These Crispy Smashed Potatoes Are My New Favorite Side Dish (Sorry, Fries)
I’ve made a lot of side dishes in my day, but few get the kind of reaction these crispy smashed potatoes do. They’re everything I want in a potato: buttery soft on the inside, golden and crisp on the outside, and seasoned just right. They look impressive, but they’re secretly one of the easiest and most foolproof sides I’ve ever made.
Whether I’m cooking up steaks on a Friday night or throwing together a big breakfast-for-dinner situation, these potatoes are the first thing to disappear. They’re kind of rustic, totally addictive, and versatile enough to pair with just about anything.
Why These Smashed Potatoes Work So Well
There’s no magic trick here—just a simple method that hits all the right notes:
- Boil, smash, roast: That triple-step texture is unbeatable.
- Crispy edges + creamy centers: It’s like a cross between a French fry and a baked potato.
- Seasoned to perfection: Olive oil, garlic, and herbs do all the heavy lifting.
- Customizable: Keep them simple or load them up with toppings.
- Great for any meal: Serve them at brunch, dinner, or even as a party snack.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 minutes | Cook Time: 45 minutes)
- 1 1/2 pounds baby gold or red potatoes (about 1.5–2 inches in size)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (plus more for boiling)
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
Optional toppings:
- Shredded Parmesan
- Crumbled bacon
- Sour cream or aioli
- Fresh thyme or rosemary
How I Make These Crispy Smashed Beauties
1. Boil the Potatoes
I start by adding the baby potatoes to a large pot of salted water. I bring it to a boil and cook for about 15–20 minutes, or until the potatoes are fork-tender. You want them soft but not falling apart.
2. Preheat the Oven
While the potatoes boil, I preheat the oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.
3. Smash and Season
Once the potatoes are cooked, I drain them and let them cool for just a couple minutes. Then I transfer them to the baking sheet and gently “smash” each one using the bottom of a glass or measuring cup. I press down until they’re about 1/2 inch thick—flat but not falling apart.
Then I drizzle with olive oil and sprinkle on the garlic powder, onion powder, salt, pepper, and parsley. I make sure each potato gets evenly coated—this is where all that crispiness comes from.
4. Roast to Crispy Perfection
Into the oven they go for about 25–30 minutes. I don’t flip them, but I do keep an eye on them during the last 5 minutes. The edges should be browned and crispy, and the bottoms golden and caramelized.
5. Garnish and Serve
I finish with a little extra parsley and maybe some shredded Parmesan or crumbled bacon if I’m feeling fancy. Then I serve them hot, usually right off the pan because we can’t wait.
My Tips for the Crispiest Smashed Potatoes
- Use small potatoes: They smash and roast more evenly than larger ones.
- Let them steam-dry: A few minutes of air-drying after boiling helps the oil stick better.
- Don’t skimp on the oil: That’s what gets you those golden, crisp edges.
- Add cheese at the end: Parmesan gets perfectly melty if you sprinkle it on during the last 5 minutes.
- Reheat in the oven: They crisp back up beautifully at 400°F for 10 minutes.
How I Serve These Potatoes (Spoiler: With Everything)
These smashed potatoes are one of those side dishes that go with everything. Here are a few ways I love serving them:
- Next to grilled steak or chicken
- With eggs and bacon for brunch
- As a vegetarian main with sour cream and herbs
- Topped with chili and cheese for a twist on loaded fries
- As a party snack with dipping sauces like ranch or garlic aioli
They’re also perfect for holidays—think Thanksgiving, Christmas, or even Easter as a lighter alternative to mashed potatoes.
FAQs From My Kitchen
Q: Can I use larger potatoes?
You can, but I recommend cutting them in half before boiling so they’re easier to smash and cook more evenly.
Q: Do I need to peel the potatoes?
Nope! The skin adds texture and helps hold everything together. Just give them a good scrub.
Q: Can I make these ahead of time?
Yes. Boil and smash the potatoes, then refrigerate until ready to roast. Just let them come to room temp and proceed with oil and seasonings before baking.
Q: Are they gluten-free?
Absolutely—just check any toppings you use if you’re adding extras.
Q: Can I air fry them?
Yes! After boiling and smashing, air fry at 400°F for 10–15 minutes, flipping halfway through.
Why These Smashed Potatoes Are a Forever Favorite
They’re simple, versatile, and ridiculously satisfying. Every time I make these, I’m reminded that sometimes the best recipes are the ones with the fewest ingredients. Crispy on the outside, creamy in the center, and full of flavor—these potatoes might just steal the spotlight from your main course.
Why These Crispy Smashed Potatoes Deserve a Spot on Every Table
Ingredients
- 2 pounds small potatoes (Yukon Gold or baby potatoes)
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt (plus more for boiling)
- 2 teaspoons black pepper
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 450°F (230°C).
- Place the potatoes in a large pot and cover with water. Add salt and bring to a boil.
- Cook the potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- On a baking sheet, arrange the potatoes and use a potato masher or fork to gently smash each potato.
- Drizzle olive oil over the smashed potatoes and season with garlic powder, onion powder, salt, and black pepper.
- Bake in the preheated oven for 25-30 minutes or until crispy and golden brown.
- Garnish with fresh parsley before serving.
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