Crispy Smashed Potatoes (VIDEO)
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My easy Crispy Smashed Potatoes are crispy around every nook and cranny, while super creamy and soft on the inside – they’re so good, and my tried and true crispy smashed potatoes recipe explain all my key tips and techniques to make this side dish perfect every time!
Watch the Crispy Smashed Potatoes Recipe Video!
A Note from CJ
The easiest Crispy Smashed Potatoes!
When people say “the side dishes are the best part of every meal!”, they are talking about Crispy Smashed Potatoes! My recipe only requires 9 ingredients and is so easy to make! (If you like spice, try my Chili Oil Smashed Potatoes instead!)
Serve them with other sides like baked Mac and Cheese, Roasted Brussels Sprouts, Roasted Cauliflower, Roasted Green Beans with Bacon, Mashed Potatoes or Honey Roasted Carrots!
As a potato lover, I 1000% approve of this recipe. It’s so crispy but soft!! I can never get enough of these!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- yellow potatoes – I recommend using a smaller, waxy potato (like Yukon gold or red) for several reasons: they cook faster, they are easier to smash, they roast faster/better in the oven and get a crispier texture with a creamy inside. I used Yukon Gold potatoes that are 2-3″ long. A larger potatoes like russet potato will be less crispy and have a fluffier texture (versus creamy).
- seasoning – kosher salt, black pepper, garlic powder, onion powder, and paprika – you can customize this to your liking!
- Fresh herbs (dill, rosemary, parsley, chives) – if you are using dried, halve the amounts listed.
How to Make Crispy Smashed Potatoes
Boil the Potatoes – Preheat oven to 450F. Rinse potatoes of any excess dirt then fill in a 5 quart pot with cold water until fully submerged. Add the kosher salt and bring to a simmer over medium high heat, then simmer the potatoes until fork tender and drain.
Smash and Season the Potatoes – On a nonstick baking sheet, drizzle evenly with half of the olive oil. Add the potatoes to the baking sheet, leaving room in between the potatoes, and use a flat object or pan to smash the potatoes to a 1/2″ thickness, ensuring there is space in between the potatoes. Drizzle the top of the potatoes liberally with the remaining olive oil and season with the final teaspoon of salt, pepper, garlic powder, onion powder, and paprika.
Roast and Enjoy! Roast the potatoes on the center rack at 450F for 30-45 minutes until golden brown and crispy. Season with salt to taste and garnish with fresh herbs and lemon. Enjoy!
Key Tip
CJ’s Recipe & Storage Tips
Don’t overcrowd the potatoes – Lay the cooked potatoes on the tray, leaving some space apart from each other
Use more oil if needed – When roasting the potatoes, keep an eye on them. Check them at least once (halfway) – if the potatoes do not look like they are starting to crisp up, drizzle more olive oil. This is because the potatoes continue to absorb the olive oil as they roast, so if there is not enough oil, they will not crisp up.
Cooking times may vary – Depending on your oven and the size of your potatoes, cooking times may vary for your Crispy Smashed Potatoes. I recommend using similar sized potatoes to ensure even cooking throughout and check the potatoes occasionally until they are crispy to your liking!
Storage and reheating – Store any leftover Crispy Smashed Potatoes in an airtight container in the refrigerator for 3-4 days. The potatoes will not retain their crispy texture when refrigerated. You can try to restore some of the crispiness by reheating them in the air fryer at 375°F for 8-10 minutes or until crispy.
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!
Crispy Smashed Potatoes (SUPER CRISPY!)
Equipment
Ingredients
- 3 lb Yellow Baby Potatoes
- 1/4 cup kosher salt, plus 1 teaspoon for seasoning
- 1/2 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 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 5 quart pot with cold water until fully submerged. Add the 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 half of the olive oil. Add the potatoes to the baking sheet, leaving room in between the potatoes, and use a flat object or pan to smash the potatoes to a 1/2" thickness, ensuring there is space in between the potatoes. Drizzle the top of the potatoes liberally with the remaining olive oil and season with the final teaspoon of salt, pepper, garlic powder, onion powder, and paprika.
- Roast the potatoes on the center rack at 450F for 30-45 minutes until golden brown and crispy.
- Season with salt to taste and garnish with fresh herbs and lemon. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2022, and updated in November 2025.
I’ve always wanted to try this, saving recipe!
Crispy perfection!
This is the best kind of side dish or snack! So simple and so good! One of my personal favs!
I need this in ma life 🫡
I can’t wait to try this out.
Can never be too many potato dishes for the holidays! Simple to make and delicious crispy goodness!
This is so fun to make and it’s easy!! Love every single recipes posted!!
Great side dish, since we had a couple dairy free guests.
Haven’t tried this recipe but I’m sure it’ll be delicious like the rest of your recipes I’ve tried! Love my potatoes, will def be making these bad boys!
I’d smash these