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 appreciate recipes in text. It took me 10 minutes to find one online. I did not want to watch a video.
Can I boil my potatoes the night before???
I haven’t tried that, so I can’t say for sure. Sorry!
Sure you can boil the night before, don’t smash until just be cooking & account for a little more time for cold potatoes.
Did garlic powder, onion powder, dill, cheddar, and olive oil….. yum
So crispy! Made the recipe as listed and it turned out great. I was concerned when I was smashing the potatoes with a fork as some were falling apart. I pushed them together and trusted the process. Our friends (and I) went for 2nds and 3rds. They stay crispy at the table. It’s a keeper!
Absolutely delicious! I used small, diff colored potatoes…came out great. Wonderful for a bbq.
I did smash them quite thin the first time. The second time I didn’t as much…not as crispy, but more potato taste.
I love this recipe. I’ve made it many times
I make these all the time. I cook the potatoes in the morning then smash them with a potato masher in a crossed fashion on an olive oil prepared parchment papered cookie sheet. Then I throw them in the fridge. When 45 minutes away from dinner I drizzle the remaining olive oil and then spice with whatever I want as a compliment to my main and cook them at 425 until nice and crispy about 30 minutes. There are never any leftovers!
I do the same. Always prep them ahead of time.
These are great. I halve my potatoes and steam them ahead of time, smash then put in the fridge until I’m cooking dinner.
Didn’t see the oven temp in the recipe?
See step 1 :)
Step 3
I love these and make them often! However, I prep the potatoes, poke them 4 or 5 times and microwave them for 5 minutes. Works great and is faster than boiling!
I made these today and we all enjoyed them. I boiled the potatoes earlier in the day and prepped them for baking. Then baked them just before dinner. They were excellent. I’ll be making them again.
Great to hear, Mary! Thank you for your review.
Will russet potatoes work OK?
I was thinking of roasting sweet onions, mushrooms and asparagus pieces on top of potatoes.
Hi DeeAnn, this is best with small potatoes and russet tend are starchier and aren’t going to crisp up the same way. Serving the potatoes with onions, mushrooms, and asparagus sounds like a great combination.
What is the orange sauce you dipped the potatoes into?
Delicious! I served them as a side with your vegetarian chili so guests could dunk. Big hit!
The taste was great but this technique didn’t work for me. My potatoes fell apart when I smashed them with the masher. I used the palm of my hand with a little better success.
First, I want to say, you are the crème de la crème of good baking / cooking. You’re recipes have spoiled me, as I can never find another blog that comes close to you.
I’d love some tips on this recipe. I made a smaller portion (1 cup of red potatoes) and utilized veggie broth instead of water to boil, but when it came to smashing them they potatoes got stuck to the smasher and ended up a bit of a mess. Is there a tip to getting the smash right?
Thanks,
Krissy
Use a baking sheet or pan to smash them all at the same time and it won’t stick or break apart.
I used a heavy glass- could probably use a mug, and didn’t go for too thin. Mine came out perfect! Using recipe for a dinner with girlfriends- and couple husbands n kids….. I know they are going to love this! Test run- none were left- every crumb was eaten. Thank you!
I use leftover salt potatoes ,drenched with butter instead of oil, deeeeelicious