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Crispy smashed potatoes are the side dish I make when regular roasted potatoes feel boring. They come out of the oven golden and craggy, crisp at the edges and soft in the middle, with the kitchen smelling like butter and garlic the whole time. A little flaky salt and fresh parsley are all they need before they disappear off the platter.
For me, these are more of an easy family dinner side than an occasion recipe. They’re the kind of potatoes I make when I want something more interesting than regular roasted potatoes but still want a side everyone at the table will eat. They also work well for a crowd, because they look a little more special on a platter without being difficult to make.
Most smashed potato recipes tell you to use small potatoes, and that is not specific enough to get this right. Potatoes bigger than about 2 inches spread too wide when you smash them and never crisp evenly, and anything smaller burns before the inside sets right. Two inches turned out to be the exact size that gives you a creamy center and plenty of crisp edges in the same bite.
If you like potatoes with a crisp edge, my garlic parmesan fries are the ones I make when I want that same crunch without boiling a pot of potatoes first.
TESTED & PERFECTED
The Testing Behind Why These Hold Their Crisp
I wanted smashed potatoes with real crisp edges and a platter that still looks good a few minutes after they come out of the oven, not potatoes that go soft the second they cool. My tester tried these “6 ways from Sunday,” testing potato sizes, smashing methods, and butter versus olive oil combinations, to get there, and from how much testing happened that day, she was not exaggerating.
The potatoes that came out of that testing hold their shape better, crisp harder at the edges, and taste like more than just olive oil and salt.
Key Ingredients
- Baby Yukon Gold Potatoes: I like these because the inside stays creamy while the smashed edges brown and crisp. Look for potatoes that average about 2 inches, since size affects how they crisp more than anything else in this recipe.
- Butter and Olive Oil: Using both instead of oil alone is what changed for me in testing. The combination gives the potatoes a richer flavor than olive oil alone, while the oil still helps everything crisp the way I want.
- Garlic Powder and Onion Powder: This pair seasons the potatoes well without overpowering them. You still taste the potato first, which is the point of a side dish this simple.
- Flaky Sea Salt: Save this for the end, after baking, instead of using it in the seasoning mix. A finishing salt like Maldon or Fleur de Sel gives you a crunch that regular table salt will not.
How to Make Crispy Smashed Potatoes
Step 1: Boil the Potatoes Add the potatoes to a large pot with 2 teaspoons of salt and enough water to cover them by at least an inch. Bring it to a boil and cook for 20 to 25 minutes, until the potatoes are truly fork tender. You should not have to fight them with a fork.
Step 2: Smash the Potatoes While the potatoes boil, preheat your oven to 400°F and grease two large baking sheets with olive oil, covering the full surface. Drain the potatoes, let them cool for 3 to 4 minutes so they are still warm but easier to handle, then space them at least 2 inches apart on the sheets. Smash each one gently with a potato masher, and let them rest for 3 to 4 minutes before moving on.
Step 3: Butter and Season Stir together the olive oil and melted butter in one small bowl, and the remaining salt, garlic powder, onion powder, and black pepper in another. Spoon the butter mixture over each smashed potato, then sprinkle the seasoning blend evenly over the top.
Step 4: Bake and Finish Bake for 25 to 30 minutes, until the potatoes are golden brown and crisp at the edges. Let them rest on the pan for 3 to 4 minutes, then finish with flaky sea salt and chopped parsley before serving warm.
What to Serve With Crispy Smashed Potatoes
At my house, I put these next to grilled chicken breasts, a grilled ribeye steak, or grilled salmon more than anything else. They are my answer when I want potatoes with dinner but do not want another baked potato or plain roasted potato.
A simple salad or roasted vegetable rounds out the plate well too, since the potatoes themselves are buttery and pretty substantial on their own.
Storage
Store leftovers in an airtight container in a single layer for up to 2 days in the refrigerator. To reheat, spread them on a baking sheet and warm in a 350°F oven for 8 to 10 minutes, until heated through. The oven brings the crisp edges back in a way the microwave will not.
More Potato Side Dishes You’ll Love
Crispy Smashed Potatoes
Ingredients
- 1½ pounds (24 ounce bag) baby yukon gold potatoes
- 3 teaspoons salt divided (2 teaspoons to salt the potato boiling water and 1 teaspoon to season the smashed potatoes)
- 2 tablespoons extra virgin olive oil (plus additional to grease the baking sheets)
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Garnish
- Fresh parsley finely chopped
- Flaky sea salt (Maldon or Fleur de Sel)
Instructions
- To a large pot, add the baby yukon gold potatoes, 2 teaspoons salt, and enough water to cover the potatoes by at least 1 inch.1½ pounds (24 ounce bag) baby yukon gold potatoes, 2 teaspoons salt
- Over medium-high heat, bring the water to a boil. Once boiling, cook the potatoes for 20-25 minutes or until fork tender.
- While the potatoes are boiling, preheat the oven to 400°F and lightly grease 2 large baking sheets with olive oil, being sure to cover the entire surface of the baking sheet. Set aside.2 tablespoons extra virgin olive oil
- Place a colander, or large straining basket, into the sink and pour the potatoes into the colander. Let them cool for 3-4 minutes, just until they can be handled but are still warm. Warm potatoes smash more cleanly.
- Place 6-9 potatoes (depending on size) onto each of the prepared baking sheets, being sure to allow at least 2 inches between each potato.
- Using a potato masher, or large fork, gently apply even pressure to each potato to smash them on the prepared baking sheet. Allow the potatoes to sit for another 3-4 minutes, once smashed, to allow the steam to escape. This will help make sure they crisp nicely when baked.
- In a small bowl, stir together the olive oil and melted butter.3 tablespoons unsalted butter
- In a separate small bowl, stir together the reserved 1 teaspoon salt, garlic powder, onion powder, and black pepper.1 teaspoons salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Spoon 1-1 ½ teaspoons of the butter mixture evenly over each of the smashed potatoes.
- Sprinkle a small amount (approximately ¼ teaspoon) of the spice mixture evenly over each of the smashed potatoes.
- Bake for 25-30 minutes or until golden brown and crispy. Allow the crispy smashed potatoes to rest on the baking sheet for 3-4 minutes before garnishing with a sprinkle of flaky sea salt and chopped fresh parsley.Flaky sea salt, Fresh parsley
- Transfer to a platter and serve while still warm for best results.
Jenn’s Notes
- Smash gently with a potato masher instead of pressing them flat, so some natural texture stays in the center.
- Let the potatoes rest for 3 to 4 minutes after smashing, before adding the butter and seasoning, so steam can escape.
- Look for potatoes that average about 2 inches. Bigger ones spread too wide and smaller ones burn before they crisp.
