These Crispy Smashed Potatoes are a game-changer, offering the perfect balance of crunchy edges and fluffy centers. With just 15 minutes of prep and 45 minutes of baking, you’ll create a side dish that’s irresistibly golden and satisfying. The secret lies in smashing the potatoes, which maximizes their surface area for that crave-worthy crispiness.
Each bite delivers a symphony of textures—crispy on the outside, tender on the inside—enhanced by a hint of savory seasoning. Whether paired with a hearty main or enjoyed on their own, these potatoes are a crowd-pleaser. Their rustic charm and bold flavor make them a standout addition to any meal, proving that simplicity can be utterly delicious.
What You’ll Need for Crispy Smashed Potatoes?
- 2 pounds small yellow potatoes (or baby potatoes for even crispiness)
- 2 teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, plus more for the pans
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- Freshly ground black pepper (to taste)
- 1 tablespoon finely chopped fresh herbs (parsley, chives, and/or dill)
- Flaky sea salt (optional, for finishing)
- Parmesan cheese (optional, for garnish)
How to Make Crispy Smashed Potatoes
- Preheat the oven to 425°F. Liberally coat 2 baking sheets with olive oil.
- Place the potatoes and 1 teaspoon of the salt in a large pot. Fill 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 sheets.
- Use the back of a measuring cup to smash each potato down until they’re about ¼-inch thick.
- Drizzle the smashed potatoes with 2 tablespoons of olive oil. Sprinkle evenly with the garlic powder, onion powder, remaining 1 teaspoon of salt, and black pepper.
- Roast in the oven for 25 to 35 minutes, or until golden brown and crisp around the edges. Rotate the pans halfway through for even cooking.
- Remove from the oven and season to taste with more sea salt, flaky sea salt, fresh herbs, and a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your crispy smashed potatoes with a variety of sauces and toppings! Try a creamy garlic aioli or a tangy ranch dressing for dipping. For a fresh twist, top with a dollop of tzatziki or a sprinkle of crumbled feta cheese. If you’re feeling indulgent, drizzle with truffle oil or add a handful of crispy bacon bits.
Serve It Up: Creative Serving Suggestions
These crispy smashed potatoes are versatile and pair well with almost any meal. Serve them alongside grilled chicken or steak for a hearty dinner. They also make a great appetizer or snack—arrange them on a platter with a side of spicy ketchup or chipotle mayo. For a brunch twist, top with a poached egg and a sprinkle of chives.
Keep It Fresh: Storage and Reheating Tips
Store leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F oven for 10-15 minutes until crispy again. Avoid microwaving, as it can make them soggy. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Mix It Up: Recipe Variations to Try
Experiment with different flavors to keep things exciting! Swap garlic powder for smoked paprika or cajun seasoning for a spicy kick. Use sweet potatoes instead of yellow potatoes for a sweeter twist. For a cheesy version, sprinkle shredded cheddar or mozzarella over the potatoes during the last 5 minutes of roasting.
Quick Tips: Time-Saving Hacks
To save time, boil the potatoes a day ahead and store them in the fridge until you’re ready to smash and roast. Use a potato ricer or fork to smash the potatoes quickly and evenly. If you’re short on oven space, roast the potatoes on a single baking sheet and rotate it halfway through cooking for even browning.
Crispy Smashed Potatoes
Ingredients
- 2 pounds small yellow potatoes
- 2 teaspoons sea salt, divided
- 2 tablespoons extra-virgin olive oil, plus 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
Instructions
- 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.