There’s something magical about a potato that’s been transformed—first boiled to tender perfection, then smashed and roasted until golden and shatteringly crisp. These crispy smashed potatoes are the kind of side dish that makes people forget about the main course. Picture this: a fluffy, buttery interior wrapped in a shell so crunchy you can hear it from across the table. Whether you’re serving them with a juicy steak, a simple roast chicken, or just dipping them straight into garlic aioli, they’re guaranteed to disappear fast.
Looking for Crispy Smashed Potatoes inspiration? You'll love what we have! Explore more Sides Recipes recipes or discover our Dessert Recipes favorites.
Why This Recipe Works
- Texture heaven: Creamy inside, crackling outside—every bite is a perfect contrast.
- Simple, pantry-friendly ingredients: No fancy techniques, just good potatoes and a little love.
- Endlessly adaptable: Swap the herbs, change the oil, or add cheese—make it your own.
- Great for crowds: Easy to scale up for holidays or game day snacking.
Chef’s Wisdom
It all comes down to three things:
- Boiling just right—fork-tender but still holding their shape. Overcooking turns them mushy, while undercooking leaves them hard to smash.
- Drying them thoroughly—because moisture is the enemy of crispiness. Letting them air-dry (or patting them with a towel) ensures maximum crunch.
- Smashing with confidence—gentle but firm, like flattening a stubborn pillow. Aim for ½-inch thickness for the ideal balance of fluffy and crispy.
Essential Ingredients & Tools
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes work best—they hold their shape like champs. Avoid starchy russets, which crumble easily).
- 3 tbsp olive oil (or duck fat if you’re feeling fancy, or avocado oil for higher heat).
- 1 tsp kosher salt (don’t skimp—potatoes need seasoning from the inside out).
- ½ tsp black pepper (or smoked paprika for a deeper kick).
- 2 cloves garlic, minced (optional, but highly recommended for savory depth).
- 2 tbsp melted butter (because butter makes everything better; omit for dairy-free).
- 1 tbsp fresh rosemary or thyme (dried works in a pinch at 1 tsp, but fresh herbs shine here).
Tools
- A sturdy pot (for boiling without drama).
- Colander (to drain without turning your potatoes to mush).
- Baking sheet (heavy-duty for even roasting; a light sheet may warp at high heat).
- Potato masher or the bottom of a glass (for that perfect smash—no specialty tools needed).
- Parchment paper (because no one likes scrubbing pans; foil works in a pinch but may stick).
Serves: 4 | Prep: 10 min | Cook: 35 min | Total: 45 min
How to Make Crispy Smashed Potatoes
- Boil Like a Pro
Toss your 1.5 lbs baby potatoes into a pot of cold, salted water (1 tsp salt). Starting with cold water ensures even cooking. Bring it to a boil, then simmer until they’re just tender—about 15–20 minutes. Test with a fork: it should slide in easily but meet slight resistance. Overcooked potatoes won’t hold their shape when smashed.
- Dry Them Out
Drain the potatoes and let them sit in the colander for a good 5 minutes. This step is non-negotiable—evaporating surface moisture is key for crispiness. For extra insurance, pat them dry with a kitchen towel.
- Smash with Purpose
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Arrange the potatoes with 1–2 inches between them—crowding steams them instead of roasting. Use a masher (or glass) to press down firmly but gently. Aim for ½-inch thickness, leaving some edges uneven for rustic texture.
- Season Like You Mean It
Drizzle with 3 tbsp olive oil and 2 tbsp melted butter, making sure every nook and cranny gets coated (a pastry brush helps). Sprinkle with 1 tsp kosher salt, ½ tsp black pepper, 2 cloves minced garlic, and 1 tbsp fresh rosemary or thyme. For even browning, lightly oil the parchment before adding potatoes.
- Roast Until Golden
Bake for 25–30 minutes, flipping halfway through. This ensures even browning and maximum crunch. For the final touch, broil for 2–3 minutes—just keep an eye on them so they don’t burn. The Maillard reaction (that golden-brown magic) happens best at high heat.
Pro Technique
- Moisture is the enemy: After boiling, let those potatoes dry completely. Any extra water will steam them instead of crisping them up.
- Flip and baste: Halfway through roasting, flip each potato and brush with a little extra oil or butter. This keeps them from drying out and adds even more flavor.
- Garlic timing: If you’re using minced garlic, add it after the flip so it doesn’t burn.
Ingredient Variations and Their Impact
Not all potatoes are created equal. Waxy varieties like Yukon Gold or red potatoes hold their shape beautifully, while starchy russets tend to fall apart. For even cooking, pick potatoes that are roughly the same size—no one wants a mix of crispy and underdone.
- Sweet Potato Twist: Swap in halved sweet potatoes and toss with cinnamon and maple syrup for a sweet-savory vibe. Reduce roasting time by 5 minutes—they brown faster.
- Duck Fat Upgrade: Replace olive oil with duck fat for a richer, more decadent crust. Pair with rosemary and flaky sea salt.
- Parmesan Crust: Sprinkle grated Parmesan after the first flip for a cheesy, crispy finish. Mix with panko breadcrumbs for extra crunch.
- Spiced Version: Swap black pepper for cumin or chili powder and serve with lime crema (sour cream + lime zest).
Storage & Freshness Guide
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to bring back the crunch (microwaving makes them soggy).
- Freezing: Freeze pre-smashed, unroasted potatoes on a tray until solid (2 hours), then transfer to a bag for up to 1 month. Roast from frozen, adding 5–7 extra minutes.
Perfect Pairings
Complementary Dishes
- Herb-Roasted Chicken: The potatoes’ crispiness contrasts beautifully with juicy, herb-infused chicken. Use the same herbs (e.g., rosemary or thyme) in both dishes for harmony.
- Pan-Seared Salmon: The rich, fatty fish pairs well with the potatoes’ crunch. Add a squeeze of lemon to tie the flavors together.
Drinks
- Sauvignon Blanc: This crisp white wine cuts through the potatoes’ richness with its citrusy acidity.
- Light Pinot Noir: A fruity red with soft tannins complements the earthy herbs and garlic.
Something Sweet
- Honey-Glazed Carrots: Their natural sweetness balances the savory potatoes. Roast them alongside for a colorful side duo.
- Apple Crisp: Serve warm with Vanilla Ice Cream for a comforting dessert that echoes the potatoes’ caramelized notes.
Crispy Smashed Potatoes: The Side Dish That Steals the Show
Make the ultimate Crispy Smashed Potatoes with my foolproof recipe. Fluffy inside, golden-crisp outside. Perfect for any meal—get the recipe now!
Ingredients
Main
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1.5 lbs baby potatoes (Yukon Gold or red)
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3 tbsp olive oil (or duck fat)
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1 tsp kosher salt
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0.5 tsp black pepper
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2 cloves garlic (minced, optional)
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2 tbsp melted butter
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1 tbsp fresh rosemary or thyme
Instructions
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Boil 1.5 lbs baby potatoes in salted water (1 tsp salt) for 15–20 minutes until fork-tender. Drain and dry thoroughly.01
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.02
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Arrange potatoes on sheet and smash to ½-inch thickness.03
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Drizzle with 3 tbsp olive oil and 2 tbsp melted butter. Season with 1 tsp kosher salt, ½ tsp black pepper, 2 cloves minced garlic, and 1 tbsp fresh rosemary or thyme.04
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Roast for 25–30 minutes, flipping halfway. Broil 2–3 minutes for extra crispiness.05
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