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Crispy Smashed Potatoes are so good, you’ll want to eat them as your main dish! The potatoes are crispy around every nook and cranny, while the inside is soft and super creamy. You only need 9 ingredients and they are super easy to make. These addictively delicious Crispy Smashed Potatoes are going to be your new go-to side dish for any meal!
Watch the Crispy Smashed Potatoes Recipe Video Below!
Table of Contents
Ingredients
- Baby yellow potatoes – see note below
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Extra virgin olive oil – use 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 the best quality olive oil you can find!
- Fresh herbs (dill, rosemary, parsley, chives)
- I love cooking with fresh herbs – they really take the recipe to the next level, such as in Homemade Ranch Dressing, Garlic Herb Compound Butter, ad Grilled Steak
- Lemon
Love potatoes? Make sure to try my Korean Braised Potatoes or creamy Mashed Potatoes! If you want to try the spicy version of Crispy Smashed Potatoes, make Chili Oil Smashed Potatoes!
Serve this with my super easy Fried Chicken and Crispy Roasted Brussels Sprouts for a delicious dinner!
Key Tip
What Kind of Potatoes Should I Use?
For the best results, I recommend using smaller, waxy potatoes for Crispy Smashed Potatoes. In this post, I am using Yukon Gold potatoes that are 2-3″ long. I’ve made them in the past with small red potatoes and they tasted great, too – however, I preferred Yukon Gold and I also like how the finished dish looks.
I recommend using a smaller, waxy potato for several reasons:
- they cook faster
- they are easier to smash after they’ve been cooked
- the smaller surface area (compared to a large potato) allows for easier roasting in the oven
- I found that the smaller potatoes get a crispier texture when roasted and the inside is more creamy
You can use a larger potato (like a russet potato) if that is what you prefer or have on hand – just note that there will be less crispy to inside ratio. I’ve also noticed that the larger potatoes have a fluffier texture (versus the creaminess of small, waxy potatoes).
Recipe Instructions
1. 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!
2. Smash the Potatoes
Once the potatoes are drained, drizzle about 1/4 cup of olive oil on the surface of a large nonstick baking sheet. Lay the cooked potatoes on the tray, leaving some space apart from each other, 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).
Once smashed, drizzle the potatoes with more olive oil and season with kosher salt, black pepper, garlic powder, onion powder, and paprika. Be generous with the seasoning and ensure every nook and cranny of the potato is seasoned!
3. Roast the Potatoes
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.
4. Garnish the Potatoes
Once the potatoes are crispy to your liking, garnish with fresh herbs, a squeeze of lemon, and salt to taste! Enjoy your Crispy Smashed Potatoes!
Key Tip
Expert Tips for Crispy Smashed Potatoes
Potato Tips
- I used Yukon Gold potatoes that were 2-3″ long.
- I recommend using a smaller, waxy potato – they cook faster, they’re easier to smash and roast, and I like how the insides get creamy
- You can use a larger potato but they will have less crispy to inside ratio, and the inside will taste fluffier (vs. creamy)
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.
What to Serve with Crispy Smashed Potatoes
When people say “the sides are the best part of every meal!”, they were talking about Crispy Smashed Potatoes! Serve them alongside some of my other favorite sides like baked Mac and Cheese, Roasted Green Beans with Bacon, or Honey Roasted Carrots. You can’t forget about Roasted Cauliflower or Roasted Brussels Sprouts!
I love serving Crispy Smashed Potatoes with main dishes like Meatloaf, Braised Short Ribs, and Steak with Peppercorn Sauce! During the summer, these potatoes go great with grilled dishes like Grilled Steak or Grilled Chicken Thighs. If you want to use the air fryer, make Air Fryer Chicken Thighs, Air Fryer Chicken Skewers, or Air Fryer Chicken Wings!
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
- 1/2 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
- 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.
- Preheat oven to 450F.
- On a nonstick baking sheet, drizzle evenly with 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. 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!
Notes
- I used Yukon Gold potatoes that were 2-3″ long.
- I recommend using a smaller, waxy potato – they cook faster, they’re easier to smash and roast, and I like how the insides get creamy
- You can use a larger potato but they will have less crispy to inside ratio, and the inside will taste fluffier (vs. creamy)
- 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.
- 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying these tonight!!!!!
I wanna try this!!!!
Can’t wait to try this!
Mine never get crispy enough, and it must be the high heat. Can’t wait to try!
I actually tried this recipe and the potatoes can out so good.
Such a great side for weeknight meals!
Yummy!
This was amazing and the best way to have potatoes!
So excited to try these ASAP!!
I love your recipes! You’re such an inspiration!