Crispy smashed potatoes offer a perfect balance of a crunchy exterior and a creamy interior. This easy recipe gives you clear, step-by-step instructions for achieving the ideal texture every time. Whether served as a side dish or snack, they’re sure to impress.
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Featured Comment by Sandra:
⭐⭐⭐⭐⭐
"These are the grandkids all time faves. They can’t get enough of them."
😊Why you will love these potatoes!
- Crispy & Tender: A perfect balance of crunch on the outside and a soft, creamy center.
- Simple Ingredients: Uses basic pantry staples with no fancy ingredients.
- Quick & Easy: No complicated steps, just boil, smash, season, and roast.
- Break the French Fry Habit: Taste better, healthier, and goes with any meal or as a snack.
- Customizable: Add your favorite herbs, cheese, or spices to make it your own.
🛒Simple Ingredients for Crispy Smashed Potatoes
🥔What potatoes to choose
For the best texture, go with thin-skinned waxy potatoes, like red, Yukon Gold, or baby potatoes. These should be about 1 to 1½ inches in diameter—large enough for a hearty serving but not too big. Larger potatoes work, but they’ll take longer to cook.
Russets, while great for baking due to their thick, starchy skins, can also be used. Pick smaller ones for quicker roasting, usually with thinner skin.
🧂Seasonings
Keep it simple with kosher salt and black pepper. I used my 7:2:1 seasoning for that garlic taste.
Optional—rosemary, thyme, garlic, chives, grated Parmesan cheese, or other seasonings.
Olive oil: or butter
✅Pro Tips: Brushing with melted butter before roasting. Butter can help things brown better than oil, especially when you want a rich, toasty flavor.
👨🍳Quick Overview: How to Make Smashed Potatoes
1. Boiling the potatoes
Scrub the potatoes and boil them in salted water until fork-tender.
✅Pro Tip: "Fork-tender" means you can easily stick a fork in the potato, which will fall off its weight. Alternatively, use a thermometer to check for 200°F to 210°F.
✅Pro Tip: While the potatoes are boiling, preheat your oven to 425°F (convection) or 450°F (conventional). For extra crispiness, preheat your baking sheet as well.
2. Smashing the potatoes
Arrange the boiled potatoes on a sheet pan and smash them into a heavy coat of olive oil. You can use a potato masher or a fork.
✅Pro Tip: If you preheat the tray, you can also smash the potatoes on a sheet of parchment paper and then slide them onto the pan.
✅Pro Tip: Thinner smashed potatoes will be crisper; the thicker ones will be fluffier inside. The rougher the surface, the crunchier the final results.
3. Seasoning
Brush the smashed potatoes with olive oil or melted butter. Then, season to taste with salt, pepper, garlic powder, or any other seasonings you prefer. I use my all-purpose seasoning for a simple garlic flavor.
4. Roasting
Bake until golden brown and crispy—about 20 to 25 minutes. If you want them even crispier, you can bake a bit longer or broil them briefly at the end.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🤔Tips and variations
What oven temperature to use?
The recipe calls for a 425°F convection oven or 450°F conventional oven, but the temperature is flexible. The goal is to cook the potatoes until they’re nicely browned and crispy, so adjust the temperature based on any other dishes you're cooking at the same time.
Achieving Maximum Crispiness
- Preheating the Baking Sheet: Ensures even cooking and a crispier finish
- Spacing the Potatoes: Prevents steaming for improved crispy sides.
- More Ragged Top: The more ragged the top, the more ridges are needed for crisping. Use a potato masher or a large fork to achieve this texture.
- Using Enough Oil: Coat the potatoes well with oil or butter (top only) to promote crisping on the edges. Butter provides the best crispiness.
Variations and Add-Ins
- Cheesy Smashed Potatoes: Adding Parmesan or cheddar for a cheesy twist.
- Herb-Infused Potatoes: Try adding rosemary, thyme, or chives for extra flavor.
- Spicy Kick: Add chili flakes, paprika, or cayenne for a spicy finish.
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👍Related recipes
And don't miss these other Crock Pot Cheesy Potatoes with Real Potatoes, Roasted Baby Potatoes, Parmesan Baked Potatoes, Parmesan Potato Wedges, and Cheesy Potato Casserole.
🍽️Serving
Pairing with main dishes like NY strip steak, seared chicken, or parmesan tilapia.
Serving as a snack with dips like sour cream or aioli
❄️How to store leftovers and reheat
Store leftover smashed potatoes in an airtight container in the refrigerator for 3 days.
Reheat the potatoes in a 400° oven or an air fryer for about 10 minutes. You may use a microwave, but they won’t be as crispy.
❓FAQ
Mashed potatoes are peeled, fully cooked, and then creamed with milk, butter, and other seasonings.
Smashed potatoes are mostly cooked initially by parboiling or microwaving and then smashed, They are seasoned and topped with cheese or other toppings. Finally, finish cooking the oven until crispy and tender.
Yes, you can boil and smash the potatoes ahead of time and refrigerate them. When ready to serve, season and roast them until crispy.
📖The Recipe Card with Step-by-Step Instructions
Crispy Smashed Potatoes: Simple, Delicious, and Perfect Every Time
Ingredients
- 4 thin skin potatoes—red, Yukon gold or others - 1 to 1½ inch
- olive oil
- salt in water
- salt and pepper - or seasoning of your choice
Step-by-Step Instructions
Boil the potatoes
- Add 3-4 cups of water and 1 teaspoon of salt to a saucepan. Bring it to a boil over high heat.
- Scrub 1½-inch red potatoes (or your preferred variety).
- Add them to the boiling water, ensuring they are fully covered. Reduce the heat to low, cover with a lid, and simmer for 20-30 minutes until the potatoes are "fork-tender."
Preheat
- While the potatoes are cooking, preheat your oven to 425°F (convection) or 450°F (conventional). Preheat the baking sheet also for added crispiness.
Preparing the pan and potatoes to roast
- Add olive oil to a baking pan with edges (non-stick is preferred but not required). Use enough oil to create a shallow pool in the pan.Once the potatoes are cooked, transfer them to the baking pan and gently smash them to about ½ inch thick using a potato masher or fork.
- Brush the smashed potatoes with more olive oil or melted butter. Sprinkle with salt, pepper, and any seasonings you like. I recommend my All-purpose Seasoning Mix, which includes garlic.
Roasting
- Bake in the preheated oven for 20-25 minutes or until the potatoes are golden brown and crispy. If you want an even crispier surface, bake for a bit longer or broil for the last 1-2 minutes.
Recipe Notes
Pro Tips:
- Potato Variety: I recommend red or Yukon Gold potatoes, around 1½ inches in diameter. This size cooks easily while providing a good serving portion.
- Fork-Tender Potatoes: The potatoes are ready when fork-tender, around an internal temperature of 200°F to 210°F.
- Make it Loaded: For loaded smashed potatoes, top with crumbled bacon, cheese, and green onions.
- Smashing & Texture: The level of smashing affects the texture. Thicker smashed potatoes will be crispier outside, while less smashed potatoes will be fluffier inside—the more ragged the surface, the crispier the results, which is why I don't smash with flat things like a glass or pan bottom.
- Adjust for Crispiness: The ideal endpoint is a golden-brown, crispy texture. If you want more browning, extend the baking time or use the broiler for a few minutes at the end.
- 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!