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These SUPER Crispy Smashed Potatoes are a great side dish for the holidays or as a side to go with your next weeknight meal! They’re perfectly crispy around every nook and cranny of the smashed potato, while the inside is still soft and beautifully seasoned throughout. Make sure to make extra because these will go fast!
Watch the Crispy Smashed Potatoes Recipe Video Below!
Ingredients for Crispy Smashed Potatoes
Making Crispy Smashed Potatoes is SO MUCH easier than it looks! It may be intimidating to get those crispy edges but this method is extremely simple and results in super crispy potatoes every time!
- Baby yellow potatoes – I prefer smaller, waxier potatoes like baby yellow potatoes (yukon gold), which cook faster and are more manageable when smashing with a flat surface. The smaller surface area also allows for easier roasting in the oven, which results in a more crispy texture!
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Extra virgin olive oil – I recommend using a high quality extra virgin olive oil for this recipe. Aside from the seasonings, your oil is the key ingredient that will turn your potatoes into a showstopper of a side, so you want to use a the best quality oil you can find!
- Fresh herbs (Dill, Rosemary, Parsley, Chives)
- Lemon
Cooking Crispy Smashed Potatoes: Recipe Instructions
Boil the potatoes
The first step in this recipe is to wash your potatoes of excess dirt and fill them in a heavy bottomed pot with cold water (just enough to cover) and kosher salt. Bring them up to a boil, then simmer for about 20 minutes or until they are fork tender and drain!
Smash your potatoes
Once the potatoes are drained, drizzle about 1/4 cup of olive oil on the surface of a nonstick baking sheet. Lay your potatoes on the tray and use a flat object or similar size baking tray to smash the potatoes to about a 1/2″ thickness (I used a small bowl, as seen in the photo). Drizzle the potatoes with more olive oil and season with kosher salt, black pepper, garlic powder, onion powder, and paprika.
Roast the potatoes at high heat
Roast the potatoes at 450F for about 30-45 minutes, or until the edges are super crispy (the cooking time can vary based on your oven, so keep an eye on them the first time you make this recipe!) Check the potatoes about halfway through and add more olive oil as needed. If you don’t hear or see the potatoes crisping up in the oven, add a little more oil.
Garnish the potatoes and serve
Once the smashed potatoes are crispy to your liking, garnish with fresh herbs, a squeeze of lemon, and salt to taste!
RECIPE TIPS
- COOKING TIMES MAY VARY!
Depending on your oven and the size of your potatoes, cooking times may vary. I recommend using similar sized potatoes to ensure even cooking throughout and check the potatoes occasionally until they are crispy to your liking!
- BE GENEROUS WITH YOUR OLIVE OIL!
These potatoes will absorb the oil in order to get crispy, so don’t be afraid to add a little extra olive oil (or as needed)!
If you’re making Crispy Smashed Potatoes for your next family gathering or holiday spread, make sure to include my Creamy Mashed Potatoes, Baked Mac and Cheese, Honey Roasted Carrots, and Roasted Green Beans with Bacon! Serve it with my deliciously moist and tender Meatloaf or Braised Beef Short Ribs for an incredible dinner!
If you tried this Crispy Smashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Super Crispy Smashed Potatoes
Ingredients
- 3 lb Yellow Baby Potatoes
- 1/2 cup extra virgin olive oil
- 1/4 cup kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (dill, rosemary, parsley), for garnish
- lemon, for garnish
Instructions
- Preheat oven to 450F.
- Rinse potatoes of any excess dirt then fill in a large pot with cold water until fully submerged. Add 1/4 cup kosher salt and bring to a simmer over medium high heat. Simmer for 15-20 minutes or until fork tender and drain.
- On a nonstick baking sheet, drizzle evenly with olive oil. Add the potatoes to the baking sheet and use a flat object or pan to smash the potatoes to a 1/2" thickness. Drizzle liberally with more olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.
- Roast the potatoes at 450F for 30-45 minutes until golden brown and crispy.
- Season with salt to taste and garnish with fresh herbs and lemon. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the smashed potatoes and learning how many different additives can make a great variety for the dish. Flavor and texture are everything in addition to presentation.
Love them!
Made this last night and it was perfect! Even after a hour, it still remained crispy. Definitely will make this when I host a gathering.
These potatoes are delicious! Always a good side dish for meat roast.
Fantastic alternative to regular mashed potatoes!
These potatoes are always a crowd pleaser!