Easy Smashed Potatoes

These crispy smashed potatoes are crispy on the outside and soft and fluffy on the inside. With just a few pantry staples and a sprinkle of freshly grated Parmesan cheese, they’re perfect for everything from casual weeknight dinners to elegant entertaining.

This crispy smashed potatoes recipe is one I come back to again and again; it turns simple red potatoes into something truly special. They are somewhere between a baked potato and a roasted one, except they’re a bit crispier, more flavorful, and totally irresistible! 

They’re a perfect match for any beef dish, like my Steak with Peppercorn Sauce, or chicken dish, especially my Creamy Chicken Florentine, Cast-Iron Roast Chicken, 15-minute Chicken Dijon, Hunter’s Chicken (poulet chasseur), or Lemon Thyme Patchcock Chicken.

 

Why You’ll Love This Recipe

• You can customize the flavor with different herbs and cheese varieties. It works beautifully as a side dish for Thanksgiving or Christmas, too. Sometimes, I even serve them for brunch paired with my Puffy Egg Bake Recipe. 
• You can boil the potatoes ahead of time and then pop them in the oven to roast as soon as guests arrive. 
• They’re quick and easy to prep with just a few steps and minimal effort for a side dish that makes a big impact.

Ingredients:

• Red Baby Potatoes: These waxy potatoes hold their shape beautifully when boiled and smashed. Yukon Golds also work well, but avoid starchy russets as they fall apart too easily. In either case, small potatoes work best for a smashed potato since they increase in size once smashed. 
• Olive Oil: Olive oil helps the smashed potatoes crisp up in the oven and adds a wonderful crunch. Use a good-quality extra virgin olive oil.
• Kosher Salt and Freshly Cracked Black Pepper are classic seasonings that enhance the natural flavor of the potatoes. Add them to taste before and after roasting.
• Melted Butter: Adds extra flavor and helps create those beautifully crispy golden edges. Don’t skip it in the final step.
• Garlic Cloves: Mince and mix with the melted butter to infuse the potatoes with subtle garlic flavor as they roast. Resist the urge to use garlic powder; it won’t have the same fresh taste. 
• Fresh Parsley adds a pop of color and fresh flavor right before serving. For a different twist, you could also try fresh thyme, chives, or rosemary. Any kind of fresh herbs offset the richness of the garlic butter and Parmesan cheese.
• Freshly Grated Parmesan Cheese: A light sprinkle before serving adds a savory, nutty finish. For the best flavor, buy a block of Parmesan and grate it yourself.

Step#1: Boil the Potatoes

• Place potatoes in a large pot of cold water and bring them to a boil.
• Cook until soft and fork-tender, about 15 to 20 minutes, depending on their size. 
• Once cooked, drain potatoes well and pat them dry with a clean kitchen towel or paper towels.
• TIP: The drier the potatoes, the crispier they’ll get in the oven, so don’t skip this step.

Why Do the Potatoes Need to Be Dry Before Roasting?

Patting the boiled potatoes dry before smashing them helps them crisp up in the oven instead of steaming. Moisture on the surface creates steam, which softens the edges, so the drier the potato, the crispier the result will be once roasted.

Step#2: Arrange on a Baking Sheet

• Place the boiled and dried potatoes on a large, rimmed baking sheet lined with parchment paper.
• Leave plenty of space between each one since they’ll spread out once smashed.
• TIP: It’s best to place the potato and then smash it. It’s harder to move afterward without breaking it.

Step#3: Smash the Potatoes

• Using a large fork or potato masher, gently press down on each potato until it flattens into a rough circle.
• If it crumbles a bit, press the pieces back together (they’ll stick together better once roasted.)
• A meat mallet works just as well for smashing, especially if you prefer a thinner, crispier result. You can also use the bottom of a glass. Just press down gently until the potato flattens. It won’t create the same nooks and crannies as a fork or a masher, but it still makes a beautiful, golden brown, smashed potato.

Step#4: Drizzle with Olive Oil and Season

• Drizzle the smashed potatoes with olive oil and season with salt and ground black pepper to taste.
• TIP: The olive oil helps them crisp up around the edges while roasting, so make sure each one is lightly coated. 

Step#5: Roast Until Crispy

• Place the baking sheet in a preheated 425°F (218°C) oven and bake for 20 minutes.
• This initial roast makes the bottom golden and crispy.

Step#6: Brush with Garlic Butter

• After 20 minutes, remove the baking sheet from the oven and gently brush each potato with the melted butter and minced garlic. Make sure to get the edges and sides, too.
• Return the tray to the oven and roast for 5 to 7 more minutes until golden brown and crispy.

Step#7: Garnish and Serve

• Use a spatula to transfer the potatoes to a shallow bowl or platter. Sprinkle with fleur de sel salt, freshly grated parmesan cheese, and chopped fresh parsley.
• TIP: You can hold the finished potatoes in a 200°F (93°C) oven for up to 30 minutes. They will stay warm and crispy but don’t leave them in a warm oven too long or they’ll dry out.

Substitutions and Variations

• If you’re making these for a crowd, try doubling the batch and using two sheet pans. Rotate them halfway through the baking time for even roasting.
• For a summery twist, top with a drizzle of pesto before serving.
• To make them in the air fryer, reduce the batch size, cook in a single layer at 400°F for about 15 minutes, and brush with garlic butter in the final few minutes.

Can I boil the potatoes ahead of time?

• Yes, you can boil the potatoes a few hours in advance. Just drain them well, pat them dry, and store them at room temperature up to 2 hours before serving. Wait to smash and roast them until just before serving for the best texture.
• Alternatively, you can roast them ahead of time through the stage of the garlic butter, allow them to cool, cover, and refrigerate, and then reheat them in a 400°F oven for 10 to 12 minutes. 

Why did my potatoes fall apart when I smashed them?

They were likely undercooked. Before smashing, make sure the potatoes are truly fork-tender all the way through. If they’re too firm, they’ll crack and break instead of flattening.

How Should I Store Leftover Smashed Potatoes?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a sheet pan in a 400°F oven for 10 to 12 minutes until warmed and crispy again. You can also boil and dry the potatoes several hours ahead, then smash and roast them just before serving. I don’t recommend freezing them, as the texture tends to become mealy once thawed.

Pro Tips 

• Start the potatoes in cold water rather than hot. This helps them cook evenly and prevents the outsides from overcooking before the centers are tender.
• Let the roasted potatoes rest on the baking sheet for a minute or two before serving. It helps the bottoms firm up and lift cleanly without crumbling apart.
• Let the minced garlic sit in the melted butter for a few minutes before brushing for a richer garlic flavor. The butter will absorb more of that garlicky goodness.

More Potato Recipes You’ll Love

• Potatoes Anna
• Smashed Sweet Potatoes
• Beth’s Foolproof Roasted Potato Recipe
• Twice-Baked Potato Recipe
• Gratin Dauphinoise (Potatoes au Gratin)
• No-Mayo Potato Salad Recipe
• Sour Cream Mashed Potatoes

 

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