Crispy Smashed Potatoes are one of the easiest and most satisfying side dishes you can make at home. With their crunchy golden edges and soft, fluffy centers, these potatoes are the perfect combination of texture and flavor. They pair beautifully with grilled meats, roasted chicken, burgers, seafood, or even a simple salad. Whether you are preparing a casual family dinner or a holiday spread, Crispy Smashed Potatoes always disappear quickly from the table.
Baby potatoes work best for this recipe because of their naturally creamy texture and smaller size. Yukon Gold or red potatoes are especially popular choices since they become buttery and tender after boiling. The process is simple: first boil the potatoes until fork tender, then gently smash them flat before roasting or baking them until crispy and golden brown. The smashed shape creates more surface area, which means extra crunchy edges in every bite.
Olive oil is essential for achieving that crispy texture. Generously brushing or drizzling the potatoes with oil helps them roast evenly while developing a delicious golden crust. Garlic powder, salt, black pepper, and paprika add savory flavor, while fresh herbs like rosemary, parsley, or thyme bring freshness and aroma. Parmesan cheese can also be sprinkled on top for extra richness and crunch.
One of the best things about Crispy Smashed Potatoes is their versatility. You can customize them with your favorite seasonings and toppings. Add shredded cheese, crispy bacon, sour cream, green onions, or spicy chili flakes for even more flavor. They can be served as an appetizer with dipping sauces or as a hearty side dish alongside almost any main course.
For the crispiest results, make sure the potatoes are spread out on the baking sheet with enough space between them. Overcrowding traps steam and prevents them from becoming crunchy. Baking at a high temperature helps create beautifully crisp edges while keeping the inside soft and creamy.
These Crispy Smashed Potatoes are simple, comforting, and packed with flavor. Their crispy texture and savory seasoning make them a guaranteed crowd-pleaser for weeknight dinners, parties, and holiday meals alike. Once you make them, they are sure to become a regular favorite in your kitchen.
Ingredients
- 1 lb baby potatoes red or Yukon Gold
- 2 tbsp olive oil plus more as needed
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder optional
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Place the potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes.
- Drain the potatoes and let them cool slightly. Arrange them on the prepared baking sheet.
- Use the bottom of a glass or a potato masher to gently smash each potato until flattened but still intact.
- Drizzle with olive oil and season with salt, pepper, and garlic powder if using.
- Bake for 20 to 25 minutes, then flip if desired and bake 5 to 10 minutes more until crisp and golden brown.
- Garnish with parsley and serve hot.
Nutrition
Super easy and quick! I added some cheese before baking and it was delicious! 😍
That sounds amazing! I love cheese on everything, especially potatoes. Can’t wait to try it! 🧀
These turned out amazing! Crispy and flavorful. My family loved them!
Crispy potatoes? Yes please! 🍽️
Way too much salt! Next time I’ll use less than a tsp. But overall they tasted nice.
I don’t get the hype. They turned out mushy, not crispy at all. Followed the recipe exactly. What went wrong?
I’m sorry to hear that! Maybe the potatoes were too wet before baking? It’s easy to have that happen. I usually let mine sit out a bit after boiling to dry off. Hope that helps!
I had the same problem once! I think my oven was too full or something. Not sure but I also heard that baking at a higher temp can help. Keep trying!
Why do you have to smash them? Can’t I just leave them whole? Seems unnecessary.
Crispy smashed potatoes? More like soggy blobs for me. I think I did something wrong. 🤔
Don’t worry! Sometimes the type of potato can make a difference. I learned that the hard way! 😂
Quick and simple. My kids even helped with smashing! Wish I had tried this sooner!
I think you need more than 1 tsp of salt for that many potatoes. They were bland for me.
Crispy potatoes? More like mushy! I don’t get the hype. 🤷♂️
Maybe you just cooked them wrong? Mine turned out super crispy! 😋
I followed the recipe but they came out mushy. Maybe my potatoes were too big?
So simple yet so good! Perfect side for my steak dinner.
Omg, these are my new go-to snack! So good with ranch dressing. Yum!
I followed the recipe but they didn’t get crispy at all. Maybe my oven is too weak? Not sure.
These were so good! Made them for dinner last night and everyone loved them. Will definitely make again!
These turned out amazing! Perfectly crispy and so easy to make. My whole family loved them.
Glad to hear they were a hit! I need to try this recipe myself. 😊
I added cheese on top before baking and they were a big hit! Highly recommend jazzing it up.
Cheese sounds yummy! I’ll try that next time. Thanks for the tip!
Tried this with sweet potatoes instead and wow, it was a complete disaster. They did not smash well… yikes!
Meh. Tasted okay but didn’t wow me. I think I should’ve used bigger potatoes or baked longer—crunch level was lacking.
Totally fair—crunch is super timing-dependent. I’ve found baby potatoes can stay a little soft if they don’t get baked *long enough* after the flip. Did you let them cool before smashing, and did you bake until they’re really golden (not just “set”)? Next time, try smashing a bit thinner and giving them the full 30–35 minutes total, flipping once.
