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.
Made this the first time tonight- it was absolutely delish !
Will make again (and again…and again !)
Made these – wow!! Thought I made enough for several days leftovers, but my family gobbled them all up. I broiled mine for 2 minutes at the end to get them extra crispy
New favorite!
Great, Gabrielle!
I’ve made these a few times now and everyone loves them. I served them with some vegan quinoa sausage patties and a big salad. I like sour cream with them. Thank you!
Yes! Sour cream would be delicious.
Could I do the boil part at home, and then bake a few hours later at my in-laws for Thanksgiving? If so, would I just smash them then cover them then bake them there?
Thanks!
These are best right away. Sorry for my delay! I hope you were able to enjoy them.
I smash season then store in the fridge covered, then pop in the oven that evening, works fine but a longer cook time. The heat chill heat increases the amount of resistive starch in them, which is gut healthy. Enjoy
This is the healthiest idea and advice!
Not many people know about this. Reheating the chilled potatoes also makes less sugar spikes.
What’s your recipe for the vegan quinoa sausage?? That sounds really good!
Absolutely perfect. I used those tiny baby potatoes, and shortened up the boiling time accordingly – maybe 12 minutes or so? They were crispy and fluffy on the inside, and I’m still thinking about them although they’re all gone. Loved them, thanks.
Delicious with fresh chives (instead of parsley) and a dollop of sour cream! Also if you save the fat from frying bacon use that instead of olive oil. Yum!
That sounds delicious, Sandy! Thank you for sharing.
Love this recipe. I have a question, can I boil the potatoes and then smash them when cool enough and flavor them and wait about a half hour to an hour before I put them in the oven to crisp?
Hi Helen, for best results I recommend as stated. The cooling process could impact the crispy result at the end.
Thank you. I will proceed as directed. They are soooooo great!
Helen did you boil them ahead and cook later? I’d love to know how it turned out if you did.
I tried these tonight and they were so tasty. I didn’t have onion powder, so I used a little bit of smoked paprika. My husband and son loved them!
That’s great! Thank you for sharing, Dianne.
These were delicious. I used both yellow and dark potatoes the size of golf ball, tripled the recipe and used two baking trays. I used a silicon brush to infuse the butter, olive oil and powdered garlic and onion. I finished with dusting of fresh ground pepper and sea salt.
They were crispy and scrumptious. ❤️
I don’t see butter in the ingredients. How did you use it and how much?
First many of your recipes are great, these little potatoes are a favorite, but you did not mention what the dipping sauce is in the picture…? Unless I missed it somewhere.
It looks too orange for beans….? Could you share what you like as a dip please? Thanks
Easy Romesco Sauce is delicious with them!
Great website. A lot of very easy and usable recipes. Great Job. Keep up the great work.
Smashed potatoes are fantastic….loved the receipt!! Will be my go to potato receipt,
When I made these, (along with the Romesco sauce that you suggested further below and photographed), it occurred to me that I don’t eat potatoes much for some arbitrary reason, and I am missing out!
It’s hard to decide what to make sometimes with all of your fantastic recipes!
So tasty & easy!
I’m happy you enjoyed it, Megan! I appreciate your review.
Oh my goodness, what a treat! They were so good! To the sprinkle mix I added some crushed pepper flakes, yum. I loved them without anything, but, they were also good with ketchup! Thank you so much! ❤️
You’re welcome, Nancy! Thank you for your review.
The recipe was easy and the potatoes turned out great. Ive also heard you can sauté them rather than bake, but this takes more time and attention. Will be making them again.
Did I miss where the print function was? Thanks. These sound delish!
Hi Anne, It’s currently not working. But, I’m actively working to find a resolution. I apologize for any frustration and appreciate your patience!
Ok, thanks so much! Love ur recipes! ❤️
These things are the bomb! We are retired now and this recipe is dinner for us! We first put the potatoes in the microwave uncovered on “baked potato” setting. The micro we have senses when they are done. We cover them and leave them for about 15 to 20, then do the cutting in half, seasoning and smashing thing! We change it up by using different ingredients like sauteed mushrooms, onions, olives, etc, with cheese usually! We have added crumbled sausage. We dip them in ranch or avacado or whatever! All finely chopped! So yummy and surprisingly not too crazy on the calories! We like them crispier, and give them a couple extra minutes. Thanks for this recipe!
I made this dish and it was awesome. The broiler is the key, to just enough crusty to soft potatoes ratio, to make them perfect.
Side Note: Watch the smashed potatoes when under the broiler, they can go from great to burnt in a matter of 15 to 30 seconds.
I’m glad you loved it! Thank you for your review.
My new brunch favorite – it was a hit for new years morning
Wonderful, Kris!
I’ve had them in my mind for months, and finally tried them for a family meal on January 1st.
They were an absolute hit with everyone: thank you Kate !
And a happy new year to you and yours :)
You’re welcome, Marion!
Ok so heh I did not know that I was not suppose to put the parsley on before baking so now they are in the oven and I’m a little nervous that it will burn but I hope not!
Shamefully delicious with a light sprinkling of grated Parmesan, or at least, don’t show this recipe to diabetic people.
The potatoes I had were on the large side, so I cut them in half after boiling; I crushed them down a little too, but perhaps I didn’t need to.
