Crispy Smashed Potatoes
- By Natasha Kravchuk
- Updated
- (93)
- 243 comments
These Smashed Potatoes are crisp, cheesy, and seriously hard to stop eating. The potatoes are boiled until tender, smashed flat, then roasted unti​l the edges are irresistibly crispy and golden. Serve them as an easy side dish or as a crowd-pleasing appetizer with your favorite dipping sauce.
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Helpful Reader Review
“Truly excellent. I have made this several times and use whatever cheese I have and it is always delicious.“ – Emilie R. ★★★★★
Smashed Potatoes Video
See that crisp skin? Imagine it’s salty wonderfulness teasing your taste buds! This Smashed Potato recipe is a must-try. Like our Baked Potato Wedges, these have soft centers and an irresistible cheesy crust.
The Crispiest Smas​hed Potatoes Recipe
Smashed Potatoes are small red or yellow potatoes (baby potatoes) that are simmered until tender, then smashed flat, drizzled with olive oil, and baked until crispy at the edges. We add parmesan because we can’t resist a cheesy crust. It’s similar to my Smashed Sweet Potatoes Recipe.
The kids love these as a snack, dipping their crispy potatoes in ketchup or Buttermilk Ranch just like a giant French fry; only much healthier because they are baked, not fried!
Ingredients for ​Smashed Potatoes
We love that this uses basic pantry and refrigera​tor staples, and it’s also budget-friendly.
- Baby potatoes – we use a combination of red and yellow potatoes. They should be 1 1/2″ to 2″ in diameter and equal in size.
- Olive oil – a light drizzle is all you need to help potatoes crisp up while roasting, between 1-2 Tablespoons
- Garlic salt and black pepper– adds great flavor without scorching in the oven
- Parmesan Cheese – shredded parmesan creates a perfect cheesy crust. You can make them without the cheese if youp refer a dairy free version.
- Parsley – add finely chopped herbs at the end for color and flavor
How to Make Roaste​d Smashed Potatoes
The process for making smashed potatoes is so simple, but the results are perfectly ch​eesy and crispy, which is why it’s one of our favorite potato side dish recipes!
- Boil potatoes in a pot of salted water, and then simmer 20-30 minutes (depending on the thickness of the potatoes), until tender.
- Drain and dry potatoes and transfer to a baking sheet to cool for 10-15 minutes. Then, using a potato masher or the bottom of a drinking glass, gently press down to about 1/2″ thickness on each potato, being careful not to break potatoes apart.
Natasha’s Tip​ to Prevent Sticking
Place a small piece of parchment paper over your potato before sm​ashing it to keep the potato masher from sticking to your potato.
- Season and Bake: Drizzle half of the olive oil over one side of the potatoes and sprinkle with half of the seasonings. Bake uncovered for 12 to 15 min or until bottoms are lightly golden. I love my extra-large baking sheet to keep them spaced out, but you can also use 2 regular baking sheets if needed.
- Turn potatoes with a spatula, drizzle with remaining oil, and sprinkle with remaining seasonings. Bake 12 to 15 min or until potatoes are golden brown and crisp.
- Sprinkle parmesan on potatoes, and then broil 2 to 3 min to melt the cheese. Finally, garnish with finely chopped fresh parsley and serve warm.
Tips for the Crispiest Smashed Potatoes
Don’t miss these tips for the best smashed potatoes!
- Use Small Potatoes – baby potatoes have the best ratio of skin to potato and are easier to flatten and crisp in the oven.
- Drain and Air Dry – Dry potatoes will crisp rather than steam, so space them out well on the baking sheet and let them air dry for 5 minutes before smashing.
- Flatter is Better – the more you can flatten (we aim for 1/2″ thick), the crispier they will be.
- Don’t Crowd the Pan – leave some space between the potatoes to help them crisp up at the edges.
How to Serve Smashed Potatoes
If you are serving smashed potatoes as a potato side dish, just know they’re in serious danger of becoming an appetizer as everyone passes through the kitchen to “sample” them. They’re delicious with Ranch, Green Goddess Dressing, or Jalapeno Ranch for dipping and pair well with just about any main course. Try them with:
- Juicy Roast Chicken
- Pan-Seared Steak
- Baked Salmon
- Roasted Pork Tenderloin
- Caesar Salad
- Cucumber Tomato Salad
Make Ahead and Storage
It’s easy to make these potatoes ahead, and leftovers re-crisp well. Leftovers are also delicious for making Smashed Potato Salad.
- Make-Ahead: Boil the potatoes, drain well, and let them cool just until easy to handle. Smash them while still warm, then cover and refrigerate overnight. When ready to serve, season and bake as directed, adding a few extra minutes if needed.
- To Store: Refrigerate cooled leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- To Reheat: Reheat at 425˚F for 10-15 minutes, or until crispy. If reheating from frozen, add an extra 3-5 minutes. You can also reheat them in a 400˚F air fryer until crisp.
Whether you’re serving these smashed potatoes as an entree side dish or as an appetizer with dipping sauce, they are sure to disappear! Everyone loves the crispy edges with soft potato inside and cheesy crust.
Smashed Potatoes
Ingredients
- 2 lbs small potatoes (12-16 count) , 1 1/2 to 2" diameter*
- 2 Tbsp Extra virgin olive oil, to drizzle
- 2 tsp Garlic salt, or substitute 1 1/2 tsp salt and 1/2 tsp garlic powder
- 1/2 tsp black pepper, freshly cracked
- 3/4 cup parmesan cheese, freshly grated
- 2 Tbsp parsley, finely chopped to garnish, optional
Instructions
- Boil potatoes – Bring a pot of water to a boil and add 2 tsp salt (Note: I used 8 cups of water for a 5-Qt pot). Carefully add potatoes to the boiling water, then reduce the heat to a low boil and cook until the potatoes are tender and easily pierced with a fork, about 25-30 minutes, depending on potato size.
- Drain the potatoes – Preheat the oven to 450˚F. Drain the potatoes, transfer to a lightly oiled, rimmed baking sheet* and let them air-dry for 5 minutes. Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness.* Press gently so you don’t break the potatoes apart.
- Season and bake – Drizzle the tops with half of the olive oil, and then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min until the potatoes are starting to turn golden.
- Turn the potatoes – Flip the potatoes over with a spatula, drizzle the second side with remaining oil, and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
- Sprinkle generously with Parmesan cheese, then return to the oven for another 2-3 minutes, or just until the cheese is melted. Garnish with parsley if desired and serve warm.
Notes
- Make-ahead – boil and smash the potatoes as directed then store in the fridge overnight. Oil, season, and bake just before serving, adding a few extra minutes to the bake time.
- To Refrigerate – allow leftovers to cool slightly and store in the fridge in an airtight container for up to 4 days.
- To freeze – store leftovers in an airtight container in the freezer for up to 3 months.
- To reheat – Reheat in the oven at 425°F for 10-15 minutes, or in a 400˚F air fryer for 5-8 minutes, or until crispy again. Add an extra 3-8 minutes if reheating from frozen.
Nutrition Per Serving
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