Skip the fries—these crispy smashed potatoes are fluffy inside and golden, crunchy outside. With just a few pantry staples and simple steps, you’ll get them right on the first try.
This easy crispy smashed potatoes recipe uses the classic boil-smash-roast method for perfectly browned results—whether you start with baby reds, Yukon Golds, or chunks of large potatoes.
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Featured Comment by Sandra:
⭐⭐⭐⭐⭐
"These are the grandkids all time faves. They can’t get enough of them."
TL;DR / Quick Answer Box
🥔 What it is: Fluffy inside, crispy outside—an easy crispy smashed potatoes recipe made with small potatoes, butter, and simple seasonings.
Why you’ll love it: Simple boil-smash-roast method with golden, crunchy edges and tender centers.
How to make it: Boil small or chunks of large potatoes until tender, smash flat, brush with butter or oil, and roast until crisp and browned.
Jump to the Recipe Card or keep reading for step-by-step photos and tips.
🥔 Simple Ingredients for Crispy Smashed Potatoes
🥔 What Potatoes to Choose
For the best texture, use thin-skinned, waxy potatoes—baby or new potatoes, small reds, or Yukon Golds. Aim for about 1 to 1½ inches in diameter so they cook evenly and smash easily.
You can also use large or russet potatoes—just trim them to smaller pieces before boiling. They’ll still give great texture and crisp edges with a little extra oil.
🧂 Seasonings
- Kosher salt and black pepper – I like to use my 7:2:1 seasoning for a hint of garlic flavor.
- Optional add-ins – Rosemary, thyme, garlic, chives, grated Parmesan cheese, paprika, or other favorite spices.
- Olive oil or butter – Butter tends to brown better and gives a richer flavor, while olive oil makes a lighter, crisp finish for roasting.
✅ Pro Tip: Brush with melted butter before roasting for the deepest golden color and best crispiness.
👨🍳Quick Overview: How to Make Smashed Potatoes
Four simple steps to make crispy smashed potatoes with fluffy centers and crunchy edges—the classic boil-smash-roast method.
1. Boil
Scrub and boil potatoes in salted water until fork-tender. While they boil, preheat oven to 425°F convection (450°F conventional) and your baking sheet for extra crunch.
✅ Pro Tip: "Fork-tender" means you can easily stick a fork in the potato, which will fall off under its own weight. Alternatively, use a thermometer to check for a temperature of 200°F to 210°F.
2. Smash
Place on the hot pan with olive oil and press with a potato masher or fork. Thinner potatoes crisp more; ragged edges give smashed potatoes crispy texture.
✅ Pro Tip: If you preheat the tray, smash the potatoes on a sheet of parchment paper and then slide them onto the pan.
3. Season
Brush with olive oil or melted butter, then season with salt, pepper, garlic powder, or your favorite seasonings.
4. Roast
Bake 20–25 minutes until golden and crisp. For extra crunch, roast longer or broil briefly at the end.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and serving ideas.
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🤔 Tips and Variations
🔥 Oven Temperature
425°F convection or 450°F conventional works best. Adjust as needed to match other dishes — the goal is golden, crispy potatoes.
🥔 Maximum Crispiness
- Preheat the pan – Hot surface = faster browning.
- Give them space – Prevents steaming and soggy edges.
- Ragged tops – More ridges = more crunch; use a masher or large fork.
- Use enough oil – Coat tops well with oil or butter; butter browns best.
You can also try this crispy smashed potatoes recipe with an air fryer or as roasted smashed potatoes—same crunch, faster cook time.
🌿 Variations & Add-Ins
- Cheesy smashed potatoes – Add Parmesan or cheddar.
- Herb-infused – Try rosemary, thyme, or chives.
- Spicy kick – Chili flakes, paprika, or cayenne.
🥔 More Crispy Potato Recipes
Love that crunch? Try these other crispy potato favorites made right in your kitchen:
- Crispy Home Fries (with Bacon) – classic diner-style potatoes, golden and crispy in 30 minutes.
- Crispy Oven-Baked French Fries – perfectly seasoned oven fries without the grease.
- Roasted Baby Potatoes – simple, bite-sized, and crisp on the outside.
- Parmesan Baked Potatoes – buttery garlic flavor and golden edges.
- Parmesan Potato Wedges – thick, crispy wedges with a cheesy crust.
❄️ How to Store & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F oven or air fryer for about 10 minutes. Microwave if needed, but expect softer potatoes with less crisp.
❓ FAQ
Mashed potatoes are peeled and creamed with milk and butter until smooth. Smashed potatoes are cooked, flattened, seasoned, and roasted until the edges are crispy and the insides are fluffy.
Small waxy potatoes like baby reds, new potatoes, or Yukon Golds crisp best. Large potatoes like russets also work—just cut them into chunks before boiling.
Yes—cook at 400°F for about 12–15 minutes, flipping halfway for extra crunch. It’s the same easy boil-smash-roast recipe, just faster.
Yes. Boil and smash the potatoes ahead, refrigerate, and roast later. They’ll crisp up beautifully when reheated in the oven or air fryer.
Absolutely. Many smashed potato recipes include cheese for extra flavor and texture. Try Parmesan for a crispy topping or cheddar for a melty, rich treat.
