Crispy Smashed Potatoes

If you’re craving the perfect balance of crispy edges and fluffy centers, crispy smashed potatoes are the answer. Made with tender baby potatoes that are boiled, smashed, and roasted until golden brown, this simple side dish delivers restaurant-level crunch with minimal effort. Whether served alongside a weeknight dinner or dressed up for entertaining, these potatoes steal the show every time.

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Why You’ll Love These Crispy Smashed Potatoes

• Ultra crispy on the outside, soft and creamy inside
• Made with simple pantry ingredients
• Naturally gluten-free
• Easy to customize with herbs, cheese, or sauces
• Perfect as a side dish, appetizer, or snack

Ingredients for Crispy Smashed Potatoes

• Baby potatoes (Yukon gold or red potatoes work best)
• Olive oil or melted butter
• Kosher salt
• Black pepper
• Garlic powder or minced garlic
• Onion powder
• Fresh herbs (rosemary, thyme, or parsley – optional)
• Grated Parmesan cheese

How to Make Crispy Smashed Potatoes

Boil the Potatoes

Place baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let steam dry for a few minutes.

Season Generously

Place potatoes into a bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion, and garlic powder. Mix well to coat generously.

Smash

Preheat oven to 425°F. Arrange potatoes on a parchment-lined baking sheet. Use the bottom of a glass or potato masher to gently smash each potato until flattened but still intact.

Roast Until Crispy

Roast for 40–45 minutes until deeply golden and crisp around the edges.

Finish and Serve

Sprinkle with fresh herbs or Parmesan cheese and serve hot.

Tips for Extra Crispy Smashed Potatoes

• Use plenty of oil—dry potatoes won’t crisp
• Smash while potatoes are warm
• Don’t overcrowd the pan
• No need to flip
• Finish under the broiler for 1–2 minutes if needed

Flavor Variations

• Garlic Parmesan: Add freshly grated Parmesan in the last 10 minutes
• Loaded: Top with sour cream, chives, and crispy bacon
• Spicy: Sprinkle with chili flakes or drizzle with hot honey
• Herb Butter: Brush with melted butter and fresh herbs before serving

What to Serve With Crispy Smashed Potatoes

These potatoes pair perfectly with:

• Roast chicken or pork tenderloin
• Steak or grilled salmon
• Burger bowls or sandwiches
• Holiday meals and potlucks

They also make an incredible party appetizer with dipping sauces like ranch, aioli, or garlic yogurt sauce.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in the oven or air fryer to restore crispiness
• Avoid microwaving if possible

How to Make Crispy Smashed Potatoes in the Air Fryer

• Boil baby potatoes until fork-tender and drain well.
• Smash gently and brush generously with olive oil.
• Season with salt, pepper, and garlic.
• Air fry at 400°F for 15–18 minutes, flipping halfway, until deeply golden and crispy.
• Finish with herbs or Parmesan and serve immediately.

Air Fryer Tip: Work in batches and avoid overcrowding for maximum crispiness.

FAQ

Can I make smashed potatoes ahead of time?
Yes! Boil and smash them ahead, then roast just before serving.

Why aren’t my smashed potatoes crispy?
Most often, they need more oil, higher heat, or more space on the pan.

Can I use an air fryer?
Absolutely—air fry at 400°F for 15–18 minutes, flipping once.

Crispy smashed potatoes are one of those recipes that feel fancy but couldn’t be easier. With their crunchy edges and fluffy centers, they’re guaranteed to disappear fast—so make extra. Whether you’re serving them for a cozy dinner or a crowd-pleasing appetizer, this is one potato recipe you’ll come back to again and again.