has not worked out. I’m going to go out on a limb here and say it’s not you, it’s me.
I’m sorry it didn’t work for you, Sarah! What seems to be the issue?
These were really excellent, but they weren’t crispy or browned enough. I had to bake them for almost an hour. I would have baked it even longer to get it more browned, but the fish entree was ready, so I didn’t have time.
Even though they didn’t come out like I expected, they were delicious and I will definitely make them again.
I’m sorry to hear you had trouble with this one, Jess.
I broiled mine in the oven for about 2 minutes at the very end and it crisped mine up perfectly – maybe try that next time too!
Made the smashed potatoes for Thanksgiving. They were great! This is the first time I have used one of your recipes. Hope they are all as good as this one.
Thank you for sharing, Wayne! Happy to hear you loved it.
Can you pre-boil the potatoes and bake a few hours later?
Hi Amy, I’m not sure if you will get the same result as they will cool and may impact how they crisp up.
great smashed potato recipe…hubby’s new favorite recipe!
Loved this recipe. I did use Russet potatoes but you were right that the seasoning make a difference. They were easy and deliciou.
They taste yummy but how do I avoid the potatoes sticking to the masher?
Thx,
Pat
Hi Pat! You can use a little oil if you are having trouble, or use something else. You can also gently push them off. I hope this helps!
Listen ! This recipe is awesome. I only used 2 tablespoons of olive oil , otherwise no changes. No left overs !
These were easy, delicious, and crispy. I boiled them in advance so there was just the oiling and smashing left for last minute prep. I used my olive oil sprayer to coat the smashed potatoes. Came out exactly as promised.
Thank you for sharing, Nancy! I appreciate your review.
I don’t know what I did wrong! My potatoes wouldn’t smash…they got stuck in the masher and I ended up just spreading them out on the tray, seasoning and baking. Tasty, but not pretty.
I’m sorry to hear that! What potatoes did you use?
can you make them up to the point you put them in the oven? I like having ALL the work done before company comes.
Pauline
Hi! You could try it, although I can’t guarantee results. If they cool too much they may not crisp up correctly.
My family loves these! Easy to prepare and very tasty. Great recipe, thank you!