Love the flavor, but I can’t seem to get them crispy. Maybe I’ll try without the parchment paper, and under the broiler at the end as another reader mentioned. I also don’t have a baking sheet that can take 425, so had to reduce to 400. Could that affect it?
Changing the temperature likely impacted your results, Jennifer.
So easy and amazing and crispy!
Thank you!
Hi Kate, thank you for this, delicious! Do you think these would work as appetizers, served at room temperature? I want to bring some to an event, but the only means of re heating would be a microwave oven, and a small one at that. There will be 25 people. Any suggestions?
thanks again! Love your recipes.
You could try it! They are best immediately so they loose some of their crispy texture.
Trying this today
I hope you loved them, Nikki!
Hi Kate, I have just discovered you and looking forward to trying this delicious looking recipe for a small PARTAY on Monday, Anzac Day. I only have garlic salt, I presume i could use that with the onion powder and go easy on the salt. Do you think. I can pick some garlic powder up but thought i might as well use Whats in my pantry, Ill let you know how I go. I’m going to make them for our dinner tonight to and see what i think. Looking forward to hearing from you. Thank you.
I’m tempted to try finishing on the grill instead of oven, any thoughts?
Hi Lela, I recommend the recipe as is. I hope you try it!
Oh my goodness, what a treat! They were so good! To the sprinkle mix I added some crushed pepper flakes, yum. I loved them without anything, but, they were also good with ketchup! I am clean eating & I can have this!Thank you so much! ❤️
You’re welcome, Nancy! I appreciate your review.
Tried them tonite. Love them
Great to hear, Rebecca! Thank you for your review.
These are so good. I added Parmesan cheese on top before baking, yummm
Do you think these would work with small russets cut in half? They look amazing! Can’t wait to try.
This works best with the potatoes recommended. I hope you try it!
These are fantastic and even better heated and crisped up the next day in the in the airfryer! Definitely worth making extra just for this.
Made these tonight for a quick side dish. YUMM!!! Next time I will try some smaller potatoes.
Wonderful to hear, Pamela!
I followed your recipe and totally love it! What a great way to make potatoes. So so so crispy! Thank you!
You’re welcome, Lizzie!
So good & so easy! Love the crispy!
Did not go as planed. they did not turn our crispy as expected and no flavor, considering i added more salt and seasonings then recommended.
I’m sorry you didn’t enjoy this recipe. Thank you for your feedback.
Am going to make these tonight and thought about making some garlic oil to drizzle on top instead of garlic powder. What do you think? Would love your insight.
That may be nice! Let me know if you try it.
I may never do potatoes any other way! These are delish!!! Like Katherine says, it takes a bit of preplanning but buy the prewashed potatoes ready to steam in bag, toss them in water to cook as soon as you walk in the door. By the time you have changed into comfy clothes and are ready to go into kitchen, they are cooked and ready to go in the oven. Then prep rest of meal, we did veggie burgers, and potatoes are done by the time burgers are. Awesome recipe. Love, love, love!
I’m glad you love it, Susan! Thank you for sharing how you served these potatoes.
Instant Success! My husband loved these! Crispy, crunchy but a soft
Inside. I used Rosemary from the garden they were absolutely delicious! Have to make them at least once a week! Hahaha!
I’m glad these potatoes were a hit, T! Thank you for your review.
Made these today servered with wrapped salmon and salad. Sprinkeled potatos with dry rub mix ground fennel, cummin, coriander and pepper seeds with salt.
Thank you for your review!
Any make ahead suggestions?
Hi Dale, I find these are best made right away. Sorry!
Family loves these! I sprinkled some Parmesan cheese last couple minutes. Very good!
These potatoes are so good! So crispy and fluffy and all the yummy things. I’m hooked and will be making these often!
That’s great, Janet! I appreciate your review.
Can these be prepared ahead, up to point of baking?
Hi Linda, this recipe turns out best without a rest period. I don’t know if you will be able to achieve the same crispy texture otherwise.
I tried it and potatoes were not as crispy as before.
Delish..new fav….yum
Great to hear, Nean! I appreciate your review.
I love this recipe. Can these be made in a muffin pan?
Hi Denise, I’m not sure how that would work here. Sorry!
These are lovely and the extra effort it took to boil the potatoes before roasting was minimal but made all the difference. I frequently roast potatoes but the boiling process gave them a wonderful creaminess that shined with all the crispy crunch from roasting. Truly a win, win, flavorful and savory. I’m adding this to my potato rotation!
I used small white potatoes that I had on hand but look forward to using red potatoes next week.
I’m glad you noticed a difference, Kim! I appreciate you taking the time to review.
How to speed up the recipe: I cover small potatoes with a towel or napkin then microwave for a few minutes. Then I press the potato under the cloth — no need to let it cool— until it smashes and proceed with the rest of the recipe.
I made these for our family 2 nights ago and everyone loved them. Definitely will be making these again and again. I put garlic powder, shredded cheddar cheese and smoked paprika on before baking-yummy! Thanks for sharing this recipe!!!
You’re welcome, Bert! I’m glad they were a hit.
Tip: Use a dough cutter to smash the potatoes.
I used teeny potatoes and they were falling apart smashing them with my masher/fork. The pastry cutter was fast on got them quite thin.
& of course, this was delicious.
I followed your recipe and the potatoes were amazing. Definitely a keeper.. thank you for what you do.
Thank you for sharing, Karen! I appreciate your review.