These smashed potatoes are SUCH a tasty side dish or snack! They’re crispy on the outside, creamy in the middle, and packed with savory garlic flavor.
Crispy smashed potatoes? Two, no, three. …Ok, more like four for me, please!
I’m a huge fan of potato wedges, roasted potatoes, and even French fries, but these crispy smashed potatoes might just be my favorite potatoes yet. They have glorious crispy skins, comforting creamy middles, and a savory garlic-Parmesan flavor that I’m pretty sure no one could ever get enough of.
Conveniently, they’re perfect for a wide variety of occasions. Top them with a drizzle of chipotle sauce, and they’d make a mouthwatering game day snack. Sprinkle them with fresh herbs, and they’d be a crowd-pleasing Thanksgiving side dish. The great thing is that you don’t have to pick! Once you try this smashed potatoes recipe, you can come back to it time and time again.
Smashed Potatoes Recipe Ingredients
Here’s what you’ll need to make this smashed potatoes recipe:
- Potatoes, of course! I love using yellow potatoes for this recipe because they come out especially creamy – almost buttery – in the middle. In order for the potatoes to crisp up in the oven, you’ll need them to be small. Look for ones that are no more than 2 inches in diameter.
- Extra-virgin olive oil – It helps the potatoes become golden brown and crisp as they bake. You’ll drizzle some on the potatoes and brush the rest on the baking sheets so that the potatoes crisp up underneath.
- Garlic powder and onion powder – For savory, umami flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Smashed Potatoes
I like to think of this smashed potatoes recipe in three parts: boil, smash, and bake. Here’s how it goes:
First, boil. Place the potatoes in a large pot, and cover them with one inch of cold water. Add 1 teaspoon salt and bring to a boil. Cook until the potatoes are just past fork-tender, 15 to 20 minutes.
Next, smash. While you boil the potatoes, brush 2 large rimmed baking sheets with olive oil. That’s right! Using parchment paper is my default, but I don’t recommend that you use it here. Baking the potatoes directly on the oiled sheet pan helps them become especially crispy underneath.
When the potatoes are tender, drain them and arrange them on the oiled baking sheets. Use the back of a measuring cup to carefully press them down until they’re about 1/4-inch thick.
Drizzle with olive oil…
… and sprinkle with the garlic powder, onion powder, salt, and pepper.
Finally, bake! Roast the potatoes until they’re golden brown and crisp around the edges, about 25 to 35 minutes, rotating the pans halfway.
Smashed Potatoes Serving Suggestions
These smashed potatoes are best served hot off the baking sheet, when they’re still nice and crisp from the oven. Before you dig in, garnish them with whatever toppings you like. Here are some of my favorites:
Devour them on their own as an appetizer or snack, or serve them as a side dish with a larger meal. They pair really well with veggie burgers, black bean burgers, or BBQ sandwiches, and they’re also a fantastic holiday side dish. Serve them alongside classics like green bean casserole, cranberry sauce, and stuffing, or any of these 50 Thanksgiving Side Dishes!
More Favorite Potato Recipes
If you love these crispy smashed potatoes, try one of these yummy potato recipes next:
Serves 4 to 6
These crispy smashed potatoes are a fun, flavorful side dish or snack! They’re best straight off the sheet pan, when they’re still crisp and hot from the oven.
- 2 pounds small yellow potatoes
- 2 teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, more for the pans
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
- Flaky sea salt, optional
- Parmesan cheese, optional
Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.