Crispy smashed potatoes are golden and crunchy on the outside while staying soft and fluffy on the inside. I love how simple they are to prepare, yet they always feel special on the table. They work as a side dish for almost any meal and are easy to customize with herbs, spices, or cheese.
Why You’ll Love This Recipe
I love this recipe because the technique creates maximum crispiness with very little effort. The potatoes steam-dry after boiling, which helps them crisp beautifully in the oven. I also enjoy how versatile they are — I can season them simply or dress them up with toppings if I want something a bit more indulgent.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 pounds small potatoes (baby potatoes or small Yukon Gold)
optional: 1/4 cup grated Parmesan, 1 tablespoon chopped fresh herbs (parsley, chives, or rosemary), pinch of smoked paprika or chili flakes, lemon zest
Directions
I place the potatoes in a pot, cover them with cold salted water, and bring them to a boil. I cook them until they are fork-tender, then drain them and let them steam-dry for a few minutes.
I preheat the oven to 425°F (220°C) and drizzle a baking sheet lightly with olive oil.
I arrange the potatoes on the sheet with space between them. Using the bottom of a glass or a potato masher, I press each potato down gently until flattened.
I drizzle or brush them with olive oil (and melted butter if using). Then I season them with garlic, salt, pepper, and any optional spices.
I roast the potatoes for 25–35 minutes, or until the edges are crispy and deep golden.
I finish with Parmesan, herbs, or lemon zest if I want extra flavor, then serve immediately.
Servings And Timing
This recipe serves 4 people.
Prep time: about 10 minutes
Boiling time: 15–20 minutes
Roasting time: 25–35 minutes
Total time: 50–65 minutes
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4–5 days. When reheating, I use the oven or air fryer so the potatoes can regain their crispiness. I avoid freezing them because they tend to lose their texture once thawed.
FAQs
Can I use large potatoes instead of small ones?
Yes. I can use larger potatoes, but they take longer to boil and smash and may not become as crispy because they have less surface area.
Do I need to peel the potatoes?
No. I never peel them — the skins help them crisp up and add texture.
Can I air-fry smashed potatoes?
Yes. I air-fry them at a high temperature until crisp, making sure they sit in a single layer.
Can I make them ahead of time?
Yes. I often boil and smash them ahead, refrigerate them on a tray, and roast them just before serving.
What toppings work well?
I enjoy Parmesan, garlic butter, fresh herbs, aioli, sour cream with chives, or a squeeze of lemon.
Conclusion
I find crispy smashed potatoes incredibly satisfying to make and eat. The contrast of crunchy exterior and fluffy interior never disappoints, and the recipe is easy enough for everyday cooking while still being impressive for guests. I love how customizable they are — simple, comforting, and always delicious.
Crispy Smashed Potatoes are golden on the outside and soft on the inside, making them a satisfying and versatile side dish. Easy to make and endlessly customizable, they pair well with almost any meal.
Ingredients
1.5 pounds small potatoes (baby potatoes or small Yukon Gold)
Optional toppings: 1/4 cup grated Parmesan, 1 tablespoon chopped fresh herbs (parsley, chives, rosemary), pinch of smoked paprika or chili flakes, lemon zest
Instructions
Place potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender (15–20 minutes), then drain and let steam-dry for a few minutes.
Preheat oven to 425°F (220°C). Lightly drizzle a baking sheet with olive oil.
Arrange potatoes on the sheet, spacing them out. Flatten each gently using a glass or potato masher.
Drizzle or brush with olive oil and melted butter (if using). Season with garlic, salt, pepper, and optional spices.
Roast for 25–35 minutes until edges are crispy and deep golden brown.
Top with Parmesan, herbs, or lemon zest if desired. Serve hot.
Notes
No need to peel potatoes — the skins help them crisp.
Use an air fryer for quicker, crispier results.
Boil and smash ahead of time, then roast before serving.
Pair with aioli, sour cream, or lemon for added flavor.
Avoid freezing; they’re best fresh or reheated in oven/air fryer.
