Easy Smashed Potatoes

My blog is known for recipes that work for a dinner party and a Tuesday night, and these crispy smashed potatoes do both. They’re crispy on the outside and soft and fluffy inside, made with just a few pantry staples and a sprinkle of freshly grated Parmesan. They turn simple red potatoes into something truly special. They are somewhere between a baked potato and a roasted one, and they’re a perfect match for beef or chicken, from a casual weeknight dinner to a holiday table.

I first served them for a casual Sunday night dinner, and from then on my family started requesting them for every holiday too! They are that good!

Why You’ll Love This Smash Potatoes Recipe

• You can customize the flavor with different herbs and cheese varieties. It works beautifully as a side dish for Thanksgiving or Christmas. 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.

Smashed Baby Potatoes Recipe Ingredients

• Red Baby Potatoes: These waxy potatoes hold their shape beautifully when boiled and smashed. Yukon Golds also work well, but avoid starchy russets, which fall apart too easily. In either case, small potatoes work best for smashed potatoes because they expand when you smash them. 
• 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, try fresh thyme, chives, or rosemary. 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; the softer they are, the easier they will be to smash.
• 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. Surface moisture creates steam that softens the edges, so the drier the potato, the crispier it 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, 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 beautiful, golden-brown smashed potatoes.

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 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, 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, double the batch and use 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.

How to Make Smashed Potatoes in an Air Fryer

• To make them in the air fryer, reduce the batch size, brush lightly with oil, and cook in a single layer at 400°F (200C) for about 15 minutes.
• Brush lightly with garlic butter after frying and serve.
• Do not re-fry the potatoes with the butter, as it could damage your air fryer.

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 through the garlic-butter stage, let them cool, cover, refrigerate, then reheat 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?

Store leftovers 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 they tend to become mealy once thawed.

Pro Tips 

• Start the potatoes in cold water, not 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. This helps the bottoms firm up and lift cleanly without crumbling.
• 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.

What to Serve with Smashed Potatoes

Smashed potatoes pair well with 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 Chicken. I also serve them with brunch too! Pair them with my Puff Egg Bake.