Crispy Smashed Potatoes Recipe

Crispy smashed potatoes are the perfect side dish for nearly any meal, offering a golden, crunchy texture on the outside and a tender, creamy center. Unlike traditional mashed or roasted potatoes, smashed potatoes are first boiled until soft, then gently flattened and baked or roasted at high heat until crisp. The result is an irresistible combination of crispy edges and fluffy insides—an upgrade on ordinary roasted potatoes that is surprisingly easy to make.

This recipe features baby or creamer potatoes, which are ideal due to their thin skins and naturally buttery texture. With just a handful of simple ingredients—olive oil, salt, pepper, and optional flaky sea salt—you can create a dish that tastes gourmet without the fuss. It’s the kind of recipe you can pull out for a weeknight dinner or dress up for a holiday table. Whether you’re serving vegetarians, picky eaters, or potato fanatics, these smashed potatoes will win everyone over. They’re also highly customizable, meaning you can play with flavors and toppings to suit any mood or menu.

Once you try them, you may never go back to basic roasted potatoes again.

Why You’ll Love This Recipe

1. Crispy and Creamy Texture: You get the best of both worlds—crispy edges and a soft, buttery interior.
2. Simple Ingredients: Made with pantry staples and baby potatoes, no complicated or hard-to-find ingredients needed.
3. Easy to Customize: Add cheese, herbs, spices, or sauces to create endless variations.
4. Crowd-Pleaser: Universally loved and easy to scale up for parties, holidays, or gatherings.
5. Make-Ahead Friendly: You can boil the potatoes in advance and crisp them up when ready to serve.

Ingredients

• Small red or yellow creamer (baby) potatoes
• Kosher salt
• Olive oil
• Freshly ground black pepper
• Flaky sea salt or table salt for finishing

Variations

• Garlic Parmesan: Sprinkle freshly grated Parmesan and minced garlic on the potatoes before baking.
• Spicy: Add crushed red pepper flakes, cayenne, or drizzle with chili oil for heat.
• Herbed: Mix in fresh thyme, rosemary, or parsley before roasting.
• Cheesy: Top with shredded cheddar or crumbled feta after smashing.
• Loaded Potato Style: Add sour cream, green onions, and bacon bits just before serving.

How to Make the Recipe

Step 1: Boil the Potatoes

Place the potatoes in a large pot, cover with water, and add kosher salt. Bring to a boil and cook until fork-tender, about 15–20 minutes.

Step 2: Drain and Cool

Drain the potatoes and let them cool slightly until they’re safe to handle.

Step 3: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Step 4: Smash the Potatoes

Place each potato on the baking sheet and gently press down with the bottom of a glass or potato masher to flatten.

Step 5: Season and Oil

Drizzle the potatoes generously with olive oil, season with black pepper, and sprinkle with flaky sea salt or table salt.

Step 6: Roast

Roast the potatoes in the oven for 25–30 minutes or until golden brown and crispy around the edges.

Step 7: Serve

Serve hot as a side dish or appetizer, optionally garnished with fresh herbs or toppings of your choice.

Tips for Making the Recipe

• Use potatoes of similar size to ensure even cooking.
• Don’t over-smash—the potatoes should stay mostly intact.
• Make sure the oven is fully preheated before roasting.
• Use enough oil to help crisp the edges.
• Finish with flaky sea salt for extra flavor and crunch.

How to Serve

• As a Side Dish: Perfect alongside grilled meats, roast chicken, or fish.
• As an Appetizer: Serve with dipping sauces like aioli, sour cream, or ranch.
• For Brunch: Pair with eggs, avocado, or smoked salmon.
• In Bowls: Add to grain or salad bowls for texture and heartiness.
• Holiday Spread: A great addition to Thanksgiving or Christmas dinners.

Make Ahead and Storage

Storing Leftovers

Store cooled smashed potatoes in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze smashed potatoes in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Store for up to 1 month.

Reheating

Reheat in a 400°F (200°C) oven or air fryer for 10–15 minutes until heated through and crispy again.

FAQs

1. Can I use larger potatoes?

Yes, but you’ll need to cut them into halves or quarters before boiling and smashing.

2. Do I need to peel the potatoes?

No, the skins add texture and hold the potatoes together.

3. Can I use butter instead of olive oil?

Yes, melted butter adds great flavor, but olive oil is better for crispiness and higher heat.

4. How do I prevent the potatoes from sticking?

Use parchment paper or grease the baking sheet well with oil.

5. Can I make smashed potatoes in the air fryer?

Yes! Cook in batches at 400°F (200°C) for 10–12 minutes until crispy.

6. What are the best potatoes to use?

Baby red or yellow creamer potatoes are ideal due to their thin skins and creamy texture.

7. Can I add cheese before roasting?

Yes, but add it in the last 5 minutes of baking to avoid burning.

8. Are smashed potatoes gluten-free?

Yes, they are naturally gluten-free.

9. Can I add herbs before baking?

Absolutely! Toss with chopped rosemary, thyme, or parsley before roasting.

10. What dips go well with smashed potatoes?

Try garlic aioli, sour cream, chipotle mayo, or yogurt-based dips.

Conclusion

Smashed potatoes are a delightful twist on classic roasted spuds, delivering crunch, comfort, and versatility all in one bite. Whether you’re preparing them for a weeknight dinner, a holiday feast, or just to satisfy a carb craving, this simple recipe ensures golden, crispy perfection every time. With endless topping and seasoning possibilities, you can keep things classic or get creative. Once you see how easy and delicious smashed potatoes are, you’ll want to make them part of your regular rotation.

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