📖The Recipe Card
Crispy Smashed Potatoes (Fluffy Inside, Crunchy Outside)
Ingredients
- 4 Thinned-skin potatoes—Baby, New, Red, or Yukon Gold - 1 to 1½ inch
- Olive oil or butter
- Salt in water
- Salt and pepper - or seasoning of your choice
Step-by-Step Instructions
Boil
- Add 3-4 cups of water and 1 teaspoon salt to a saucepan. Bring to a boil over high heat.
- Scrub 1 to 1½-inch baby, new, red, or Yukon Gold potatoes (or your preferred variety)
- Add them to the boiling water, fully covering them. Reduce heat to low, cover, and simmer 20-30 minutes until “fork-tender.”
Preheat
- While potatoes cook, preheat oven to 425°F convection (450°F conventional). Preheat the baking sheet for added crispiness.
Smash
- Add olive oil to a baking pan with edges — non-stick is preferred. Use enough oil to create a shallow pool in the pan. Once cooked, transfer potatoes to the pan and gently smash to about ½ inch thick with a potato masher or fork.
Season
- Brush with more olive oil or melted butter. Sprinkle with salt, pepper, and any seasonings you like (I recommend my All-Purpose Seasoning Mix).
Roast
- Bake 20–25 minutes until golden and crispy. For extra crisp, bake longer or broil 1-2 minutes at the end.
Recipe Notes
Pro Tips:
- Potato Variety: Red, Yukon Gold, baby, or new potatoes around 1½ inches are ideal.
- Large Potatoes: Cut large potatoes like russets into baby-sized pieces. Peeling optional.
- "Fork-tender" means you can easily stick a fork in the potato, which will fall off under its own weight. Alternatively, use a thermometer to check for a temperature of 200°F to 210°F.
- Make it Loaded: Add crumbled bacon, cheese, and green onions.
- Smashing & Texture: Thinner smashed potatoes are crisper; thicker ones are fluffier. More ragged surfaces = more crunch, which is why I don’t use flat-bottomed items like a glass or pan.
- Adjust for Crispiness: Extend baking or broil briefly for more browning.
- More tips and options in the recipe post.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published July 4, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
MaryJo says
I hadn’t made these in years, so good! I do the potatoes in the microwave and use the little potatoes, then I sprinkle with more olive oil, (just a drizzle) garlic powder, onion powder, kosher salt, fresh ground pepper and a light sprinkle of cayenne powder. I turn them over after 15 minutes and cook another 5 min. I know it sounds like a lot of ‘diddling’! But wait, there’s more! I make a sauce with sour cream, green onions, chives, a squeeze of lemon juice, garlic powder, onion powder, kosher salt and ground pepper. Whew!
Peggy says
“The pan needs a good coat of oil to the pooling a bit”?
Candace Carl says
Similar to one I do but with chicken stock, butter and thyme. Mine I learned in culinary school, Jacques Pepin potatoes. But this is a great option for vegans. My daughter is now lactose intolerant so will make these for her. Thanks!!!!
Dan Mikesell AKA DrDan says
Never depend on spell-check. Fixed and thanks for the proofread.
Carol says
Finally something different than mashed or baked potatoes!!! I made these with breaded pork chops and the meal was fabulous!! My husband said these reminded him of his Grandmother’s potatoes pancakes!! We both really loved the crispiness of these potatoes!
I will definitely make these again!! Thanks so much for the recipe!!!
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog and sorry for the delayed response.
These are amazingly good and good change of pace. Glad you enjoyed the potatoes.
Thanks for the note and rating.
Dan
Cindy says
Do you have a recommendation for the nonstick baking sheet?
Dan Mikesell AKA DrDan says
Hi Cindy,
Welcome to the blog.
There are many available. I think most home cooks should generally use non-stick sheet pans. Having said that, I think I will change the wording in this recipe some. With all the oil, this works fine on normal sheet pans.
Dan
Sandra says
These are the grandkids all time faves . They can’t get enough of them. I usually par boil earlier in the day , smash them on a cookie sheet and then roast right before dinner. I find smashing with the oiled heel of my hand gives the best results, otherwise I usually overdo it with anything else. Great side dish. PS salt before roasting
DrDan says
Hi Sandra,
Welcome to the blog.
I have no excuse for not thinking about cooking ahead.
Thanks for the tip, the note and the rating.
Dan
Molly says
I have to give you credit because I've been making these for years since I saw your recipe way before this "smashed potato" craze where now a variation is everywhere so...thank you! I always have/will use your recipe.
DrDan says
Hi Molly,
First, sorry for the delayed reply.
When I did this recipe, all the blogs were doing it but it died after just a few months. They are tasty and easy.
Thanks for the note.
Dan
Barbarainnc says
Saw RR made these on her TV show, she put another sheet pan on top of the sheeted cooked potatoes and smashed them down. Yummy. 😊 ❤ 😊
DrDan says
I have seen that done. I'm better at one at a time.
Thanks for the note and hint for those doing larger cookings.
Dan
Jack says
Used this recipe last nite with white potatoes and wife and I loved them. I did use a small amount of sour cream and bacon bits. They were delicious and I loved the crunchiness . Will definitely use recipe again.
Aundrea says
I'm making these tonight for the second time. They are delicious!
Thank you for sharing. :)
Aundrea
Chef Jeff says
Wow, I love your blog. Thank you for sharing your delicious food. These potatoes look wonderful and I am going to make them soon.
Sincerely,
Jeff
Chris says
I haven't had crash potatoes in a while, I must fix that this weekend!