Crispy Smashed Potatoes Recipe

After Tasting This, I’m Never Having Potatoes Any Other Way!” – Crispy Smashed Potatoes Recipe

Looking for a side dish that completely changes the way you think about potatoes? This recipe is a game-changer. Once you taste these crispy smashed potatoes, you’ll understand why people are ditching mashed, baked, or roasted potatoes in favor of this ultra-crunchy, flavor-packed version. They’re golden on the outside, fluffy on the inside, and seriously addictive.

Don’t lose this recipe — it’s one you’ll come back to again and again!

Ingredients:

2 pounds of small potatoes (Yukon Gold, baby red, or fingerling work best)
3 tablespoons olive oil
1 teaspoon Kosher salt (plus more for boiling)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika (optional, but adds great flavor)
2 tablespoons fresh herbs (parsley, rosemary, or chives — optional)
Freshly grated Parmesan cheese (optional, but highly recommended)

Instructions:

1. Boil the Potatoes

Place your small potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for about 15–20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool for 5 minutes.

2. Preheat Your Oven

While the potatoes are cooling slightly, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

3. Smash the Potatoes

Place the boiled potatoes on the prepared baking sheet, leaving space between them. Using the bottom of a glass, mug, or potato masher, gently press each potato down until it’s about ½ inch thick. Don’t worry if the edges crack — that’s what gets crispy!

4. Season Generously

In a small bowl, mix the olive oil with salt, pepper, garlic powder, and paprika. Brush or drizzle the seasoned oil over each smashed potato, making sure the tops and edges are well coated. For an extra kick, sprinkle a bit of Parmesan cheese on top of each.

5. Bake Until Crispy

Place the tray in the oven and bake for 25–30 minutes, or until the edges are golden brown and crispy. No need to flip them. For ultra-crunchy bottoms, you can broil them for 2–3 minutes at the end — but keep a close eye so they don’t burn.

6. Garnish and Serve

Remove from the oven and immediately sprinkle with chopped fresh herbs and a bit of extra salt if needed. Serve hot as a side dish or appetizer with your favorite dipping sauce (garlic aioli, sour cream, or spicy ketchup work great).

Prep & Cook Time:

Prep time: 10 minutes
Cook time: 40 minutes
Total time: ~50 minutes

Serving Suggestions:

These crispy smashed potatoes pair perfectly with:

Grilled steak or chicken
Roasted vegetables
Burgers or sandwiches
As a vegetarian main with a green salad

Tips for Success:

Smaller potatoes = crispier texture and faster cooking.
Don’t skip the boiling step — it’s what makes them fluffy inside.
If you want them even crispier, bake them on a dark metal baking sheet or use a convection oven setting.
You can prep them ahead by boiling and smashing in advance, then baking right before serving.

Why You’ll Fall in Love with This Recipe:

Crispy, golden, garlicky, and satisfying — these smashed potatoes will become your new go-to side. They’re ridiculously easy to make, look gourmet, and taste like something you’d order at a fancy bistro. After trying this method, it’s hard to go back to regular roasted potatoes. In fact, you might never want potatoes any other way again.