Crispy smashed potatoes have become one of the most-saved side dishes online, and for good reason — they turn humble baby potatoes into something with craggy, golden edges and a fluffy, tender center. This recipe has stayed a Pinterest favorite year after year because it delivers restaurant-level crunch with almost no effort.
The trick to truly crispy smashed potatoes is all in the technique: boiling them until tender, smashing them flat to maximize surface area, and roasting at a high temperature until the edges shatter. Once you try it, this will become your go-to potato side for weeknight dinners and holiday tables alike.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Category: Side Dish
Why You’ll Love These Crispy Smashed Potatoes
- Insanely crispy, craggy edges with a soft, fluffy center
- Only 5 ingredients you likely already have on hand
- Naturally gluten-free and vegetarian
- Just as good with ranch, garlic aioli, or plain sour cream
- Reheats beautifully, unlike most roasted potato recipes
Ingredients You’ll Need for Crispy Smashed Potatoes
- 2 pounds baby potatoes (Yukon gold or red)
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley or chives, chopped
How to Make Crispy Smashed Potatoes
- Preheat the oven to 450°F and generously oil a large baking sheet.
- Place the baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and let them steam-dry in the colander for a few minutes.
- Arrange the potatoes on the prepared baking sheet, spaced apart, and use the bottom of a glass or a fork to gently smash each one to about 1/2-inch thickness.
- Brush or drizzle the smashed potatoes generously with olive oil, making sure to coat the tops and edges.
- Season with garlic powder, salt, and pepper, then sprinkle the parmesan evenly over the top.
- Roast for 20 to 25 minutes, until deeply golden and crisp around the edges.
- Garnish with fresh parsley or chives and serve immediately.
Tips for the Best Crispy Smashed Potatoes
- Don’t skip the steam-dry step — excess moisture is the number one reason smashed potatoes turn soggy instead of crispy.
- Use enough oil; the potatoes should look almost shiny before they go into the oven.
- Give each potato room on the baking sheet so they roast instead of steam.
- A high oven temperature (450°F or higher) is key to getting shatter-crisp edges.
Variations to Try
- Toss with smoked paprika and cayenne for a spicy version
- Finish with a squeeze of lemon and crumbled feta for a Mediterranean spin
- Drizzle with garlic butter instead of olive oil for extra richness
- Top with crispy bacon bits and green onion for a loaded potato side
How to Store It
Store leftover crispy smashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven or air fryer at 400°F for 8 to 10 minutes to bring back the crunch — microwaving will make them soft.
These potatoes can also be frozen after roasting for up to 2 months; reheat straight from frozen in a hot oven until crisp and heated through.
Frequently Asked Questions
How do you keep smashed potatoes from sticking to the pan?
Use a generously oiled baking sheet, or line it with parchment paper brushed with oil, and make sure the potatoes are well coated before smashing them flat.
What is the best potato for smashed potatoes?
Small, waxy potatoes like baby Yukon golds or baby red potatoes hold their shape best when boiled and smash into an even layer without falling apart.
Why are my smashed potatoes not getting crispy?
Soggy smashed potatoes usually come from too much moisture left on the potatoes, not enough oil, or an oven temperature that’s too low. Steam-dry them well and roast at 450°F or higher.
Can I make smashed potatoes ahead of time?
Yes. Boil and smash the potatoes up to a day ahead, then refrigerate them flat on a tray. Add the oil, seasoning, and parmesan right before roasting for the best crunch.
Crispy Smashed Potatoes
Ingredients
Equipment
Method
- Preheat oven to 450°F and oil a large baking sheet.
- Boil potatoes in salted water until fork-tender, 15-20 minutes.
- Drain and let steam-dry a few minutes.
- Tip: Skipping this step is the top cause of soggy potatoes.
- Arrange on the baking sheet and smash each to about 1/2-inch thick.
- Drizzle generously with olive oil and season with garlic powder, salt, and pepper.
- Sprinkle with parmesan and roast 20-25 minutes until golden and crisp.
- Garnish with parsley and serve immediately.
Notes
Reheat leftovers in the oven or air fryer, not the microwave, to keep the crunch.