If you’ve never experienced the glorious crunch and golden edges of Crispy Smashed Potatoes, get ready for your new obsession. These little gems deliver everything you love about roast potatoes — crisp, buttery-exterior, clouds of fluffy potato inside — but with even more texture and flavor in every bite. They’re simple to make, dazzling on any table, and entirely irresistible regardless of the occasion.

Crispy Smashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and these Crispy Smashed Potatoes prove it! Each ingredient is thoughtfully chosen, adding its own pop of flavor, crunch, or color. Here’s what you’ll need — and why it matters:

Baby Potatoes (1 1/2 pounds, Yukon Gold or red): Choose these for their creamy texture and thin skins that crisp up beautifully when roasted.
Olive Oil (2 tablespoons): Helps the exterior turn delightfully golden and adds a lovely depth of flavor.
Garlic Powder (1 teaspoon): Infuses every bite with a warm, earthy undertone without the risk of burning fresh garlic.
Dried Rosemary or Thyme (1 teaspoon): Brings an aromatic, herby note that instantly elevates the potato flavor.
Salt (1/2 teaspoon): Essential for bringing the tastes together and for that addictive savory finish.
Black Pepper (1/4 teaspoon): Adds a subtle warmth and complements the other seasonings beautifully.
Chopped Fresh Parsley and Grated Parmesan Cheese (for garnish, optional): A final flourish for color, freshness, and that irresistible salty, cheesy kick.

How to Make Crispy Smashed Potatoes

Step 1: Boil the Potatoes

Start by preheating your oven to 425°F. Meanwhile, bring a large pot of salted water to a rolling boil. Gently drop in your baby potatoes and let them cook for 15 to 20 minutes, just until they’re fork-tender. It’s crucial to get them soft enough to smash, but not falling apart — test with a knife, and if it slides in smoothly, they’re perfect.

Step 2: Dry and Prep

Once drained, let the potatoes rest in the colander for a few minutes to steam and dry out. This quick step is the secret to crunchier results! Then, line a large baking sheet with parchment paper for easy cleanup, and arrange the potatoes with some room between them to let the heat circulate.

Step 3: Smash Potatoes Flat

Here’s where the magic happens! Using the flat bottom of a sturdy glass or a potato masher, gently press down on each potato. Flatten just enough to break the skin and expose the creamy center, but keep them mostly intact. This creates craggy edges that turn extra crispy in the oven — exactly what makes Crispy Smashed Potatoes so craveable.

Step 4: Season and Oil

Drizzle the olive oil generously over each smashed potato, making sure the oil seeps into every nook and cranny. Then, sprinkle evenly with garlic powder, dried rosemary (or thyme), salt, and black pepper. This combination guarantees big flavor in every single bite.

Step 5: Roast to Crispy Perfection

Bake in your preheated oven for 25 to 30 minutes, or until the potatoes are irresistibly golden and their edges are crackly and brown. For even more crunch, you can switch to broil mode right at the end and let them sizzle for 2–3 minutes — just keep a close eye so they don’t burn! Remove from the oven, and while they’re still hot, shower with chopped parsley and Parmesan cheese for that restaurant-worthy finish.

How to Serve Crispy Smashed Potatoes

Garnishes

These beauties don’t need much to steal the show, but a little chopped parsley or a sprinkle of freshly grated Parmesan takes them over the top. Feeling zesty? Add a squeeze of lemon or a pinch of red pepper flakes for a surprising twist. The key is to garnish right after baking so the cheese melts slightly and the herbs stick to every crispy edge.

Side Dishes

Crispy Smashed Potatoes can be the star of your plate or the perfect companion to almost any dinner. Serve them alongside grilled chicken, steak, burgers, or a hearty vegetarian main. They’re especially delicious next to anything with a creamy sauce — think homemade aioli, ranch dip, or simple sour cream and chives.

Creative Ways to Present

Get playful by arranging the potatoes in a “potato board” with various dips like pesto, garlic yogurt, or spicy ketchup. Or, make them bite-sized appetizers by topping each crispy round with a dollop of crème fraîche and smoked salmon for a party-ready treat. They’re also an irresistible addition to any brunch spread next to eggs and fresh fruit.

Make Ahead and Storage

Storing Leftovers

If you somehow don’t polish off the entire batch of Crispy Smashed Potatoes, let them cool completely before storing in an airtight container. They’ll keep well in the refrigerator for 3 to 4 days — making them a fantastic meal prep side.

Freezing

You can freeze smashed potatoes after baking for up to 2 months. Place them on a baking sheet to freeze individually before transferring to a zip-top bag. This way, you can reheat just what you need and keep them from sticking together. The texture may not be quite as shattering as fresh from the oven, but they’ll still be delicious and handy for a quick side.

Reheating

To regain maximum crisp factor, reheat the potatoes on a baking sheet in a hot oven (425°F) for 10 to 15 minutes, or until sizzling and heated through. Avoid microwaving, since that can make them soggy. If you’re in a pinch, a few minutes under the broiler will also revive their golden edges beautifully.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, you can use larger potatoes, but cut them into halves or quarters before boiling. Baby potatoes work best for that perfect two-bite size and maximum crispy-to-fluffy ratio, but bigger chunks still turn out deliciously if that’s what you have on hand.

What makes Crispy Smashed Potatoes different from regular roasted potatoes?

The smashing is the game changer! Flattening the potatoes creates more surface area for crunch, so you get more golden, crisp edges than traditional roasted potatoes, with a fluffy center that’s so satisfying.

Can I use different seasonings?

Absolutely! Crispy Smashed Potatoes are super versatile. Try swapping rosemary for thyme, adding smoked paprika for a little warmth, or tossing with everything bagel seasoning for a savory twist. Make it your own!

Are they gluten-free and vegetarian?

Yes, they’re naturally gluten-free and vegetarian as written. If you’re avoiding dairy, simply skip the Parmesan or opt for a dairy-free substitute to keep them completely plant-based.

What’s the best way to get them super crispy?

Make sure the potatoes are dry after boiling, use enough oil, and don’t overcrowd the baking sheet. For extra crunch, pop them under the broiler for a couple minutes at the end, and serve immediately for the best texture.

Final Thoughts

Give these Crispy Smashed Potatoes a spot at your next meal, and I promise you’ll be hooked — they’re crunchy, fluffy, totally customizable, and universally adored. Don’t be surprised if you end up making a double batch; they disappear quickly! Happy smashing and even happier eating.

Crispy Smashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 17 reviews

Author: Emma
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Crispy Smashed Potatoes are a delightful side dish with a crispy exterior and a fluffy interior. Seasoned with garlic, rosemary, and Parmesan, they are a perfect accompaniment to any meal.

Ingredients

Scale

Potatoes:

1 1/2 pounds baby potatoes (Yukon Gold or red potatoes)

Seasoning:

2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary (or thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

Chopped fresh parsley
Grated Parmesan cheese

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Cook the potatoes: Boil the baby potatoes in salted water for 15 to 20 minutes until fork-tender. Drain and let them dry.
Smash the potatoes: Flatten each potato with a glass or masher. Drizzle with olive oil and season with garlic powder, rosemary, salt, and pepper.
Bake: Bake for 25 to 30 minutes until golden and crispy.
Garnish and serve: Sprinkle with parsley and Parmesan before serving hot.