I still remember the first time I made these Crispy Smashed Potatoes. It was a Tuesday night after a long day at work, and my kitchen smelled like warm memories. I had just dug up a stash of golden mini potatoes from the back of the fridge, feeling too tired to fuss over a fancy dinner. Instead, I washed those little spuds, smashed them on a baking sheet, drizzled olive oil (and maybe too much garlic), and let the oven work its magic. When I pulled them out, crunchy, golden on the outside, fluffy on the inside, I thought: this is potato heaven. Those Crispy Smashed Potatoes became my go-to for cozy nights, dinner parties, and everything in between. And now, I’m sharing that same potato joy with you.
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Why You’ll Love These Crispy Smashed Potatoes
If you’re anything like me, juggling work, family, maybe even a dog, you know the value of a dish that feels special but doesn’t eat up your whole evening. These Crispy Smashed Potatoes hit that sweet spot. They’re easy, forgiving, and oh-so-satisfying. You can turn them into Roasted Smashed Potatoes With Rosemary, jazz them up with cheese, or even prep them ahead for a Smashed Potatoes Make Ahead dinner. They’re perfect as a side, an appetizer, or a comfy snack. Plus, they give you that deep crunch and warm, buttery potato center that hits all the right notes.
With these Crispy Smashed Potatoes, you’ll get that ideal mix: crispy edges, soft insides, and flavor that begs for seconds. Let’s dive in.
Crispy Smashed Potatoes
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it. Bring a large pot of salted water to a boil.
- Add potatoes to boiling water and cook until fork-tender, about 15 minutes. Drain and dry well.
- Place cooked potatoes on the baking sheet. Gently flatten each with a glass or potato masher to about 1/2 inch thick.
- Drizzle with olive oil and season with salt, pepper, garlic, and rosemary. Add optional garlic powder or red pepper flakes if using.
- Bake for 25–30 minutes, flipping halfway through for even crisping. For Parmesan variation, add cheese in the final 5 minutes of baking.
- Remove from oven, sprinkle with fresh herbs and additional salt if needed. Serve warm.
Notes
Ingredients
Here’s what you need to create your Crispy Smashed Potatoes:
- 1.5 pounds of small potatoes (Yukon Gold or baby red potatoes work great, you can also use small russet potatoes for Smashed Russet Potatoes)
- 3–4 tablespoons olive oil (plus a splash more if you like crispier edges)
- 2 teaspoons sea salt, plus a pinch more after baking
- 1 teaspoon freshly ground black pepper
- 2–3 sprigs fresh rosemary (or 1 teaspoon dried rosemary), perfect for a Roasted Smashed Potatoes With Rosemary vibe
- 2 cloves garlic, minced (optional but so worth it)
- ¼ cup grated Parmesan cheese to make Smashed Potatoes With Parmesan Cheese or Smashed Potatoes Baked Parmesan
- Fresh parsley or chives, chopped (optional garnish)
Optional add-ons: a sprinkle of red pepper flakes for a kick, a dash of garlic powder for depth, or even a bit of melted butter after baking for richness.
How to Make Crispy Smashed Potatoes Step by Step
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Bring a pot of salted water to a boil.
- Cook the potatoes: Add your potatoes to the boiling water. Cook until they are just tender when pierced with a fork about 15 minutes for baby potatoes, a bit longer for russets. Drain them well.
- Smash time: Carefully transfer the potatoes to the baking sheet, leaving space between each one. Use the bottom of a glass or a potato masher to gently press down until each potato is flattened but still holds together. This is your crispy base.
- Season generously: Drizzle the olive oil over each potato, then sprinkle salt, pepper, garlic (if using), and rosemary evenly. If you’re going for Herb Potato Appetizer vibes or want the Oven Smashed Potatoes version, don’t be shy with herbs.
- Bake to golden perfection: Pop the tray into the oven. Bake for 25–30 minutes. Halfway through, at around 15 minutes, flip each potato so both sides get golden and crispy.
- Cheese it up (optional): If you’re doing Smashed Potatoes Baked Parmesan or Smashed Potatoes With Parmesan Cheese, sprinkle the grated Parmesan over each potato in the last 5 minutes of baking. Let it melt and get slightly crispy.
- Finish and serve: Remove from oven, add a final pinch of sea salt, a bit of fresh parsley or chives, and serve warm.
These Crispy Smashed Potatoes will come out with a crunchy crust and a soft, steamy heart exactly how potatoes deserve to be.
