You’ll go crazy for these Crispy Smashed Potatoes! Crisp on the outside, creamy in the middle, packed with a delicious garlic herb flavor. The perfect side dish or snack!
The Best Smashed Potatoes
Our easy Crispy Smashed Potatoes recipe could be my new favorite way to prepare and roast potatoes! Baked until golden brown and crisp on the outside with the consistency of creamy mashed potatoes in the middle, this is the side dish you need to serve next to the main meal.
While I love french fries, air fryer potato chips, and twice baked potatoes, there’s something so satisfying about smashing small potatoes!
Just boil, smash, and bake, and start snacking. So simple and delicious, especially when seasoned with salt and fresh herbs and dipped in your favorite sauce.
Crispy Smashed Potatoes Ingredients
- Baby Yukon gold potatoes: I find that Yukon gold potatoes work best for this recipe as they have a creamy texture and are not as starchy or waxy as Russet or baby red potatoes.
- Salt: Enhances the flavor and helps create a nice crust outside when the potatoes are roasted.
- Extra virgin olive oil: Olive oil is key to achieving a crispy exterior. It helps the potatoes brown evenly in the oven.
- Garlic powder: Garlic powder infuses the potatoes with a warm, savory flavor that pairs beautifully with the crispy texture.
- Ground black pepper: Black pepper adds a subtle heat and depth to the potatoes.
See the recipe card for full information on ingredients and quantities.
How to Make Crispy Smashed Potatoes
- Boil The Potatoes: Boil the potatoes in salted water for 15-20 minutes or until fork tender. Drain and cool for 5 minutes.
- Smash and Season: Place potatoes, 1-2 inches apart, onto an oiled sheet pan. Smash and season the entire surface with the olive oil, salt, garlic powder, and black pepper mixture.
- Bake: Bake at 425 degrees Fahrenheit for 20-22 minutes, flip, and finish baking for 22-23 minutes or until golden and crispy.
- Serve: Cool for 3-4 minutes, garnish with a sprinkle of flaky sea salt and chopped fresh parsley, and serve. Enjoy!
Serving Suggestions
These smashed crispy potatoes are best served fresh from the baking sheet. They can be served slightly warm or at room temperature with a side of dipping sauce. Enjoy them as an appetizer or game day snack or eat them as a side dish with dinner.
Serve With Sauce: Some of my favorite dipping sauces for these roasted smashed potatoes include ranch dressing, sour cream, BBQ sauce, or ketchup.
Season Your Side: Season your roasted smashed potatoes with a sprinkle of Everything but the Bagel seasoning, fresh herbs (like dill, rosemary, thyme, parsley, or chives), red pepper flakes, sea salt, and so many more! You can even top with a little bit of sour cream and bacon bits.
Pair With Protein: Smashed mini potatoes pair perfectly with almost any protein. Serve with Lemon Chicken, salmon, or even hamburgers and hotdogs, potato recipes can round out the meal. If you feel more like steak and potatoes, serve them alongside my Garlic Butter Steak Bites, Pork Chops or Salisbury Steak.
Tips & Variations
- Use A Small Size: Keep in mind that the size of the baby Yukon gold potatoes will vary from brand to brand and from bag to bag. You are looking for potatoes that average between 1 ½ – 2 inches in size. I found that the smaller potatoes get a crispier texture when roasted and the inside is more creamy.
- Cook Until Crispy: The total cook time will vary depending on how large, or small, your baby potatoes are.
- Smashing Suggestions: Use a flat-bottomed dry measuring cup, a heavy-bottomed pot, or another heat-safe, food-grade item, such as a heavy-duty glass or mug. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.
Proper Storage
- To Store: Leftovers can be stored in an airtight container, in a single layer, for up to 2 days in the fridge.
- To Reheat: These crispy smashed potatoes can be reheated on a large baking sheet in a 350° F preheated oven for 8-10 minutes or until warmed through.
More Easy Potato Recipes
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Crispy Smashed Potatoes
Ingredients
- 1½ pounds baby yukon gold potatoes (24 ounce bag)
- 2½ teaspoons salt divided (2 teaspoons to salt the potato boiling water and ½ teaspoon to flavor the extra virgin olive oil)
- 5 tablespoons extra virgin olive oil divided (2 tablespoons to brush onto a large baking sheet and 3 tablespoons to mix with spices and brush onto the smashed potatoes)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Garnish
- Fresh parsley chopped
- Flaky sea salt Maldon or Fleur de Sel
Instructions
- Preheat oven to 425° F. Using a pastry brush, brush 2 tablespoons of extra virgin olive oil over the entire surface of a large rimmed baking sheet. Set aside.
- To a medium pot (approximately 3-4 quart sized), add the baby yukon gold potatoes, 2 teaspoons salt and enough water to cover the potatoes by 1 inch. Set the burner to medium-high heat.
- Bring the water to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork tender. The total cook time will vary depending on how large, or small, your baby potatoes are.
- Place a colander, or large straining basket, into the sink and pour the potatoes into the colander. Allow the potatoes to cool in the colander, and release steam, for 5 minutes.
- Transfer the potatoes to the prepared baking sheet being sure to allow 1-2 inches between potatoes for them to be smashed.
- Using a flat bottomed dry measuring cup or another, heat safe, food grade item (such as a heavy duty glass or mug) gently apply even pressure to each potato to smash them on the prepared baking sheet. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.
- To a small bowl add the remaining 3 tablespoons extra virgin olive oil, ½ teaspoon salt, garlic powder and black pepper. Stir to combine.
- Using a pastry brush, brush the entire surface of each of the smashed potatoes with the seasoned extra virgin olive oil.
- Bake for 20-22 minutes, remove the baking sheet from the oven and carefully flip over all the smashed potatoes using a spatula. Return the baking sheet to the oven and finish baking for 22-23 minutes or until the potatoes are golden and crispy.
- Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes before transferring them to a platter for serving.
- Once you have transferred the crispy smashed potatoes to a serving platter, you can garnish them with a sprinkle of flaky sea salt and chopped fresh parsley if desired.
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container, in a single layer, for up to 2 days.
- To Reheat: These crispy smashed potatoes can be reheated, on a large baking sheet, in a 350° F preheated oven for 8-10 minutes or until warmed through.
- Keep in mind that the size of the baby Yukon gold potatoes will vary from brand to brand and from bag to bag. You are looking for potatoes that average between 1 ½ – 2 inches in size. I found that the smaller potatoes get a crispier texture when roasted and the inside is more creamy.
- The total cook time will vary depending on how large, or small, your baby potatoes are.
- Use a flat bottomed dry measuring cup, a heavy-bottomed pot, or another heat safe, food grade item, such as a heavy duty glass or mug. Once smashed, your potatoes should be between ¼-½ inch thick. If you smash them too thin, they are more likely to burn when baked.
