These smashed potatoes are irresistibly good and simple to make. They come out super crispy on the outside and light and fluffy inside — perfect as a snack, side dish, or appetizer. Serve them with ketchup, ranch, or your favorite dipping sauce.
Looking for a fresh way to enjoy potatoes? These crispy smashed potatoes are a fantastic addition to your recipe collection. They’re quick to prepare and deliver a wonderful contrast of textures — a tender center with lacy, crunchy edges. They’re just as addictive as other favorite potato treats and work well for casual weeknight dinners, party appetizers, or game-day snacks.
Ingredients needed
Please refer to the recipe card below for exact ingredient quantities.
- Baby gold potatoes — Small potatoes yield the best results; you can also use small red or mixed baby potatoes.
- Olive oil — Used to coat and crisp the potatoes. A neutral oil with a high smoke point (canola, grapeseed) can also be used if preferred.
- Salt and pepper — To taste, for seasoning.
- Onion powder and garlic powder — Add savory depth and a little extra punch of flavor.
- Green onion — Thinly sliced, optional for garnish.
How to make crispy smashed potatoes
1. Fill a large pot with water and bring it to a boil. Add the baby potatoes and simmer until they are fork-tender, about 20 minutes depending on size.
Optional: add about 1 teaspoon of salt per 8 cups of water to season the potatoes while they cook.
2. Drain the potatoes immediately when done and let them sit briefly to cool just enough to handle. Drying them well helps achieve crispier edges.
3. Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper and lightly grease the parchment with about 2 tablespoons of olive oil. If you prefer, use two smaller pans to avoid overcrowding.
4. When the potatoes are cool enough to handle, place them on the greased sheet pan and smash each potato to roughly 1/4–1/2 inch thickness using a fork, potato masher, or the flat side of a small bowl. Aim for thinner edges and a slightly thicker center for the best texture.
Pro tip: The thicker the center, the fluffier the bite; the thinner the edges, the crispier they’ll turn out. Keep the center a bit thicker and press the edges thin for the ideal fluffy-yet-crispy contrast.
5. Drizzle the remaining olive oil over the smashed potatoes and spread it so they are evenly coated. Season evenly with salt, garlic powder, onion powder, and cracked black pepper.
6. Bake for 30–45 minutes, or until the potatoes are golden brown and the edges are crisp. Cooking time varies with oven and pan arrangement; watch them and remove when they reach your desired level of crispness.
7. Garnish with sliced green onions and serve warm. Enjoy immediately for the best texture.
Recipe tips
- Thickness: Smash potatoes to about 1/4–1/2 inch thick. Thinner pieces crisp up faster, but leaving the center slightly thicker yields fluffier interiors.
- Drain promptly: Remove potatoes from the boiling water as soon as they’re done. Leaving them in the water makes them waterlogged and lengthens baking time.
- Multiple pans: If you bake on more than one rack, rotate the pans halfway through and add a few extra minutes to the bake time so all pieces crisp evenly.
Storage and reheating
Leftovers can be refrigerated in an airtight container for 4–5 days. To reheat, bake at 425°F (218°C) or air-fry at 400°F (204°C) until heated through and crisp again, about 5–10 minutes depending on quantity and appliance.
FAQ
Yes — any small baby potatoes work well, including red or fingerling varieties.
Can I use large potatoes such as russet?
Yes. If using larger potatoes, peel if desired and cut into roughly 1–1 1/2 inch pieces, then cook until fork tender before smashing.
Can I use butter instead of olive oil?
Butter is not recommended for this high-heat, longer bake because it can burn. Use olive oil or another high-smoke-point oil for the best result.
If you make this recipe, feel free to share your photos on social media and tag the creator. It’s always a joy to see how readers prepare and enjoy recipes!
📖 Recipe
Crispy Smashed Potatoes
Ingredients
- 1.5 pounds baby gold potatoes
- 4 tablespoons olive oil, divided (or as needed)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- Cracked black pepper, to taste
- Green onion, thinly sliced, for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, about 20 minutes.
- Drain the potatoes and let them cool briefly until they can be handled. Dry them to remove surface moisture.
- Preheat oven to 425°F (218°C). Line a sheet pan with parchment and brush with about 2 tablespoons olive oil.
- Place potatoes on the prepared pan and flatten each to 1/4–1/2 inch thickness using a fork or the bottom of a bowl.
- Drizzle remaining oil over the potatoes, spread to coat evenly, and season with salt, garlic powder, onion powder, and pepper.
- Bake 30–45 minutes until golden and crispy around the edges.
- Garnish with sliced green onion and serve warm.
Notes
Refer to the photos and tips above for step-by-step guidance. If baking on multiple racks, rotate pans halfway through and extend baking time as needed to ensure even crisping.
Nutrition (approx. per serving)
Calories: 342 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 19 g | Sodium: 402 mg | Potassium: 964 mg | Fiber: 5 g
Equipment suggested
- Large pot for boiling
- Colander for draining
- Sheet pan lined with parchment
- Optional: air fryer for reheating