Potato recipe not bad, but I think my grandma’s was better. Just saying!
I followed the steps and it was fine, but 425°F feels a little aggressive. Some pieces browned super fast while the bigger ones stayed softer. Maybe my oven runs hot? I’d lower the temp slightly or bake longer at lower heat.
Crispy?? Mine were kinda soft. Maybe my oven runs cool. Also used dried parsley—still ate it 😂
Crispiness depends a lot on how dry the potatoes are after draining—learned that the hard way. Once I let them steam-dry a bit, it worked.
I think “let them cool slightly” is important, because when I smashed them immediately they kinda fell apart. Flavor was good though, just not as pretty.
I might be doing something wrong—mine stuck to the tray even with parchment. Also I think I used too little oil. Flavor good but texture meh.
Made these tonight and they turned out super crispy! I smashed a little harder than usual and they browned perfectly. The garlic powder is a must for me.
Pretty good, but mine weren’t as crispy. I think I didn’t smash hard enough and probably drained them too soon—still tasty with the olive oil.
Yum!
Simple and tasty. The 425°F works—mine were golden in about 25 min without needing the extra flip, though. Would add paprika next time.
That’s great to hear! 425°F really does the trick—mine usually need a flip, but if yours are golden in ~25 min that makes total sense. Paprika is a perfect upgrade too 👌
These came out insanely crispy on the edges—exactly what I wanted from smashed potatoes. I used Yukon Gold and didn’t even bother flipping because they browned so well. Great flavor for such simple ingredients!
Not gonna lie, 1 lb is tiny for the effort, and my parchment was slipping so some stuck a bit. Still edible, but I’m not convinced it’s better than pan-frying.
I’m skeptical about the “flip if desired” part because mine crisped unevenly… but overall still tasty. Next time I’ll rotate the pan halfway through.
Totally get that—mine didn’t crisp evenly either. I ended up rotating the pan halfway through *and* flipping a couple that were browning fast. Helped a lot.
Honestly I never flip and they still come out ok… maybe your oven runs hot? Also I smash them too hard sometimes so they break and get soggy lol.
These turned out way crispier than I expected—golden edges and soft centers. I used Yukon Gold and added garlic powder, perfect.
These came out way crisp on the edges! I boiled a little longer than 20 min (oops) but they still smashed nicely. Garlic powder is a must IMO.
Haha love that! Crisp edges even after a longer boil is a win in my book. Garlic powder really does make a difference—going to try it next time.
Pretty good, but mine weren’t as crispy as the picture—think I didn’t let them cool long enough after boiling. Next time I’ll oil them a bit more before baking. Still tasted great with the garlic powder.
Not to be mean but I’m skeptical about smashing “just a little” and expecting crisp. I smashed them more aggressively and it helped, but then they were a bit messy and salty. 1 tsp salt might be too much depending on your potatoes.
I’m with you—“just a little” smashing sounds vague. When I go gentler they don’t crisp as much; a firmer smash gets more crispy edges. I also dial back the salt on smaller baby potatoes.
Honestly I follow it and they turn out crisp every time 😅 I use 1 tsp salt total for the batch, but my potatoes are bigger than “baby” ones. If yours are small/wet, yeah—less salt makes sense.
Not gonna lie, I was skeptical about “smashed” potatoes, but the parchment and the oil helped a lot. Simple and feels fancy.
Pretty good, but mine stayed a bit soft in the middle. I think I didn’t cool them enough before baking. Still flavorful though—will try again.
I followed it exactly and somehow my potatoes looked like mashed potatoes on a tray lol. Maybe my oven runs hot? Flavor was still good.
I accidentally boiled them for like 30 minutes (oops). They got a bit mushy, but the oven time still saved them. Flavor is great though.
Oof—30 minutes would definitely make them mushy 😅 But honestly glad the oven rescue worked! Love that the flavor still came through.
These are WAY better than regular roasted potatoes. The smash gives that crispy edge texture. My kids even ate them without complaining (shock).
0/10 for me only bc I don’t have parsley. I used dried and it tasted fine. Next time I’ll add more pepper—love the vibe.
Not bad. Could’ve used more salt for my taste. Also I forgot the parsley, but honestly the potatoes still disappeared fast.
Totally get that—potatoes can be a little bland without enough salt. I usually go a bit heavier than 1 tsp too. And lol “forgot the parsley” but still vanished? Sounds like a win.
Hmm I don’t know. If you forgot the parsley, how can it still be “not bad”? Maybe you mean you used dried parsley? Also 425F seems too hot for potatoes—mine burn at that temp.
Simple and foolproof. I used Yukon Gold and they got really golden. Next time I’ll add paprika too for color.
Followed the temps exactly (425°F) and baked until they looked bronze. Flipped once halfway—crunch stayed. Will make again.