Double-Cooking Method
Boiling first ensures a soft, fluffy inside, while roasting at high heat crisps up the edges.
Maximum Surface Area = Maximum Crunch
Smashing increases surface area, meaning more golden crust and crunchy edges.
Simple Yet Sophisticated
They look fancy, but this recipe is surprisingly easy and only requires a few pantry staples.
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Why Crispy Smashed Potatoes Work So Well
Ultra-crispy on the outside, fluffy inside! These golden smashed potatoes are tossed in garlic, olive oil, and parmesan, then roasted to shatteringly crisp perfection. Ready in under an hour, they’re a crowd-pleasing side for steak, chicken, seafood, or your favorite dips. Bake a batch tonight and rate the recipe ⭐⭐⭐⭐⭐ to let others know how it turned out!
- Total Time: 55–70 minutes
- Yield: 4
Ingredients
2 lb (900 g) baby gold or new potatoes, scrubbed
3 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter, melted (optional, richer flavor)
3 cloves garlic, finely minced (or 1 tsp garlic powder)
½ tsp kosher salt, plus more for boiling
½ tsp freshly ground black pepper
½ tsp smoked paprika or chili flakes (optional heat)
⅓ cup finely grated parmesan (plus a little extra for serving)
2 Tbsp chopped fresh parsley (or chives)
Lemon zest, to finish (optional)
Instructions
Parboil the potatoes: Place potatoes in a pot, cover with cold, well-salted water. Bring to a boil and cook until fork-tender, 18–25 minutes depending on size. Drain and steam-dry 2–3 minutes.
Preheat & pan prep: Heat oven to 450°F / 230°C. Line a sheet pan with parchment and drizzle with 1 Tbsp oil.
Smash: Arrange potatoes on the pan with space between. Use the bottom of a glass or a fork to press each to about ½ inch (1.25 cm) thick.
Season: Whisk remaining oil, melted butter (if using), garlic, salt, pepper, and paprika. Brush or drizzle all over potatoes.
Roast: Bake 20–25 minutes until edges are deeply crisp and golden.
Finish: Sprinkle parmesan during the last 3–5 minutes. Remove, shower with parsley and lemon zest, add a pinch of salt, and serve hot.
Notes
Dry = Crispy: After draining, let potatoes steam-dry—moisture is the enemy of crunch.
Even thickness: Smash to a consistent thickness so they crisp at the same rate.
Airflow matters: Don’t crowd the pan; use two pans if needed.
Make-ahead: Boil and smash up to 1 day ahead; refrigerate on a pan. Oil and roast just before serving.
Dairy-free/vegan: Skip butter and parmesan; finish with flaky salt and herbs or a vegan parm.
Flavor swaps: Try ranch seasoning, everything bagel seasoning, parmesan-garlic, or harissa oil.
Serve with: Garlic aioli, sour cream & chives, pesto, chimichurri, or spicy ketchup.
- Prep Time: 10 minutes (plus 20–25 minutes parboil)
- Cook Time: : 25–35 minutes
- Category: Side Dish
- Method: Boil & Roast
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Ingredients for Crispy Smashed Potatoes
Core Ingredients
| Ingredient | Quantity |
|---|---|
| Baby potatoes (Yukon Gold or red) | 2 lbs (900 g) |
| Olive oil | ¼ cup |
| Garlic powder | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Fresh herbs (parsley/rosemary) | 2 tbsp chopped |
Optional Add-Ons
- Parmesan cheese for cheesy crispness
- Chili flakes for heat
- Lemon zest for brightness
Step-by-Step Instructions
Step 1: Parboil the Potatoes
- Place potatoes in a large pot of salted water.
- Boil for 15–20 minutes until fork-tender. Drain and let cool slightly.
Step 2: Prep the Baking Sheet
- Preheat oven to 425°F (220°C).
- Drizzle olive oil onto a baking sheet and spread evenly.
Step 3: Smash the Potatoes
- Place cooked potatoes on the baking sheet.
- Use a glass or potato masher to press each one until flattened but still intact.
Step 4: Season Generously
- Brush or drizzle olive oil over smashed potatoes.
- Sprinkle with garlic powder, smoked paprika, salt, and pepper.
Step 5: Roast Until Crispy
- Roast for 25–30 minutes, flipping halfway if desired.
- Potatoes should be golden brown with crispy edges.
Step 6: Garnish and Serve
- Sprinkle with fresh herbs or Parmesan before serving hot.
Tips for the Perfect Crispy Smashed Potatoes
Choose the Right Potato
Small Yukon Golds or red potatoes work best because they have thin skins and creamy interiors.
Don’t Skip the Oil
Olive oil ensures crispiness. For an extra crunch, drizzle again halfway through roasting.
Smash Gently
Too hard, and they’ll fall apart. Aim for ½-inch thickness for the best texture.
Flavor Variations
Cheesy Parmesan Smashed Potatoes
Add grated Parmesan in the last 10 minutes of baking for cheesy, crispy crusts.
Spicy Kick
Sprinkle with chili powder or cayenne before roasting.
Herb Lovers
Top with fresh rosemary, thyme, or dill after baking for fragrant flavor.
Serving Ideas
As a Side Dish
Pair with grilled steak, roasted chicken, or baked salmon.
As a Snack
Serve on a platter with dipping sauces like sour cream, ranch, or garlic aioli.
Party Favorite
Make a big batch for gatherings—they’re finger-friendly and always a hit.
Discover great ideas like slow cooker pot roast for a hearty dinner pairing.
Nutrition Benefits
Lower Fat than Fries
Baked with olive oil instead of deep-frying, they’re lighter yet still crispy.
Packed with Potassium
Potatoes are naturally high in potassium and vitamin C.
Fiber-Rich
Keeping the skins on adds extra fiber and nutrients.
Storage and Reheating
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating
Reheat in the oven or air fryer at 400°F for 5–7 minutes. They’ll taste just as crispy as day one.
Freezing
Not ideal—potatoes lose texture after thawing.
FAQs – Crispy Smashed Potatoes
PAA1: Can I use larger potatoes?
Yes, but they’ll need a longer boiling time and may not get as crispy.
PAA2: Do I need to peel the potatoes?
No—leave the skins on for crispness and nutrition.
PAA3: Can I air-fry smashed potatoes?
Absolutely. Cook at 400°F for 12–15 minutes, flipping halfway.
PAA4: Can I make these ahead of time?
Yes. Parboil and smash the potatoes earlier, then roast just before serving.
PAA5: What’s the best dipping sauce?
Garlic aioli, sour cream, ranch, or spicy ketchup work great.
PAA6: How do I make them extra crispy?
Don’t overcrowd the pan, and make sure each potato is well-coated in oil.
Conclusion
Crispy, golden, and irresistibly delicious—Crispy Smashed Potatoes are proof that simple ingredients can create extraordinary results. Whether you’re serving them as a side, snack, or party appetizer, these potatoes will always steal the show.