I absolutely love Crispy Smashed Potatoes! This recipe takes regular boiled potatoes to a whole new level of deliciousness. The outside becomes wonderfully crispy, while the inside remains soft and tender.

To make these golden beauties, simply boil the potatoes until they are fork-tender. Then, smash them gently with a fork or potato masher to create a rustic, uneven shape. Drizzle with olive oil and sprinkle with salt, pepper, and any other herbs or spices you desire. Roast in the oven until they turn gloriously crispy and golden brown. Once you try these mouthwatering Crispy Smashed Potatoes, you’ll be hooked!

Ingredients Needed for This Recipe

1.5 lbs (about 680g) of small potatoes (baby potatoes work best for uniform cooking and easy smashing)
2 tablespoons of olive oil (extra virgin works well for flavor, but you can use any high-heat oil)
Salt (to taste, for boiling and seasoning)

Black pepper (to taste, freshly ground preferred for seasoning)
Optional seasonings: garlic powder, rosemary, thyme, or any other herbs and spices you prefer
Fresh herbs for garnish (such as parsley, chives, or dill, chopped)

Instructions for Making Crispy Smashed Potatoes

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving the crispy texture.
Boil the Potatoes: Place the small potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender and can be easily pierced with a fork, about 15-20 minutes depending on their size.
Prepare the Baking Sheet: While the potatoes are boiling, drizzle a baking sheet with 1 tablespoon of olive oil or use a non-stick spray to prevent sticking.

Drain and Cool: Once the potatoes are cooked, drain them and let them cool for a few minutes until they can be handled comfortably.
Smash the Potatoes: Place the potatoes on the prepared baking sheet. Use a potato masher, fork, or the bottom of a glass to gently press down on each potato until it is smashed to about a 1/2-inch thickness. Be careful not to break them apart completely.
Season: Drizzle the smashed potatoes with the remaining olive oil and sprinkle generously with salt, black pepper, and any other seasonings you’re using. Ensure each potato is well-coated.

Roast: Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy on the edges. Halfway through the roasting time, you can gently flip them for even crispiness, but this is optional.
Serve: Once the potatoes are crispy and golden, remove them from the oven. Taste and adjust seasoning if necessary. Garnish with fresh herbs before serving.

Tips for Perfecting the Recipe

Choose the Right Potatoes: Small, round potatoes like baby potatoes or fingerlings are ideal for this recipe. Their skin is thin and their flesh creamy, which makes for a delightful texture once smashed and roasted.

Boil Until Perfectly Tender: The boiling step is crucial. Potatoes should be tender enough to smash easily without crumbling apart. Test them with a fork or knife; if it slides in with little resistance, they’re ready.

Dry Them Well: After boiling, let the potatoes dry out for a few minutes. Excess moisture can prevent them from getting crispy in the oven.

Don’t Be Shy with the Oil: Olive oil not only adds flavor but also ensures the potatoes get that desired crispy exterior. Make sure each potato is well-coated.

Season Generously: Salt is a given, but don’t forget about pepper and your favorite herbs. Garlic powder, rosemary, and thyme are excellent choices. Season both before and after roasting for the best flavor.

Space Them Out: When smashing the potatoes on the baking sheet, leave enough space between each one. Crowding can lead to steaming rather than roasting, affecting their crispiness.

High Heat Is Key: A hot oven (425°F or 220°C) is essential for a crispy finish. Don’t be tempted to lower the temperature; the high heat ensures a golden, crunchy exterior.

Serving Suggestions

As a Side Dish: Crispy smashed potatoes are the perfect accompaniment to a wide range of main courses, from roasted chicken to grilled steak or even fish. Their versatility makes them a staple side dish.

With Dips and Sauces: Serve them with a side of sour cream, garlic aioli, or a spicy mayo. They’re also great with traditional ketchup or a tangy barbecue sauce.

Breakfast Option: Top smashed potatoes with a fried egg, some crumbled bacon, and a sprinkle of chives for a hearty breakfast or brunch option.

Herb Variations: Before roasting, sprinkle potatoes with your choice of fresh herbs. Rosemary, thyme, and parsley not only add flavor but also make for an aromatic and visually appealing dish.

Cheese Please: After roasting and while still hot, sprinkle grated Parmesan or crumbled feta over the potatoes for a cheesy variation.

Frequently Asked Questions

Can I make these ahead of time? Yes, you can boil the potatoes ahead of time and keep them in the fridge. When you’re ready to eat, smash, season, and roast as directed. This can save you valuable prep time on busy days.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet for best results, as this helps retain their crispiness.

Can I use a different type of oil? Absolutely. While olive oil is recommended for its flavor, you can use any high-smoke-point oil such as avocado oil or even melted butter for a richer taste.

Are these gluten-free? Yes, potatoes are naturally gluten-free, making this dish suitable for those with gluten sensitivities. Just ensure all your seasonings and oils are gluten-free as well.

Can I add other seasonings? Definitely. Feel free to experiment with spices and seasonings to match your taste preferences or to complement the main dish. Smoked paprika, curry powder, or even a sprinkle of cayenne pepper can add a delightful twist.

Why did my potatoes not get crispy? There are a few reasons this might happen: the potatoes were not dry enough before roasting, there was too much crowding on the baking sheet, or there wasn’t enough oil used. Make sure to address these points for better results next time.

Crispy Smashed Potatoes

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Ideal as a versatile side dish, these Crispy Smashed Potatoes bring a fantastic texture and taste to the table, complementing a wide array of main courses and dipping sauces.

Ingredients

1.5 lbs about 680g of small potatoes (baby potatoes work best for uniform cooking and easy smashing)

2 tablespoons of olive oil extra virgin works well for flavor, but you can use any high-heat oil
Salt to taste, for boiling and seasoning
Black pepper to taste, freshly ground preferred for seasoning
Optional seasonings: garlic powder rosemary, thyme, or any other herbs and spices you prefer
Fresh herbs for garnish such as parsley, chives, or dill, chopped

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving the crispy texture.
Boil the Potatoes: Place the small potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender and can be easily pierced with a fork, about 15-20 minutes depending on their size.

Prepare the Baking Sheet: While the potatoes are boiling, drizzle a baking sheet with 1 tablespoon of olive oil or use a non-stick spray to prevent sticking.
Drain and Cool: Once the potatoes are cooked, drain them and let them cool for a few minutes until they can be handled comfortably.
Smash the Potatoes: Place the potatoes on the prepared baking sheet. Use a potato masher, fork, or the bottom of a glass to gently press down on each potato until it is smashed to about a 1/2-inch thickness. Be careful not to break them apart completely.

Season: Drizzle the smashed potatoes with the remaining olive oil and sprinkle generously with salt, black pepper, and any other seasonings you’re using. Ensure each potato is well-coated.
Roast: Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy on the edges. Halfway through the roasting time, you can gently flip them for even crispiness, but this is optional.
Serve: Once the potatoes are crispy and golden, remove them from the oven. Taste and adjust seasoning if necessary. Garnish with fresh herbs before serving.