My Favorite Variations (Because Potatoes Should Be Fun)
- Rosemary & Garlic: For a classic twist, stick with the fresh rosemary and garlic, easy and aromatic. This variation turns these into lovely Herb Potato Appetizer bites.
- Cheesy Crunch: Add Parmesan or even sharp cheddar in the final minutes of baking for Smashed Potatoes Baked Parmesan a cheesy, irresistible treat.
- Spicy Kick: Mix in red pepper flakes or smoked paprika before baking for a bit of heat.
- Mini Popper Style: Use smaller potatoes to create Smash Mini Potatoes, cute, bite-sized, crispy potatoes perfect for parties.
- Russet Variation: Prefer fluffier insides? Go for Smashed Russet Potatoes. Their texture is a bit different, but still dreamy.
No matter how you switch it up, these Crispy Smashed Potatoes are all about comfort, ease, and flavor.
Why This Method Beats Boiling (Alone) or Mashing
If you’ve ever boiled and mashed potatoes, don’t get me wrong, mashed potatoes have their place but you miss out on that crispy, textured magic. Crispy Smashed Potatoes let you have both. You get the soft, tender inside and crispy, flavorful outside. It’s like getting two textures in one: fluffy potato comfort and crunchy, oven-roasted delight. Plus, it’s hands-off enough for busy nights but still feels a little fancy when guests come over.
Quick Tips & Secrets to Crispy Smashed Potatoes Success
- Dry your potatoes well after boiling; leftover moisture will steam and soften your crisp edges.
- Don’t overcrowd the baking sheet. Give each potato some breathing room so the edges crisp up instead of steaming.
- Flip halfway through baking to get an even golden color all around.
- Olive oil matters: A generous drizzle helps corners get brown and crispy. A spray works too, but oil by the tablespoon gives better crunch.
- Cheese at the end: If you add Parmesan too early, it can burn. Five minutes before done works best.
- Make-ahead hack: For Smashed Potatoes, make-ahead convenience boil and smash potatoes earlier in the day, keep them covered in the fridge, then bake them minutes before dinner.
Trust me — after the first perfect batch, you’ll never look back.
How I Serve My Crispy Smashed Potatoes
I love serving them as a cozy side for weeknight dinners, especially with something like my Garlic Parmesan Chicken and Potatoes, because the flavors just click. On weekends or party nights, I turn them into a star appetizer: top with a dollop of sour cream, a sprinkle of chives, maybe a drizzle of hot sauce and watch everyone go wild. On lazy Sundays, I serve them with steamed veggies and a simple salad for a comfort meal that feels easy but still special.
FAQs All About Crispy Smashed Potatoes
Can I use large potatoes instead of baby potatoes?
Yes you can, but slicing them into 1–1.5-inch chunks helps them bake evenly. Large whole potatoes may take longer and might not get as crispy on the edges.
How do I store leftovers?
Cool the potatoes completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 10–15 minutes to re-crisp.
Can I freeze Crispy Smashed Potatoes?
You can, but with a caveat. Freeze after boiling and smashing, then bake from frozen, adding a few extra minutes. Texture might be slightly softer, but still delicious.
What if I have dietary restrictions like dairy-free or gluten-free?
These potatoes are naturally gluten-free, and you can skip the Parmesan or use dairy-free cheese to make them dairy-free too. Olive oil and herbs give great flavor without dairy.
A Little Kitchen Story (Because Cooking Is About Memories)
Last Thanksgiving, I tested these Crispy Smashed Potatoes for a family dinner. I prepared them as Smash Mini Potatoes and seasoned them with rosemary and garlic. At the table, my niece picky eater if there ever were asked, “Are these fries?” I winked and said, “Better.” They ended up piling them on extra plates and devouring them with butter and sour cream. My grandma, watching from her corner, nodded and said, “You did well, Amelia.” That moment reminded me why I cook: to bring people together, to create little warm memories around a dinner table. And that’s the heart of Crispy Smashed Potatoes.
Final Thoughts on Crispy Smashed Potatoes
If you’re looking for a simple, satisfying dish that transforms humble potatoes into something cozy and comforting, these Crispy Smashed Potatoes are your friend. They’re easy to make, easy to love, and versatile enough for weeknight dinners or special occasions. Whether you go the cheesy, herby, or garlic-rosemary route or try them as Oven Smashed Potatoes with a spicy twist, you’ll get golden-crisp edges and soft, dreamy centers. So preheat that oven, grab your potatoes, and let’s smash, roast, and crunch our way into dinner.
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