These Crispy Smashed Potatoes are golden, crunchy, and irresistibly delicious! Baby potatoes are boiled until tender, smashed, then roasted until perfectly crispy on the outside while remaining fluffy on the inside. They make the perfect side dish, appetizer, or snack and pair well with any dipping sauce!
Why You’ll Love This Recipe
- Crispy on the outside, fluffy on the inside.
- Simple ingredients, big flavor!
- Pairs well with any main dish or dipping sauce.
- Easy to make with minimal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (red or Yukon gold)
- Olive oil or melted butter
- Garlic powder
- Smoked paprika (for a subtle smoky flavor)
- Salt & black pepper
- Fresh parsley or chives (for garnish)
- Parmesan cheese (optional, for extra crispiness)
Directions
1. Boil the Potatoes:
Place potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
2. Smash the Potatoes:
Preheat oven to 425°F (220°C). Place potatoes on a greased baking sheet. Using a fork, potato masher, or the bottom of a glass, gently press down on each potato until flattened to about ½ inch thick.
3. Season & Roast:
Drizzle olive oil or melted butter over the potatoes. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
4. Bake Until Crispy:
Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Garnish & Serve:
Sprinkle with fresh herbs and Parmesan (if using). Serve hot with your favorite dipping sauce!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Cheesy Smashed Potatoes: Add grated cheddar or Parmesan in the last 5 minutes of baking.
- Spicy Version: Sprinkle with cayenne pepper or red pepper flakes.
- Herb Butter Potatoes: Toss with melted garlic herb butter after baking.
- Lemon Garlic: Add lemon zest and extra garlic powder for a fresh twist.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Reheat in the oven for best texture.
- Reheating: Bake at 375°F for 10 minutes or air fry at 350°F for 5 minutes.
FAQs
1. What type of potatoes work best?
Baby Yukon gold or red potatoes work best for a creamy interior and crispy exterior.
2. Can I make these ahead of time?
Yes! Boil and smash the potatoes ahead, then roast when ready to serve.
3. How do I make them extra crispy?
Use high heat (425°F), plenty of oil, and space them out on the baking sheet.
4. Can I air fry smashed potatoes?
Yes! Air fry at 400°F for 15-18 minutes, flipping halfway.
5. What’s the best dipping sauce?
Garlic aioli, ranch, sour cream, or honey mustard pair well.
6. Can I use large potatoes?
Yes, but cut them into smaller chunks before boiling.
7. How do I prevent sticking?
Use parchment paper or a well-greased baking sheet.
8. Can I add bacon?
Absolutely! Sprinkle crispy bacon bits before serving.
9. What’s the difference between smashed and mashed potatoes?
Smashed potatoes are crispy and roasted, while mashed potatoes are creamy and whipped.
10. Can I use butter instead of olive oil?
Yes! Butter adds rich flavor, but olive oil helps with crispiness.
Conclusion
These Crispy Smashed Potatoes are simple, flavorful, and absolutely addictive! Whether served as a side dish, snack, or appetizer, their golden crispy edges and fluffy centers make them a family favorite. Try them today and enjoy the perfect crunch in every bite!
Print
Crispy Smashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
These Crispy Smashed Potatoes are golden brown, crunchy on the outside, and soft and fluffy on the inside! Made with baby potatoes, olive oil, and simple seasonings, they’re the perfect side dish for any meal. Serve them with sour cream, garlic aioli, or your favorite dipping sauce!
Ingredients
- 1 1/2 lbs baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp salt (for boiling water)
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of water to a boil and add 2 tbsp salt.
- Add baby potatoes and cook for 15–20 minutes, until fork-tender.
- Drain and let cool slightly.
Step 2: Smash the Potatoes
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place potatoes on the baking sheet and use the bottom of a glass or a fork to gently smash each potato to about ½ inch thick.
Step 3: Season & Roast
- In a small bowl, mix olive oil (or butter), garlic powder, smoked paprika, salt, and black pepper.
- Brush or drizzle the mixture over each smashed potato.
- Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
Step 4: Garnish & Serve
- Sprinkle with fresh parsley and Parmesan cheese (if using).
- Serve warm with your favorite dipping sauce and enjoy!
Notes
- Extra Crispy Tip: Broil for the last 3–5 minutes for extra crunch.
- Air Fryer Option: Cook at 400°F for 15–18 minutes, shaking halfway.
- Flavor Variations: Add chili flakes, lemon zest, or truffle oil for a gourmet twist!
- Storage: Keep leftovers in an airtight container for up to 3 days and reheat in the oven for crispiness.