Crispy Smashed Potatoes

Crispy Smashed Potatoes are one of my favorite side dishes — golden, crunchy on the outside, and soft and fluffy on the inside. They’re simple to make, require minimal ingredients, and are so versatile that I serve them with everything from roasted chicken to grilled steak. Whether I dip them, top them, or snack on them straight from the tray, they always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds — the crispiness of fries with the creamy texture of mashed potatoes. They look fancy, but they’re incredibly easy to make and naturally gluten-free. Plus, I can flavor them however I like — garlicky, cheesy, herby, spicy — they’re always delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes (Yukon gold or red potatoes work great)

• Olive oil

• Garlic, minced or garlic powder

• Salt and black pepper

• Fresh herbs (like rosemary, thyme, or parsley)

• Optional: grated Parmesan, red pepper flakes, or lemon zest for garnish

Directions

1. I start by boiling the baby potatoes in salted water until fork-tender — usually about 15–20 minutes, depending on their size.

2. I drain and let them cool for a few minutes, then place them on a greased or parchment-lined baking sheet.

3. Using the bottom of a glass or a potato masher, I gently press down on each potato to flatten it to about ½ inch thick.

4. I drizzle them generously with olive oil, then season with salt, pepper, garlic, and herbs.

5. I bake them at 425°F for 25–30 minutes, flipping them halfway through, until they’re golden brown and crispy on the edges.

6. I garnish with chopped fresh herbs or a sprinkle of Parmesan before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 45 minutes (boil + bake)
Total time: 55 minutes

Variations

When I want a bold flavor twist, I add smoked paprika or chili flakes. For a cheesy version, I sprinkle shredded cheddar or Parmesan on top during the last 5 minutes of baking. I’ve also tossed them with lemon zest and parsley for a fresh, bright finish. Sometimes I serve them with a dipping sauce like sour cream, aioli, or spicy mayo.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and re-crisp, I pop them in the oven or air fryer at 375°F for about 10 minutes. I avoid the microwave — it softens them too much and takes away that crispy magic.

FAQs

Can I make these ahead of time?

Yes, I boil and smash the potatoes ahead of time, then refrigerate them until I’m ready to bake. I just add a few extra minutes in the oven if they’re cold.

What potatoes work best?

I like using small Yukon golds or red potatoes — they’re creamy and smash well without falling apart.

Do I need to peel the potatoes?

Nope! I leave the skins on — they add texture and help hold the potato together when smashed.

Can I air-fry them instead?

Yes, I air-fry at 400°F for about 15–20 minutes, flipping halfway through. They come out just as crispy.

How do I make them extra crispy?

I make sure the potatoes are dry before smashing, use plenty of olive oil, and don’t overcrowd the pan so they can roast properly.

Conclusion

These Crispy Smashed Potatoes are a go-to side that never fails to impress. They’re golden, crunchy, and packed with flavor, and I love how easy they are to customize. Whether I serve them up for guests or just treat myself on a weeknight, they’re always the first thing to disappear from the table.